I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 267/524 (from Julie's count)...but really 667

Tuesday, September 20, 2016

FUMET DE CHAMPIGNONS

[Mushroom Essence]

...Julia says that Mushroom Essence is simply the reduction of the cooking liquid from the Stewed Mushrooms and is used as a concentrated flavoring for sauces...

...she even says you can use canned mushroom...shocker...I know...
...the only instructions are to drain the CHAMPIGNONS À BLANC
...and then you just boil that down until it's almost a syrup...
...Julia even says that if you're not going to be using it right away you can freeze it...so that's what we did...I'll let you know when I take it out and use it...

Substitutions:
None

Recipe here: Mastering the Art of French Cooking p. 512

Tuesday, September 13, 2016

VEGAN CHAMPIGNONS À BLANC

[Vegan Stewed Mushrooms]

...Julia says that this is how you prepare mushrooms when they are to be used in white sauces...so this is what I did for the Vegan Filets de Poisson Gratinés à la Parisienne
...first your trim and wash your mushrooms...
...then add some lemon juice and Earth Balance to water...
...then add your mushrooms and toss to cover them with the liquid...
...and then cover and boil moderately fast for about 5 minutes...and set aside until ready to use...

...and that's it...a pretty simple preliminary recipe...but since you don't actually just eat them at this point...it just sort of ends here...

Substitutions:
Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking p. 511

Tuesday, September 6, 2016

Vegan Filets de Poisson Gratinés à la Parisienne

[Vegan Fish Filets Poached in White wine; Vegan Cream and Vegan Egg Yolk Sauce]

...when I originally made VEGAN FILETS DE (Tofu) POISSON POCHÉS AU VIN BLANC...I used tofu for the fish...
...but this time I'm using Fishless Filets...
...but you can see that they are breaded...and this recipe calls for poached fish...
...so I just defrosted the filets...and peeled the breading off...

...and then proceeded with the master recipe for poaching...
...drain the poaching liquid and reduce it...
...then add some flour...
...butter...I used Earth Balance...Julia says to add milk...and I could have added vegan milk at this point...but I had plenty of Cashew Cream...so I just used that instead...

...oh...and flax seed goo for the egg yolks...
...boil rapidly for about a minute...then thin with more vegan cream if you need to...
...by accident I added my poached filets back to the cream sauce...
...but you were supposed to put them in a gratin dish and pour the sauce over...so I redid it that way...

...Julia says you can add any of several shellfish garnitures at this point...but I added some mushrooms...and I'll tell you all about them next time...
...I used some Daiya Swiss for the cheese...
...just grated and sprinkled over the top...
...dotted with Earth Balance...
...and just before serving...run under the broiler to brown the top of the sauce...

...it was really creamy and delicious...

Substitutions:
Earth Balance for Butter
Cashew Cream for the Cream
Flax Seed Goo for the egg yolks
Daiya Swiss Cheese for the Swiss Cheese
Gardein Fishless Filets for the Fish

Recipe here: Mastering the Art of French Cooking

p. 211-212

Tuesday, August 30, 2016

Vegan Babas au Rhum, Classique

[Rum Babas]

...so for the third Baba recipe today...
...this one takes the Rum Babas...and basically you just decorate them...

...glaze the tops with some Vegan Gelée d'Abricot...
...and then you're supposed to put glacéed cherries...but we don't like those...and I didn't want to buy them and have them go to waste...so I decorated our Rum Babas with a cranberry and some green grape quarters...

...they really are pretty...and soft and cake-like...almost reminiscent of a doughnut...

Substitutions:

None...but you do need previously prepared Vegan Babas au Rhum...

Recipe here: Mastering the Art of French Cooking p. 661

Vegan Babas au Rhum

[Rum Babas]

...so you take your VEGAN BABAS...still slightly warm...and make a Rum flavored syrup to pour over them...
...arrange the BABAS in a dish...
...and mix water and sugar...
...take a skewer and prick the tops in several places...
...my Babas were pretty airy...but I added several holes with a skewer...
...bring the water and sugar to a bowl...
...remove it from heat...and add some Rum...
...let it cool to lukewarm...
...pour the syrup over the Babas...
...then let them soak for a half hour...basting frequently...
...then drain them on a wire rack...

...and step two is complete...

Substitutions:

None...but you do need previously prepared VEGAN PÂTE À BABA ET BABAS...and they need to be either still warm or re-warmed...

Recipe here: Mastering the Art of French Cooking pp. 660-661

VEGAN PÂTE À BABA ET BABAS

[Baba Paste and Babas]

...Julia says that 'babas and savarins always seem to delight guests'...and since my Mom was coming for a visit...I thought they'd be perfect for dessert...

...and as so often happens with Julia...she suggests a specific type of cooking device that is not in the typical American kitchen...

...she suggests using a cylindrical Baba mold...2 inches tall and 2 inches in diameter...which of course I don't have...
...but I do have a popover pan...that I bought at Goodwill when we still lived in West Virginia...I was going to 'experiment' with some vegan popovers...but I never have and it's just been sitting on the shelf...not exactly the right dimensions...but close...
...let's get started...melt some Earth Balance...and let it cool to tepid...
...Julia says to use fresh yeast and to mash it...so hers must have been a cake...I used Bread Machine yeast...and of course I didn't have to mash it...
...but I mixed in just a bit of warm water to make a paste...with the sugar and salt...
...then added some flax seed goo...one egg's worth so 1/4 cup...
...then the melted Earth Balance...
...and then mix in the flour and she specifies a wooden spoon for this mixing...
...probably a good idea as it's a very sticky dough...
...then you begin the kneading process...which was really different because I'm not used to 'kneading' a sticky dough like this...
...but basically you keep pulling the dough up and then slapping it back against the sides of the bowl...
...after a few minutes (about 5) the dough will detach from the bowl...
...completely...and when you can stretch it to a foot and twist it...it's ready...

...so Julia warns you to be careful if you're doubling the recipe...
...then you cut a cross in the top...
...sprinkle it with flour...
...cover it with several layers of damp towel...and leave it in a warm draft free place to rise for 1 - 2 hours...
...when it has doubled...
...gather the dough to the center of the bowl with cupped fingers...
...butter the inside of the cups with Earth Balance...
...then gently break off about a Tablespoon of dough and place it in each cup...
...which doesn't look like much dough...
...Julia says to let it rise until it comes above the tops of the cups...but because mine are a little bit to big that didn't happen...

...and Julia says to be careful...and 'do not delay or it may collapse'...
...then bake until lightly browned and slightly pulled away from the edges...
...unmold to a cake rack and cool to warm...
...they need to be still warm for the next step...

...aren't the pretty...and they smell divine...

Substitutions:

Earth Balance for Butter
Flax Seed Goo for Eggs

Recipe here: Mastering the Art of French Cooking pp. 658-660