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 437/524 (from Julie's count)...but really 647

Tuesday, September 14, 2021

Vegan Suprêmes De Volaille à la Milanaise

[Vegan Chicken Breasts Rolled in Vegan Parmesan and Bread Crumbs]

...Julia doesn't actually 'say' anything about this recipe...which is kind of unusual...

...it's a pretty simple recipe for some sautéed vegan chicken...I'm just using a slab of tofu for the vegan chicken...
...so...first you'll want to set up your dredging station...
...and then roll the tofu cutlet in the flour and shake off excess...
...dip it in the vegan egg...I'm just using plain aqua faba for this...
then roll in the cheese and bread crumbs...Julia says to pat them in place with the flat of a knife...I just used the fork I was using...
...and then she says to lay the supremes on waxed paper and allow cheese and bread crumbs to sit for 15 minutes to several hours...I went with the shorter time frame...haha...
...and I just used a plate instead of waxed paper...
...then you sauté in clarified butter...but I just used Earth Balance...of course...
...until nicely browned...
...then you make the VEGAN BEURRE NOIR/BEURRE NOISETTE...add some vegan butter to the pan...there was already some butter and oil left over from sautéing the tofu...
...and then add some lemon juice and parsley...
...I poured it into a little cup for serving...
...we served it with noodles, french bread and spinach...
...poured the vegan butter sauce over...
...this was really really delicious...and not too time-consuming or involved...I'll definitely make this again...

Substitutions

Tofu for the chicken
Violife Parmesan for the parm
Vegan Butter for the butter
Aquafaba for the egg yolks

Recipe here: Mastering the Art of French Cooking p. 271

Tuesday, August 31, 2021

VEGAN CRÈME AU BEURRE, AU SUCRE CUIT

[Vegan Butter Cream II - with sugar syrup]

...this recipe is from the section called THREE BUTTER CREAMS...the first one was the simplest...using powdered sugar...VEGAN CRÈME AU BEURRE, MÉNAGÈRE...

...I must say that this recipe did not turn out anything like what I was expecting...
...which was pretty much this icing...

...when we were first dating and well into our married life...the Man's Mom used to make a boiled chocolate icing...much like this one...it had that crinkly sugary 'crust'...image and recipe here...and in truth it often turned grainy...and it was always spread (or poured) onto a sheet cake and served out of the glass pan it was baked in...not sure why she doesn't make it any more...
...so...based on what I thought I was making...haha...I made the sheet cake to spread it on...using this old recipe for a Golden Layer Cake...I did the two layer version...but it wound up a little bit thin so I probably should have done the three layer version...and I put that in the oven while I proceeded with the recipe...

...then...I creamed the butter...the 'recipe' for Vegan Beurre en Pommade precedes this one...
...then you need 5 vegan egg yolks...and I used about a 1/2 cup of Aquafaba for that...
...and just beat it a little bit until it started to get frothy...
...then...I made the sugar syrup...just sugar and water...and I'm using vegan turbinado sugar and since I'm making chocolate icing that's fine...but if I were making a white icing...I'd use a white sugar...natch...
...and boil that to the soft ball stage...(236° to 238° F - 113°-114° C)...
...I just checked mine on a cool plate...squishy and pliable...
...and then I turned the mixer back on and poured that in...you don't have to be careful like you would with egg yolks...
...and you beat it for 4 to 5 minutes...Julia says the mixture will be light, foamy, doubled in bulk...then you beat in your whipped vegan butter...
...and melt some chocolate...I used bakers semisweet...Julia gives other suggestions as well...kirsch or orange liqueur, or strong coffee, OR, 1 Tb vanilla extract...
...so that's 2 ounces (Julia says 2 squares but in my Baker's block it was 4) melted, semi- sweet, baking chocolate 2 to 4 Tb softened...just melted in a double boiler...
...so I just whipped that into the vegan egg and butter and sugar syrup mixture...
...and here's the surprise...it's a light and creamy sort of whipped frosting...nothing like what I was expecting...
...since it's still a little bit warm...Julia says to put it into a basin of cool water...
...so I just set it into a sinkful of cool water and continued stirring it a little bit...see how nice and creamy it looks...
...so then the cake was ready...it just needed to cool first...
...and then I dolloped on the fluffy frosting...not poured over like I was expecting...
...and just frosted the cake...
...it was so pretty...
...and this is a pretty long and involved recipe...but it really did turn out to be delicious...and nothing like what I was expecting...it was a light fluffy perfectly smooth and creamy frosting...

Substitutions

Vegan Butter for the butter
Aquafaba for the egg yolks

Recipe here: Mastering the Art of French Cooking pp. 681-683

Vegan Beurre en Pommade

[Vegan Creamed Butter]

...kind of surprised that this counts as a 'recipe'...but if you look at this MtAoFC as an instruction manual of sorts...as Craig Claiborne called the recipes Glorious in the first review on October 18...

"The most comprehensive, laudable, and monumental work on French Cuisine was published this week and it will probably remain as the definitive work for non-professionals. This book is for those that take fundamental delight in the pleasures of cuisine. It is written in the simplest terms possible and without compromise or condescension. The recipes are glorious."

...this is what Julia says about creaming butter...

"HOW TO CREAM BUTTER
The butter must always be creamed or beaten before the flavoring is added to it. You can blend the butter to a cream in an electric beater, pound it in a bowl with a pestle, or mash it, a bit at a time, with the back of a wooden spoon, then beat it vigorously until it is light and creamy. Then the flavorings and the butter are creamed togedrer, and the mixture is put in a cool place to firm up. If it is refrigerated, it will become as hard as an ordinary piece of chilled butter.
"
...I used this vegan butter...
...and just whipped it up in my stand mixer...and it definitely wound up being light and creamy...

Substitutions

Vegan Butter for the butter...haha...

Recipe here: Mastering the Art of French Cooking p. 100

Tuesday, August 24, 2021

VEGAN OIE RÔTIE AUX PRUNEAUX

[Vegan Roast Goose with Prune and Vegan Foie Gras Stuffing]

...for the vegan goose...I made Tracy's Compassionate Breast...but I used chickpea flour instead of soy...and added a little vegan beef bouillon for a little bit darker colour...VEGAN SUPRÊMES DE VOLAILLE À BLANC...and then for the vegan liver I used the same black walnut based VEGAN FOIE DE VEAU...
...you start with the much maligned prune...mine were already pitted...but Julia says to pit them carefully...you want whole prunes...
...steep them in hot water for a few minutes...
...and then add them to a pot with some white wine...
...and some vegan beef stock...and simmer them slowly for about 10 minutes...and set aside...
...make the vegan liver pâté...
...chop some green onion (or shallot)...
...and add that to a pan with some thyme...
...boil some wine...(port)
...and reduce it to about 2 Tbls...
...and add that to your vegan liver...taste and adjust your seasoning...
...prepare your vegan goose...
...and stuff each prune with a teaspoon or so of the liver pâté...
...and then stuff your vegan goose with the stuffed prunes...
...pour over the reserved prune liquid...
..and it's ready for the oven...Julia gives directions for roasting the goose...which won't really apply to a vegan goose and there's a chart on the previous page with times per weight...but I just baked mine for about 30 minutes at 350° F...(176.667°C)
...we served our vegan stuffed goose with boiled red potatoes and zucchini and onions with parmesan...
...and it was much much better than I was expecting...haha...the prunes lend a nice sweetness and it compliments the earthy vegan liver...

Substitutions

VEGAN SUPRÊMES DE VOLAILLE À BLANC for the goose...just subbing some chickpea flour and vegan beef bouillon
VEGAN FOIE DE VEAU for the liver...

Recipe here: Mastering the Art of French Cooking pp. 283-285