Julia Childs Zucchini Au Gratin Recipes

ZUCCHINI AU GRATIN FROM JULIA CHILD'S RECIPE

Steps:

• Julia Child's recipe calls for green zucchini and that's what I have done. You could use yellow zucchini instead, but either way use any one colour of zucchini for the gratin.
• Once the water is drained and the zucchini sauteed, the volume will go down, so check for the quantities you need to prepare and increase the volume of sauce proportionately.
• Grate the zucchini using a box grater.
• Squeeze out the liquid from the grated zucchini, let it stand for about 15 minutes and then squeeze again to get rid of any extra water.
• Water allowed to remain could make the gratin soggy. Drain away as much as you can.
• Mince the shallots or onions, if using.
• Grate the cheese.
• Grease a casserole dish (OR individual ramekins, if preferred).
• Heat two tablespoons of butter in a skillet over medium high heat.
• Add the minced shallots and sauté on low heat for about 4 minutes, until the shallots are soft and translucent.
• Add the grated zucchini and salt to taste and continue sautéing for another 5 minutes, or until the zucchini is soft and a bright green.
• If there is some water remaining, cook the zucchini a little longer till the water evaporates. Remove from heat.
• Transfer to the casserole or ramekins. Spread the zucchini evenly.
• Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
• Warm a pan over medium heat, and then melt the remaining two tablespoons of butter on low heat.
• Once it is melted and bubbly, add the flour and whisk constantly until the raw smell of the flour disappears and the mixture turns beige, like the colour of peanut butter, about 2-3 minutes. The whisking is important so that the sauce does not catch at the bottom of the pan.
• Slowly stream in the milk, whisking while you pour.
• Continue whisking until no more clumps of roux remain.
• Season the sauce with salt and pepper, keeping in mind that the zucchini has already been seasoned.
• Continue whisking over medium heat until the sauce thickens, ie about 5 minutes. The sauce needs to be thick, or else the gratin could become mushy.
• Once thick, pour the sauce over the zucchini in the greased casserole, stir it in.
• Check for the seasoning and if required add a little more salt and pepper and mix it in well.
• Sprinkle the grated Parmesan cheese evenly on top.
• Bake zucchini au gratin for 20 minutes or until it is bubbly and the top is golden.
• Let it cool for 10 minutes before serving.
• Serve with warm crusty bread.
• I usually add a layer of breadcrumbs to au gratin to give a nice crust and some texture to the dish, however as this recipe of Julia Child's does not suggest breadcrumbs, I have not add the same. Similarly I have not added any herbs, though mint, tarragon or parsley would go well with the zucchini.

JULIA CHILD'S ZUCCHINI AU GRATIN

Steps:

• Preheat the oven to 400° F
• Shred the zucchini and toss them, along with a heaping tsp of salt and allow to drain in a colander (put a bowl under the colander as you'll want to reserve the juices).
• After 10-15 minutes, squeeze as much as you're able, of the excess water out of the zucchini. (I've found if I put the zucchini in a nut bag, it works really well)
• Set the zucchini aside on paper towels to dry
• Meanwhile, bring a small pot of water to a boil.
• Drop the rice into the boiling (and salted) water. Bring it back to a rapid boil for 8 minutes.
• Drain, run cold water over the rice, and set aside on paper towels to dry
• Return the pan to the stovetop over low (or simmering) heat. Keep an eye on it so it doesn't burn, we're simply warming it a bit while we work on browning the onions and zucchini
• Add 1 part zucchini juices to 1 part milk. (The recipe calls for 2 ½ cups of liquid in total. If you'd like your gratin to be on the wetter side, I'd lean toward 2 ½ cups. For a drier gratin, closer to 2 cups)
• In a large frying pan over medium heat, cook the onions slowly in 3 to 4 Tbsp. olive oil for 8 to 10 minutes, or until they're tender and translucent.
• Raise the heat to medium-high and continue to cook, stirring slightly for several minutes, or until the onions have just browned
• Add the zucchini and garlic to the pan, toss, and cook until the zucchini is almost tender.
• Sprinkle in the flour, stir and remove from the heat after a minute or so
• Gradually stir in the 2 ½ cups warm milk/zucchini juice; make sure the flour is well blended and smooth.
• Put the pan over moderately high heat and bring to a simmer, stirring.
• Remove from the heat again, stir in the blanched rice and ½ cup of the grated Parmesan.
• Taste carefully for seasoning and add additional salt and freshly ground black pepper if necessary
• Butter a 6-8 cup baking dish that is about 1 ½ to 2 inches deep.
• Turn the zucchini mixture into the prepared pan and sprinkle the remaining Parmesan cheese on top.
• Dribble the remaining olive oil over the cheese.
• Bake in the upper third of the oven until the gratin is bubbling, the top has browned, and it appears that most of the liquid has absorbed. (Keep an eye on it, and you'll begin to see it set up, and the surface become slightly browned) Mine took about 30-35 minutes
• Let it sit for about 8 to 10 minutes before serving. It will still be hot, and the dish will hold together a bit better for serving.
• Serve warm.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Steps:

• Grate the zucchini and measure.
• For each two cups of zucchini toss with 1 tsp salt.
• Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
• Squeeze in a clean kitchen towel until most liquid is pressed out.
• In a skillet heat 2 Tbsp butter and the olive oil.
• Saute the shallots/scallions briefly.
• Add the zucchini and toss, cooking about 4 minues or until tender.
• Serve.
• More Mediterranean:.
• Add a little more olive oil and minced garlic.
• Richer:.
• Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.