Julia’s Roasted leg of lamb with vegetables

Julia’s Roasted leg of lamb with vegetables
From Mastering the Art of French Cooking

A leg of lamb
Olive oil
Red Rock Salt and pepper
Garlic slivers
Rosemary, thyme chopped
2 carrots
2 onions
3-6 cloves unpeeled garlic

Preheat the oven to 450. Cut as much of the fat and skin off of the lamb as you can, rub the skin with olive oil, cut little slices into the meat and stick garlic slivers, rub the meat with the salt, pepper, and chopped herbs. Place it in the top third of the oven, let it brown slightly on all sides—for 15 to 20 minutes.
Reset the oven to 350, put the vegetables in the bottom of the pan. Roast for 20 minutes for every pound of meat, or until the internal temp is 145 degrees, for medium.

Rating: A. So, so delicious. Hearty, lamby greasy vegetables, amazing sustaining meat— enough to feed us all week with shepherd pies and cold lamb salads. This was great.

Julia's Cheese Quiche

Julia Child’s Mastering the Art of French Cooking
Cheese Quiche
I saw this recipe and decided it would be the ideal one to use my manna eggs in. When I cracked them open, there were so beautiful. The yolks were dark orange and very solid—as small as nickels. They were tiny so I used all four of them where this recipe calls for only two. Merci, wild chickens!
3 oz cheese
6 oz. cream cheese
2 tbsp softened butter
3 tbsp cream
2 eggs (or four, if you found them under your coconut tree)
Salt and (white) pepper
Cayenne to taste
½ tbsp minced green onion tops (or chives)
An 8” partially cooked pastry shell placed on a baking sheet.

Preheat the oven to 375. Blend the cheeses, butter, cream and add the eggs. Force through a sieve to get rid of the lumps. Stir in the herbs and spices. Pour into the pastry shell and set in the upper third of the oven. Bake for 25-30 minutes, until the quiche has puffed and the top has browned.
Rating: A. Yummy! The quiche was so fluffy and rich.
Note: The recipe suggests using Roquefort, camembert, brie, or Liederkranz cheese. But I had a block of soft sheep cheese on hand, and used that, with tasty results. I also used LOTS more green onion tops, and still couldn’t hardly taste them.

Julia's French Onion Soup

Julia Child’s Mastering the Art of French Cooking
French Onion Soup
5 c. sliced yellow onions
3 tbsp butter
1 tbsp oil
1 tsp salt
¼ tsp sugar
3 tbsp flour
2 quarts boiling beef stock
½ c. white wine
Salt and pepper to taste
2 oz swiss cheese, slivered
1 tbsp grated raw onion
Several rounds of hard-toasted French bread
1 ½ c. grated swiss and parmesan cheese
1 tbsp olive oil
In a large OVENPROOF pot, heat the butter and oil on medium low. Add the onions and cover, cook for 15 minutes. Uncover, raise heat to medium, add salt and sugar. Stir frequently for 30-40 minutes, until the onions are deep brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling stock and wine and salt and pepper to taste. Simmer partially covered for 30-40 minutes more.
Preheat the oven to 325. Stir the slivered cheese and grated onion into the soup. Float the rounds of toast on top, and spread the grated cheese over them. Sprinkle with the oil. Bake for 20 minutes, and set for a minute or two under a broiler to lightly brown the top. Serve immediately

Rating: B.

Notes: This sounded so good, and the final product was yummy… but it was not-homemade tasting. It almost tasted like French onion soup from a can! Next time I would add herbs and spices and skip the last bit with the grated onion and all that—just serve the soup with toast on the side.