Julienne in pots can be attributed to French cuisine only conditionally. The only common thing here is the name, and even then it does not refer to the dish itself, but only to the method of cutting the ingredients included in it. Those who are interested in the history of the origin of julienne will find that what we understand as a classic French dish can rightfully be attributed to Russian cuisine.
More specifically, the sonorous and mysterious French word "julienne" means a way of cutting root crops and vegetables into strips. Based on this, it turns out that if you cut the ingredients for soup or salad in this way, then they will be called julienne.
However, this is a matter of terminology. But in cooking, the concept of julienne has long been entrenched that this is a dish of mushrooms baked in sour cream under a cheese crust. Moreover, in addition to mushrooms, it is allowed to use chicken in this dish. Such a recipe has long existed in Russian cuisine, therefore, having figured out how to cook julienne with mushrooms, we come to the conclusion that the world is really small, not only real, but also culinary.
So, julienne in pots ... Instead of sour cream, we will take cream, and we will use the most affordable mushrooms - champignons.
Mushrooms do not need to be boiled in advance for julienne. After washing, cut them into thin slices.
Fry the mushrooms in a frying pan in butter, salt.
Onion, as provided for by French standards, cut into thin half rings.
Add the onion to the mushrooms.
Stirring, fry until the mushrooms are browned and the onion is translucent.
Add cream to the mushrooms (can be replaced with sour cream) and a pinch of nutmeg. If someone does not like nutmeg, you can exclude this ingredient. Let's boil the mass for two minutes.
In the meantime, grate the cheese. Now we are all set to move on to the next step.
The classic julienne is usually served in a special small bowl called a cocotte maker. Its volume is approximately 100 ml. As for me, this portion is too small to fully enjoy the dish. Maybe this is normal for restaurants, but at home, julienne, in my opinion, is better to cook in special pots for mushrooms. Their volume is smaller than traditional ones (about 200 ml), but quite sufficient.
We put our mushroom mass cooked in a pan into pots.
Lay the cheese on top of the mushrooms.
Cover the pots with a lid and put in the oven. Bake the julienne in pots for 20 minutes, until the cheese turns into a stretchy mass. We use mushroom julienne with potatoes, rice or other side dishes.
- Chicken fillet - 1.5 kg;
- Mushrooms (champignons or oyster mushrooms) - 200-300 gr;
- Onion -4-6 pcs;
- Hard cheese - 200 g;
- Sour cream 100-150 gr;
- Flour - 2 tablespoons;
- Butter - 80 g;
- 1 bay leaf;
- Vegetable oil, salt, freshly ground pepper.
1.How to cook julienne in pots?
Wash the fillet, put in a saucepan and bring to a boil.
Reduce the heat, put the peeled whole onion, put the bay leaf, salt and pepper, and cook at a low boil for 20 minutes.
Remove the fillet from the broth and leave to cool.
2.
3.
Add vegetable oil to a heated frying pan.
We wash the mushrooms well, cut them into medium pieces and put them in a pan.
We add a little broth to the mushrooms (we take the broth that remained after the boiled fillet), salt, pepper and simmer over low heat.
4.
When the liquid evaporates, add a little butter, mix and fry over low heat.
Then take out the mushrooms.
5.
Then, in a preheated pan, again add vegetable oil and butter, throw onion, salt and pepper, and fry until golden brown.
6.
Add mushrooms and chicken to the onion, mix well and hold for 3 minutes on low heat.
7.
Then add flour there, mix.
8.
After pouring sour cream, stir and simmer for 1-2 minutes over low heat.
9.
We distribute the finished dish in pots and sprinkle thickly with grated cheese.
10.
Bake in a preheated oven at 180°C for 5-10 minutes until the cheese is melted.
Julienne in pots - a variety of the festive table.
The dish looks beautiful, tastes delicious, and is nutritious.
Here you have another recipe how to cook julienne in pots!
Bon appetit everyone!
It just so happened that julienne is considered a restaurant dish. This hot appetizer is really very refined. It is no coincidence that it is included in the menu of French cuisine. The dish is prepared so easily that it can be made at home - there are no rare ingredients in the julienne, and it will take you little time to cook.
Julienne in pots: a story
This dish is truly legendary. Culinary experts continue to argue until now about who invented the julienne. According to one of the legends, a certain emigrant from China, Zhu Lie, lived in France, who composed the dish, which then became extremely popular. According to another more mundane version, the name of this hot appetizer refers to a certain way of cutting the ingredients.
The French meant by julienne vegetables cut into strips. By the way, with this method of chopping, they were used not only for baking, but for making salads and soups (there is even julienne soup). Be that as it may, we have julienne - a dish cooked in pots or cocotte makers. Usually mushrooms, chicken, ham, seafood, cream and cheese are used for it. The classic julienne recipe is chicken cooked with white bechamel sauce.
Before you start cooking julienne, you should familiarize yourself with some of the secrets of this dish.
Chefs recommend using a certain cut of ingredients. Root crops are recommended to be chopped into thin strips. However, slicing the onion into rings is allowed. The meat can be cut into small cubes or also into thin strips.
If you are cooking julienne with meat, then it must be subjected to heat treatment, like mushrooms. Otherwise, the dish will take a very long time to cook. Usually the julienne technology is the preliminary frying of the ingredients and the subsequent baking in pots or cocottes with sauce and cheese.
For the preparation of julienne, heat-resistant dishes are always used. These can be ceramic serving pots or cocotte makers - small bowls with long handles. If you are going to cook julienne for a large number of people, then you can replace them with a saucepan or a frying pan - this way you will save time.
Seafood for julienne should not be cooked for a long time. It is enough just to blanch them slightly - lower them into boiling water for 2-3 minutes. That way they don't get tough.
Particular attention should be paid to the quality of cheese. It is best to use hard varieties - they melt well and form a delicious crust on the surface of the snack. In order for the cheese not to crumble when grated, it should be placed in the freezer in advance.
Cream is usually used as a filling. It is also very tasty to season mushrooms and meat with Bechamel sauce.
The recipes for julienne in pots are so diverse that experimenting with the ingredients can lead to completely new appetizer options. The most popular julienne with mushrooms in a pot, julienne with chicken, ham and seafood.
Julienne with mushrooms in a pot
Compound:
- Fresh champignons -450 g
- Onion -100 g
- Cheese -150 g
- Cream (10-20 percent) -250 ml
- Butter -30 g
- Flour -25 g
- Spices and salt - to taste
Cooking:
- Onion and mushrooms cut into strips.
- Put the pan on a small fire, put a piece of oil. Fry the onion in a pan.
- Add chopped mushrooms to the onion and simmer for about 30 minutes. Salt and pepper.
- While the mushrooms are fried, prepare the julienne sauce. Melt the butter in a small saucepan.
- Carefully add flour to the butter and mix thoroughly so that lumps do not form. Lightly fry the resulting mixture.
- Add the cream to the flour mixture in a thin stream. Mix with a spatula and break up the lumps. We keep the creamy sauce on fire until it begins to thicken.
- Pour the mushrooms in the pan with the resulting sauce. We simmer for a couple more minutes.
- Three cheese on a coarse grater.
- We spread the mushroom mixture in cocottes or pots. Sprinkle grated cheese on top.
- We put the pots or cocotte makers in the oven. Bake julienne at 180 degrees for about 25 minutes. Ready julienne is served as a hot appetizer before the first course.
Recipes for appetizing julienne in pots
There are other julienne recipes. So if you don’t have meat in the refrigerators, but you want to cook a dish, then you can use ham or a sea cocktail.
Julienne with chicken
Compound:
- Chicken fillet -500 g (can be replaced with ham)
- Mushrooms -200 g
- Bow -2 pcs.
- Cheese -200 g
- Cream or milk -250 ml
- Butter -30 g
- Flour -30 g
- Spices and salt - to taste
Cooking:
- Cut chicken or ham into cubes or strips. Chop mushrooms and onions.
- Fry onions, mushrooms in a pan, add chicken or ham to them.
- Prepare bechamel sauce. Melt a piece of butter in a saucepan. Fry flour on it, add milk or cream. Cook until thickened.
- Add mixture to chicken and mushrooms. Keep the mixture on fire for another 5-7 minutes. Put into pots. Grate the cheese and sprinkle the julienne with it.
- Put chicken julienne in pots in the oven and bake at a temperature of 180 degrees for 20 minutes.
Julienne with seafood
Compound:
- Seafood or frozen sea cocktail -300 g
- Onion -1 pc.
- Cheese -200 g
- Cream -250 ml
- Butter -30 g
- Flour -30 g
- Salt, spices - to taste
Cooking:
- Place a pot of water on the stove. Bring water to a boil. Throw seafood or a sea cocktail into it and blanch for 2-3 minutes.
- Throw seafood in a colander. Large pieces, if necessary, cut into smaller ones.
- Cut the onion into strips, fry until tender. Add seafood to it.
- Melt the butter in another frying pan, add the flour. Break up all the lumps of flour and pour in a thin stream of cream. Bring the sauce to a boil.
- Add cream sauce to seafood and onions. Simmer everything together for a couple of minutes.
- Arrange the resulting mixture in cocottes or pots, sprinkle with grated cheese on top.
- Bake julienne with seafood for 20 minutes at 180 degrees.
Julienne in pots with potatoes
Usually potato julienne is not classified as a classic recipe - potatoes increase the cooking time and turn the appetizer into a main course. All this does not stop you from experimenting. You will spend a little more time, but at the end you will get a very satisfying meal.
Compound:
- Potato -500-600 g
- Mushrooms -300 g
- Bow -2 pcs.
- Cream (15-20 percent) -350 ml
- Cheese -250 g
- Flour -30 g
- Spices and salt - to taste
Cooking:
- To prepare this julienne, we need 2 pans.
- Peel the onion and finely chop. Fry until half cooked in the 1st frying pan.
- Cut the mushrooms into strips and add to the mushrooms. Fry for 10-15 minutes. Add cream.
- We continue to simmer the vegetable mixture for 5-10 minutes. Salt and pepper to taste.
- Cut potatoes into small cubes. Pour into another heated frying pan. Fry until done.
- In portioned pots lay out a layer of potatoes, then a layer of mushrooms with onions.
- Three cheese on a grater. Sprinkle with julienne cheese.
- We put the julienne in the oven. Bake for 15 minutes at 180 degrees.
The technology for making julienne is very simple. Julienne recipes in pots are built according to the following principle: frying the ingredients and baking in a creamy sauce with cheese. As you can see, this hot appetizer really cooks quickly. An undoubted advantage of julienne is the ability to experiment with ingredients. Chicken fillet, mushrooms, seafood, baked in cocotte bowls or pots with cream or Bechamel sauce, will appeal to anyone.
For sauce
- Butter - 1 tbsp.
- Flour - 1 tbsp
- Milk - 1/2 tbsp.
- Sour cream - 2 tbsp.
- Mayonnaise - 1 tbsp.
- Cheese (grated) - 170g
- Pepper.
Cooking method
- Products needed for cooking julienne with mushrooms in a pot.
- Boil chicken meat, onion and mushrooms - finely chop. Saute mushrooms and onions.
- Grate the cheese.
- Lightly fry the meat. When you cook julienne with chicken and mushrooms in pots, it is important to fry the chicken correctly: you need to heat the pan with vegetable oil strongly, then quickly fry the pieces of meat over high heat, stirring for 5 minutes. Arrange the ingredients in the pots in random order.
- Prepare sauce: melt butter, add flour. Fry, dilute with milk.
- Add sour cream and mayonnaise. Add grated cheese to boiled sauce.
- Pour the contents of the pots with hot sauce.
- Sprinkle with grated cheese and place in preheated oven.
- Cook 25 minutes. Serve hot.
Cooking time: 120 minutes
Julienne is a well-known dish that is loved by many and is prepared in many families. It is especially tasty in clay pots. Perfect to impress guests or treat yourself to a gourmet dinner. Julienne in pots or in cocottes - a French dish. It is very fragrant, tasty and satisfying, besides, it perfectly warms up the appetite before serving the main dishes. Julienne is very famous in our country, you can try it in the buffets of all theaters, as well as in a restaurant with any cuisine, you will definitely find such an appetizer. Traditionally, julienne is served in small metal cocottes, but there are other options - in a bun or in a tartlet, but today we are preparing an unusual option - in a pot. Julienne with mushrooms in a pot served hot, garnished with herbs. the pot is placed on a separate plate, like the cocotte maker. Between the plate and dishes with julienne, you can put a napkin. It should be noted that it is very important to use good, quality products. For a good dish, soft cheeses, canned mushrooms or stew are not suitable. If you cook julienne, which you probably don't do every day, buy a good hard cheese like parmesan, fresh button mushrooms, or chicken if you cook. julienne with chicken in pots you also need good heavy cream. It is possible, of course, with sour cream, but experienced chefs say that it is cream that gives the right consistency, while sour cream adds an unnecessary sour taste to the dish. If you follow our recommendations correctly, you will get an excellent snack that will be the first to disappear from the festive table. How to cook julienne in pots, every good hostess should know, because this is one of the best ideas for a romantic or festive family dinner. However, be careful: if the pot is larger than the cocotte maker, the julienne can go from an appetizer to the main dish category! Or you can complement it with a light dish of cooked vegetables, rice and seafood.
Cooking in pots only at first glance looks like an old-fashioned act. In practice, none of the smartest kitchen gadgets can accurately mimic the sumptuous taste that simple foods can get from baking in a pot oven.
Julienne is one of the varieties of such dishes. It differs from all other dishes in pots by the mandatory presence of mushrooms in the list of products. They are what give this dish its characteristic taste.
Julienne in pots - general principles of cooking
Clay pots are of two types: regular and glazed. Whatever containers you take, it will not affect the taste of the finished dish. But for this, each type of such dishes must be properly prepared before use.
If it is enough just to rinse the glazed containers, then it is recommended to keep ordinary clay pots filled with water for an hour before use. After such preparation, the dish cooked in them will turn out juicier and more tender.
Cooking julienne in pots in the oven. First, containers are placed in it and only then the temperature is gradually raised to the required one. Earthenware is rarely placed in a preheated oven. With a sharp change in temperature, its walls can crack. With glazed pots, this will not happen.
What is julienne in pots made of? The main and invariable component of the dish is fresh mushrooms. These can be champignons, oyster mushrooms and, according to the season, forest ones, which have a special aroma.
The classic julienne is prepared only from mushrooms, which, after being fried with onions, are stewed in pots in a creamy sauce under a cheese “cap”. In home cooking, potatoes, various types of meat, and chicken are added to julienne. Still add sauces on sour cream or cream. Sometimes water or liquid mayonnaise is used instead.
Julienne in pots turns out to be hearty and, as a rule, it is not served with a side dish. Depending on the components, julienne can become both an appetizer and an independent dish.
Classic recipe for mushroom julienne in pots
Ingredients:
Half a kilo of fresh champignons or mushrooms of another variety;
A small bunch of fresh dill;
Two tablespoons of flour;
40 ml of water;
One and a half cups of 20% sour cream.
Cooking method:
1. We wash the dill and spread the branches on a towel. After drying, chop the greens with scissors or cut with a knife.
2. We prepare mushrooms. We clean the dirt, rinse and dry well, separate the legs from the hats. Cut the legs into large pieces. Caps of small mushrooms can be left whole, and those that are larger can be cut into three parts.
3. We shift the dill to the sour cream, add a little salt and season with ground pepper, stir well until smooth. Pour the sour cream dressing to the mushrooms, mix and arrange in portioned pots.
4. Cooking the dough. While stirring with a fork, gradually add water to the flour. The dough should not be thick, bring it to the consistency of thick sour cream, as for pancakes.
5. Cover the pots filled with mushrooms with lids. We cover the "slots" at the junction of the lids with the pots with dough in a circle.
6. We place the containers in a cold oven, placing them on a wire rack or baking sheet set at an average level. We turn on the heating. The total cooking time with heating is no more than an hour, the temperature regime is about 200 degrees.
Mushroom julienne in pots with chicken and cheese
Ingredients:
Two large bulbs;
300 gr. champignons;
Chicken fillet (breast) - 350 gr.;
A spoonful of butter;
Rare, preferably 20%, sour cream - a glass;
a spoonful of flour;
300 gr. "Russian" or any other hard cheese;
Refined oil.
Cooking method:
1. We wash the fillet and lower the whole piece into cold water. We place the pan on intense heat and, removing the foam as it forms, bring to a boil. Then cover with a lid and cook over moderate heat for 40 minutes.
2. We take out the finished chicken, cool it a little, cut it into one and a half centimeter cubes. Grind mushrooms approximately the same in size and shape. Chop the peeled onions as finely as possible.
3. Put a thick-walled frying pan on a small fire and pour a little oil into it - two spoons will be enough. First, put the onion in the pan, fry until transparent and add the mushrooms. Cook, stirring occasionally until all moisture has evaporated. Then we spread the chicken meat to the mushrooms - fry until a ruddy, not fried crust appears on the meat.
4. We lay out the contents of the pan in small pots. We fill the containers without reporting to the edge by one and a half, and preferably two centimeters.
5. Prepare the sauce. In a dry and clean frying pan, stirring, fry the flour until a delicate “nutty” aroma appears. Add the butter to it and, stirring constantly, cook until it is completely dispersed. Then we put sour cream and stew for about a minute - the sauce should not boil and thicken.
6. Pour the prepared sauce into filled pots. Add a little salt to each and fill the contents with grated cheese.
7. Preheat the oven to 180 degrees and place the pots in it. It is advisable to place them on a baking sheet, at an average level. Cook until all the cheese is melted and golden brown.
Julienne in pots with mushrooms and potatoes in sour cream sauce
Ingredients:
Hard cheese - 100 gr.;
Large onion head;
Two large potatoes;
200 gr. young champignons or oyster mushrooms;
Chicken breast - fillet, weighing up to 300 gr.;
Large bunch of dill;
30 gr. wheat flour;
Sour cream, fat content not less than 20% - 200 ml.
Cooking method:
1. Pour flour into a dry frying pan and fry over low heat, stirring constantly with a spoon, until light creamy. Add sour cream and immediately begin to stir vigorously to break up all the lumps. We mix in chopped dill (a third of the total). After heating the sauce for a minute, remove from heat and pour into a convenient bowl to cool.
2. Cut the chicken into small, arbitrary shapes, pieces, finely chop the onion, and do not chop the mushrooms - cut into 5-6 parts.
3. In a clean frying pan, fry the onion in two tablespoons of oil so that its slices are slightly browned. We lower the fillet into the pan and, after waiting for the moment when its pieces turn white on all sides, add the mushrooms. Cover with a lid and let it simmer. After about a quarter of an hour, remove the pan from the heat, there should be no water left in the mushrooms.
4. We clean the potatoes. We cut the tubers into cubes no larger than one centimeter in size and put them in pots in the first layer. Sprinkle the layer with dill and spread the mushrooms fried with chicken on it. Pour everything with the sauce that has cooled by this time and sprinkle with grated cheese.
5. We close the pots and send them to the oven for half an hour. Cooking julienne at 190 degrees.
Julienne in pots with fresh mushrooms and pork
Ingredients:
Fresh mushrooms - 200 gr.;
250 gr. fatty, 30% cream;
Pork pulp (neck) - 200 gr.;
"Russian", high-quality cheese - 50 grams;
Two onion heads;
Sweet cream butter - 50 gr.
Cooking method:
1. Wash and cut the mushrooms into strips. The pulp is in thin strips of small length, and the onion is in half rings.
2. First, lower the onion half rings into the heated oil. Fry at medium temperature for two minutes, spread the meat to them. Continue frying until the onion is browned. Then slightly lower the heat, put the mushrooms and leave to simmer for 20 minutes.
3. After that, add cream to the meat with mushrooms. Without letting it boil, cook for another 10 minutes. Turn off and immediately distribute into pots.
4. Sprinkle abundantly with small cheese chips on top and put in the oven for five minutes. Take it out when the melted cheese is crusted and lightly browned.
Potato julienne with mushrooms and pork
Ingredients:
Low-fat pork pulp - 500 gr.;
Ten small potatoes;
onion head;
100 gr. fresh mushrooms (champignons, oyster mushrooms or wild mushrooms);
large carrot;
100 gr. cheese;
Refined oil;
Three spoons of rare mayonnaise.
Cooking method:
1. Cut the peeled potatoes into centimeter cubes. In a wide frying pan, heat the oil well and dip the potato slices into it. It is desirable that the potatoes lie in one thin layer.
2. On intense heat, fry the potatoes until golden brown on one side, quickly turn over and fry the top of the potato layer in the same way. If you don't have a pan that's the right size, fry in batches. Transfer the toasted potatoes to a clean bowl.
3. Cut the carrot lengthwise into plates and chop as thin as possible. Remove the top layer from the mushroom caps and cut the mushrooms into thin, medium-sized slices. In the same way, chop the onion.
4. Put the onion in the pan, add a couple of tablespoons of oil and fry, stirring often, until transparent. Add carrots, and after two minutes add chopped mushrooms. Fry everything together with a slight heat for five minutes - until the juice released from the mushrooms is completely evaporated.
5. After that, spread the fried potatoes in pots in equal proportions, and on it a layer of meat and mushroom roast. Add a little chopped garlic, you can add heavy cream. Sprinkle everything with finely grated cheese and do not forget to cover the containers with lids.
6. Soak the pots in the oven for 45 minutes. Initially raise the temperature to 200 degrees and hold until the very end.
7. Serve hot, sprinkled with plenty of herbs.
Julienne in pots with chicken fillet, potatoes and mushrooms
Ingredients:
Eight potatoes, medium size;
Half a kilo of chilled chicken fillet (breast);
350 gr. fresh champignons;
Cheese - 60 gr.;
40 gr. liquid, low-fat mayonnaise;
Two large bulbs;
Vegetable or olive oil.
Cooking method:
1. We place the mushrooms under running water and, washing thoroughly, clean the dirt remaining on the legs. Then dry well and cut into slices.
2. Cut off the hanging films and the remains of chicken fat from the fillet. We wash the chicken, dry it and, laying it on a cutting board, cut into oblong pieces.
3. Finely chop the onions. We cut the potatoes into medium-sized cubes - you can use thin sticks. Pour the potatoes with cold water so that they do not darken.
4. Put the chopped onion in a pan with boiling oil, stirring occasionally, bring the slices to transparency over moderate heat. We lower the mushrooms into the pan and simmer together with the onions in the released mushroom juice. As soon as it all evaporates, add a little oil and, frying, bring the components to a golden color. The main thing is not to overdry!
5. At the bottom of the clay pots, lay out the fillet pieces in an even layer, and potatoes on top of it. We cover everything with mushroom frying, add a little mayonnaise and fall asleep with cheese.
6. We heat the oven, bring the temperature in it to 200 degrees and place the covered pots in it. We cook the julienne for about half an hour until the chicken and potatoes are baked.
Julienne in pots - cooking tricks and useful tips
The dish will turn out juicier if, after laying the products, add a little water to the pots.
For julienne, it is not necessary to use only breast fillet. It can be other pieces of chicken, previously cut off the bone.
If julienne in cheese pots needs to be covered, remove it ten minutes before cooking. The melted cheese will seize with a crust, which during this time will have time to brown.
Do not overdry the mushrooms when frying. They must be well browned and remain juicy at the same time, otherwise the taste of the dish will change and, most likely, not for the better.
Do not place hot pots on a massive cold surface, as this may cause cracking of the dishes.
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