Julien is not only a name. There were times when many ordinary Russians believed that Julien was just that. But that was a long time ago, then “our people had not yet taken a taxi to the bakery” and, accordingly, did not feast on Julien.
Classic julienne
For Bechamel sauce: heavy cream - 1 cup, butter - 20g, flour - 2 tbsp. For julienne: chicken fillet - 200 gr., mushrooms (champignons) - 50 gr., onion - 1 pc., hard cheese - 50 gr., olive oil - 1 tbsp. l., a little salt and pepper (to taste). Dry the sifted flour in a slightly heated frying pan for 1 minute. Then add butter to the flour and fry for another 1 minute. Don't forget to stir all the time. Heat the cream in a saucepan, but do not boil. Pour fried flour into hot cream, stir, bring to a boil, but do not boil, and remove from heat. Fry finely chopped onion in a frying pan until it becomes transparent. Cut the chicken meat and champignons into small strips and combine with the onion, fry until the chicken is almost cooked and all the moisture has evaporated. Grease the cocotte makers with olive oil, spread out the fried mixture and pour in the creamy sauce, but so that the mushrooms and chicken are not completely covered. Sprinkle generously with grated cheese on top. Place the cocotte makers in the oven and bake at 200 C until the cheese forms a hard golden brown crust. Serve hot.
You can additionally serve greens, with which julienne goes wonderfully. The recipe is called classic rather conditionally. The thing is that French chefs do not remember what kind of julienne, the recipe for which they themselves invented, was classic from the very beginning. And what difference does it make, the main thing is that this dish in any version turns out very tasty.
And you can cook it not only in a cocotte maker. There is no need to buy fancy utensils specifically for this dish; julienne in pots turns out just as good.
Julienne in shrimp pots with white wine
Ingredients: peeled shrimp - 250 gr., milk - 1/2 tbsp., onion - 1 pc., butter - 3 tbsp. l., white wine - 1/2 tbsp., hard cheese - 50g., flour - 2 tbsp. l., nutmeg - a pinch, lemon juice - 15 ml, pepper, curry, salt to taste. Finely chop the onion and fry with curry and 1 tablespoon of oil. Defrost shrimp, pour lemon juice over them, mix with onion. In a separate pan, fry the flour in 2 tablespoons of oil until brown. Stirring constantly, pour in milk in a thin stream, then wine, add a pinch of nutmeg, pepper, and salt. Mix the sauce with the shrimp and place in the pots. Sprinkle with grated cheese and place in a hot oven to brown. Serve in pots straight from the oven while piping hot. For variety, this julienne, the recipe for which we offer, can be prepared from other seafood.
Julienne is usually served first to stimulate the appetite before the main courses. For drinks, you can serve them with a glass of cold beer or dry white wine. Try to make the dish look festive, “come me il faut,” as the French say.
What is the name "julienne"?
It is not at all difficult to guess that the name has French roots. This name is interpreted as “a method of cutting vegetables into thin strips.” With the correct cooking method, you should get pieces about 7 cm long and 2 mm thick. It should look like vegetable spaghetti.
Of course, all culinary masterpieces have their own backstory. We housewives really like romantic stories about the origin of this or that delicacy. I admit, some sources claim that the name julienne comes from the female name Julien or Jules. But what’s more logical is that the name comes from the word “julienne,” which means “July.” This dish was first prepared in the 18th century by the French chef Francois Massialo. The essence of the preparation was cutting fresh young (July) vegetables and shoots. This cooking method is very quick and healthy. During this cooking, the ingredients do not lose their beneficial qualities and properties, while maintaining a delicate consistency.
Nowadays, the standard recipe for julienne is mushrooms, which are baked with cream under a cheese crust. However, there are many variations in the preparation of this dish.
Separately about the usefulness...
The mushrooms that make up julienne are, of course, not a panacea for all diseases, but they are very useful. Thus, the amount of phosphorus in mushrooms is much greater than in seafood. Certain types of mushrooms (champignons, for example) are rich in the amino acids arginine and lysine, which are extremely important for improving memory and lowering the level of harmful cholesterol in the blood.
Mushrooms prevent the development of diseases such as atherosclerosis, heart and brain diseases. Experts recommend including mushrooms in the daily diet for people with diabetes. This is explained by the fact that they have the lowest carbohydrate content. And vitamin B helps protect nerve cells in the central nervous system.
My julienne recipe is slightly modified, but no less tasty!
To prepare French julienne, you will need:
chicken meat – 600 g
smoked ham – 300 g
champignons – 600 g
sour cream – 200 g
cheese – 250 g
onion – 1 pc.
sunflower oil – 2 tbsp.
How to cook julienne in French:
1.Rinse the chicken meat and make broth from it.
2. Rinse the mushrooms and boil in chicken broth until half cooked.
3. Peel the onion and cut into half rings.
4. Remove the mushrooms with a slotted spoon and chop finely.
5.Fry the mushrooms along with the onions.
6.Rinse the ham. Cut the ham and chicken meat into small pieces.
7.Prepare 6 cocotte bowls (small heat-resistant bowl). Place food in them.
8. Add sour cream to each cocotte maker, stir and add broth.
9. Place slices of cheese on top of all foods.
10.Bake in the oven at 200°C until lightly browned. Cooking time is about 10 minutes.
Julienne is a beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out very tasty and satisfying.
There are several options for combining products. You can vary the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.
Julienne - general principles of preparation
One of the main ingredients of julienne is chicken. White fillet or trimmings of the flesh from the thighs are used. Pieces with bones will not work as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes there are options with fried, baked and even smoked chicken.
Mushrooms can be added to chicken julienne or used independently as a filling. The most affordable option is champignons. They are delicious, simple and fast. Mushrooms are fried until almost done with onions in a frying pan. Then they are combined with the chicken, placed in cocotte makers or other molds, and filled with sauce.
What sauces are usually made from:
Milk, cream, sour cream;
After pouring the main ingredients of the julienne, the dish is covered with grated cheese. They can't cook without it. There is no need to make the crust thin.
Classic julienne is baked in the oven. The products are almost ready, you just need to combine the flavors to get a beautiful cheese crust. This will take no more than 20 minutes; it is better not to set the temperature below 200 degrees.
Classic julienne: step-by-step recipe
One of the most famous versions of the dish. The step-by-step recipe for julienne uses chicken breast and mushrooms. The dish is prepared according to all the rules with white sauce.
Ingredients
350 g chicken;
130 g cheese;
200 grams of champignons;
2 tablespoons of oil;
1 large onion;
Salt, pepper, some herbs.
For the white sauce:
40 grams of butter;
1 spoon of flour;
250 g sour cream of arbitrary fat content;
250 g milk.
Preparation
1. Chicken fillet needs to be boiled. It is not advisable to cut it, and you should also not boil it for a long time, since then the dish will be baked. We wash the fillet, put it in a pan, add hot water so that it just covers the meat. The less liquid, the more flavor will be retained. When boiling, you will need to remove the foam from the fillet; for aroma, you can put a bay leaf in the pan. Boil the chicken for exactly 20 minutes.
2. Remove the fillet from the water and cool. Then it needs to be cut into small pieces or divided into fibers. Immediately place the chicken in a large bowl so that the mushrooms will not fit in later.
3. While the chicken was cooking, you need to prepare the second component of the julienne. We cut the onion randomly. Place in a frying pan with two tablespoons of oil. Fry for about two minutes.
4. Wash the champignons under running water, dry them slightly or simply shake off the droplets very well. Cut the mushrooms into slices and add to the onion. Cook over medium heat for about 10-12 minutes. All moisture will first be removed from the champignons, then they will brown a little.
5. Transfer the mushrooms into a bowl with the prepared chicken, add pepper to taste, add a little salt, and stir everything.
6. Make a creamy sauce; it is convenient to use a frying pan or saucepan with a thick bottom. Add butter and put on fire.
7. Add a full spoonful of flour to the melted butter. Warm up, fry for half a minute, the flour should brown.
8. Heat the milk in a separate bowl, you can use a microwave, add it to the fried flour in a thin stream, stir quickly. Cook the sauce until it thickens. Remove from heat.
9. Cool the sauce until warm, add sour cream and salt. Stir.
10. You can start assembling the dish. Grease the fireproof julienne molds from the inside, lay out the mixture of chicken meat and mushrooms with onions. We fill the mold to about a little more than halfway, but there is no need to compact it.
11. Using a ladle or large spoon, pour the white sauce over the base. Take your time, it should seep inside through the voids between the products.
12. Coarsely grate the cheese. Pour the contents of the molds generously. Distribute the product evenly between portions.
13. Since the ingredients of the dish have already been cooked, bake the julienne for only 15 minutes. Temperature 200-210 degrees.
14. When serving, decorate the top of the dish with a sprig of any herbs: parsley, basil, dill.
Mushroom julienne: step-by-step recipe (without chicken)
A variant of a very tender and tasty mushroom dish. This step-by-step julienne recipe also uses mushrooms. These are one of the most accessible and inexpensive mushrooms; moreover, they do not require pre-boiling, which simplifies the technology and reduces cooking time.
Ingredients
400 g champignons;
2 tablespoons flour;
300 ml cream 10-15% fat;
150 grams of cheese (hard varieties);
Salt and pepper;
2 onions;
25 g butter;
20 ml vegetable oil.
Preparation
1. Prepare the champignons: rinse the mushrooms thoroughly, place in a colander, and let the water drain. Then put it on a cutting board and cut into slices.
2. Peel two onions. If this vegetable is not your favorite, then you can take one. First cut in half, then in half again and chop into strips, that is, quarter into rings.
3. Pour vegetable oil into a large frying pan. You don’t need to make the julienne too fatty, so we don’t use too much. We put it on the stove.
4. Once the pan is hot, add the onion to it. Fry for a minute over moderate heat.
5. Add the prepared champignons to the onions and stir. Do not cover the frying pan with a lid, otherwise a lot of water will be released. Fry the mushrooms in an open bowl for a quarter of an hour, at the end add a little salt and pepper.
6. For the creamy sauce, take a small frying pan or saucepan, melt a piece of butter and add two tablespoons of flour, but without slides. Sauté until wheat color.
7. Dilute the flour with liquid cream and stir. It is not advisable to take a product with high fat content, 10-15% is enough. Bring the sauce to a boil, it will begin to thicken. Salt and turn off. If desired, season it with garlic, nutmeg, and any other spices.
8. Grease the inside of cocotte makers or other small baking dishes with oil, and arrange the mushrooms and onions.
9. Pour cream sauce on top.
10. Three cheeses on the largest grater or chopped. Place on top of the mushroom mixture.
11. Place the julienne in the oven, cook at 200 degrees until the cheese crust appears golden brown.
French julienne: step-by-step recipe with dried mushrooms and chicken
To prepare a French dish, it is not necessary to use champignons. This step-by-step julienne recipe uses dry porcini mushrooms. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.
Ingredients
100 g dried mushrooms;
500 g chicken;
100 g onion;
350 g milk;
15 g flour;
140 g cheese;
40 g drained butter;
A little vegetable oil;
10 olives.
Preparation
1. Rinse dry mushrooms. Pour in cold water and leave to soak for at least four hours. You can do all this in the evening.
2. Change the water in the mushrooms, boil until soft for about half an hour, and place in a colander.
3. Rinse the chicken, place it in a saucepan, add water and cook. After boiling, boil the fillet for 15-20 minutes. If you are using thighs, you can hold it a little longer.
4. Remove the chicken from the broth and cool. Then tear the finished pulp into pieces. But you can also cut it with a knife to get neat cubes or bars.
5. Cut the onion into cubes and fry in oil for a minute.
6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut them.
7. Add the mushrooms to the onions and fry for about five minutes. You don’t have to do this, but sautéing will give the dish a pleasant aroma.
8. Combine mushrooms with chicken, season with salt, pepper, stir.
9. Make a simple bechamel sauce. Melt the butter and combine with flour. Fry until it turns beige.
10. Boil the milk separately, then pour it into the flour in a thin stream and stir. Warm the sauce for a couple of minutes and add salt. Classic bechamel often contains nutmeg; you can add a small pinch.
11. Place the mixture of porcini mushrooms and chicken meat into cocotte bowls.
12. We take pitted olives. Cut into halves or cut into rings, that’s also possible. Add to julienne, deepen a little.
13. Pour white sauce over the contents of the molds. We make sure that the products do not peek out.
14. Top everything with grated cheese.
15. Place in the oven. Cook the French julienne for about 15-20 minutes until a golden crust of cheese appears on it.
Julienne bakes quickly in the oven, so the main ingredients can be prepared in advance and refrigerated. After work or at any other time you need, you can assemble the dish in a few minutes and bake it in the oven.
If you are using wild mushrooms or simply have doubts about the quality of the product, then do not be lazy to boil it. In the old days, an onion was added to the pan; if it turned blue, the mushroom was poisonous.
Not all types of cheese are suitable for julienne. More and more often you may encounter the fact that the product does not want to melt or fry, and a beautiful crust cannot be obtained. Buy good hard cheese for julienne.
To get a very beautiful and crispy julienne crust, you can add a couple of spoons of breadcrumbs or crushed saltine crackers to the grated cheese.
It's minus thirty outside and the soul is asking for something hot and reminiscent of summer. After rummaging through my summer supplies and searching through my refrigerator, I found dried mushrooms and fresh champignons. But they are the perfect summer greeting amidst the cold!
You can, of course, just fry potatoes with mushrooms or cook mushroom soup. Or soak the dried ones, then boil them and you can make a stunning assorted mushroom salad. But I wanted something unusual and very tasty.
Usually juliennes are cooked in heat-resistant dishes, but when the family is large or a dinner party is being prepared, you can’t get enough of a huge number of pots and then housewives resort to a trick - they bake juliennes on huge baking sheets.
But you can cheat a little and combine a hot dish with a snack. How? And it's very simple! You can bake julienne in tartlets! And then there is no need to wash the dishes after this dish, and eaters are happy that they can eat the entire snack.
Ingredients:
- Tartlets – 20-30 pcs.
- Mushrooms – 300 gr.
- Boiled chicken meat – 300 gr.
- Milk, sour cream - 200 ml each.
- Cheese – 150 gr.
- Flour – 1.5 tbsp. l.
- Sunflower oil and butter - 3 tbsp. l.
- Pepper, salt - to taste.
Preparation:
1. Slice the champignons and fry them in hot sunflower oil, stirring occasionally so they don’t burn. The frying process will take about five minutes - the main thing is that the excess moisture from the mushroom slices evaporates.
2. Chop the boiled chicken into small torn pieces and send for frying with the mushrooms. It is advisable to immediately add salt and lightly pepper. Stir systematically and fry for about three minutes until the meat browns a little.
3. Melt the butter in a saucepan, add one and a half tablespoons of flour and dissolve it in the butter with quick stirring to make a paste without lumps.
4. While stirring vigorously, pour milk into the butter-flour mixture and bring to a boil. Cool to room temperature.
5. Add sour cream to the sauce and beat well with a whisk or spoon until smooth.
6. Fill each tartlet half or two-thirds with chicken and mushroom filling.
7. Slowly pour in the sauce, filling every void in the filling.
8. Grind the cheese with a grater and form a cap of cheese shavings on each serving, simply sprinkling it on top.
9. Bake in an oven preheated to 200 degrees to form a golden brown cheese crust (about 8 minutes).
10. You can add decorations from herbs or vegetables and serve warm.
Bon appetit!
Recipe for delicious guinea fowl julienne with champignons
Recently, guinea fowl meat has begun to appear in stores and households. It is almost the same as chicken, only slightly different in taste and a little tougher. Many people boil it first and then fry it. But you don’t have to do this. For example, during frying, just add a couple of tablespoons of water and simmer under the lid.
Ingredients:
- Guinea fowl meat – 200 gr.
- Mushrooms – 100 gr.
- Cream – 100 ml.
- Butter – 20 gr.
- Cheese – 100 + 50 gr.
- Herbs, salt, spices - to taste
Preparation:
1. Cut fresh guinea fowl meat and mushrooms into cubes. Fry the slices in melted butter (20 g) in a deep frying pan. Stir occasionally to prevent burning. You can add salt and pepper to your taste. It is advisable for the guinea fowl cubes to stew at least a little, so it is recommended to fry them covered.
Champignons and porcini mushrooms go perfectly with guinea fowl meat.
2. Chop the onion into cubes and place in a frying pan when excess water has evaporated from the meat and mushroom frying.
3. As soon as the onion becomes completely transparent, pour in the cream and mix well. Let it boil and simmer for at least 2 minutes so that the mushrooms and guinea fowl have time to soak in the cream.
4. Grind the cheese with a grater and pour into the frying pan with the previous ingredients. Stirring constantly, let it melt and simmer for 2 minutes. If desired, you can add a little chopped dill.
5. Place the resulting julienne into pots or heat-resistant molds. Fill about ¾ full so there is still room for the cheese cap.
6. Grate cheese (50 g) on a medium grater and sprinkle with julienne in portioned cups.
7. Place in an oven preheated to 180 degrees for 5-8 minutes so that the cheese crust bakes to a beautiful golden-pink color.
8. Sprinkle with chopped herbs and serve hot. You don’t have to decorate it – julienne will look very beautiful even without greenery.
Bon appetit!
Hearty red snapper julienne with puff pastry lids
Julienne can be not only mushroom, but also chicken, vegetable, meat and even fish!
A very original taste comes from red snapper. Below is a recipe, by analogy with which you can prepare julienne from any other fish. Although this version uses puff pastry on top instead of a lid, other options can be prepared without it, just use sealable pots.
Ingredients:
- Fish fillet – 250 gr.
- Cream - 100 ml.
- Curd soft cheese - 2 tbsp. l.
- Dry white wine - 4 tbsp. l.
- Puff pastry – 80 gr.
- Onion – 1 pc.
- Sunflower oil – 2-3 tbsp. l.
- Egg yolk – 1 pc. (grease the dough cap)
- Salt, spices - to taste.
Preparation:
1. Chop the onion into half rings and fry in oil until it acquires a beautiful golden hue.
2. Pour in the wine and cream and let it boil. Salt, season with spices (you can use Provençal herbs) and add soft cheese. Reduce heat and let the sauce thicken.
3. Rinse the fish fillet thoroughly and cut into strips.
4. Place fish straws in a heat-resistant portion dish - fill about two-thirds full.
5. Pour the creamy curd sauce over the fish, trying to leave at least a little free space in the pan so that when baking the sauce does not splash out when boiling.
6. Roll out the puff pastry into a layer about 0.8 cm thick. Cut out a circle slightly larger in diameter than the cup in which the julienne is located. Make a small hole in the center so that while in the oven the julienne can “breathe” a little and evaporate excess moisture. Cover the dish with this circle and grease with beaten yolk so that the dough does not burn and bakes into a beautiful crust.
7. Place in an oven preheated to 180 degrees for 25 minutes. If the puff pastry suddenly begins to darken before this time, you can cover the top with cooking foil.
8. It’s better to serve it hot. The puff cap can be eaten with julienne, snacking on it instead of bread.
Bon appetit!
Julienne in mushroom caps
There are often recipes for stuffed eggs, potatoes, tomatoes and other vegetables. Why not try stuffing mushrooms? After all, let’s say, the caps of those same champignons allow you to put almost a spoonful of some tasty filling inside. And the baked mushrooms themselves are very tasty.
Ingredients:
- Champignons – 1000 gr.
- Chicken breast – 300 gr.
- Egg – 1 pc.
- Cheese – 150 gr.
- Onion - 1 pc.
- Mayonnaise - 3 tbsp. l.
- Sunflower oil - 2 tbsp. l.
Preparation:
1. Rinse and peel the mushrooms well. Carefully separate the stems from each cap so that the “bottom of the hat” is not damaged - otherwise the julienne will leak. Cut the mushroom legs and chicken into cubes or small oblong strips.
2. Chop the onion into half rings and fry in melted butter until translucent.
3. Send the chicken to the onions to fry. As soon as the meat turns white, add chopped mushroom stems and fry until excess water disappears from them (usually 5 minutes).
4. Cool the chicken and mushroom fry slightly. Grind the cheese with a grater. Break a fresh egg and add 2/3 of the cheese and mayonnaise to the main ingredients. Mix well until smooth.
5. Place the champignon caps with the solid side on a large baking sheet greased with sunflower oil.
6. Carefully place a heaping amount of filling into each mushroom “basket” using a small spoon.
7. Sprinkle each mound with the remaining cheese and place the baking sheet with the finished semi-finished product in an oven heated to 180 degrees for 13 minutes until a baked cheese crust appears.
The cheese does not have to be sprinkled in shavings - you can also put it in thin slices, which, when melted, will create a similar cheese cap effect.
8. You can decorate with herbs and complement with a delicate aromatic potato side dish.
Bon appetit!
A simple recipe for chanterelle julienne without meat
For some reason, the richest taste of mushroom julienne comes from the chanterelles. These bright orange, fragrant mushrooms will delight even the most picky taster with their color and aroma. Although they are ideal for combined julienne with meat, you will still feel the most relish if you use only mushrooms.
Ingredients:
- Chanterelles – 350 gr.
- Cheese – 100 gr.
- Sour cream – 3 tsp.
- Onion – 1 pc.
- Flour – 1.5 tbsp. l.
- Sunflower oil – 2 tbsp. l.
- Salt, spices, dill - to taste.
Preparation:
1. Grind the onion in any way acceptable to you. It’s better if it’s in small strips or cubes, so that their size is more in harmony with the form of grinding the main component. Sauté in sunflower oil until translucent.
2. Chop the chanterelles into strips or cubes and fry with the onions for 5-7 minutes.
3. As soon as the chanterelles begin to decrease slightly in volume due to evaporated moisture, you can add sour cream, a little salt and spices. Mix well and let simmer for one or two minutes. Then carefully add the flour and stir well so that no flour lumps appear. To thicken the sauce, simmer for a couple more minutes. If desired, you can add chopped dill.
4. Fill the cocotte bowls with mushroom filling. Grate the cheese and add it on top to make cheese caps. Bake for 5-8 minutes in an oven preheated to 180 degrees to form a beautiful golden brown crust.
Bon appetit!
Julienne of assorted forest mushrooms with sour cream
Since we’re talking about pure mushroom julienne, we shouldn’t lose sight of the classic recipe for cooking wild mushrooms. The most amazing julienne is made from a whole assortment of mushrooms: boletus, boletus, boletus and porcini mushrooms.
Ingredients:
- Assorted wild mushrooms – 0.5 kg.
- Sour cream – 200 gr.
- Butter – 2 tbsp. l.
- Sunflower oil – 2 tbsp. l. + 1 tbsp. l.
- Onion – 2 pcs.
- Garlic clove – 1 pc.
- Dill – 0.5 bunch.
- Salt, pepper - to taste.
Preparation:
1. Clean and rinse the mushroom set well.
2. Chop the mushrooms into medium-sized cubes, the main thing is that the pieces are approximately the same size so that they cook evenly.
3. Chop the garlic clove in any way convenient for you. Chop the onions into half rings and sauté together with the garlic in a mixture of butter and sunflower oil in a heated frying pan. Fry until golden brown. There should be an amazing onion-garlic smell.
4. In a separate frying pan for 1 tbsp. l. fry the mushroom slices under the lid with sunflower oil so that the excess liquid evaporates. This must be done on low heat and can take almost 30 minutes.
5. Add fried onions. Mix thoroughly and let simmer for 2 minutes so that the mushrooms are saturated with the garlic and onion aroma.
6. Add sour cream and stir thoroughly.
7. Let it simmer with sour cream for about three minutes so that the mushrooms also absorb the sour cream flavor.
8. Chop half a bunch of dill, lightly add salt and pepper and add to the mushrooms. Stirring constantly, let the julienne simmer for 2 minutes.
9. Place mashed potatoes on a plate, and serve hot julienne on top or in a separate cup.
10. Or put the prepared mushroom filling in heat-resistant portion forms, sprinkle with additional cheese or grease with thick sour cream.
11. Place in the oven to bake for about five minutes. Then serve with freshly baked bread.
Bon appetit!
Delicious and tender chicken julienne
The most common companion for mushrooms in julienne is chicken. It combines perfectly in its tenderness and taste. It doesn’t overwhelm the mushroom flavor and only makes this dish more satisfying. The classic recipe also uses nutmeg, which adds a touch of piquancy.
Ingredients:
- Chicken fillet, mushrooms – 250 g each.
- Heavy cream – 200 gr.
- Cheese – 60 gr.
- Nutmeg – 0.5 tsp.
- Onion – 1 pc.
- Flour – 1 tbsp. l.
- Butter – 1 + 2 tbsp. l.
- Sunflower oil – 3 tbsp. l.
- Salt, spices - to taste.
Preparation:
1. Carefully cut the chicken meat into slices no more than 1.5 cm thick and beat them a little to make them more tender. 1 tbsp. l. Melt the butter in a frying pan and fry the chicken pieces in it until beautifully golden brown for 5 minutes.
2. Chop the mushrooms and onions in a form convenient for you and fry in sunflower oil.
3. In a separate dry and clean frying pan, fry the flour until a creamy hue appears. Then pour in the heavy cream while quickly stirring with a whisk and add the remaining 2 tbsp. l. butter. Without ceasing to stir, wait for the sauce to thicken, and then pour it into the fried mushrooms. Lightly add salt and add half a spoonful of nutmeg.
4. Cut the fried meat into strips or into cubes and fill heatproof pots halfway.
5. Pour the creamy mushroom consistency almost to the neck of the pot, leaving at least 1 cm so that the contents do not boil away and there is still room for the last ingredient.
6. Grate the cheese and generously sprinkle the contents of the pots with it.
7. Bake in an oven preheated to 180 degrees for 10 minutes until a beautiful golden brown cheese cap appears.
8. You can decorate it to your taste or serve it as is – the dish will look quite appetizing even without decoration.
Let the julienne delight you with its taste, appearance and aroma on these frosty evenings!
Bon appetit and summer warmth from pleasant memories!
Video recipe - mushroom julienne from chef Ilya Lazerson
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JULIEN in Russian with PORK
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JULIEN in Russian TONGUE
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Bon appetit!!!
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French JULIEN with BEEF BROTH
Products:
1 kg beef; 1 large carrot; 1 onion; 1 celery; 6-8 pieces of asparagus; 1 head of cauliflower; 1 tablespoon of green peas; 50 pieces of sorrel leaves, spinach, lettuce.
Cooking method:
1. Cook beef broth, adding 1 onion and 1 whole carrot during cooking, strain.
2. Boil cauliflower, asparagus, celery, and dried green peas, cut into slices.
3. Pour boiling water over spinach, sorrel and lettuce leaves and rinse with water on a sieve.
4. Place the finished vegetables in a soup bowl, pour in the broth and serve.
JULIEN in French with CHICKEN BROTH
Products:
1 chicken; 100 grams of peas; 100 grams of beans; 50 grams of leek (white part); 50 grams of sorrel; 1 turnip; 1 carrot; 2 tablespoons vegetable oil; 4 sprigs of parsley or dill; black pepper (ground); salt; sour cream to taste.
Cooking method:
1.Soak peas and beans for 6-8 hours.
2. Boil chicken broth, remove the chicken, strain the broth.
3. Bring the strained broth to a boil, add peas and beans, stir and cook for about 40-50 minutes over medium heat.
4. Peel the carrots and turnips, wash and cut into long strips, fry in one tablespoon of vegetable oil.
5.Finely chop the onion and leek and fry in the remaining vegetable oil.
6. Wash the sorrel and chop finely. Also finely chop the parsley.
7.Add all the prepared fried vegetables, chopped sorrel, pepper and salt to the soup. Cook for another 5 minutes. When serving, season the soup with sour cream.
Russian-style julienne also has many cooking options, which are presented below, because first I would like to draw your attention to some recommendations:
Julien never!!! not cooked in a saucepan, but
prepared and served in 70-100 ml cocotte makers
or in small heatproof bowls.
Cocotte makers give this dish a completely
special look and taste. In a small saucepan
called a cocotte maker (from the French Cocotte -
chicken) the dish is prepared personally
to every guest. Serve the same dish
in a frying pan - and the effect will be completely different.
And then the hot cocotte maker is placed on a small plate with a carved napkin, a paper curler (a paper tube with cut and beautifully wrapped ends) is put on the handle of the cocotte maker so that the guest does not get burned... and for beauty. Place a cocotte fork or small spoon nearby... Simply beautiful!!!
* All cutting for julienne is made into thin strips (except for onions).
* The following mushrooms are suitable for julienne: porcini, champignons or chanterelles.
* Sometimes meat components are added to julienne. The meat components of julienne should be soft and tender: chicken, shrimp, not dry fish, ham.
* When frying onions, do not allow them to change color, otherwise the julienne will taste bitter.
* Sauces (fillings) for julienne are of two types:
- Bechamel sauce (classic version) - toasted flour (flour is fried until brown in a dry frying pan) mixed with milk and butter.
- Sour cream - sour cream, if desired, thickened with flour or egg; or sour cream + mayonnaise, heavy cream is also suitable. But the sour cream should be of low fat content, otherwise the julienne will be hard on the stomach.
* When laying out the ingredients for julienne in cocotte makers, do not fill them to the top, otherwise the julienne may “run away”.
* To get an amazing crispy crust, julienne cheese is mixed with breadcrumbs.
* Julienne is served hot, so the oven should be turned on when the guests are already sitting down at the table.
* The cocotte maker with julienne is placed on a serving plate covered with a napkin, so that the handle of the cocotte maker is to the left of the guest.
It is believed that the art of cooking
julienne is to make the onion - as it were
dissolved in it. To do this, chop the onion
as small as possible and fried with mushrooms.
When cooking, mushrooms and onions are first given
a lot of juice, which then evaporates.
The trick is to catch
this moment and add a spoon to the pan
flour, a little butter, and mix well.
Then the julienne will turn out tender, and the onion will practically not be felt. But this is only one of the secrets. You will become acquainted with other culinary secrets by trying the following recipes.
JULIEN in Russian with PORK
Products:
300 grams of lean pork; 2 large onions; 30 grams of cheese; 3-6 tablespoons of mayonnaise; salt.
Cooking method:
1. Freeze (or defrost) the pork until it can be cut with little effort. Cut the meat into very thin (thickness of a matchstick) strips 4-5 cm long. Heat the oil in a frying pan and lay out the meat strips. Salt the meat to taste. Fry over high heat, stirring until all the juice has evaporated.
Advice: To prevent the meat from overcooking and drying out, do not fry the meat strips, but simmer: in a frying pan, first fry 1 onion until translucent, put the meat there, cover the frying pan with a lid, reduce the heat to low and simmer until done (add a little hot water if necessary) .
2.Cut the remaining onion into squares, add to the meat and continue to fry while stirring until the meat and onion begin to brown. Reduce heat to low. Add 4-5 tablespoons of hot water. Cover the pan with a lid and simmer until the meat is cooked.
3.Place the finished meat into 3 small fireproof bowls or cocotte makers. Spread 1-2 tablespoons of mayonnaise on top.
Advice: Mayonnaise can be replaced with sour cream or Bechamel sauce: melt 1 tablespoon of butter in a frying pan, add 1-2 tablespoons of flour and fry it lightly. Pour in 0.5 cups of milk in a thin stream. Boil the sauce at a low simmer to the desired volume, stirring occasionally. The sauce can be boiled for up to 45 minutes, while excess moisture evaporates from it and the taste of flour is completely eliminated.
4.Grate the cheese. To obtain a more crumbly crust, mix the cheese with 1 teaspoon of breadcrumbs. Sprinkle cheese on top of mayonnaise.
5.Bake the julienne in the oven until golden brown. When serving, place the bowls on small plates.
JULIEN in Russian with CHICKEN and MUSHROOMS
Products:
400-500 grams of chicken meat; 2 large onions; 250 grams of fresh mushrooms; 2 tablespoons flour; 150 grams of cheese; 300 grams of sour cream; 1 tablespoon breadcrumbs; salt; pepper to taste; butter for frying.
Cooking method:
1. Finely chop the onion and fry in butter until transparent. Under no circumstances should it be allowed to change color, otherwise the julienne will taste bitter. Place in a bowl.
2. Cut the mushrooms into thin strips and fry in butter until tender.
3. Boil or fry the chicken. Remove the skin and remove the bones. Cut the chicken meat into strips.
4. Prepare sour cream dressing. Fry the flour until brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Stir well and bring to a boil.
5. Stir in chicken, mushrooms and onions. Place the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.
6.Mix finely grated cheese with breadcrumbs and pour into cocotte pans in a heap.
7.Place in a preheated oven until browned.
8.Serve the julienne hot. When serving, the bowl of julienne is placed on a small plate covered with a carved napkin. If the julienne is made in a cocotte maker, then a paper curler is put on the handle of the cocotte maker.
JULIEN in Russian with CHICKEN and OLIVES
Products:
500-600 grams of chicken fillet; 1 can of pitted olives; 1 onion; 150-200 grams of sour cream; 100 grams of hard cheese; butter; ground black pepper; salt.
Cooking method:
1.Cut the chicken fillet into small strips and fry in butter.
2. Finely chop the onion, fry in oil, add the olives cut into slices, heat and combine with the chicken. Salt and pepper to taste.
3. Place the prepared julienne in cocotte makers or small molds, pour in sour cream, sprinkle with grated cheese and bake for 10-15 minutes in the oven until golden brown.
JULIEN in Russian with SMOKED MEAT and NUTS
Products:
300 grams of lean smoked brisket; 2 onions; 2 tablespoons chopped walnuts; 2 tablespoons of grated cheese; 1 glass of sour cream; 2 tablespoons butter; caraway; pepper; salt.
Cooking method:
1. Finely chop the onion and fry in butter.
2. Cut the brisket into thin strips and combine with fried onions. Salt, pepper, add cumin, nuts, sour cream and mix.
3.Place in cocotte bowls. Sprinkle grated cheese on top and bake in the oven.
JULIEN in Russian TONGUE
Products:
300 grams of boiled tongue; 300 grams of champignons; 1-2 onions; 2 cloves of garlic; 100 grams of sour cream; 100 grams of grated cheese; 1 tablespoon flour; 2-3 tablespoons butter; vegetable oil; ground black pepper; salt.
Cooking method:
1. Peel the boiled tongue, cut into thin strips and lightly fry in butter.
2. Cut the mushrooms into thin slices, finely chop the onion. Fry onions and mushrooms in vegetable oil. Salt, pepper, add garlic passed through a press.
3.For the sauce, lightly fry the flour in butter. Stirring constantly, add sour cream. Warm up without bringing to a boil.
4. Place in greased molds in layers: a little grated cheese, pieces of tongue, mushrooms. Pour sour cream sauce on top and sprinkle with remaining cheese. Bake in a preheated oven until the cheese crust is golden brown.
JULIEN in Russian with QUAIL EGGS
Products:
250 grams of champignons; 6 quail eggs; 1 leek (white part); 1 cup cream 22% fat; 80 grams of grated parmesan; 1.5-2 tablespoons butter; ground black pepper; salt.
Cooking method:
1. Wash the mushrooms and leeks, chop thinly and fry in heated butter for 5-6 minutes. Transfer to a bowl and season with salt and pepper.
2.Pour half the cream equally into 6 cocotte bowls or baking dishes. Place the onion-mushroom mixture on top and sprinkle with grated cheese. Carefully, so as not to spread the yolk, pour one quail egg into each mold. Pour in the remaining cream.
3. Place the molds on a baking sheet. Cook for 20 minutes in the oven at 200°C.
JULIEN in Russian with PRAWNS
Products:
300 grams of boiled frozen shrimp; 1 large onion; 100 grams of fried mushrooms; 2 cloves of garlic; 1.5 tablespoons flour; 1 tablespoon butter; vegetable oil for frying; 500 ml. cream; 100 grams of grated cheese; ground black pepper; salt to taste.
Cooking method:
1. Thaw and peel the shrimp.
2.Separately, fry fresh mushrooms, cut into thin strips, in vegetable oil.
3. Peel the onion and garlic, chop and fry in vegetable oil for no more than 2 minutes. Add shrimp, fried mushrooms, salt and pepper and fry for another 5 minutes.
4.Fry the flour in butter. Dilute with cream and heat, stirring.
5.Pour the contents of the saucepan over the resulting sauce, stir and place in cocotte bowls. Sprinkle with cheese and bake in a preheated oven until done.
JULIEN in Russian with SQUID
Products:
500 grams of peeled squid; 2 onions; 150-200 grams of champignons; 2 cups sour cream; 150-200 grams of hard grated cheese; vegetable oil; ground black pepper; salt.
Cooking method:
1.Cut the cleaned squid into thin strips and fry in vegetable oil.
2. Finely chop the onions and mushrooms and sauté in oil.
3.Combine the squid with mushrooms and onions, pour in sour cream, salt and pepper, and bring to a boil. Then transfer to small molds, sprinkle with grated cheese and bake in the oven until golden brown.
If you don’t have cocotte makers or small heat-resistant bowls, then julienne can be prepared in tartlets, puff pastry baskets or small buns (can be used for sandwiches). The bun must be prepared: cut in half, remove the pulp to form a cup, and dry it. Place the filling in a bun, sprinkle with cheese and bake in the oven. This julienne is eaten together with the “cocotte”.
JULIEN in Russian with FISH in PAY BASKETS
Products:
250 grams of ready-made puff pastry; 300 grams of any white fish fillet; 150 grams of champignons; 1 onion; juice of 1/2 lemon; 1 tablespoon flour; 100 grams of sour cream; 1 tablespoon dry white wine; 2 egg yolks; 100 grams of grated hard cheese; 2 tablespoons breadcrumbs; butter; a pinch of ground nutmeg; ground black pepper; salt.
Cooking method:
1. Thaw the puff pastry, roll it out, cut it into squares, and place it in cupcake or muffin tins. Pierce the dough in several places with a fork, sprinkle dry peas on top so that it does not rise. Bake for 15-20 minutes at 180°C. Then remove the baskets from the oven, cool, and remove the peas.
2. Cut the fish fillet into cubes, and the mushrooms into thin slices. Sprinkle fish and mushrooms with lemon juice.
3. Finely chop the onion and fry in butter. Add mushrooms, fry until half cooked. Sprinkle with flour, stir, fry for a few more minutes. Pour in sour cream and wine, simmer over low heat for 10-15 minutes. Salt, pepper, season with nutmeg.
4. Cool the mushroom mixture slightly, add fish and yolks, mashed with a few drops of lemon juice. Stir.
5. Place the julienne into puff pastries, sprinkle with grated cheese mixed with breadcrumbs. Bake at 180°C until golden brown.
JULIEN in Russian in TARTALETS
Products:
500 grams of champignons; 150 grams of hard cheese; 250 grams of sour cream; 2 large onions; 1 teaspoon starch; large shortbread tartlets; vegetable oil.
Cooking method:
1. Cut the mushrooms into strips and fry in a dry frying pan until all the liquid comes out. Add vegetable oil, finely chopped onions. Add a little salt and pepper and fry until golden brown.
2.Add sour cream to the frying pan with mushrooms, pour a little boiled water, stir. Add starch and keep the pan on low heat while stirring until the mixture thickens.
3.Place a lot of julienne into tartlets, sprinkle with grated cheese.
4. Preheat the oven to 180 degrees and bake the julienne until the cheese is browned.
Bon appetit!!!
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