Happy 100th, Julia!

Today would have been Julia Child's 100th birthday, if she had been able to grace us with her amazing presence for any longer.  I never watched her show (I think I was too young), but she greatly inspired and aided me in my creativity and technique in the kitchen.  I grew up constantly hearing about how wonderful she was and how she revolutionized cooking in the United States.

So, today, I honor her by making a couple of her recipes (gluten-free, of course) and feast upon the deliciousness.

Both recipes are adapted from Mastering the Art of French Cooking by Julia Child

Aubergines (Eggplant) Stuffed with Mushrooms and Goat Cheese

Ingredients:

2 medium-sized eggplants, stemmed and halved lengthwise
3 T. butter, divided
3 T. olive oil, divided
1/2 a large yellow onion, finely minced
1/2 pound of mushrooms (I had buttons, but you could easily use portobellos or something else to your liking), finely minced
Salt & pepper, to taste
2 1/2 oz. soft goat cheese, crumbled (the original recipe had cream cheese)
1/2 t. dried parsley
1/2 t. dried thyme or basil

Instructions:

Take the eggplant halves and score the flesh within 1/4 inch of the skin.  Sprinkle salt onto the flesh and place them, cut-side-down, on paper towels to allow the water to seep out of them.  Leave them for 30 minutes to an hour.

Once the eggplant have drained some of their water (give them a good squeeze to get even more out, preheat your broiler on high, and place the halves cut-side-up on a baking sheet.  Drizzle with a small bit of oil (I used my Misto sprayer) and broil 5-6 inches from the heat for 10-15 minutes, until the flesh is golden brown and fork-tender.

Scoop out the flesh with a spoon, leaving the skin and about 1/4 inch of flesh, and place in a medium mixing bowl.  Set scooped-out eggplant in a roasting pan big enough for them to fit side by side.

Preheat the oven to 375 degrees F.

Heat 1 T. butter and 1 T. oil over medium heat in a large skillet.  Add onion and saute for 5-6 minutes, until it is beginning to turn translucent.  Add in the mushrooms and saute together until both are cooked through and slightly browned, about 5-6 minutes more.

Combine eggplant flesh, mushrooms, and onions.  Stir in the goat cheese, herbs, and salt and pepper.  Be sure to taste and correct any seasonings you desire.

Place filling in the eggplant halves in the pan. If you desire, top with grated Swiss cheese and bread crumbs (I didn't think it needed it).  Add 1/8 inch of water to the pan, and bake in the oven for 25-30 minutes, until tops are browned and everything is heated through.

Before cooking!

After cooking!

I had a helper for some of this.

Chicken in a Tomato and Mushroom Sauce

Ingredients:

6 boneless and skinless chicken thighs
2 T. butter, divided
2 T. olive oil, divided
1/2 pound of mushrooms, sliced (again, I had buttons, but you could use others)
2 shallots, minced
1 cup of peeled, seeded tomatoes, chopped (I used canned whole San Marzanos)
1 clove of garlic, minced
1/2 t. tarragon or basil
1/4 t. salt
Pinch of pepper
1/2 cup of dry white wine
1/2 cup chicken stock, mixed with 1 T. cornstarch (I used GF potato starch) and 1 T. water

Instructions:

In the same skillet as before (I used it out of haste and not wanting to clean another pan), heat over medium-high heat and brown both sides of the chicken thighs (this should take about 6-8 minutes).  Set aside on a plate.

Heat 1 T. butter and 1 T. oil over medium heat in that pan, add mushrooms, and saute until browned.  Set aside with chicken.

Heat remaining butter and oil and saute shallots for a minute or two.  Add tomatoes, garlic, herbs, salt, and pepper, bring to a simmer, and cook for 4-5 minutes.

Add wine and broth mixture, bring to a boil, and allow sauce to cook for 5 minutes or so, until the sauce is reduced a bit and thickening.

Add the chicken and mushrooms back into the pan.  Cover and allow to cook through (about 5-10 more minutes).

Serve hot!  Enjoy!  The sauce would be GREAT over some rice or something, but I am avoiding too many carbs lately due to lack of exercise (I injured my foot a while ago).

Here's to you, Julia!

OPERATION GLUTEN UPDATE:

Also, after going GF for a month, I glutened myself and reacted badly.  So I will be GF from now on.  I feel great, it just sucks having to entirely avoid anything with gluten in it.  Oh well, at least I know!  But, oh my, I miss my beer.