More of What Would Julia Do - 100th Birthday Edition
August 15 7:50 PM

Haricots Verts a la Provencale (Provencal style green beans)

The French call green beans “haricot verts” and since green beans are on sale here is Julia recipe for fresh green beans and summer tomatoes. Like summer in Provence.


  • 2 cups thinly sliced onions
  • 1/2 cup olive oil
  • 4-6 large firm ripe red tomatoes peeled, seeded, juiced and chopped, reserve
  • 3/4 cup juice
  • 2-4 cloves garlic
  • Boquet garni with cloves, parsley, 1/2 bay leaf, 1/2 tsp thyme, 1 clove, all wrapped and tied into a cheesecloth
  • 3/4 cup tomato juice, water, or combination
  • 3 lbs green beans
  • Salt and pepper
  • 1/4 cup fresh parsley or a mixture of basil, savory, and tarragon


  1. Cook the onions slowly in the olive oil until they are tender and translucent but not browned, about 10 minutes.
  2. Add the tomatoes, garlic, boquet garni, and reserved liquid, salt and pepper to taste. Simmer for about 1/2 hour. Remove the boquet garni.
  3. While the tomatoes are cooking, blanch the beans and drain those 3-4 minutes before they are done. Toss them in the pan with the onions and tomatoes. Cover and simmer slowly for 8 to 10 minutes, tossing occasionally, until they are tender. Boil off any remaining liquid, correct seasonings, toss in the herbs and serve.

Julia Child's Mustard Marinade with Pork Loin Chops


  • 2 cloves garlic, minced or grated
  • 1/2 tsp kosher salt
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 20oz of pork loin chops or lean thin boneless butterflyed pork chops non-stick cooking spray


  1. In a small bowl, combine all the ingredients through the lemon juice. Then whisking, slowly pour in the oil to emulsify the marinade.
  2. Brush each pork chop on all sides with the marinade. Set them on a plate and place in the refrigerator to marinate for at least 1 hour.
  3. Heat and non-stick grill pan or a large non-stick skillet (or use the outdoor grill) over high heat. Spray with non-stick cooking spray and add the pork chops. Sear them until they are deeply caramelized on the first side before flipping them to caramelize on the second sides.

Note: This would mustard would be excellent with baked or grilled pork tenderloin or a pork loin roast.

Coquilles St. Jacques a la provencale (Scallops in white wine sauce with melted cheese)

Wonderful seared scallops are placed in a white wine sauce, then covered with grated Swiss cheese and broiled. This is a classic recipe because it is delicious, elegant, and not difficult to make or time consuming.


  • 1 1/2 lbs. scallops (washed)
  • 1/3 cup yellow onions; minced
  • 6 buttered scallop shells or porcelain dishes
  • 5 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon shallot or green onions; minced
  • 1 clove Garlic; minced
  • Salt and pepper
  • 1 cup flour; sifted
  • 2/3 cup dry white wine
  • 1/2 bay leaf
  • 1/8 teaspoon thyme
  • 1/4 cup Swiss cheese; grated


  1. Cook yellow onions slowly in 1 tablespoon butter in a small sauce pan for 5 minutes, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.
  2. Dry the scallops (or shrimp) and cut into ¼ inch pieces. Sprinkle with salt and pepper just before cooking, then roll in flour, and shake off excess flour.
  3. Sauté the scallops (or shrimp) quickly in very hot butter and oil for 2 minutes to brown them slightly.
  4. Pour the wine into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.
  5. Spoon the scallops and sauce into the shells or small oven dishes. Sprinkle with cheese and dot with 2 T butter cut into pieces. Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and brown the cheese slightly.

Crème Caramel

The Spanish call this Flan, the French call it Crème Caramel, a baked custard. When Julia and Jacques Pepin get together, they like to use Half and Half instead of milk. So do I! Julia said this is one of favorite desserts.

Caramel ingredients

  • 1/2 cup sugar
  • 1/4 cup water

Custard ingredients

  • 2/3 cup sugar
  • 2 cups Roberts Half and Half
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 4 large egg yolks


  1. Preheat the oven to 350°F. Bring a kettle of water to boil.
  2. To make the caramel, combine the sugar and water in a stainless steel saucepan. Bring to a boil. When the mixture starts to color, swirl the pan to ensure an even color. When it is a deep amber, remove it from the heat and immediately pour it into the molds and swirl to coat the bottom of each mold. Let cool.
  3. To make the crème anglaise, heat milk and vanilla extract in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes.
  4. Meanwhile, whisk the eggs, yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture. Pour this mixture into the caramel-lined molds.
  5. Set the molds in a baking dish lined with a paper towel. Fill the baking dish with boiling water so that it comes about two-thirds up the sides of the mold. Bake until the custard sets and doesn't jiggle (and a knife inserted into the center comes out clean), about 40-50 minutes. Let the custard cool in the baking dish. Remove from the pan to finish cooling. Chill in the refrigerator for 3 hours or overnight.
  6. To unmold the custard, run a thin knife around the edge of the mold and invert on a serving platter.

Lime Curry Pork Tenderloin Skewers


  • 1 pork tenderloin
  • Juice from 2 limes
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons sweet curry powder
  • 1/2 tablespoon hot curry powder
  • 2 teaspoons honey (or sweetener of choice)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons chopped cilantro (optional)


  1. Butterfly the pork tenderloin to bring it all to a relatively even thickness. (I did this in two parts: first by cutting the tenderloin lengthwise about 3/4 of the way through into 2 joined sections. Then slice about 3/4 through the center point of each of the 2 sections so that the meat opens up like a book.) Cut the tenderloin, lengthwise, into long strips about an inch wide. Place the meat in a resealable bag or glass dish.
  2. Puree the remaining ingredients in a small food processor or blender. Pour the marinade over the pork strips and refrigerate for 2 to 6 hours.
  3. When ready to grill, thread the pork onto the skewers. Set up a grill for direct cooking at around 400F. When coals are ready, grill the pork skewers for 3-4 minutes on each side. Take them off the grill and garnish with chopped cilantro, if you wish.
  4. Serve with Grilled Sweet Potato Wedges Recipe

Beer Pairings: Indian Pale Ale (IPA); Tecate with a lime Wedge; or Blue Moon with an orange slice.

Wine Pairings: Riesling or a light fruity Pinot Noir if you must go red

Category: Deli
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