Best 4 Julia Childs Spice Blend Recipes

In the culinary world, few names hold as much reverence as Julia Child. Her impact on American cuisine is immeasurable, and her recipes continue to inspire home cooks and professional chefs alike. Among her many contributions is her signature spice blend, a versatile and flavorful combination of herbs and spices that can elevate any dish.

This article delves into Julia Child's spice blend, providing a detailed recipe and exploring its various applications in cooking. It also includes three additional spice blend recipes inspired by Julia Child's culinary philosophy, each offering a unique flavor profile to enhance different types of dishes.

1. **Julia Child's Signature Spice Blend**: This classic spice blend is a harmonious blend of garlic powder, onion powder, paprika, thyme, basil, oregano, and salt. It adds a savory and aromatic touch to meats, vegetables, soups, and sauces.

2. **Provencal Spice Blend**: Inspired by the vibrant flavors of Provence, this spice blend combines thyme, rosemary, marjoram, savory, and lavender. Its earthy and herbaceous notes make it ideal for roasted vegetables, grilled meats, and stews.

3. **Curry Spice Blend**: This blend draws inspiration from Indian cuisine, featuring a combination of coriander, cumin, turmeric, chili powder, and garam masala. It imparts a warm and inviting flavor to curries, stir-fries, and roasted vegetables.

4. **Autumn Spice Blend**: This blend captures the essence of fall with its combination of cinnamon, nutmeg, ginger, cloves, and allspice. It adds a touch of warmth and sweetness to baked goods, apple cider, and mulled wine.

These spice blends, rooted in Julia Child's culinary legacy, offer a delightful journey through flavors and aromas. Whether you're a seasoned cook or just starting your culinary adventure, these blends are sure to add excitement and depth to your cooking.

Let's cook with our recipes!

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

JULIA CHILD'S SPICE BLEND

Julia Child's Spice Blend image

This is a wonderful spice blend that I have using for years. Wonderful for any kind of meat or poultry. Submitting this in honor of Julia Child and her impact on all of us.

Provided by mandabears

Categories High Fiber

Time 10m

Yield 1 jar

Number Of Ingredients 10

Ingredients

1 teaspoon bay leaf powder (purchase from American Spice Co. or do it yourself in a blender)
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground paprika
1 teaspoon ground thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground savory (I have been known to leave this out)
2 teaspoons freshly ground white pepper (I usually use ground black pepper)

Steps:

Mix all ingredients well.
Store in a screwtop glass jar.
(I use a funnel to get the spices in the jar).

JULIA CHILD'S EGGPLANT-WALNUT DIP

Julia Child's Eggplant-Walnut Dip image

This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.

Provided by Julia Moskin

Categories dips and spreads, appetizer

Time 45m

Yield About 4 cups

Number Of Ingredients 8

Ingredients

2 firm, shiny eggplants (about 2 pounds total)
1 cup finely chopped toasted walnuts
1 to 3 garlic cloves, smashed, peeled and minced or put through a press
1 teaspoon freshly grated ginger
1/4 teaspoon ground allspice (or another warm spice or spice blend, like cinnamon, coriander or garam masala)
Salt and freshly ground black pepper
Hot sauce, such as Tabasco
5 to 8 tablespoons extra-virgin olive oil

Steps:

Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
Serve immediately, or cover and refrigerate for up to one week.

JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK

Julia Child's Salt Marinade (Rub) With Herbs and Spices for Pork image

Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.

Provided by KellyMac6

Categories < 4 Hours

Time 2h2m

Yield 1 pound pork

Number Of Ingredients 6

Ingredients

1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon ground thyme or 1/4 teaspoon sage
1/8 teaspoon bay leaf powder
1 pinch allspice
1/2 garlic clove, mashed (optional)

Steps:

Mix all of the ingredients together and rub them into the surface of the pork.
Place in a covered bowl.
Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.

Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 2325.9, Carbohydrate 0.5, Fiber 0.2, Protein 0.1

Tips:

Understand the Basics: Before diving into the spice blend recipes, grasp the fundamentals of using spices. Familiarize yourself with their flavors, aromas, and potential health benefits.
Consider Your Palate: Assess your taste preferences and dietary restrictions when creating spice blends. Experiment with different combinations to find what suits your palate best, and adjust the proportions accordingly.
Prioritize Freshness: Opt for fresh, whole spices over pre-ground options. Grinding spices just before use releases their maximum flavor and aroma.
Proper Storage: Store your spice blends in airtight containers away from direct sunlight and heat. This preserves their potency and prevents spoilage.
Experimentation is Key: Don't be afraid to experiment with various spice combinations. Create your own unique blends to suit your culinary preferences and dishes.

Conclusion:

Julia Child's spice blend recipes offer a delightful journey into the world of culinary exploration. From the classic Fines Herbs blend to the exotic Ras el Hanout and Garam Masala, these recipes provide a versatile foundation for enhancing the flavors of your dishes. By experimenting with different combinations and understanding the nuances of each spice, you can create your own personalized spice blends that will elevate your cooking to new heights. Embrace the joy of blending spices, and unlock a world of culinary possibilities that will tantalize your taste buds and bring your dishes to life.