Julia Child's Daube de Provence

Julia Child books from my library.

My favorite recipes almost all come from Julia Child's many cookbooks. Yesterday I decided to go back to the original recipe from Mastering the Art of French Cooking and make Daube de Provence. I followed the recipe pretty faithfully, and we'll be eating it tomorrow. It contains bacon, beef, onions, mushrooms, tomatoes, stock, red wine, garlic, carrots, herbs, and later more garlic and capers (though I plan to omit the anchovies this time). The ingredients are layered in a casserole without browning, covered with liquid, and simmered for several hours, creating a wonderful aroma throughout the house.

Some other favorite Julia Child recipes: pommes a l'huile, salade Niçoise, leg of lamb with mustard sauce, ratatouille, roast duck, omelette (from the TV show), and a couple of menus from Julia Child & Company. I've written about Julia Child many times in past blog posts, of course.

The Daube recipe is two pages long, including the addition on Daube de Provence.
Click to see an enlarged image.

Daube waiting in my refrigerator, next to my preserved lemons from my Moroccan cooking adventures.