Take a trip to France from the comfort of your own home with Julia Child’s 5 Inexpensive Spring Recipes

As part of our Budget Eats series, Salon Food has previously compiled a collection of affordable springtime recipes by Giada De Laurentiis, Ina Garten and Martha Stewart. This week we turn our attention to acclaimed culinary expert and television personality Julia Child, best known for introducing American audiences to French cuisine.

Contrary to popular belief, cooking – and enjoying – French food doesn’t have to be an expensive or tedious affair.

According to Julia, make sure you stock up on butter, eggs, garlic, herbs de Provence (dried basil, marjoram, oregano, rosemary, thyme, and rosemary), flour, cheese, olive oil, and vinegar. Yes, we know the list is long. But it’s not at the expense of your wallet either.

You’ll soon be whipping up French-inspired recipes like a pro, adopting Julia’s trademarks: “This is Julia Child, bon appétit!”

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From Julia’s Vichyssoise to her spinach and aubergine curry, here are five budget-friendly recipes from the famous queen of the kitchen:

Julia’s signature recipe is stewed chicken with burgundy red wine, bacon (fat bacon or pork fat), mushrooms and garlic. Sure, wine and bacon can both be expensive ingredients, but they can also be bought cheaply at Trader Joes and Walmart!

A cheaper version of the recipe was developed by Inflation Bites last year. Her recipe specifically calls for 4 to 5 quarters of chicken thighs, salted pork, mushrooms, pearl onions, garlic, pinot noir, chicken broth, dried thyme, bay leaves, gelatin, butter, parsley, salt and pepper. The total cost is only $16.

Find the full recipe here Here.

Another of Julia’s favorite recipes is Vichyssoise, a leek and potato soup that’s not lacking in cream. The dish itself calls for sliced ​​potatoes, sliced ​​leeks, chicken broth or stock, heavy cream, chopped chives, salt, and white pepper (although ground black pepper will do!).

If you want to keep the recipe purely vegetarian, use vegetable broth instead of chicken broth. As Julia once said: “Leek and potato soup smells good, tastes good and is very easy to prepare.” She’s not wrong!

Find the full recipe here Herecourtesy of Taste of Home.

Julia childAmerican chef Julia Child stands in front of a countertop, holding a whisk and ladle next to a mixing bowl, possibly on the set of her television series The French Chef. (New York Times Co./Getty Images)

This hearty side dish pairs perfectly with your choice of protein, whether it’s fried chicken, grilled lamb chops or pan seared steak with garlic butter.

The “meat” of this dish is the aubergine, seasoned with salt, mustard seeds and ghee (aka ghee). The curry calls for onions, more salt, minced garlic, grated ginger, peeled tomatoes, light brown sugar, and loads of spices, including coriander, cardamom, and turmeric. After all the ingredients are mixed and cooked, the spinach is stirred in, preserving its vibrant color and freshness.

Trust us when we say Julia’s Spinach Eggplant Curry could become your new weeknight side dish.

Find the full recipe here Herecourtesy of PBS.

Nothing says spring like a big bowl of salad with fresh ingredients and a zesty dressing. Julia’s Beet, Blood Orange, Walnut, and Arugula Salad takes homemade salads to a whole other level.

The star of this dish is the vinaigrette, which is made with blood oranges (regular oranges work well too), shallots, salt, sherry vinegar, and EVOO. There’s also chopped turnips seasoned with salt and ground pepper, along with arugula and toasted halves of walnuts.

Find the full recipe here Herecourtesy of PBS.

Julia demonstrates how to stuff sausagesJulia demonstrates how to stuff sausages. (Getty Images/Bettman)

A classic French pie, quiche consists of a pastry crust filled with a savory custard made with cheese, meat (usually ham or bacon), seafood, or vegetables. Julia keeps it simple with her Swiss Cheese Quiche recipe. You will need eggs, whipped cream, salt, pepper, nutmeg, grated Swiss cheese, butter and dumplings – that’s all! Be sure to enjoy your quiche straight from the oven when the cheese is still hot and bubbly.

Find the full recipe here Herecourtesy of Food.com.

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Tom Vazquez

Tom Vazquez is a USTimeToday U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. Tom Vazquez joined USTimeToday in 2023 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with Tom Vazquez by emailing tomvazquez@ustimetoday.com.

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