Posted on 09/06/2016 3:49:38 PM PDT by Jamestown1630
When we had our first home and my husband and I began cooking together, we acquired a copy of Julia Child’s ‘Mastering the Art of French Cooking’ from a book club. Being ignorantly ambitious, we decided to first try Boeuf Bourguignon.
We must have done a lot wrong because in the end, a can of Dinty Moore with a splash of cheap red would have been superior to our sad product; but we learned our lesson, and realized that we needed to know a lot more about cooking before attempting something like that.
We never tried that particular dish again, until last weekend; and we chose a simpler, less time-consuming recipe. I’m not crazy about beef – I like it in the form of hot dogs and hamburgers – but even I enjoyed this, and it smelled divine while cooking; a really nice Fall-Winter dish.
I guess ours should properly have been called 'Boeuf Sauvignon'; but most recipes I've seen have suggested Pinot Noir as a substitute for Burgundy. Also, we shorted the fresh thyme slightly, thinking it might be too strong; but if we do it again, I think we'll use the full amount.
The recipe we chose comes from The Casserole Queens Cookbook, and is available at:
http://www.tastebook.com/blog/recipes/2976174-BeefBurgundy
And their book, which looks very good, is available through Amazon:
https://www.amazon.com/Casserole-Queens-Cookbook-One-Dish-Recipes/dp/0307717852
***************************************************
Julia Child became an icon of American television, but people today don’t always realize what a unique accomplishment her program ‘The French Chef’ really was. The show introduced something very new and different to American home cooks; was begun on a shoestring; and it’s surprising to watch the first episode - which coincidentally featured Boeuf Bourguignon – with the eyes of today, and to realize how much work, discipline, and organization went into this. To me, it's remarkable how completely comfortable she seemed in front of the camera even from the very start (and before her natural flamboyance came to the fore); and how much information she packed into each episode. I think you can only accomplish this from a strong confidence in your own mastery of your subject:
https://www.youtube.com/watch?v=zA2ys8C-lNk
-JT
This week: Beef Stew!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I’ll be watching this thread closely. It’s starting to feel like fall and I am ready to put the crackpot to work.
Julia Child remixed: https://www.youtube.com/watch?v=80ZrUI7RNfI
Crockpot! Damned auto correct.
Just made a huge pot of stroganoff.
We have made the Julia Child recipe a few times and it is insanely good. The problem is it is very time intensive.
I like America’s Test Kichens “Best Beef Stew”. It has some anchovies and a chunk of salt pork that is outside the box. I added pearl onions that were not called for because that is how I roll. This is my standard until further research.
I love The French Chef! Hilarity and great instruction. I take something from most of the Chefs that I follow, Graham Kerr did one of his healthy eating programs and said, only brown the meat on two sides for stew so the other sides can drink in the broth and aromatics...Jacques Pepin taught me “always crack an egg on a flat surface” and Emeril, Olof course, says “season both sides so it tastes good!” I love cooking and my Wife has become a social media phenomenon for her skills with leftovers and artistic plating. She is a joy to live with!
[I am ready to put the crackpot to work.]
Hey, we’ve already had enough of Obama!
Please Ping! Thanks!
I’m the crackpot!! LOL!
Beef Stew is usually whatever is leftover in the fridge and a couple of potatoes. No recipe. Never had or tried Boeuf Bourguignon but then I don’t like the taste or smell of alcohol in a glass or my food.
Tonight, we had Chinese from an 8 oz leftover piece of 2.97/lb boneless beef rib I’d cooked as steak yesterday. Used the same skillet to take advantage of the drippings. Threw in leftover half an onion, leftover red bell pepper half, leftover green bell pepper half, a can of sliced pineapple, 1/2 C sugar, 1/2 C vinegar, 1/2 C ketchup, cayenne, ginger, garlic, salt and pepper and cornstarch in the pineapple juice to thicken. Served on rice. Yield 4 servings. Yum.
Crackpot would be a fairly accurate description of myself also.
There are lots of recipes for this, and I’m sure you can google one up for crockpot cooking.
Hi all!
I’m looking for a Deep Fried Scallop recipe but not finding a whole lot that are trustable.
Do you have any suggestions?
Also need a good fried oyster recipe too!
I make Scott Peacock’s menu for Christmas eve last year. I doubled the stew recipe and froze some for later. It is very rich, but we loved it. The whole menu was just lovely.
http://www.bhg.com/recipe/rich-beef-stew-with-bacon-and-plums/#page=0
Julia Child’s Fast Saute For Two
(I just grabbed this link, never used it - I have Julia's book "The Way to Cook" - use beef or pork tenderloin)
LOL! ‘Julia Autotuned’! That is fabulous, Thank You!
I’d never seen it before.
-JT
If memory serves, her first episode (not preserved for posterity...I believe it was aired live) involved making French onion soup. And, she freely admitted later, she botched it. But hey, that’s how you learn.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.