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
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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
Not deep fried, but a good scallop recipe:
http://rita-may-recipes.blogspot.com/2015/07/sea-scallops-piccata-with-caramelized.html
This is the Christmas menu from the December 2013 BHG by Scott Peacock. It is excellent.I am going to do it again for Christmas eve.
http://www.bhg.com/recipe/roasted-broccoli-and-olives/
http://www.bhg.com/recipe/cornmeal-spoon-bread/
http://www.bhg.com/recipe/buttermilk-pudding-with-pomegranate-compote/
http://www.bhg.com/recipe/rich-beef-stew-with-bacon-and-plums/
http://www.bhg.com/recipe/white-bean-arugula-crostini/
I think I recall that one of the first things she did on television was an omelette, on a television show that was reviewing her book - and people liked it so much, that she got the idea of doing ‘The French Chef’.
Good luck making a good beef stew! And - just my opinion - that tin of Dinty Moore really isnt all that bad, ha! Many a day we’ve resorted to Dinty Moore and — considering — it’s actually pretty good. IMHO. Tastes decently good , no shortage of meat or veggies, and Its never induced barfing. Better than can be said for a lot of expensive restaurant grub these days
I grew up on Dinty Moore - it wasn’t as good as Granny’s home-made stew, but my brother still likes it! And it’s pretty good stuff for a prepper’s stash ;-)
-JT
I like that we are switching to fall food as much as I'm already noticing a diminishing of the corn and melons at my local market. Soon we'll be overrun by pumpkins.
I love beef stew and have taken to reading Richard Olney, one of those intellectual egghead types who have so influenced people I admire like Laurie Colwin and John Thorne. I must seek his take on Beef Bourguignon. Undoubtedly snooty and indigestible but worth a try. For this, I might buy the wonderful multi-colored carrots at my market next week.
Beef Stroganoff is another beef dish that I like.
-JT
You’re pinged!
Thank You! Gotta try that.
Yes indeed! A really good cook can make better than Dinty Moore but it takes lots of time and work , too, as well as the talent. For just opening a tin, Dinty Moore does a terrific job. For prep purposes, I can’t think of anything tastier that comes in convenient tins -— certainly 99 percent of the “ prep grub” products can’t possibly measure up, ha! I only wish we had my grwndma’s stew recipe ( which took her at least half the day to prepare but it was delish)
Yes indeed! A really good cook can make better than Dinty Moore but it takes lots of time and work , too, as well as the talent. For just opening a tin, Dinty Moore does a terrific job. For prep purposes, I can’t think of anything tastier that comes in convenient tins -— certainly 99 percent of the “ prep grub” products can’t possibly measure up, ha! I only wish we had my grwndma’s stew recipe ( which took her at least half the day to prepare but it was delish)
My guys love it the way I make it.
I don’t believe I’m on this pinglist yet but would like to be added. I love to cook and have plenty of recipes to share.
You’re added! and please post your recipes. I like to start out with an “idea” every week, but this is a free-for-all, and everybody posts whatever recipes they like.
-JT
Well???
I like the veal stew from an old printing of Joy of Cooking. The older version calls for wrapping the veal pieces in bacon, fiddly but worth the extra step in flavor. This is the taste of autumn served ladled over a jacket potato.
Will do, I have some pretty good seafood recipes.
I use a pre-packeged beef tips and add the usual; garlic, super sharp cheddar cheese, beef mushroom soup, onions, a dash of vinegar, and sour creme. I add a flour/water beef gravy mix into it and it all simmers for an hour or so. I use large egg noodles as the base and ladle the fixin’s over it. Dad, uncle and two bro’s plus a new guy (grin) just wipe it out.
Not as good as grwndma’s but better than 3/4 of the restaurants nowadays - that’s for sure!
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