Julia Child’s book “Mastering the Art of French Cooking” was published in 1961. In this book Julia was the first to bring French cuisine into American homes. Her love for food and the ability to share how to prepare and present endeared her to Americans.
Julia was also the first to “pair” food and wine by making wine recommendations for the meals in her cook book. Julia,
opened the way for the “Food Channel” starting with her first TV show the French Chef 1963- 1973 and eight other highly rated programs until retiring in 2000.
We have been cooking two of Julia’s recipes for over 20 years. Our family has enjoyed them for countless Sunday afternoon dinners. – This Boeuf Bourguignon and Coq au vin (chicken in wine)
Cooking shouldn’t be seen as a chore -it should be an expression of creativity. With a passion for excellence any meal can be not only superb, but a healthy balance for your body… a better lifestyle and easy on the pocketbook.
Ingredients: 1/4 lb. thick-sliced bacon; 3 lbs boneless beef chuck; 1/3 cup all purpose flour; 2Tbs. olive oil; 4 1/2 Tbs unsalted butter. 1Tbs lemon juice1/2 c Brandy; 1 (4 inch piece) celery; 4 fresh parsley stems (no leaves)/4 fresh thyme sprigs; 2 bay leaves; 2 cloves12 white pearl onions; 2 Tbs sugar; 3 large garlic cloves finely shopped; 2 carrots, cut into 1/4 inch thick slices; 1 onion finely chopped;1 Tbs tomato paste 1 (750 ml) bottle dry red wine (preferably Burgundy or Cotes du Rhone) 1 lb mushrooms, quartered if large.
First after gathering the ingredients above make your garni.- Celery, parsley, thyme, bay leaves, cloves. Tie together with kitchen string or put in a “garni bag”.
Photo at right….
Boef bourguignon can be made 1 day ahead, which works well if this is the main course for for your dinner party.
Cool uncovered, then cover and place in fridg to chill.
Rinse beef, and pat dry. Cut beef into cubes with a sharp kinfe. then season with salt and pepper. Divide flour between 2 (1 quart) sealable plastic bags, seal then shake to coat meat.
Heat 1 tablespoon oil and 1 1/2 tablespoons butter in a wide 6 – 8 inch heavy pot over moderately light heat until hot but not smoking. Then brown beef well on all sides in 2 -3 batches without crowding. Add remaining oil a tablespoon at a time as needed. As meat is browned transfer to a bowel.
Pour off any excess oil from pot, then add brandy. Deglaze by boiling over high heat 1 minute stirring and scraping up brown bits then pour over beef.
Heat 1 Tbs. butter in cleaned pot (deglazed) over moderately high heat until foan subsides, then add bacon and saute’ stirring every 2 minutes. Add chopped onions, garlic, and carrots sauteing until onions are pale golden, about 5 minutes. Add tomatoe paste and cook, stirring 1 minute. Add wine, meat juices and bouquet garni.
In a seperate sausce pan,blanch onions in boiling salted water 1 minute and drain in colander. Rinse under cold running water, then peel.
Heat 1 Tbs butter in 3-quart heavy sauce pan over moderate heat until foam subsides, then saute onions, stirring occasionally until browned in patches. Season with salt and pepper and sugar.
Serve in soup bowels with the peeled boiled potatoes. Either served individually or from a soup tourine at the table.
2000 Chateau La Nerthe is a dense
ruby/purple-tinged wine with an exquisite nose
of jammy black cherries, black currents, figs and plums. this full bodied rich provncial styled wine comes from the French Rhone wine region and is a good choice