Braden and I recently decided to challenge our collective culinary skills by venturing into a new era of cooking
. We purchased Julia Childs "Mastering the Art of French Cooking" along with a book about a
woman who cooked and then blogged about every recipe in the book over the course of a year. We thought about one a week or two would be good enough for us--and our waistlines. Our first task was "Beouf Bourguignon" (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms), which turned out smashingly (surprisingly). Actually, it's not so surprising considering that the beef was browned
in bacon fat, the onions braised by themselves in wine for 45 minutes, and the mushrooms were cooked separately in butter. And it took a total of 5 hours to make.
. We purchased Julia Childs "Mastering the Art of French Cooking" along with a book about a woman who cooked and then blogged about every recipe in the book over the course of a year. We thought about one a week or two would be good enough for us--and our waistlines. Our first task was "Beouf Bourguignon" (Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms), which turned out smashingly (surprisingly). Actually, it's not so surprising considering that the beef was browned in bacon fat, the onions braised by themselves in wine for 45 minutes, and the mushrooms were cooked separately in butter. And it took a total of 5 hours to make. 
1 comment:
Your mother e-mailed me about your venture into Julia. The stew that Braden enjoyed so much at The Shore is Beef and Onions Braised in Beer, on page 317 of my edition of Mastering I. Notes: we season the meat after browning; we don't worry about "careful layering" because you stir during the oven time; and we found this stew MUCH easier to assemble than the "red wine, bacon, onions, etc", which we have made several times also.
--Aunt Ceil
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