A friend of mine did this, cool! Good job Mackenzie!
Friday, February 12, 2010
Thursday, February 11, 2010
Boeuf Bourguignon
As promised, I finally made a version of Julia Child's boeuf bourguignon last night. In truth, I was afraid that I would not like it, having been averse to stews as a child and only recently coming to accept the texture of braised meats. This fear was particular striking since I was looking forward to this meal since seeing the film nearly five months ago. Plus, I had to set aside an entire evening to look after it. Fortunately, it was absolutely delicious and the most perfect, hearty blizzard meal a girl could think of. The best part about it? I decided to double the recipe to ensure left-overs!
The recipe I followed appeared in the NY Times Sunday Magazine a few months ago. It is from Judith Jones, who was Child's publisher. What follows is a pictoral retelling:
Cooking up the bacon.
Cutting up the boneless chuck pieces and rubbing with salt & pepper.
Browning the meat. (Made sure the oil was hot and the meat had been patted dry to get a good sear!)
Sauteing the onions and carrots until golden brown.
Making the herb packet. (My favorite part so triple pictures!)
A bay leaf, dried thyme, a few peppercorns, some fresh sprigs of parsley and thyme.
It looked so rugged and rustic!
Adding 2 cups of veal & beef stock (I used a glace de viande gold for this) and 2 cups of red wine. I chose a $14 red Burgundy from UVA to complement the dish made from pinot noir grapes, which are my favorite variety. The wine was called Mommessin, Bourgogne "Le Cle Saint-Pierre" 2006. We drank the rest of the bottle with out meal and it was lovely. You can't see it in the photo, but at the point I've also tucked the herb packet in.
Chopped up some fingerling potatoes, leeks, and whole baby carrots. I set these aside while the stew cooked.
And added them in after 2 hours.
And there you have it. Classic boeuf bourguignon, served with crusty French bread to mop up the sauce. Bon appetit!
The recipe I followed appeared in the NY Times Sunday Magazine a few months ago. It is from Judith Jones, who was Child's publisher. What follows is a pictoral retelling:
Cooking up the bacon.
Cutting up the boneless chuck pieces and rubbing with salt & pepper.
Browning the meat. (Made sure the oil was hot and the meat had been patted dry to get a good sear!)
Sauteing the onions and carrots until golden brown.
Making the herb packet. (My favorite part so triple pictures!)
A bay leaf, dried thyme, a few peppercorns, some fresh sprigs of parsley and thyme.
It looked so rugged and rustic!
Adding 2 cups of veal & beef stock (I used a glace de viande gold for this) and 2 cups of red wine. I chose a $14 red Burgundy from UVA to complement the dish made from pinot noir grapes, which are my favorite variety. The wine was called Mommessin, Bourgogne "Le Cle Saint-Pierre" 2006. We drank the rest of the bottle with out meal and it was lovely. You can't see it in the photo, but at the point I've also tucked the herb packet in.
Chopped up some fingerling potatoes, leeks, and whole baby carrots. I set these aside while the stew cooked.
And added them in after 2 hours.
And there you have it. Classic boeuf bourguignon, served with crusty French bread to mop up the sauce. Bon appetit!P.S. My boyfriend was the sous chef. He did a good job.
Wednesday, February 10, 2010
Snow Day!
It's the first official snow day! Everyone's work was cancelled for today, including mine!
Look at the beautiful globe light addition to my bedroom. Dreamy, right? I've been eagerly awaiting their arrival and jumped at the chance to set them up despite coming home after a long day.
Anyway, I expected to lounge around in front of the computer and TV and stove today, but, alas, no real snow day for us adults. I have to go to two meetings and do some secretive shopping for my Valentine while I'm in the city. But, then I'm going to make Boeuf Bourguignon! Finally! And I'll tell you all about it. And, I'll also tell you a bit about fried chicken night at Momofuku Noodle Bar...that's right! Stay tuned.
Tuesday, February 9, 2010
The Underground Lobster Pound
This is really cool. I want to have an underground something, too.
The Underground Lobster Pound: A Purist, An Apartment & The Perfect Lobster Roll - *food curated* from SkeeterNYC on Vimeo.
via mackenzie
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