Tuesday, October 6, 2009

Julia who?

This post is a little past due.....Meh.

A week-ish ago, on one of the first "chilly" and cloudy days I became inspired after a Central Market shift to make an innard-warming meal of sorts. Remembering the movie Julie and Julia, I decided to try Julia Child's version of beef bourguinon. I spent the next 5ish hours preparing a meal which ended up feeding Randy, Emily, and Gilbert.... some pals with kind words and very appreciative stummys.

I knew I was very capable of making this turn out deliciously, and I knew Randy would love me for it. I did not know the amount of pans, time, and work involved. I am convinced that I do not have the patience to be a full-time French chef. I am also in love with Julia's way of making a cookbook- so informative and detailed. I remember watching her as a child on PBS and remember loving her and thinking she was a bit bonkers. (Christmas list idea: Julia cookbooks!)

I will skip the recipe, descriptions, complaints, and things and simply post a few pictures.

I have never made anything requiring an herb bouquet...

Lessons learned:
  1. Brown Braised pearl onions are worth every second of work and provide a magical party in your mouth.
  2. Don't be afraid to really, really brown the beef before cooking. I didn't give mine enough color- but it was still deelish in the end.
  3. Mine took well over two hours until the beef was fall-apart tender- almost 3. I followed the Central Market meat-man's suggestion and used a less fatty stew meat.
  4. A dutch oven is going on my Christmas list!

This kicked my traditional Irish stew's (or any stew at that) beefy arse. All of the flavours really came through, especially that entire bottle of red wine. Served on mashed potatoes it was just perfect. I can't wait for more chilly weather to come around.

1 comment:

TexasDeb said...

Low and slow always seems to turn out tasty I'd agree. I don't have a fancy schmancy Le Creuset but rather a lowbrow cast iron Dutch Oven (much less pricey) but it is an amazing investment. It makes a great flavor trap for braises and stews. If you get one you will not be sorry (and the color of cast iron never goes out of vogue!).