Tonight's dinner: Julia Child's Beef Bourguignon
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I put a recipe in the "Cookbook" thread.
I made this today, and it was....
SPECTACULAR!
(Mrs. George approves!)
It's an all-day sucker, but not particularly difficult.
Far, FAR, superior to the "Instant Pot" version - don't bother. If you want Beef Bourguignon, make it this way.
So, you want pitchers, right?
Bacon lardons:
Sear da beef!
Onions and carrots!
Add to Dutch oven and cook away!
I added some red spuds for the last hour of cooking:
Because, parsley:
Some cukes on the side:
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@mik said in Tonight's dinner: Julia Child's Beef Bourguignon:
I saw the Instant Pot version, but not the original Julia?
Here's the recipe I used:
It was truly spectacular.
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Wild Fork is offering BB dinners at about $5 each. I ordered a couple of those and Coq Au Vin. We will see how they are.
@mik said in Tonight's dinner: Julia Child's Beef Bourguignon:
Wild Fork is offering BB dinners at about $5 each.
I had one of those about a month ago. It was...okay. Nothing special, but it's a quick and easy meal.
I won't be getting another one.
Let me know how the chicken is.
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Years ago I made the Beef Bourg (that's what we hip foodies call it, Beef Bourg) from my venerable Modern French Culinary Art by Henri-Paul Pellaprat. I thought it was incredibly fabulous -- and comparing his ingredients list with Julia's, I gotta say, Henri-Paul, you been bested, though not by much. He uses regular old bacon, and he adds black pepper to his tomato paste, and coats the raw meat in the flour, but other than that I don't see much difference. Julia's looks better by virtue of how she prepares the meat.
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Is it harder to prepare than it is to pronounce?
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@mik said in Tonight's dinner: Julia Child's Beef Bourguignon:
I'm going to use jowl bacon because it's easy to cut into lardons.
Okay, now I am going to agree with @Catseye3 Jowl Bacon? Where the hell do you get jowl bacon? And what, pray tell, are lardons? It sounds like something that happens if you get overly excited over lard...
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@mik said in Tonight's dinner: Julia Child's Beef Bourguignon:
I'm going to use jowl bacon because it's easy to cut into lardons.
Okay, now I am going to agree with @Catseye3 Jowl Bacon? Where the hell do you get jowl bacon? And what, pray tell, are lardons? It sounds like something that happens if you get overly excited over lard...
@lufins-dad said in Tonight's dinner: Julia Child's Beef Bourguignon:
And what, pray tell, are lardons? It sounds like something that happens if you get overly excited over lard...
A lardon is a piece of thick cut bacon cut into a piece that's about 1 inch long and ¼" wide. I just took some thick-cut bacon and cut the pieces crosswise.
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I went to a cooking class shortly after college. My skills up until that point maxed out at putting frozen things in the oven.
This is the first dish we made and it made me think, "this cooking thing isn't that hard... it's kinda fun"
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I went to a cooking class shortly after college. My skills up until that point maxed out at putting frozen things in the oven.
This is the first dish we made and it made me think, "this cooking thing isn't that hard... it's kinda fun"
@xenon said in Tonight's dinner: Julia Child's Beef Bourguignon:
"this cooking thing isn't that hard... it's kinda fun"
I am probably the least creative person on the forum. However, I'm good at following direction and reading/understanding instructions.
As I used to tell my residents, "Anesthesia for heart surgery isn't hard, it's just complicated." I do complicated well.
And so, to cooking. I will not modify, create, innovate or improvise. But gimme a recipe, and I'm good.
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I went to a cooking class shortly after college. My skills up until that point maxed out at putting frozen things in the oven.
This is the first dish we made and it made me think, "this cooking thing isn't that hard... it's kinda fun"
@xenon said in Tonight's dinner: Julia Child's Beef Bourguignon:
This is the first dish we made and it made me think, "this cooking thing isn't that hard... it's kinda fun"
Learn the cowboy chords of cooking and there's actually a ton you can do.
