La Fête de Julia, Part Deux

The Julia Child Holiday continues...

Part Deux is dedicated to my first Beef Bourguignon. I'm not going to lie, I loved making this recipe. I mean, you get to set the stew on fire. The whole, somewhat intricate process was a ball. And the meal was absolutely magnifique!

Here’s how I made it.

I am pretty sure my Dutch oven was made for this.

First, dice and brown the bacon. A sharp knife is key here. I began with a knife I hadn’t sharpened for a while and it took forever to cut even one piece. I then sharpened it and it made a world of difference. If I hadn’t the recipe would have taken at least an hour more.

Then, for the beef. This is the part that I found the most challenging. You start by cubing the meat. Then, you have to pat the meat dry with paper towels. This is because the meat will not properly brown unless it is dried (a lesson from Julie & Julia). After seasoning the meat, you start searing it in single layer batches. This is tricky for a couple of reasons. First, you have to constantly turn the meat so each side is browned, which involved a fair amount of tong-work. Second, you have to put the right amount of meat in each batch. I think the key is not putting in a dense single layer. I did one round where I almost covered the bottom of the Dutch oven and it took the meat longer to cook because the temperature of the oil dropped so much. I think doing about 6 batches would be perfect. So, the lesson: this part takes time.

Patting dry:

An appropriate-sized batch being seared:

Removed to plate with bacon:

After you have removed the meat, you saute the carrots and onions in the pan juice. Then you add the garlic.

Next, you get to set the stew on fire. Literally. You pour in the brandy, you stand back, you light a match, and the stew catches on fire. And yes this definitely required me thinking of Julia and her admonitions about courage when you are cooking. The flame was actually somewhat tame in spite of my trepidation. It doesn’t woosh up terribly high, it just lights the stew with a mellow flame. So mellow, you probably can’t see it in this picture. But if you zoomed in, promise, it is there.

Now its time to return the bacon and beef back to the pot. Cover with an entire bottle of wine and beef broth, add tomato paste, add time, and bring it to a simmer. Once you have it here you are ready to pop it in the oven for 1 ¼ hours.

Cover with an entire bottle of wine and beef broth, add tomato paste, add time, and bring it to a simmer. Once you have it here you are ready to pop it in the oven for 1 ¼ hours.

While you wait, why not have a cheese plate with some champagne?!

Finally, you get to remove the stew from the oven and add a flour-butter mixture to it to thicken it.

You then add in the frozen onions (this saves a lot of time).

In a different pan, saute up the mushrooms with butter and a sprinkle of salt. I love that you add the thickly sliced mushrooms towards the end because it ensures that they do not disappear.

Once the mushrooms are brown, add them into the pot.

Bring it to a boil, simmer for 15 minutes, and Beef Bourguignon is ready to be served. To serve, place a piece of garlic-rubbed toasted bread in the bottom of each bowl.

And spoon the stew over top. The bread on the bottom of the bowl is to die for. I know stew recipes often call for noodles in the bottom, but I am now convinced bread is the only way to go. It soaks up all the wonderful broth and simultaneously thickens the soup.

The result: pure deliciousness. The flavoring was just right, the broth was delicious and rich, and the vegetables and the meat were wonderfully tender. Perfect for a winter’s day. Perfect for a dinner party. Perfect for when you want a challenge.

And especially perfect for a weekend dedicated to Julia Child’s greatness.

Beef Bourguignon (from Barefoot in Paris)

Warning: this recipe took me about 4 hours to make. While worth every minute, I totally underestimated how involved it would be. I think my guess was 2 ½ hours, and I was trying to be ‘generous’.

Ingredients:
1 tablespoon olive oil
8 oz center cut bacon
2 lbs beef chuck, cut into 1 inch cubes
Kosher salt
Freshly ground black pepper
1 lb carrots, cut diagonally into 1-inch slices
2 yellow onions, sliced
2 cloves garlic, minced
1/2 cup Cognac (or very good brandy) (I used E&J VSOP) (see Part Un for notes on this)
1 bottle (750 ml) dry red wine (I used pinot noir)
2 cups beef broth
1 tablespoon tomato paste
1 tsp fresh thyme (1/2 tsp dried)
4 tablespoons of butter, divided into 2 at room temperature
3 tablespoons flour
1 lb frozen small onions
1 lb mushrooms, stems discarded and thickly sliced
1/2 inch slices of rustic bread, toasted and rubbed with garlic
Parsley to garnish

Directions:

Heat oven to 250.

Heat the oil in a Dutch oven. Add the bacon and cook over medium heat for 10-12 minutes, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef for 3-5 minutes, browning on each side. Remove the seared cubes to the plate with the bacon, and continue until all the meat is browned. Set aside.

Toss the carrots and onions, 1 Tablespoon of salt, and 2 teaspoons of black pepper in the fat and cook for 10-15 minutes, stirring occasionally, until the onions are slightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back!, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated. Add the bottle of wine and enough broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover with a tightly fitting lid, and place in the oven for 1 1/4 hours, until the meat and vegetables are tender.

Combine 2 tablespoons of butter and the flour in a small bowl with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes, until lightly browned and add into the stew. Bring the stew to a boil, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the oven at 350 for 8-10 minutes. Remove the toast and rub with garlic. Place a toast in the bottom of each soup bowl, spoon the stew over the toast, and garnish with parsley.

***
But the weekend was not quite finished yet… Part Trois: Peach Crumble

La Fête de Julia, Part Un

Apparently August 7-9, 2009 was a holiday weekend. The occasion: Julia Child and her wonderful ways. The festivities started Friday night with me making Julia's recipe for French onion soup from The Way to Cook. Saturday included seeing Julie & Julia, not being able to speak after the movie because I was so moved (inspired, in awe, amazed), and sitting down to a delightful French meal, complete with a cheese plate, arugula salad, French onion soup, Gloria Ferrer Blanc de Noirs, and a Leoville Barton Bordeaux. But, that wasn't quite enough to celebrate Julia properly, so on Sunday I made my first Beef Bourguignon and a peach crumble. Couple that with another cheese plate, a Coppola Sofia rose and Pol Roger champagne, and it was an appropriate end to a weekend dedicated to la belle Julia.

Clearly, this is way too much deliciousness for one post. So I figured a 3 day holiday deserves a 3 part post. Part Un includes the recipe for French onion soup. Part Deux is all about the Beef Bourguignon (a la Ina Garten). And Part Trois includes the recipe for the peach crumble (aussi a la Ina Garten).

I suppose at this point there I can say nothing other than... Bon Appetit!

To start: French onion soup (adapted from The Way to Cook)

(I have kept the recipe the same, except I added a pinch of dried thyme.)

The ingredients

Now caramelizing the onions. I used a mixture of red, yellow, and vidalia onions. Chop them up and saute them until they are transluscent.

Raise the heat and cook them for 40 minutes, stirring frequently until they become a lovely, dark brown.

Then you sprinkle the onions with flour and let that cook for a few minutes.

Next you remove it from the heat and whisk in the hot stock.

Return it to the heat, bring it to a simmer and add the rest of the broth, brandy, and vermouth (you could substitute this with dry white wine).

Bring to a boil and simmer for 1 1/2 hours. The longer it simmers, the better it gets.

For serving, how could you resist topping it with a crouton and Gruyere? Ladle the soup into oven-proof bowls.

Float a 1/2 slice of toasted bread on top.

Sprinkle with Gruyere.

Bake in the oven until the cheese is melted and golden.

Ingredients:

3 Tablespoons butter

1 Tablespoon olive oil

8 cups thinly sliced onions (2 ½ pounds) (I used Vidalia, red, and yellow)

1 pinch thyme (2-3 sprigs fresh thyme)

½ tsp salt

¼ tsp pepper

½ tsp sugar

2 Tablespoons flour

2 ½ quarts beef stock, 2 cups of which should be hot

4-5 Tablespoons Cognac or good brandy (I used E&J VSOP)**

1 c dry vermouth (or dry white wine)

1/2 inch slices of toasted rustic bread (I used Pugliese)

1/4+ cup grated Gruyere per bowl

Over medium heat, heat butter and oil. Once butter has melted, add onions and thyme. Heat for 10 minutes, stirring frequently until translucent. Add salt and sugar. Raise heat to medium-high and let onions brown, stirring frequently, until they are a dark walnut color, 25-30 minutes. Sprinkle the flour and cook for 3-4 minutes. Remove from heat. Let cool a moment then whisk in 2 cups of hot stock. Return to the heat and bring to a simmer. Add the rest of the stock, brandy, and vermouth. Bring to a boil, reduce heat to low, and simmer slowly for 1 ½ hours.

To serve gratineed:

Toast ½ inch slices of bread for 10 minutes at 400 degrees, turning once.

Ladle the soup into the bowls.

Place a toast on top. Cover with ¼ cup shredded Gruyere.

Bake in 450 degrees for 10 minutes until cheese is bubbly and golden.

**Notes on Cognac and brandy: Both the French onion soup and the Beef Bourguignon call for Cognac or very good brandy. Now, what's the difference between Cognac and brandy, you ask. Well, after some research I learned that Cognac is a specific type of brandy produced according to strict standards in the Coganc region of France. So while all Coganc is brandy, not all brandy is Cognac. And since Cognac must meet very high standards, it is a very, very good brandy. So I was faced with a dilemma: do I buy the cognac, which costs upwards of $25 a bottle, or do I substitute brandy? And, if so, what brandy is a good enough substitute? Being a graduate student, I decided to exercise some restraint and do research on the highest quality, least expensive brandy on the market. My research pointed to E&J VSOP Brandy. It is produced by Gallo in California and it costs about $10-15 per bottle. While not terribly expensive, this particular brandy has won all sorts of awards and is generally regarded as a mid-range brandy (good enough to drink on its own, or to cook with if you want really good ingredients). It has a very nice, complex flavor and I was pleased with how the substitution came out.

Still to come... Part Deux: Beef Bourguignon

Quick, Easy, and oh so Delicious: Salmon with Garlic, Mustard, and Herbs

Even though Emmanuelle is a vegetarian these days, I thought I would post this salmon recipe anyways. I simply adore the combination of Dijon and coarse grain mustard on sandwiches and, apparently, on salmon as well. The flavor of this dish was just great. Sometimes salmon can be boring, but the liveliness from the mustard, herbs, and garlic in this sauce guaranteed that this wasn't 'just another piece of salmon'. Bonus: it only took 10 minutes. Something tells me this might become one of my 'standards'.

First, mix the mustard-herb-garlic glaze.


Broil the salmon, sans glaze for a couple of minutes.

Top the salmon with the glaze and return to the broiler.

Five minutes later you have an interesting, delicious take on salmon.

Broiled Salmon with Garlic, Mustard, and Herbs (adapted from Giada's Family Dinners)
Serves 3

1 clove garlic, minced
1 Tablespoon Dijon mustard
1 Tablespoon whole-grain mustard
1/4 + tsp finely chopped fresh rosemary (if doubling recipe, use 3/4 tsp)
1/4 + tsp finely chopped fresh thyme (if doubling recipe, use 3/4 tsp)
1/2 Tablespoon (2 tsp) dry white wine
1/2 Tablespoon (2 tsp) olive oil
Non-stick cooking spray
3 (6 oz) salmon fillets
Salt and Freshly Ground Black Pepper
3 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray with cooking spray. Place fillets on baking sheet and sprinkle with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until fillets are just cooked through and golden brown, about 5 minutes longer. Serve with lemon wedges.

Notes: the lemon is an absolute must.

I heart Mark Bittman

Here is another salad inspired by Mark Bittman's brilliant list.

Mixed greens, avocado, peaches, heirloom tomatoes, almonds (roasted and salted), feta, basil, and a light basil vinaigrette. Absolutely yum.

Fruity Green Salad

Inspired by Mark Bittman's 101 Salads for the Summer Season, and with a fridge full of bounty from Park Slope's 5th Avenue Farmer's Market, I decided to throw together some fruit and greens for dinner this evening. The result? Pure beauty.

Ingredients: Romaine lettuce
Nectarines
Blueberries
Basil (I threw about 10 leaves in there because our plants are becoming unwieldy)
Parmesan shavings
Splash of Balsamic Vinegar
Freshly ground pepper

It may not be pretty, but...

this mushroom-leek soup is delicious!

In an effort to use up all the leeks I bought, I decided to make one more leek-based soup. I thought the flavor was just terrific. The hints of sweetness from the sherry, the earthiness from the mushrooms and thyme, the delicacy of the leeks... not too heavy, but so very comforting.

Mushroom Leek Soup (adapted from 'Mushroom Leek Soup' on epicurious)
2 Tablespoons butter
2 leeks, cut into 1/4 inch rounds and rinsed
1 clove of garlic, minced
1 lb mixed mushrooms, sliced (I used Cremini and Shitake)
1/4 cup dry sherry
2 1/4 cups low-sodium chicken stock (you could use vegetable stock as well)
1 tsp dry thyme
1 1/2 tsp salt
1 tsp pepper

Heat the butter over medium heat. Add the leeks and saute for 5 minutes. Add the garlic, saute briefly until garlic is warmed through. Add the mushrooms and saute for 8 minutes. Add the sherry and bring it to a boil for a minute. Add the stock, thyme, salt, and pepper. Bring to a boil, reduce the heat, and simmer over low for 20 minutes. Remove about half of the soup and puree, and mix it in with the remaining soup.

Garnish with Gruyere, parsley, chives, or whatever you like.

Note: I really love that in order to thicken this soup, you don't add cream or flour. Instead, you puree part of the soup. Brilliant!

A lot-a frittata (I could not resist)

So, I was rummaging through my refrigerator and noticed that I had quite a few eggs that were about to expire. I also noticed that I had some left over leeks, mushrooms, and zucchini. And, always (always!), I had some Gruyere. It all became clear: time to make a leek, mushroom, zucchini frittata.

I love making frittatas, not just because they are a good way to use ingredients, but they are so versatile. Add a salad and some crusty bread: you have an elegant lunch or light dinner. Put it between two slices of bread, add some spinach, (maybe some more cheese), and some sort of sauce (apple butter? mustard?): you have a delicious sandwich. Cut it into pieces and toss it with greens, veggies, and a vinaigrette: you have a wonderful salad. I could go on, but I think you have an idea of what I will be eating for the next few days.

The method seems very simple.

Start with delicious ingredients



(the nutmeg adds so much warmth and depth, I love it.)

Combine the eggs, milk, spices, and cheese

Saute the veggies


Add the egg mixture


Cook for a few minutes until set, but the top is still runny (notice how it is getting set around the edges)


Sprinkle cheese over it. Pop it in the oven for 15 minutes

Let it stand for a couple of minutes

And voila! A delicious frittata:



Below, I have included two recipes. One for the leek, mushroom zucchini frittata I just made. And another Basic Frittata Recipe for whatever you have/would like to use.


Leek, Mushroom, Zucchini Frittata
1 Tablespoon olive oil
1 Tablespoon butter
1 chopped leek, white part only
1 cup sliced mushrooms (I could have added more)
1 cup sliced zucchini (I could have added more)
8 eggs (normally you use 6 eggs, but I had 8 on hand)
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1/8 tsp freshly grated nutmeg
1 cup shredded Gruyere, divided
1 Tablespoon Parmesan or Romano

Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in 3/4 cup Gruyere. Set aside. Heat olive oil and butter over medium heat in a 10 inch non-stick skillet. Add leeks and saute for 4 minutes. Add mushrooms and zucchini, saute for another 6 minutes. Lower heat to medium-low and add egg mixture. Cover and cook until set but the top is still runny, takes 2-4 minutes. Sprinkle with remaining 1/4 cup of Gruyere and Romano. Wrap skillet handle in aluminum foil and place in the over for 15 minutes, or until puffed and golden. Let stand for 2 minutes. In order to get the frittata out of your pan, run a spatula around the edges. Then as you tilt the pan on its side, gently put your spatula underneath the frittata and lift slightly. The frittata should slide nicely onto a plate. Serve... anyway you want!

Basic Frittata Recipe
1 Tablespoon oil
1 Tablespoon butter
1/2 an onion or 1 leek
1 1/2-2+ cups of veggies (following Mark Bittman, I think you can really use as many veggies as you like, I think next time I will add more)
6-8 eggs
1/4 cup milk
salt and pepper
other spices if you like (freshly grated nutmeg, fresh basil)
1 cup cheese (pick one that melts well, like Gruyere or Fontina)
1 T hard, salty cheese for the top (Parmesan, Romano)

Following the method above.