Boeuf borguigngon

This dish is also called beouf à la bourguignonne

(beef stew in red wine, with bacon, onions and mushrooms).

I have completed the first part and the casserole is now simmering in the oven; that is where it will stay for the next three hours.  I shall have to sautée some onions and some mushrooms in butter, of course, but that can wait a while.

What I am doing, in cooking my way through what will hopefully be a large number of Julia Child recipes, does not have the creativity that lay behind Julie’s project in the film Julie and Julia; after all, it is her idea. As for originality, I have been thinking about the claims relating to the Julia Child book being the first English language book on French cooking. Mastering the art of French cooking was first published in the USA in 1960. I would simply point out that English cookery writer, Elizabeth David, published her first book, Mediterranean Food, in 1950. David then went on to publish French Country Cooking in 1951 and   her French Provincial Cooking in 1960, so Child was certainly not the first into the English language with books on French cooking, even though she may have been the first American to write one.

I have still not worked out precisely why I have launched into the Julia Child project. I think it has certainly pulled this blog away from music and Fyrm Fouroux’s gigs in Second Life. For the time being, I shall let things ride and see where they go.

Boeuf bourguignon

So, I completed the dish. It was wonderful to eat. The mushrooms browned and retained a delightful firmness. The bacon lardons were gorgeous. The new potatoes were perfect with the bourguignon sauce. The onions retained their shape yet were sensuously silky to the tongue – the lingerie of the dish, without a doubt. The beef fell apart at the touch of knife and tooth. In sum, it was a peak gustatory experience. Now that I have practiced the dish (and there were a couple of near catastrophes so practice is essential in these endeavours) I shall have to invite some meat-eaters to enjoy it. This is not as easy as you might think. Speak to you later, my dear blogophiles.

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