Last weekend, feeling inspired by one of my favorite movies, Julie & Julia, I decided to channel my inner Julia Child. I made Boeuf Bourguignon using Julia’s original recipe from Mastering the Art of French Cooking. It turned out to be no simple task.
Mastering the Art of French Cooking was intended to make French cooking more accessible to American home cooks, but this recipe was definitely the one most complicated recipe I’ve ever tackled, with many individual steps…and a big mess to clean up after a full afternoon of cooking.
First, cook the bacon and set aside, then brown the beef and set aside. Cook the vegetables, then add beef back in and place in the oven. Cook the mushrooms separately. Cook the pearl onions separately…and so on. (Full recipe)
Was it worth all the effort? I’m not sure. Charley thought it was delicious, but I didn’t think it was that great…maybe it was too soon after my gastric empting test for me to be eating what is essential beef stew again, so I didn’t get to fully appreciate it’s flavor.
But I did have a lot of fun cooking it, and I gained a lot of confidence in my cooking abilities (it’s an intimidating recipe to try), so I think it was worth it.
Mastering the Art of French Cooking was intended to make French cooking more accessible to American home cooks, but this recipe was definitely the one most complicated recipe I’ve ever tackled, with many individual steps…and a big mess to clean up after a full afternoon of cooking.
First, cook the bacon and set aside, then brown the beef and set aside. Cook the vegetables, then add beef back in and place in the oven. Cook the mushrooms separately. Cook the pearl onions separately…and so on. (Full recipe)
Was it worth all the effort? I’m not sure. Charley thought it was delicious, but I didn’t think it was that great…maybe it was too soon after my gastric empting test for me to be eating what is essential beef stew again, so I didn’t get to fully appreciate it’s flavor.
But I did have a lot of fun cooking it, and I gained a lot of confidence in my cooking abilities (it’s an intimidating recipe to try), so I think it was worth it.
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