Julia Child's Beef Bourguignon

With Paris Fashion Week well underway, we decided to switch things up a little bit and put up a recipe with a little French flair. Julia Child was a well known American chef in France, with both a book and a movie of her life. Here we celebrate French food and PFW with her recipe of beef bourguignon.

Ingredients

• One 6-ounce piece of chunk bacon
• 3 1/2 tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 1/2 to 3 1/2 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/2 teaspoon thyme
• A crumbled bay leaf
• 18 to 24 white onions, small
• 3 1/2 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound mushrooms, fresh and quartered

Cooking Directions

• Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
• Preheat oven to 450 degrees.
• Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
• Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
• In the same fat, brown the sliced vegetables. Pour out the excess fat.
• Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
• Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
• Remove casserole and turn oven down to 325 degrees.
• Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
• Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
• Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
• While the beef is cooking, prepare the onions and mushrooms.
• Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
• Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
• Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
• Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
• Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
• Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
• When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
• Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
• Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
• If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
• Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
• Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

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Food For Life: Yoga Pot

This recipe is from one of our favorite vegetarian websites, Green Kitchen Stories, it is a hearty, healthy and warm dish that is very much welcome with the cold temperatures that have been lingering around.

1 tbsp coconut or olive oil

1 yellow onion, chopped

2 cloves of garlic, chopped

1 tbsp of fresh ginger, chopped 

1/2 tsp of dried chili

1/2 tsp of cayenne pepper

1 tsp of cinnamon

1 head of broccoli cut into large pieces

2 lare carrots cut into large pieces

1/2 fennel, sliced

1 small zucchini cut into large pieces

2 cans of plum tomatoes

1/2 cup of red lentils

1 handful of fresh spices, coriander, (cilantro) and timian

1 can of kidney beans or chickpeas

Heat coconut oil in a pot, add onion, garlic, ginger and all of the spices. When those have softened, add in broccoli, carrots, fennel and zucchini and saute for around 5 minutes. Add tomatoes, lentils and the fresh spices and let boil for at least 45 minutes. Add beans and let boil for 5 more minutes. Eat as is, or serve over your favorite type of whole grain rice!

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Food for Life: Pan-Fried Goat Cheese

Shaved Brussels Sprout Salad 

with Pan-Fried Goat Cheese

This salad brings together a brilliant combination of sweet pomegranate seeds, warm and friend goat cheese, and Brussels sprouts that is perfect for Spring. Not only does it look delicious but it tastes just as good and is perfect for an appetizer or a light lunch or dinner. How can you say no to fried goat cheese? 

YIELD: 4 side servings

 

TOTAL TIME: 25 minutes

ingredients:

1 pound Brussels Sprouts, ends trimmed and outer leaves removed

1/2 cup pomegranate seeds (from 1/2 of a large pomegranate)

For Dressing:1 shallot, minced (about 1 tablespoon)1 teaspoons dijon mustard2 tablespoons red wine vinegar1 tablespoon honey1/4 cup olive oil

salt and freshly ground black pepper, to taste

For Goat Cheese:1 (8 ounce) log goat cheese, cold1 large egg1/2 cup all-purpose flour1 cup panko bread crumbs2 tablespoons flat leaf parsley, minced1/2 teaspoon salt

1/4 cup olive oil, for frying

directions:

Slice the Brussels sprouts very thinly using a sharp knife or mandoline. Place in a large bowl and set aside.

To prepare the dressing, whisk together shallots, mustard, vinegar, and honey in a small bowl. Drizzle in olive oil, whisking vigorously until incorporated. Season to taste with salt and pepper. Set aside.

In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a another small, shallow dish.

Carefully slice the goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.

Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.

Gently toss the shredded Brussels sprouts with the dressing. Transfer to a serving platter or individual serving plates. Arrange warm goat cheese rounds on top; sprinkle with pomegranate seeds.

Recipe adapted from Heather Christo. Tweet

Food for Life: Croque Madame

Food for life: croque madame

Breakfast is the most important meal of the day and sometimes it gets boring eating the same thing every morning.. yogurt, granola bar, toast, eggs. So why not switch it up with this delicious Croque Madame? If you don't think ham sounds good first thing in the morning, switch it up and use fresh sliced tomatoes instead.

ingredients

• 6 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup milk (I use skim)
• 1 pinch salt and black pepper
• 1/8 teaspoon ground nutmeg
• 2 teaspoons Dijon mustard
• 2 large eggs
• 4 slices of wheat bread
• 4 slices of ham
• 4 slices of Swiss cheese

directions

1. Place a small saucepan over medium-low heat and melt 2 tablespoons of butter.
2. Whisk in the flour and cook for about 1 minute. Whisk in the milk and bring to a slow bubble, then drop heat to low.
3. Season the sauce mixture with salt and pepper. Add the nutmeg and Dijon; stir. When the sauce is thick enough to coat the back of the spoon, turn the heat off.
4. Heat 1 tablespoon of butter in a medium skillet over medium-low heat. When melted, crack in the eggs, keeping the whites from touching. Cook until desired doneness.
5. Butter the bread with the remaining butter. Spread the Dijon sauce on the inside and build your sandwich, using 2 slices of ham and Swiss cheese on each.
6. Place sandwiches in the skillet, butter-sides down, and cook until golden brown. Transfer to plate.
7. Top each sandwich with a cooked egg and more sauce, and garnish with a sprinkle of parsley.
8. Chow down!

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Food for Life: Savory Tarts

Broccolini and Feta Galette

Pies and tarts don't always have to be sweet. This savory rustic tart makes for a delicious meal wrapped in a pretty package that everyone will surely love. Make for a tasty appetizer or a main dish any time of the year!

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 2 bunches Broccolini (1 pound total)
• 1/4 cup grated Parmesan
• 2/3 cup crumbled feta (3 ounces)
• 1/4 teaspoon red-pepper flakes
• 1 large egg, lightly beaten

Directions

1. In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
2. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.
3. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.

Cook's Note

Swap It: Use broccoli florets instead of Broccolini. Goat cheese can replace the feta.

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Food For Life: Mac and Cheese with a twist

Macaroni and cheese is a classic meal great for kids but what about for the adults? Why not try a more "sophisticated" mac and cheese with roasted chicken, goat cheese and rosemary for a rustic yet class recipe. And if you are vegetarian, forget the chicken.. it'll taste just as amazing!

YIELD: 8 servings

PREP TIME: 15 minutes

COOK TIME: 25 minutes

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook accordingly to the directions on the package, 10-12 minutes.

2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

-My Baking Addiction adapted from Live to Cook

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Happy Thanksgiving: French Silk Pie

We all love pumpkin pie on Thanksgiving. Not only is it tradition, but its delicious; warm or cold, with whipped cream or without. This Thanksgiving why not introduce another kind of pie? (along with the pumpkin, of course) French Silk Pie is delicious yet light because of it's airy and silky inside. 

Ingredients:

3/4 cup butter, room temperature

1 cup granulated sugar

1 tablespoon vanilla extract

3 ounces unsweetened chocolate, melted

3 large eggs, room temperature

Whipped cream, topping

Chocolate curls, garnish

Yields 1 9-inch pie

Directions:

On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 425 degrees F (218 degrees C).

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Allow to cool completely before filling.

Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5-6 minutes. Mix in the vanilla extract and melted chocolate. Beat in the eggs one at a time, beating for 5 minutes between additions to add height to the chocolate filling.

Spread the chocolate filling into the cooled pie crust and chill for at least 2-3 hours before serving to set the filling and develop the flavor.

Serve with a dollop of whipped cream and a sprinkling of chocolate curls.

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