Wanting to participate in DeerHollow's "make or finish something new every week" game, I hope this counts as something new, I did use materials already in the house. Last night I made Julia Child's recipe for Boeuf Bourguignon from Mastering the Art of French Cooking. It was good and the sauce was nice without being too thick or too thin so I consider it a success. However, it didn't get the smashing reviews I had hoped for. It was merely referred to as "stew", with the same enthusiam one might use when describing something they ate the last day of scout camp. And "stew" obviously isn't a favorite. My man doesn't like his meat "stewed" or cooked too well done - he likes the sport of gnawing, tearing and ripping the flesh from the bones. Especially if there is some red juice (read: blood) involved. Joints, gristle or any other kind of connective tissue is a bonus. So, I probably don't have to worry about being asked to go through the ordeal of preparing it again after a hard days work. I am so relieved! Gosh! And to think it might have become a family favorite. I think the reason people get so worked up about this meal is that it calls for 3 cups of red wine. Mine only had 1 1/2 cups of cooking wine. So I guess the more alcohol the meal contains the better it tastes. Maybe I should try a booze free recipe the next time. I might get better reviews.
Thursday, February 4, 2010
New Thing #1
Wanting to participate in DeerHollow's "make or finish something new every week" game, I hope this counts as something new, I did use materials already in the house. Last night I made Julia Child's recipe for Boeuf Bourguignon from Mastering the Art of French Cooking. It was good and the sauce was nice without being too thick or too thin so I consider it a success. However, it didn't get the smashing reviews I had hoped for. It was merely referred to as "stew", with the same enthusiam one might use when describing something they ate the last day of scout camp. And "stew" obviously isn't a favorite. My man doesn't like his meat "stewed" or cooked too well done - he likes the sport of gnawing, tearing and ripping the flesh from the bones. Especially if there is some red juice (read: blood) involved. Joints, gristle or any other kind of connective tissue is a bonus. So, I probably don't have to worry about being asked to go through the ordeal of preparing it again after a hard days work. I am so relieved! Gosh! And to think it might have become a family favorite. I think the reason people get so worked up about this meal is that it calls for 3 cups of red wine. Mine only had 1 1/2 cups of cooking wine. So I guess the more alcohol the meal contains the better it tastes. Maybe I should try a booze free recipe the next time. I might get better reviews.
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4 comments:
Sweet! That looks very tasty to me! "Someone" should appreciate your hard work in the kitchen...stew...hmph! I will take fair warning and not bother with the effort if that is what I might receive. :)
Great photo - I can almost smell it! And - what a cute plate!
I think it looks tasty too! You can come over and make it for us, if you like.
I'm getting a bad rap here.
YUM.
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