Julie & Julia & Terri & Trisha (part 2)

I'd meant to stage a pretty, pretty shot. I'd intended to have some of the Boeuf Bourguignon perfectly plated. Maybe garnish it. And then, in the frenzy of finishing it up and dishing up plates for Trish, Keegan, Maddie, Robby, and myself I forgot. So here's a picture of a very, very happy husband and his nearly empty bowl.
So, apparently, being trendy has its rewards. (At least, in this case, eating my words is delicious…)
I didn’t like jumping on the “I’m going to make Julia Child’s Boeuf Bourguignon because I saw the movie…” bandwagon but I’m glad I did.
Turns out its worth the effort. The meat soaks up all that yummy wine and stock as do the onions and ’shrooms. It’s a rich, rich dish yet not heavy or cloying. Trish declared it “a good summer time pot roast” or “an anti-gravy pot roast.”
Robby lapped it up, too.
Julia recommends serving it with noodles. We thought that sounded rather shrieky. She also suggested boiled potatoes– but we all like mashed better. It was a good combo. I tried to make some braised carrots because Julia’s recipe is pretty scant on carrotage… but I was distracted by the Just Home From School Jack’s antics and nearly turned the carrots into charcoal. Next time I’d add more carrots in at the beginning. You can’t have too many cooked carrots. Especially when they are in stock and wine.
I’m putting Mastering the Art of French Cooking on my radar. Hopefully a nice hard cover copy will turn up at the library sale this fall?
Bon appetit Julia. Thanks for a great dinner.



