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Post by lepetitchat on Jan 10, 2011 19:35:50 GMT -5
So I know this thread hasn't been added to in a VERY long time, but I wanted to let y'all know that my recipe has me remove the meat and veggies and reduce the liquid so it always ends up nice, thick, and concentrated. Oh, and I boil my bacon lardons to remove the saltiness. Beouf Bourgignon has to be my very favorite meal and it's worth the many hours of labor and money to produce it LOL!
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Post by Jody on Jan 11, 2011 5:47:13 GMT -5
Mine favorite too! I too do not cook the vegetable..I only use pearl onions and mushrooms, do the carrots seperately. Saute the onions in the bacon drippings add the mushroom and set them aside with the bacon. Then cook the beef in the wine and beef broth. Add the veggeis the last 30 minutes
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Post by travelluver on Jan 11, 2011 8:47:12 GMT -5
Guys - Are your recipes on the fourm somewhere? Whose do you use? I love a thick sauce! Can you forward? I'm having some francophiles over on the 22nd and would love to make. I never have and have Ina's recipe, but am open to others that may be foolproof (don't you just love that word?!) Thanks! PS You can message me if you'd rather.
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Post by Happygoin on Jan 11, 2011 9:50:42 GMT -5
I don't know what Ina uses to thicken her stew, but Julia Child used a beurre manié. Rub equal amounts of butter into flour and whisk into sauce after removing meat and veggies. Then plop them back in to re-warm after the sauce is thickened. And remember, to thicken correctly, the sauce has to be at the boil!
YUM!
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Post by Jody on Jan 11, 2011 10:11:15 GMT -5
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Post by Happygoin on Jan 11, 2011 10:59:50 GMT -5
Jody, have you used cornstarch as a thickener in the stew? I can't imagine it having that silky consistency that we love. I usually think of cornstarch with stir fry sauces, and pie thickeners. Fill me in (although I have to say that I'm waiting for the taxi to take me to the airport shuttle, as I'm leaving for Paris today ) So if you don't hear back, don't think I'm ignoring you...
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Post by Jody on Jan 11, 2011 11:34:43 GMT -5
Happy, I use cornstarch as a thickener is most things that require thickning. Dissolve it in a bit of cold water. It doesn't have that floury taste that undercooked flour has.
Yipee you are off to Paris!! Have a wonderful time as if you could have otherwise. Will you see Annette while you are there?
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Post by Happygoin on Jan 11, 2011 11:48:35 GMT -5
Ah Jody...this trip is cursed...my niece had to cancel with me (job needed her in Buenos Aires of all places)...Mom got sick...Mother Nature decided tomorrow (original departure date) was a good day for a blizzard. SHEESH!
I'm meeting Denise and Amy...didn't realize anyone else was going to be there.
I'm off!!
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Post by Laura NY (aoi33) on Jan 11, 2011 12:48:11 GMT -5
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Post by lepetitchat on Jan 11, 2011 13:10:06 GMT -5
I use Julia's too...it's never turned out less than perfect for me, though it is an all day process including cooking time. Served with Pomme de Terre Sautees and a nice bordeaux, you have a meal made in heaven. Ooo, I think I have to have it for my birthday on Friday. Time to call the hubby!
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Post by Jody on Jan 11, 2011 14:12:26 GMT -5
Beth ( flygirl) will be there too
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Post by travelluver on Jan 11, 2011 15:13:44 GMT -5
Thanks to everyone for the input!! Now I have too many recipes, but will have fun with them, perhaps trying them all!!
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Post by geordy on Jan 11, 2011 18:30:35 GMT -5
Hey Laura..can I pick up a portion on my way home from work? ;D All this talk has made me put Josephine Dumonet on the top of the list for Feb.!
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Post by travelluver on Jan 11, 2011 21:45:08 GMT -5
Me too! Geordy maybe we should go together!!
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Post by Jody on Jan 12, 2011 5:58:55 GMT -5
All this talk has made me put Josephine Dumonet on the top of the list for Feb I'd go there just to see NONO!!
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Post by geordy on Jan 12, 2011 8:18:26 GMT -5
All this talk has made me put Josephine Dumonet on the top of the list for Feb I'd go there just to see NONO!! Don't forget the "dishy" chef!!!!!!!!!!
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Post by Anne on Jan 12, 2011 11:42:27 GMT -5
I must say that I'm quite perplexed by Julia's receipe. I mean, ingredients + instructions are an arm long, and the receipe is quoted as "Difficult". But bourguignon is the typical "ménagère" dish, unsophisticated and requiring as little attention as possible from old-time overworked housewives who wouldn't even need a written receipe nor measurements in order to make it and would typically throw most ingredients together into the pot and let them simmer for hours. I have absolutely no doubt that Julia's receipe is delicious, only it isn't the good old Bourguignon that used to be made in French households. Just my thoughts.
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Post by sunshine817 on Jan 12, 2011 14:04:50 GMT -5
I agree with you, Anne.
The more "paysanne" recipes I come to know and love, the more I find that the reason that they're held as so incredibly difficult and expensive in the US is because the recipes are written in such a way that they SEEM so.
I was reading a thread on a cooking board the other day about cassoulet...the poster had spent a crazy amount of money and THREE DAYS making a pot of cassoulet.
These dishes *aren't* difficult, and don't have to be expensive. Somewhere along the way, somebody lost sight of the fact that this is farmer food...cheap, simple, and easy to prepare.
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Post by lepetitchat on Jan 12, 2011 14:11:07 GMT -5
I must say that I'm quite perplexed by Julia's receipe. I mean, ingredients + instructions are an arm long, and the receipe is quoted as "Difficult". But bourguignon is the typical "ménagère" dish, unsophisticated and requiring as little attention as possible from old-time overworked housewives who wouldn't even need a written receipe nor measurements in order to make it and would typically throw most ingredients together into the pot and let them simmer for hours. I have absolutely no doubt that Julia's receipe is delicious, only it isn't the good old Bourguignon that used to be made in French households. Just my thoughts. That's a good point, and one that deserves some thought as to why she would complicate it unnecessarily. I guess one thing to remember about Julia is that her purpose was not to just give a recipe, but to teach someone how to cook while creating fabulous dishes. That being said, you are right that her Boeuf Bourgignon is far from quick and easy, even without her detailed instructions. It takes me a good 2 hours to brown and saute everything, then another 3-4 hours in the oven, then reducing, et cetera et cetera....I kid you not that I've started prepping this dish at 3pm and finished it at 11pm; I ALWAYS cook it the day before I serve because otherwise it wouldn't work for me. I would suggest that the reason she complicated it is because she made that too often error of forgetting who her audience was on this one. It is out of this world delicious, but her audience was servantless American cooks in a time when women were leaving the kitchen for the workforce en mass. I wonder if it's really true that Judith Jones chose that recipe to test before agreeing to publish her book... Anyway, it's on my menu for this weekend
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Post by travelluver on Jan 12, 2011 21:53:51 GMT -5
lepetitchat, let me know how you fare. I am thinking of making it for some francophiles for next weekend!
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