Posts Tagged With: Burgundy

Boeuf Bourguignon

French Entree

BOEUF BOURGUIGNON

INGREDIENTSBoeufBourguignon-

2½ pounds beef chuck
2 garlic cloves
1 large onion
1 shallot
1 bay leaf*
5 peppercorns*
3 sprigs fresh parsley*
1 sprig fresh thyme*
2⅓ cups red Burgundy or Pinot Noir
2 tablespoons olive oil (1½ tablespoons more later)
3 slices bacon
2 carrots
12 pearl onions
1½ tablespoons olive oil.
¼ teaspoon pepper
¼ teaspoon salt
2 tablespoons flour
1½ tablespoons parsley flakes
⅓ cup brandy
2 cups beef stock
12 new (young, small) potatoes
1½ tablespoons (optional garnish)

* = bouquet garni

SPECIAL UTENSILS

kitchen string.
Dutch oven
colander
sonic obliterator

Makes 8 bowls. Takes 8 hours.

PREPARATION

Cut beef into 1½” cubes. Mince garlic cloves. Dice onion and shallot. Crush peppercorns with kitchen mallet. Tie parsley sprigs and thyme with kitchen string. Insert bay leaf and peppercorns into bundle of parsley and thyme. This bundle is called bouquet garni.

Add beef cubes, garlic, onion, shallot, bouquet garni, Burgundy, and 2 tablespoons olive oil to large mixing bowl. Stir with spoon until well blended and beef is completely coated. Cover and let marinate for 3½ hours.

While beef marinates, cut bacon into ½” by 1″ strips. Slice carrots into ½” cubes. Peel pearl onions. Peel potatoes. (This is easier if you boil them for one minute and let cool.) Add bacon and 1½ tablespoons olive oil to Dutch oven. Heat oil using medium-high heat. It will be hot enough when a bacon strip will sizzle when added to Dutch oven. Carefully add bacon strips to oven. Sauté at medium-high heat or until bacon starts to brown. Stir frequently. Remove bacon to plate with a paper towel on it. Keep bacon grease and oil in Dutch oven.

Add pearl onions to Dutch oven. Sauté at low heat for 5 minutes or until they are completely brown. Gently and occasionally stir onions with spoon to ensure even cooking. Remove pearl onions and set aside.

Remove beef cubes from mixing bowl. Keep the remaining marinade. Pat beef cubes dry with paper towel. Discard bouquet garni. Strain marinade through colander. Keep the marinade. Discard the solids left in the colander

Add ¼th of the beef cubes to Dutch oven. Sauté at medium-high heat for 4 minutes or until beef is completely browned. Stir frequently. Sauté the rest of the beef in batches. This gives them enough room for even browning.) Add all sautéed beef cubes to Dutch oven. Add pepper, salt, and flour. Reduce heat to low and simmer for 5 minutes or until flour blends completely with marinade. Stir gently and frequently.

Add brandy to Dutch oven. Simmer on low heat for 5 minutes or until brandy evaporates. Occasionally scrape brown bits from the bottom and ladle them over the beef cubes. Add marinade from mixing bowl and beef stock. Cover. Simmer on low heat for 2 hour or until beef cubes start to become tender.

Add potatoes and enough water to cover them to a separate pot. Bring to boil using high heat. Reduce heat to medium-high and boil for 15 minutes or until potatoes are tender. Drain.

Add reserved pearl onions, carrot, and bacon strips. Cover Dutch oven again. Simmer at low heat for 35 minutes or until beef cubes are tender. Skim off any fat from surface of stew. Bring stew to boil using medium-high heat. Serve immediately with potatoes. This dish is also great the next day.

TIDBITS

1) This is a truly tasty dish. It also takes a lot of time. So, if your sweethearts complain about this dish in any way or for any length of time be it only a muttered, “Bah,” zap them with your sonic obliterator. The relationships weren’t meant to be.

2) However, if they say your boeuf bourguignon is the best dish ever or if they say it is even tastier than you are good looking which they thought wasn’t possible, then you have keepers.

3) However, if a sweetheart makes this dish for you and it is good, real good, then you have met an angel on Earth. Propose marriage immediately.

Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Oeufs en Meurette

French Entree

OEUFS EN MEURETTE

INGREDIENTSOeufsEnMeurette-

3 ounces thick, really fatty bacon*
12 pearl onions
1 small onion
½ celery stalk
2 shallots
1 garlic clove
5 cups water
¼ teaspoon pepper
12 ounces red Burgundy wine
1 cup beef stock
1 bay leaf**
5 springs parsley**
2 sprigs thyme**
2 tablespoons butter (2 additional tablespoons later)
3 tablespoons flour
4 eggs
4 slices white bread (¼” thick)
2 tablespoons butter

Makes 4 servings. Takes 1 hour 15 minutes.

* = How do you look for fatty bacon? It’s easy! Simply go to your supermarket and pick the package of bacon that has been tossed to the side, the one where the little flaps have been torn open. That’s the bacon for you. Or . . . buy any package of bacon and cut off all the fatty sections. Save the lean bits for future breakfasts. Your kids, family, and friends will love you for it.

** = This ingredients comprise bouquet garni or bouquet garnish. Now impress your friends with your culinary knowledge. Walk with pride.

PREPARATION

Cut bacon crosswise into ¼” wide strips. Cut off tops and bottoms of pearl onions. (Do not remove skins.) Dice onion. Thinly slice celery and shallots. Crush garlic. Add water to pot. Bring water to boil using high heat. Add pearl onions to pot. Boil for 1 minute. Remove pearl onions and set aside. Save oniony water to poach eggs.

While water comes to boil, add fatty bacon strips to pan. Fry using medium heat for 3 minutes or until bacon starts to brown. Stir frequently. Remove bacon strips and place them on a plate covered by paper towels. Keep bacon grease in pan. Remove skins from pearl onions. Place pearl onions in pan. Sauté on medium-high heat for 4 minutes or until they soften and turn golden brown. Stir frequently. Remove pearl onions and set aside. Keep bacon grease in pan.

Add diced onion, sliced shallot, and pepper to pan. Sauté for 5 minutes at medium-high heat or until onion and shallot soften. Stir frequently. Reduce heat to medium. Add garlic. Sauté for for 1 minute or until you can smell the garlic. Add wine, beef stock, celery, bay leaf, parsley, and thyme. Reduce heat to low and simmer for 30 minutes or until sauce is reduced by half.

While sauce reduces, add 2 tablespoons butter and flour to bowl. Smash together with fork. This is called beurre manié. (Don’t confuse beurre manié with beurre manic. You don’t want to know what manic butter is. Even I don’t want to know.) Add this to pan. Mix with whisk. Simmer on low-medium heat for 3 minutes or until sauce thickens. Stir occasionally. Add beurre manié to pan. Simmer for 3-to-5 minutes or until sauce thickens. Stir occasionally. Strain sauce through colander into bowl.

While sauce still reduces, bring oniony water in pot to boil using high heat. (You did save the oniony water, didn’t you?) Crack eggs into a large ladle. Gently place eggs in water one at a time. Poach the eggs for 3-or-5 minutes, depending on your preference for soft or hard eggs. Remove pot from burner. Add fatty-bacon strips.

Now make the croûtes, a fancy French work for bread crusts. Use a round cookie cutter, about the size of a poached egg, cut the 4 bread slices into 4 circles. Add 2 tablespoons butter to pan. Melt using medium heat. Add bread circles to pan. Sauté bread for 1-to-2 minutes on each side or until browned Add a croûte to each plate. Use slotted spoon to remove poached egg from pot. Place egg on top of croûte. Ladle ¼ of the sauce onto the egg. Garnish with ¼ of the pearl onions. Repeat for each croûte.

TIDBITS

1) A small kitchen is a kitchenette. A small pipe is a pipette. So, a small mural should be a muralette. But it isn’t. It’s a meurette. We can all blame the French impressionist Paul Gauguin for this.

2) Monsieur Paul was a painting maniac. He literally painted every moment he was awake. When he was full of vim and vigor and ate this recipe, then called oeufs en vin, he painted outside with his friend Vincent van Gogh. Paul and Vincent would talk about brush versus finger painting, the local babes, and fantasy baseball leagues. Yes, they were visionaries in matters outside of the arts as well.

3) However, on days when Paul had been consuming vat after vat of wine, it was hard for him to get out of bed, pick up his easel and paints downstairs, and head to the fields. Indeed, he even found it difficult to head down to the breakfast table. On these occasions, the owner of La Meur would bring a plate on runny, fried eggs to Paul’s bed. But even with a throbbing wine induced migraine, Paul had to paint. He’d just prop himself up on one elbow, dip his hand into the runny yolks, and fingerpaint on a mural on the wall. He did a great job! Wealthy art lovers came from all over France to admire his little murals.

4) Since Paul had no money to pay for his room and board, he sold the rights to his little murals to La Meur’s owner. This and the fact that Paul drank wine heavily and painted with runny eggs, made the renaming of oeufs en in to oeufs en meurette inevitable. And if you wish, you can go to the Gauguin room at the Louvre in Paris and see Monsieur Paul Gauguin’s walls covered with one finger-painted egg mural after another. Be sure to spend some looking at his most famous one, Le Chaton d’Or.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperpack
or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Bajan Macaroni Pie From Barbados

Barbadian Entree

BAJAN MACARONI PIE

INGREDIENTSBajanMacaroni-

1 pound macaroni
2 onions
2 tablespoons butter
1 tablespoon banana ketchup
1 tablespoon mayonnaise
1 cup milk
1 tablespoon yellow mustard
3/4 cup grated cheddar cheese (1/4 cup more later)
2 tablespoons Bajan seasoning
2 teaspoons paprika
1/2 tablespoon parsley
1/2 teaspoon pepper
1 egg
1/4 cup grated cheddar cheese

SPECIAL UTENSIL

colander
8″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Boil water in large pot on high heat. Put macaroni in pot. Boil macaroni for about 12 minutes or until tender Drain macaroni in colander.

While macaroni is boiling, dice onions. Put butter and onions in now empty pot. Sauté at medium-high heat for 5 minutes or until onions are tender. Add banana ketchup, mayonnaise, milk, yellow mustard, 3/4 cup cheddar cheese, Bajan seasoning, paprika, parsley, pepper, and egg. Mix with hands. (Pretend you are throttling the people who make hated software upgrades.)

Put mixture in casserole dish. Sprinkle 1/4 cup grated cheddar cheese on top. Bake for 30 minutes or until top starts to turn brown.

TIDBITS

1) You should serve Burgundy alongside the macaroni you serve to your guests. Serving any other wine would be gauche.

2) When the ancient Egyptians entombed their dead they sometimes gave their departed ones cheese for their journey in the afterworld.

3) The first written recipe for mac and cheese comes from thirteenth-century Italy. It used fermented cheese. Hurray!

4) The box recipe for macaroni and cheese appeared in 1802. One year later, Napoleon crowned himself Emperor of France. He would plunge Europe into war after war for most of the next twelve years. Coincidence? Perhaps.

5) The phrase “Big Cheese” originally referred to people wealthy enough to purchase a whole wheel of cheese.

6) Kraft debuted its boxed mac and cheese in 1937. The Great Depression ends two years later.

7) In 1993, Crayola came out with the color, “macaroni and cheese.” We’ve had no global wars since then.

– Chef Paul

cookbookhunks

This recipe is available in my cookbook, Following Good Food Around the World, which is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, is also available on amazon.com

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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