There's Always Something...

Local Sprouts...

One place we always enjoy - Sprouts!

 

Unforgettable.."Julie and Julia"...

We watched "Julie and Julia" this evening. Possibly the most satisfying film I have ever seen. Meryl Streep, Stanley Tucci - both magical in their unique portrayal of a couple in mature love. Julia Child and a youthful blogger who dedicated herself to cooking and writing up every one of Child's recipes in her  book on French cooking make up the main thrust of the film. On the surface, nothing special.

It's beneath the surface that the wonderful mysteries of cooking, loving, struggling and making sense out of lives craving for something more than the standard grind of making do in a sometime humdrum world.

 

We stand in awe of Streep. Never has an actress shown excellence in so many varieties of acting - from comedy to "Sophie's Choice". She never chooses the same type of part twice. And she is so masterful in whatever role she chooses that I sit, literally in wonder. OK. There were tears of happiness and satisfaction running down my face as the film came to its end. Jo Ann too. Yep. Just too good to cope with.

Let me close with Julia's most famous recipe:

Boeuf Bourguignon

Recipe created by Julia Child

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated. 

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Ingredients:

Serves 6

Kitchen Supplies:

• 9- to 10-inch, fireproof casserole dish , 3 inches deep
• Slotted spoon

Boeuf Bourguignon:

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock
• 1 pound quartered fresh mushrooms , sautéed in butter
• Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees. 

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef. 

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 

In the same fat, brown the sliced vegetables. Pour out the sautéing fat. 

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 

Skim fat off the sauce. Simmer sauce for a minute or two, 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 of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

What's your favorite French recipe? Leave a comment below!

The Importance of Good Donuts...

Maybe it's just cranky old me. 

But something funny happened yesterday. We go to this monthly get-together that keeps the residents of our community informed on what's going on behind the scenes. It isn't exactly the high point of the month for me, but I go because I don't want to miss anything.

Yesterday everybody seemed upbeat and positive. The atmosphere was relaxed; fun. Folks were hanging around the refreshment table - even going back for seconds. I did too. Lots of laughter. Then I realized what had happened. Someone on the staff had stopped by Dunkin' Doughnuts and loaded up with freshly cooked donuts. Then on to a New York bagel shop for freshly cooked bagels. The atmosphere and the food were electric!

The breakfast goodies generally consist of somewhat stale rolls from the day before - still cool from the night in the frig. I'd never given it much thought. Isn't that what happens? Besides, it gave me an excuse for not eating anything on top of our own breakfast of a few hours before. 

It also started the meeting on the wrong foot.

But that's the way it is and isn't the type of thing that folks talk about. Who wants to be a grouch?

There's a lesson here. For businesses, churches, clubs, etc. - any organization that starts things off with refreshments in the morning. There are few things as soul-satisfying as fresh, delicious, thoughtfully served donuts and coffee. It says to people in delightful terms, "you matter - and what we're doing here this morning matters!" Something like that may involve more effort, more thought, but it is a special gift to those fortunate enough to be there and it pays off in unexpected ways. This is second mile stuff.

I look forward to next month's meeting. Yes. I said that. I did. And I do.

Terlingua, Texas

Cowtown Patti got me to thinking. Might just move to Terlingua, Texas.

Thing is, I'd fit right in on the Chile thing, though my style is a bit more New Mexico. Beats gated communities all hollow.

The Mystery of Tea...

I came upon this fascinating comment this morning while looking through the posts of my Facebook "friends." 

Richard Powell, by name!

 

Tea has fascinated me for quite a while. First as a southerner who enjoyed huge glasses of sweetened iced tea from childhood up. Later as a potter who came to love making tea mugs and pots and drinking tea from them. Especially the Japanese traditions. But this piece, built around the documentary, All In This Tea, got me really interested on a deeper level. I'm just an amateur. But right now, I'm intrigued with the mystery rediscovered.

Tomato and Red Onion Salad With Pesto...

Here's a terrific looking recipe that I picked up from my EarthBox forum. Expect to give it a go as soon as my fall crop of tomatoes comes in.

TOMATO AND RED ONION SALAD WITH PESTO

 4    large slicing tomatoes (such as Beefsteak), cut into wedges

½    small red onion, diced

¾    cup extra-virgin olive oil

 3    tablespoons balsamic vinegar

 1    teaspoon kosher salt

¼    teaspoon ground black pepper

 1    cup lightly packed fresh basil leaves

 4    cloves garlic            .

  Parmesan cheese, for shaving

Arrange the tomato wedges on a platter or large serving plate. Sprinkle the diced onion over the tomatoes. Set aside.

In a food processor, combine the olive oil, vinegar, salt, pepper, basil and garlic. Pulse until mostly smooth. Drizzle the pesto over the tomatoes and red onions, then shave the Parmesan on top

Chicken Cacciatore Using Slow Cooker...

Had a few FaceBook requests for my Chicken Cacciatore recipe. So, here it is in all its glory.

Ingredients:

1 cup chopped onion

1 cup chopped green bell pepper

3 medium cloves garlic minced

3 tablespoons olive oil

2 cans (14.5 ounces each) stewed tomatoes

2 teaspoons leaf oregano, crumbled

2 teaspoons salt

1/2 teaspoon pepper, or to taste

1 bay leaf

pinch of red pepper flakes

2 tablespoons tapioca

3 cubes chicken bullion

1 chicken, about 3 pounds, cut up

3/4 cup dry red wine

1 cup coarsely chopped mushrooms

Preparation:

Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, tapioca and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, wine, oregano, salt, pepper, and bay leaf. 

At this point, I take all the meat off the chicken, discarding bones and skin. Add chicken and mushrooms to sauce and bring to a boil. Transfer to Slow Cooker and cook on low for 6 hours - or until chicken is tender. I splash a bit of Olive Oil on the dish at this point. Discard bay leaf and serve with hot cooked spaghetti or other pasta. 

It goes without saying that one fine tunes such recipes by seasoning to taste at the end, using sugar and salt until it is just right. 

Also, if you want roughly the same result with less work, just toss everything in the slow cooker and set it on low for 10 to 12 hours!

Chicken cacciatore recipe serves 6.

Never Make Burgers With Women Around...

http://www.msnbc.msn.com/id/21134540/vp/32358254#32358254

If you wonder why, try to get this between your ears while keeping your sanity.

"But," you say, "you're being sexist!"

As a matter of fact...

Massachusetts Blues...

I was born there, been back many times and never will return again, but this blog really tortured me. I am hungry.

http://oneshotbeyond.wordpress.com/2009/04/13/tasty-tuesday-seafood-by-neptune-oyster-boston-ma/

Jo Ann Made a Pie...

Coconut Cream, to be exact.