Julia Child’s Boeuf Bourguignon
One of the things that sucks the most about being a new widow is the loss of my favorite dining companion. My love was my best cheerleader/supporter regarding my efforts in the kitchen (well, except for that fruited pork spaetzle disaster about 24 years ago. . .) and I often was the happy recipient of a new cookbook with a sappily romantic message inscribed inside the cover.
To combat my grief and loneliness, I’ve been accepting a few invitations to dine with friends, and having a few people over here and there. The food of grieving should be, in my opinion, extra special, because by dining together, we celebrate human connections, and a shared love of good, home-cooked food.
Last night I whipped up the following rich stew. . .I suppose one could make it in a slow cooker for convenience, but I just don’t think it would be the same. I like to bake this one in my vintage Descoware enameled cast-iron dutch oven. This savory dish serves 5 easily. It can be plated over brown or white rice, or eaten alone in a bowl. While I don’t recommend a sprightly discussion of septic shock while eating it, unless you already work in health care or are a nursing student, I think a good time was had by all, and having company for dinner eased my loneliness, at least temporarily.
So, without further ado – here is the recipe for JC’s Boeuf Bourguignon. Yummy, yummy, yummy. . .thank you to food blogger Tara Noland for this savory treat!
This. This is what happens when I get up, and try to create something in the kitchen prior to caffeine ingestion. Yep. Set out to make plain ol’ white bread from my Betty Crocker cookbook, and instead wound up with brioche dough. (This is what happens when you set something on the book to keep it open while you add ingredients and somehow, after the yeast proofing step, you wind up making the brioche recipe on the right-hand page, not the basic bread recipe on the left-hand page. Oops.) Perhaps the step calling for five eggs and one egg white should have been a warning. Nevertheless, I now have a nice big batch of brioche dough, but no brioche pan.
Hence, a plead for help on the internets. Never despair, I am usually not the only one experiencing any particular baking emergency, so help usually is readily forthcoming. Along with a quick giggle result showing lovely brioche pans I could purchase from Williams-Sonoma or Amazon, is a helpful thread on finecooking.com that should save me: Brioche Pan Substitute Discussion
Now I need only decide whether to make loaves of bread using the “six balls technique,” or make tiny muffin-pan brioches. Meh, I think I’ll go with the former. I only have a half hour to decide, because I only have quick-rising yeast. The suspense! The drama!
All this because I was too lazy to drive to the store for bread. That should teach me!
PS: I neglected to add the butter specified by the recipe. When you make mistakes, go big or go home!