Mise en place ~ The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier
As predicted the weather for Labor Day was off and on dark, stormy, and extremely humid and grilling anything was out of the question for me, with that said it was great opportunity for a little fall and winter dinner classic. Julia Child’s Boeuf bourguignon is a fantastic recipe and I don’t stray too far from the original recipe. I came across a less intense version, link below and certainly Google for Julia’s original version.
I was lucky to have all of the ingredients on hand, a sirloin tip roast was the cut of beef that I had and shallots were substituted for the sliced onion since totally forgot to buy onions for this week.
To some the recipe might have too many steps, but sometimes that is the price you pay for a fabulous dinner and keep in mind that this recipe can be made a day ahead and is even better reheated the second day. I’ve made this in a slow cooker, but I found that the oven method produces a darker “gravy” and a richer deeper flavor. Served with a simple French salad a perfect dinner…
A Classic French Salad with Chèvre Chaud
Enough lettuce for two people washed and dried – I had an assortment of lettuces
A small handful walnuts
6 ounces soft Chèvre cheese divided into 2 rounds
2 small toasted or grilled rounds of bread for topping the toasted round before broiling
4 tablespoons extra virgin olive oil
1 1/2 red wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon honey
A tiny pinch of salt
Whisk the salad ingredients together, adding a little more honey if you think it needs it then set aside. Set the cheese on the bread rounds and place under a broiler grill and toast until golden. In the meantime, toss the leaves, walnuts and dressing together and divide between two plates. When the cheese is ready, set each one on the centre of each plate and serve immediately with lots of good bread and a glass of red.
Julia Child’s Beef Bourguignon
Thanks to Joshua Kennon for the pages from the book