Even though I have a French surname, I’m not known for French cooking. Yet, ever since seeing the 2009 film, “Julie and Julia,” I’ve entertained thoughts of making Boeuf Bourguignon, a la Julia Child. We bought the cookbook, but after perusing its pages, I put it on the shelf, intimidated by Child’s use of butter.We bought the DVD of her cooking series, and learned to make yummy 20-second omelets (You can serve 200 guests in 20 minutes!–Julia says so!).
After many years of talking about making Boeuf Bourguignon, we finally committed to doing it this weekend. Sure, iIt took a few hours of shopping and food preparation, followed by several hours more of cooking and a heap of dirty dishes, but the dish turned out better than I could imagine–tender and flavorful.
Along the way, I learned how to braise young onions, also a la Julia Child. We served the bacon-mushroom and onion infused Boeuf Bourguignon with a simple tossed green salad and cooked green beans (both from our garden) and a baguette from the farmer’s market.
We shared our experiment with the next door neighbor, who also owns a Julia Child cookbook. For dessert, she surprised us by making a wonderful Julia-inspired mixed berry galette! Blackberries, raspberries, and blueberries in a rich, flaky crust. What a perfect way to end a very satisfying and enjoyable meal and weekend.