Tag Archives: Julia Child

Beef

Beef Bourguignon

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I finally tried this recipe. I still remember there is a scene in the movie Julie & Julia. Julie went to buy beef for this dish. She said ” Beef Bourguignon. Julia Child’s beef bourguignon.”

  1. Cut beef into chunks and set aside.
  2. Cut 3 strips bacon. Boil them and drain. Saute in the pan with 1 tbsp oil till a bit brownish. Set bacon aside.
  3. Same pan. Use the bacon fat to saute beef. Wipe beef with kitchen towel and make sure they are very dry before putting into the pan. Saute each side nicely golden brown. Then set beef aside.

  1. Prepare 1 white onion, and 2 carrots. Saute in the same pan till brownish on the edge.
  2. Preheat oven to 220 Degree C. If you have casserole, place beef in it. Season fried beef with salt and black pepper. Sprinkle in 1 tbsp flour. Give it a good mix.
  3. Beef into the oven for 5 mins. Then toss a bit and into the oven for another 5 mins.
  4. Heat the pan used to fry beef. Pour in 2 cups red wine. Stir a bit and bring to boil.
  5. Transfer everything into the casserole, including beef, bacon, sauteed vegetables, and 2 cups beef stock. Also add in 1 tbsp tomato paste, 2 bayleaves, 1 tbs thyme, 2 clove garlic paste.
  6. If you have a casserole, just put everything in it. And into the 160 Degree C oven for 2.5-3 hrs. But I don’t have one. I use my pressure cooker and slow cook in low temperate.
  7. Prepare sauteed mushroom. Cut mushroom into quarters. Heat a pan. Cut in 2 tbsp butter. When butter in hot, add mushroom in. Toss and stir fry for 3 mins. Season with salt and pepper. Also sprinkle a little thyme. Juice will come out. Simmer in low heat for 5 mins. Julia Child used pearl white onion too, which I could’t find in the supermarket. So I neglected that step.
  8. When beef is done, sieve it to separate the sauce and rest ingredients. Simmer sauce in sauce pan to thicken it.
  9. Serve the beef with hot mashed potato. Don’t forget to add in sauteed mushroom and drizzle the sauce.

Yum!

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Chicken, Pasta

Sautéed Chicken Drumsticks

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My father-in-law gave me Julia Child’s Mastering the Art of French Cooking. I was super excited. I like Julia Child very much after I watched the movie Julie & Julia, and at that time, I didn’t even cook. She is a very nice cook with great sense of humor. And she’s bold in kitchen.

Most time, I cook Chinese food. There is a very big difference between Chinese and French cooking. Vegetable oil like canola oil, peanut oil or soy bean oil is often used in Chinese cooking, while butter in French cooking.

Today, I tried this Sautéed Chicken. Actually I used chicken drumsticks, cos they are in similar size, so I thought it would be easier to cook.

  1. Heat a pan. Add in 1 tbsp butter and 1/2 tbsp vegetable oil. I used about 6 chicken drumsticks. I turned to low medium heat while cooking. The heat power of My induction stove is kind of strong.
  2. Wipe chicken drumsticks with kitchen towel and dry them.
  3. Put chicken into the pan, sear for 2-3 mins till brownish. Then flip them to fry other the other side for 2-3 mins.
  4. Lid on and fry for 5 mins.
  5. Turn them around and lid on for another 5 mins.
  6. Season with salt and pepper, and also dried herbs.
  7. Lid on for 5 mins.
  8. Toss a bit and lid on for another 5 mins.
  9. Take all the drumsticks out in a plate. Pour the oil out just leave a bit in the pan.
  10. Heat the pan again. Add in 1 tsp chopped garlic. (I didn’t have shallot).
  11. When it turns aromatic, pour in 1/2 cup stock. Reduce to half remaining. (Original recipe also needs wine, but I didn’t follow that part.)
  12. Glaze chicken with reduced sauce.

They also go well with pasta.