Tuesday, September 8, 2009

The Novice Foodie: Julia & Julie & Kelli

Posted By on Tue, Sep 8, 2009 at 3:15 PM

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FINALLY, when all my meat was browned and my dog was begging for me to throw him some, I removed the last batch from the pot and sautéed the veggies in the bacon fat; then, I added the meat and bacon back to the pot. I seasoned the meat and covered it with a thin coating of flour, which Julia says makes a better crust. I put this a very hot oven for a few minutes, stirred and returned it for a few more minutes until the flour was browned.

Aha! The fun part was coming up: test-driving the wine.

Several bottles of cabernet sauvignon were leftover from my brother's rehearsal dinner last week. Julia requests Chianti, but since I know nothing about wine, I used the cab because I had it and it was free. I poured myself a glass then pulled the pot out of the oven. I added the wine, some chicken stock -- yes, I know I should have used beef stock, but I always have lots of homemade chicken stock on hand so DEAL WITH MY IMPROVISATION -- some herbs, tomato paste and garlic. I brought this to a simmer and then covered it and put it back in the oven for a few hours.

Let me tell you something: I was skeptical about this. I do know the magical powers of wine (even if I know nothing of varieties), but this was just a big pot of brown liquid with more brown chunks. It almost looked like Gravy Train. But I started cleaning up the kitchen, and after about an hour, my kitchen smelled good.

MtAoFC recommends serving beef bourguignon with brown-braised pearl onions and mushrooms sautéed in butter. Which, if you've met my husband, you'll know I read this and laughed so hard I almost peed all the wine I drank. Mushrooms in whole form shall not pass his lips. Also, it was, like, 8:30 p.m.

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