Text from Mastering the Art of French Cooking,
Photos from my aunt Anita's Kitchen!
"As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated."
Boeuf Bourguignon: Ingredients: Serves 6
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1-1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with cauliflower rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce."
Copyright © 1961, 1983, 2001 by Alfred A. Knopf / Knopf Doubleday Publishing Group, a division of Random House, Inc. Bon Appétit!
Copyright © 1961, 1983, 2001 by Alfred A. Knopf / Knopf Doubleday Publishing Group, a division of Random House, Inc.
My 10 year old baby Emma is off to the cat hospital today.
She's getting a tooth pulled which is pretty routine.
~ ~ ~
When Emma was a kitten (before I adopted her) she had
her claws removed. That Dr. did a poor job and the nails have been
growing out and curling back into her pads - ouch!
So her second procedure will be tedious and take a lot of time.
She'll be in the hospital for a few days until she is out of pain.
The Dr. said the nail procedure is painful when it is re-done
and poor Emma will be on morphine and can not
come home until she can manage with out the drugs...
I'm sad . . .