When you think of French cooking, Boeuf Bourguignon generally comes to a lot of people’s minds. I think it was one of Julia Child’s classic recipes. It’s really just beef stew with copious amount of red wine in the sauce and then braised for hours to make the beef tender and the sauce bold. It was outstanding! We served ours over mashed potatoes with copious amounts of butter included. I think there was more butter in the potatoes than there was wine in the beef sauce. I’m not a huge mashed potato fan, but, I have to say, they were GOOD and served with the beef gravy, I couldn’t think of a much better meal. Egg noodles are traditionally served on the side of the beef, but we didn’t have time to make pasta last night, so we did the potatoes instead.
Because that wasn’t enough, we also made a pear tart. Sweet dough for the crust, topped with an almond filling and then poached pears on top. The filling makes a little soufflé up around the top of the pears. So good! I may have to experiment with different seasonal fruits – can see using blueberries or raspberries or peaches. I’m sort of drooling thinking about it. I was thinking last night that a little amaretto whipped cream on top would compliment the almond filling and would complete the dish. It was a fun night, although a little rushed, because the beef takes so long to cook, but the results were worth it.
Wednesday’s menu right now looks to be shrimp filled ravioli and Madeline’s. He said he might throw in a salad for us, too. Have a great Tuesday!