Boeuf Bourguignon (Recipe created by Julia Child)

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I just love Julia Child’s French cooking most especialy this hard to spell Boeuf Bourguignon, her signature dish. Whenever I wanted to impress someone with my food dish and I got a lot of time, this is what I usually prepare. Even the toughest beef chuck will be as soft as a fillet mignon, the secret is on the procedure . Let’s proceed immediately by looking at the ingredients below and find out the secret of rendering the most flavorful and tender beef recipe that will definitely wow your guests  this coming Thanksgiving holiday.

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INGREDIENTS:

3 lbs. beef chuck cut into bite-sized pieces)

1 Tbsp. Extra  Light olive oil

1 piece carrot (sliced)

2 Tbsp. flour

pearl white onions (skinned, brown braised in broth)

2 pieces clove of garlic (crushed by garlic crusher)

2 cups inexpensive red wine

2 cups beef, chicken or vegetable stock

1 tsp. sea salt

1/2 tsp freshly cracked peppercorns

1 Tbsp. Tomato paste

1/2 tsp.dried thyme herbs

1-2 pieces bay leaves (crushed)

optional vegetables like peas, green beans or button mushrooms

6-8 pieces bacon

PROCEDURE:

1. Paper towel dry the beef or it will not brown when damp.

2. Blanch the bacon for 10 minutes keeping them just under the water in a pot,  drain and dry. Sauté the bacon in oil in an oven safe dodge pan to brown lightly and remove with a slotted spoon. Re-heat the oil in the pan until smoking before you sear the beef pieces, brown them in 2 batches and avoid overcrowding the pan. Each pieces should be nicely browned on all sides, remove with slotted spoon and mix with the bacon. You may cut the bacon into quarters.

3. Brown all the vegetables in the same fat in the pan, set aside all the vegetables and pour out the sautéing fat before returning the beef and the bacon into the same pan and sprinkle salt and pepper. Sprinkle the flour and toss again to coat while pre-heating the oven for 4 minutes at 350 degrees F and place the uncovered pan with beef and bacon in the middle rack of the oven for another 4 minutes. Take off the casserole. Turn down the oven temperature to 325 degrees F.

4. Place the casserole into the stove-top and mix with wine, beef stock, thyme, crushed bayleaves, tomato paste and garlic, stir well and simmer.

5. Once it started simmering for 1-2 minutes, cover the casserole and place inside the middle rack of the oven and simmer for 2 hours until tender.  Take out the covered casserole into the dining table and let it rest a little bit before taking the cover off, Be very careful with the casserole, it is very, very hot. Lift and place the very tender beef pieces very carefully in a deep serving tray  and decorate the vegetables and finally ladle up the thick sauce into the beef. You may decorate with parsley when the beef’s not too hot anymore. Bon Appetit! As Julia said each time she closed her still black and white cooking show aired from Massachusetts. She’s one of my favorite chefs of all time.

As always Delicious! (Masarap!), This time, Very tender!

-Peaches-

 

 

 

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Not Your Ordinary Egg Sandwich

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Bought some ciabatta bread and Boar’s Head Genoa Salami and Picante Provolone Cheese and decided to make a curried egg sandwich spread layered with lettuce, Provolone cheese and salami, so let’s start gathering our ingredients and my brain juice is starting to flow making an extra-ordinary Egg/Provolone and Genoa Salame sandwich.

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Here are the additional ingredients:

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INGREDIENTS:

1 Ciabatta Bread (toasted)

1/2 apple (cored, peeled and finely chopped)

1 each red and orange sweet peppers (chopped)

2 Tbsp. mayonnaise

2 Tbsp. Chobani Greek plain yogurt or any flavored yogurt (scooping only the white top part)

1 tsp. curry powder

4 hard boiled eggs (chopped)

1/4 cup celery (chopped)

1 Tbsp. red onion (minced)

1/4 tsp each of ground black pepper and Himalayan pink salt

1 piece of sundried tomatoe (cut into fine pieces)

PROCEDURE:

1. Chop and mince all necessary ingredients then in a medium sized bowl, mix all the vegetables, apple, eggs, fine pieces of sundried tomatoe, then mayonnaise and yoghurt, now mix in the curry powder and the salt and pepper, mix well then taste if it’s okay for your preference.

2. Cut the Ciabatta bread in half and toast in a toaster then lay on a board  and layer the Salame and the Provolone cheese on each side of the bread.

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3. Layer lots of lettuce on both sides of the bread like this…

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4.Place generous amount of the egg sandwich spread on the flat side of the bread only then cover with the top bread.

temporaryHere it is guys, the layered Provolone, Salame and Egg Sandwich.

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As always, Enjoy! Masarap! Peaches.

SLTC: Salmon, Lettuce, Tomato and Cucumber on a Jalapeño Bagel

 

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If you have a BLT sandwich, then I’ve got an SLTC, yeah! In observance of the Lenten season, I made a sandwich utilizing an Au Bon Pain Jalapeño Cheddar bagel and made an SLTC, which is smoked salmon, lettuce, tomato, and cucumber. It tastes crunchy and delicious, and you can totally add avocado if you so desire.

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INGREDIENTS:

Au Bon Pain’s Jalapeño Cheddar bagels

mayonnaise or Lady’s Choice Tuna Spread

lettuce

tomato (sliced very thinly)

cucumber (sliced very thinly)

red onion (sliced very thinly)

smoked salmon

 

PROCEDURE:

1. Slice the bagel lengthwise with a bread knife and lay down on the clean wood or surface.

2. Apply a thin layer of mayonnaise on both inner sides, layer the lettuce then onion  and tomato on one side and layer cucumber and smoked salmon on the other side and put them together.

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Slice them in half like this…

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It tastes so good and isn’t too salty, but my food tester (who else but my youngest son) said that I should have toasted the bagel first before layering and I may add avocado instead of mayonnaise. Hope you enjoy it too! Make an SLTC today, and not your usual BLT.

-Peaches, Masarap!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Chicken Salad Sandwich Spread

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After we devour some roast chicken,( sorry for the choice of words) we reserve the driest meat part, debone it, cut it into cubes, and use it as the main ingredient in this homemade salad. I usually add a teaspoon or two of some Trinidadian curry powder but my men here in the house have no preference for those exotic taste.

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INGREDIENTS:

1 and 1/2 cup of left-over roast or poached chicken

half of B & G whole Crunchy Kosher dills (chopped)

chopped celery plus the blossoms on top

1 chopped sweet red mini pepper

1 tsp. chopped red onion

1 Tbsp. chopped pineapple

4 Tbsp. mayonnaise

salt and pepper for flavorful taste

1 Tbsp. chopped roasted tomatoes (drained before chopping), optional

Arnold Healthy Mutigrain bread slices

 

PROCEDURE:

1. Mix all ingredients well in a bowl and add a dash of black ground pepper and a very small sprinkle of salt as the mayonnaise, celery, and the roasted tomatoes are already salty. Refrigerate so the flavors bind together before serving.

This salad is great because it isn’t too moist, so you can spread it on a bread slice and not with too much mayonnaise too.  You can adjust the ingredients according to your preference and taste.

-Peaches, Masarap!

 

Rainbow Sandwiches

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Aren’t you guys fascinated with all these colors? I bet you’ll be surprised with the veggies I used to make these colors, credit to Desi Fiesta, she’s a genius! Let’s make some rainbow sandwiches, unsuspecting kids who hate veggies will definitely eat these!

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INGREDIENTS:

1 package white bread slices

6 tbsp. carrot, finely grated from half of a huge carrot

6 tbsp. beets (cut in quarters, boiled and puréed)

6 tbsp. spinach (blanched and puréed 1 bundle)

12 tbsp. cream cheese

3 tbsp. butter

Salt and pepper to taste

 

PROCEDURE:

1. In 3 different bowls, add grated carrots, beets purée, and spinach purée respectively.

2. Add 3-4 tablespoon cream cheese, salt and pepper and 1 tbsp.butter in each bowl.

3. Mix them  well with separate spoons.

4. Spread spinach in 1 slice of bread, spread beets  on the 2nd slice of bread and carrots on the 3rd bread. It will look like the picture below.

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5. Make sure you arrange the slices spread side up. Attach the beet bread into the spinach bread, making sure you align them properly, then the carrot bread.

6. Cover with cling wrap and refrigerate for 10-15 minutes so that we have clean crusts and the spread will not be sloppy.

7. Now take the cling wrap and trim the bread crusts. You may slice the bread into triangles or rectangles. It took me a while to finish, but it is well worth it.

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Enjoy  this rainbow of taste!

Peaches, so Sarap!!!