Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.
Continue reading “Beef Bourguignon, Classic French Beef Stew with Red Wine”
This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge.
I’ve made it with leafy vegetables, leeks, onions, tomatoes, smoked salmon, ham, bacon, and all sorts of other vegetables and many different cheeses.
Continue reading “Step by Step to Make a Perfect Quiche”
Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
Continue reading “French Chicken Fricassee: A Simplified Recipe”