"I enjoy cooking with wine, sometimes I even put it in the food I’m cooking.” – Julia Child

Ok, I'm back! Its been months and who knows what I've been up to.

A few months ago, my in-laws came to visit us in Shreveport. For a lot of people that could warrant a Dum Da dum dum DUM! But Kenny and I are lucky enough to truly enjoy spending time with our respective in-laws. SO for the special occasion I made dinner from Mastering the Art of French Cooking . Yes, this is the book featured in the movie Julie and Julia. My Grandmother was a fabulous cook and had an original version of this book that I now have the honor of owning. Check it out!

I was super excited to see that my version is on display at Julia's Cambridge, Massachusetts kitchen which can now be found in the Museum of American History in Washington D.C.

In the movie Julie makes Boeuf Bourguignon, a delicious beef stew. However, I have made this recipe and the following; Boeuf A La Mode (Beef Braised in Red Wine) and have to say in my opinion the latter is my favorite! First of all, anything that marinates for 24 hours is bound to be delicious am I right? Here is said marinade;
3/4c. each of thinly sliced carrot, onions and celery stalks
2 halved cloves of unpeeled garlic
1tb thyme
2 bay leaves
1/4c minced parsley
2 whole cloves
3lb piece of braising beef
1/2tb salt
1/4 tsp pepper
3c young red wine like Chianti or Burgundy
1/4c Brandy
1/3c olive oil

Yum! Marinate for 24 hrs, then drain 30 minutes prior to cooking. Don't worry, its supposed to look purple!

Dry, Dry, Dry with paper towels, Julia says if the meat is not properly dried it cannot browwwwn!

Preheat the oven to 350 and heat oil in Dutch Oven over moderately high heat and brown meat on all sides.

Pour out browning fat, then pour in wine marinade and boil down rapidly until it has reduced by half. Then add bacon rind and enough beef stock to come 2/3rds of the way up the roast. Bring to a simmer on top of the stove, cover tightly, and set in the lower third of the oven. Simmer for 3-4 hours, turning the meat several times during its braising. Beef is done when a sharp-pronged fork pierces it easily.

Skim the fat off the braising juices, and strain them through a sieve into a saucepan, pressing the liquid through the vegetables. Simmer for a minute or two, skimming, then boil rapidly until reduced to about 3.5 cups of liquid. Taste for seasoning, correct if necessary. The sauce should be lightly thickened. If it’s too thin, beat in the starch and wine mixture and simmer for 3 minutes.

Carve the meat and arrange on a platter with vegetables and a few sprigs of parsley, spoon some sauce over the meat.

ENJOY! or Bon Appetit!
I know this recipe may seem difficult but after watching a few of Julia's TV episodes, her fearlessness rubbed off on me. I used to feel like a mistake would ruin the whole meal but really no one will ever notice! Just take a deep breathe, keep the expletives to a minimum and fix it the best you can!