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September 1, 2012

Culinary Conversation: Julia Child, from top secret to top chef

(Continued)

NEW CASTLE — Boeuf Bourguignon

  • 1 lb. boneless beef chuck roast, cut into 3/4-inch cubes
  • 2 tbsps. cooking oil
  • 1 cup chopped onion (1 large)
  • 1 clove garlic, minced
  • 1 1/2 cups burgundy wine
  • 3/4 cup beef broth
  • 1 tsps. dried thyme, crushed
  • 3/4 tsp. dried marjoram, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 bay leaves
  • 3 cups whole fresh mushrooms
  • 4 medium carrots, cut into 3/4-inch pieces
  • 8 oz. pearl onions or 2 cups frozen small whole onions
  • 2 tbsps. all-purpose flour
  • 1/4 cup water
  • 2 slices, bacon, crisp cooked, drained and crumbled

In a large pot, cook half of the meat in 1 tbsp. of the hot oil until meat is brown; remove meat from pan. Add remaining oil, remaining meat, chopped onion and garlic. Cook until meat is browned and onion is tender. Drain fat. Return all meat to pot.

Stir in burgundy, beef broth, thyme, marjoram, salt, pepper and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add mushrooms, carrots and pearl onions. Return to boiling; reduce heat. Cover and cook for 25 to 30 minutes more or until tender. Discard bay leaves.

Combine flour and water; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in bacon.   Can serve with 3 cups hot cooked noodles.

Coq Au Vin

  • 2 to  2 1/2 lbs. meaty chicken pieces (breasts, thighs and drumsticks)
  • 2 tbsps. cooking oil
  • Salt
  • Pepper
  • 12 to 18 pearl onions or shallots, peeled or use frozen
  • 1 1/4 cups burgundy wine
  • 1 cup whole fresh mushrooms
  • 1 cup thinly sliced carrots (2 medium)
  • 1 tbsp. snipped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 tsp. dried marjoram, crushed
  • 1/2 tsp. dried thyme, crushed
  • 1 bay leaf
  • 2 tbsps. all-purpose flour
  • 2 tbsps. margarine or butter, softened
  • 2 slices bacon, crisp-cooked, drained and crumbled
  • Snipped fresh parsley (optional)

Skin chicken. Rinse chicken; pat dry. In a 12-inch skillet, cook chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Sprinkle with salt and pepper. Add onions or shallots, burgundy, mushrooms, carrots, 1 tbsp. parsley, garlic, marjoram, thyme and bay leaf. Bring to a boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and is no longer pink. Transfer chicken and vegetables to a serving platter; keep warm. Discard the bay leaf.

In a mixing bowl, stir together flour and softened margarine or butter to make a smooth paste. Stir into burgundy mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Season to taste with salt and pepper.

Pour thickened burgundy mixture over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hot cooked noodles, if desired.

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