When I think of a special, winter meal, I think of Beef Bourguignonne. Don't let the French name scare you, it's simply beef stew. It is the epitome of French comfort food and it is classically made with Pinot Noir wine. And what could be more satisfying than something steaming and rich? I have tried many versions and have come to settle on this particular recipe.
I especially like to make it the day before and let it sit over night for the flavors to meld, as well as being able to skim the fat that will accumulate on the top. This works out perfectly for this upcoming Valentine's Day.
My best results have come when I cut a chuck pot roast into small pieces. Grocery store stew meat is not the same. I also include a beef knuckle soup bone which gives an incredible smoothness to the sauce. You are going to love this recipe!
Choux pastry is one of the most important kinds of pastry in French cooking. The translantion of the word “choux” is cabbages. Actually, “my little cabbage” is a term of endearment in France. With choux, you can make petite sweet pastries called profiteroles, and savory cheese puffs, gougeres. The basic dough is always made the same way with the same proportions — 1/4 pound butter, 1 cup water, 1 cup flour and 4 large eggs. This scientific formula will produce hollow puffs when baked, golden brown and crispy on the outside. With choux pastry, I make Cream Puffs.
This was our breakfast Sunday morning. Aren't they cute? They were very, very good. It's the whole egg and the toast combo all together in one nice package.
As I do before posting most of my recipes, I shared this one with my mom. Unlike most of my recipes, she didn't sound exactly thrilled when I read it to her. (She's not that into chocolate. Weird, I know. But whadda ya gonna do?)
My family is pretty loosy goosy about the holidays. We’ve reduced the mania to a few key factors- a great night together with some Christmas carols, a $50 Secret Santa gift, and a fantastic meal. It’s simple and perfect. My dad is normally responsible for cooking the dinner –which is never a disappointment because he is a fantastic cook. This year, however, my folks had overbooked themselves on Secret Santa day and asked me to take care of the meal. I was thrilled because I had found a few recipes I was dying to take for a test drive and I knew my family would be eager guinea pigs.
arrived in my household I spent hours devouring it, bookmarking so many pages that the book is bloated with post-its. When the opportunity to cook for my family showed up, I knew my Mozza moment had come. Almost everything from this menu is from that cookbook.