My Date with Julie & Julia

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Like the bazillion people who went to watch this movie starring the adorable Amy Adams and intrepid Meryl Streep, I went by myself on a Sunday afternoon to see what the fuss was all about.

I remember as a kid, I would love to watch on PBS Julia Child and the Joy of Painting guy (you know, the one who always used his paint brush to “make the top of the trees like this” with his gentle soothing voice. I had no idea what Julia Child was making, but I knew I liked what I saw.

More than the food scenes, the striking thing about the movie for me was Julia Child’s ever optimistic approach to life and her determined search for her passion. Both Julie and Julia knew their life had bigger meaning and that they needed to pursue this “thing” – whatever it was – even when they didn’t know where it would lead them, and it was certainly not one that was planned. Granted, they also had incredible partners who supported to that dream. One of my favorite scenes was Julia chopping up pounds of onions to prove she could be the best at it, and her husband never thinking her silly for a moment – even though he couldn’t walk into the room because the onion oil was so pungent.

In the meantime, like the bazillion people who came out of the movie, I was determined to try Julia Child’s Beef Bourguignon. Now I have made this dish before, but not a la Julia Child. And no one does it like Julia Child. I found this recipe on Recipezaar for an adapted recipe from her sold-out book. It seems long, but it’s less complicated than you think. You just need to prep ahead of time.

Beef Bourguignon a La Julia Child
Adapted from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961). I cut the recipe in half, but note that I did not half some ingredients, such as onions or pepper.

Stew

3-ounces hickory smoked bacon (Julia calls for chunk bacon, but I could only find slices at Whole Foods)
1 TB olive oil
1 ½ lbs lean stewing beef in cubes
½ carrot, sliced
1 onion, sliced
½ tsp salt
½ tsp pepper
1 TB flour
1 ½ cup chianti
2 cups brown  beef stock
1 TB tomato paste
2 cloves garlic, mashed
½ tsp thyme
1 bay leaf, crumbled
Braised onions
12 small white pearl onions
2 TB butter
1 TB olive oil
¼ cup beef stock
Salt
Pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
Sauteed mushrooms
½ lb quartered portabello mushrooms
2 TB butter
1 TB olive oil

1. Cut the bacon into about 1 ½ inch pieces (Julia asks for lardon which I am sure adds much more flavor, but bacon will suffice)
2. Simmer bacon for ten minutes in 3/4 quart of water
3. Drain and dry bacon

4. Preheat oven to 450F
5. Add 1 TB of olive oil to Dutch oven or oven-proof casserole dish over  medium heat
6. Sautee bacon 2-3 minutes until lightly browned and remove with slotted spoon
7. Dry beef pieces in paper towel (just like Julie and Julia said – it browns MUCH nicer!) and saute them in the bacon fat until browned on all sides. Do a few at a time so not to overcrowd the pot
8. Remove beef to plate with the bacon
9. Sautee onion and carrot in the same fat
10. Pour off the fat and return beef and bacon to the pot with the onion and carrot.
11.  Add salt and pepper and sprinkle with flour
12.  Put uncovered pot in oven for 4 minutes
13.  Toss contents again and return for 4 minutes (flour with add a nice light brown coat)
14.  Lower heat to 325F and remove pot from oven
15.  Add wine and stock to barely cover meat
16.  Add tomato paste, garlic and herbs
17.  Bring to simmer on stove
18.  Cover and place in oven to slowly simmer liquid for about 3-3/12 hours

20.  Meanwhile, add butter and oil to a skill and add the pearl onions
21.  Saute over medium heat, rolling onions to get them evenly browned but still intact
22.  Pour in beef stock, add salt and pepper and herbs, and cover
23.  Simmer over low heat for 50 minutes until onions are tender but still have shape. The liquid will have mostly evaporated
24.  Remove herbs and set onions aside

25.  In another skillet, heat butter and oil and add mushrooms. Toss for about five minutes to brown lightly, then remove

26.  Once stew is ready (meat is tender), remove casserole from oven and empty, using a sieve to drain liquid into a saucepan
27.  Return beef and bacon to pot (can discard onion and carrot bits)
28.  Add mushrooms and onions over meat
29.  In the liquid, skim off the fat and simmer for a couple minutes until thickened (coat spoon lightly)
30.  Pour liquid over the meat and vegetables
31.  Simmer over medium low for 2-3 minutes before stirring

Trust me, this is well worth the time. I put mine over some whole wheat pasta, and YUM. I’m no culinary genius by any stretch of the imagination, but it wasn’t bad for a first time. and don’t think I totally embarrassed Julia Child’s legacy.

Now I just have to be as bold and fearless as Julia, who said “whatever” to societal expectations, and did what she was meant to do.

Bon Appetit!

Tags: Beef Bourguignon, food, Julia Child, Julie & Julia, Mastering the Art of French Cooking, recipe, Recipe Vault

Category: Europe, Main Dish - Land and Sea, Recipe Vault, Travel & Culture