After watching "Julie & Julia" we decided to try our hand at making her Boeuf Bourguignon in the Puerto Vallarta kitchen. My "ex" chose to be the meat browner and left the veggie portion to me. He was confused by the term "lardons" and wondered if there was a spelling error. After much discussion, we decided that bacon strips would suffice. To our alarm, the small gas oven refused to go below 490 degrees. We also discovered that Julia's idea of a "casserole" must be different to our version as she uses it in the oven and on the stovetop!! A wooden spoon propped the oven door open an inch and dropped the temperature to around the required 325 degrees. Three hours later, six of us sat down to a delicious bourguignon dinner. Despite ongoing kitchen conflicts, the cooks were still smiling and congratulated each other with glasses of Montepulciano d'Abruzzo!!
Wednesday, January 6, 2010
Boeuf Bourginon
After watching "Julie & Julia" we decided to try our hand at making her Boeuf Bourguignon in the Puerto Vallarta kitchen. My "ex" chose to be the meat browner and left the veggie portion to me. He was confused by the term "lardons" and wondered if there was a spelling error. After much discussion, we decided that bacon strips would suffice. To our alarm, the small gas oven refused to go below 490 degrees. We also discovered that Julia's idea of a "casserole" must be different to our version as she uses it in the oven and on the stovetop!! A wooden spoon propped the oven door open an inch and dropped the temperature to around the required 325 degrees. Three hours later, six of us sat down to a delicious bourguignon dinner. Despite ongoing kitchen conflicts, the cooks were still smiling and congratulated each other with glasses of Montepulciano d'Abruzzo!!
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