{"id":341,"date":"2011-11-05T23:25:10","date_gmt":"2011-11-05T23:25:10","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=341"},"modified":"2012-03-19T22:41:58","modified_gmt":"2012-03-19T22:41:58","slug":"boeuf-bourgingnon-beef-bourgingnon","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=341","title":{"rendered":"BOEUF BOURGINGNON … beef bourgingnon"},"content":{"rendered":"

I review I KNOW HOW TO COOK<\/p>\n

\"\"<\/a><\/p>\n

I KNOW HOW TO COOK by Ginette Mathiot\u2019s has been the best-selling cookbook in France for three generations.\u00a0 Now it is available in English.\u00a0 The book first published in l932 has been regularly revised and updated.\u00a0\u00a0 This book has been an essential fixture on the counters of French kitchens for over 75 years.\u00a0 You could call it the definitive cookbook for French home cooking.<\/p>\n

You\u2019ll find the all the French basics, but what I liked was the unusual;\u00a0 recipes for Barley Sugar,\u00a0 Ash Leaf beer, Cuissot de Sanglier (hindquarter of wild boar)\u00a0\u00a0 and Becasse Rotie Sauce Cr\u00e8me (Roast woodcock in cream sauce).\u00a0 It makes terrific bedside reading.<\/p>\n

The recipes are brief and concise.\u00a0 But here’s the codicil. \u00a0\u00a0 You have to know how to cook.\u00a0 Some of the cake recipes don\u2019t give exact pan sizes.\u00a0\u00a0\u00a0\u00a0 The author requires one to have enough general knowledge to navigate the recipes.<\/p>\n

\"\"<\/a><\/p>\n

BOEUF BOURGUIGNON (Beef Bourguignon)<\/p>\n

Preparation time: 20 minutes.\u00a0 Cooking time: 2 \u00bd hours.\u00a0\u00a0 Serves 6<\/p>\n

1 tablespoon oil,\u00a0\u00a0 3 oz. pearl onions or shallots.\u00a0\u00a0 3 \u00bd ounces small bacon cubes,\u00a0\u00a0 1 pound 8 \u00bd oz. stewing beef, cut into pieces,\u00a0\u00a0 Scant\u00a0 \u00bc cup flour.\u00a0\u00a0 1 \u00bc cups any stock, hot.\u00a0\u00a0 1 \u00bc cups red wine.\u00a0\u00a0 1 bouquet garni.\u00a0\u00a0 Salt and pepper.\u00a0\u00a0 3 \u00bd oz. mushrooms, peeled and chopped.<\/p>\n

In a heavy pan over medium heat, heat the oil and pan-fry the onions and bacon cubes until browned.\u00a0 Remove them, add the meat and brown it on all sides.\u00a0 Sprinkle with the flour, stir until browned, then add the hot stock.\u00a0 Add the bacon cubes, onions, wine and bouquet garni, and season with salt and pepper.\u00a0 Simmer gently on low heat for 2 hours, then add the mushrooms and cook for 30 minutes more.\u00a0 Bon Appetit<\/p>\n

Chef\u2019s Note:\u00a0 The recipe is according to the book.\u00a0\u00a0 I suggest when you add the hot stock you scrape up the brown bits in the pan.\u00a0 Before I added the mushrooms I saut\u00e9ed them in a little olive oil and butter.\u00a0 Delicious<\/p>\n

\n\n\n\n
BOEUF BOURGINGNON … beef bourgingnon<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 2 hours 30 mins<\/span><\/div>\n
Total time: 2 hours 50 mins<\/span><\/div>\n
Serves: 6<\/span><\/div>\n
I KNOW HOW TO COOK by Ginette Mathiot\u2019s has been the best-selling cookbook in France for three generations. Now it is available in English.<\/span><\/div>\n
Ingredients<\/div>\n