Just before my recent NY trip, my friend Mela and I decided to go see Julie & Julia. I had read the book itself and was super pumped to see a movie set in NY. Mel, however, an enthusiastic cook and one of the founding members of Yuppie Supper Club, was entering into the world of Julia Child w/out warning, and it was great to watch the results!
After the movie, we decided that our next YSC would be a tribute to Mrs. Julia Child, and that we would make her Boeuf Bourgingnon. I went online and found the recipe (courtesy of Oprah.com) from JC’s book, Mastering the Art of French Cooking. On Friday, Mel bought some organic beef, wine and some root vegetables and set to work, while I waited with baited breath to get off work at 4:30- womp, womp!
I did, however have time to contribute our appy; a white bean dip w/ crudites…slightly French, though not a JC recipe! I adapted this recipe slightly from Lauren Chattman’s Cool Kitchen
, a cookbook that’s the perfect antidote to cooking in 30 degree weather!
White Bean Dip:
1 can of white kidney beans, drained and rinsed
juice of half a lemon
2 tbsp fresh parsley, chopped
1 large clove of garlic, minced
S & P to taste.
Throw it all together in a blender or food processor and puree. That’s it. I love simple recipes!
I timed my arrival perfectly, as it allowed for a mere twenty minutes wait until the stew was ready, by which time I was practically begging Mel to let me have some! However, it allowed me the opportunity to take shots of the dish in progress – there are many
steps to a Julia Child recipe.
Beef, simmering in a bath of red wine and beef stock…
Then, add in the onions and carrots…
And the meal is complete with tender beef, sweet carrots, caramelized pearl onions and soft potatoes in a rich, flavorful broth.
For dessert, Mel prepared one of her favorites, and mine too; Chocolate Lava Cakes. She switched this dessert up from the last time, swapping the fresh raspberries and raspberry puree for balsamic marinated strawberries. The rich and tangy berries struck an effortless balance with the cake’s fudgy texture.