Julie Child's Boeuf Bourguignon

By now you have probably seen the wonderful movie, Julie and Julia. If you haven't you have got to see it. One suggestion, don't go on an empty stomach and don't eat a hot dog in the theater as you are watching this movie.

I loved learning more about Julia Child. How she got her start in cooking, her wonderfully romantic relationship with her husband and how she loved food and Paris.

In the movie they make Julia Child's Boeuf Bourguignon. It just looks absolutly delicious in the movie I couldn't wait to try it. My husband has been telling me he was going to make this dish for me for years. Really, years. After taking him to see the movie my husband started thinking about Boeuf Bourguignon again.

My wonderful husband made me Julia Child's Boeuf Bourguignon. It happen to be his birthday dinner. (yes he made his own birthday dinner. I'm a horrible wife) It was so delicious. I just can't describe it. I'm not a writer, I'm a photographer. So, the best way I know how...here is my description of this wonderful dish.

I highly recommend you make this dish. If you don't have the book, get it or borrow it!

Tortellini Soup

or as we call it Tortellini Zuppa.

This is a family favorite in the Fall and Winter. I like to freeze the left overs in small individual containers. It's a very easy and fast.

Tortellini Soup
from Woman's Day Magazine 4 March 2003

Serves 4 as a main dish
Active: 15 minutes
Total Time: 30 minutes

Sprinkle the soup with finely shredded Parmesan cheese and accompany with crusty Italian bread.

1 Tbsp olive oil
2 medium ribs celery, diced
1 medium carrot, diced
1 medium onion, diced
4 cloves garlic, finely chopped
3 cans (14 oz each) fat-free- chicken broth
1 pkg (9 oz) refrigerated tortellini (I like to Italian Sausage, but the 3 cheese is good too.)
1 can (15 oz) cannellini beans, rinsed
1 bag (6 oz) fresh baby spinach
1/2 to 1 tsp nutmeg
1/2 tsp pepper

Heat oil in a 4-qt saucepan over medium-low heat. Stir in celery, carrot, onion and garlic. Saute until soft. Add broth and 2 cups water.

Bring to a boil; stir in tortellini and simmer as package directs. Stir in remaining ingredients; heat through.

Buon Appetito!

Tuna Salad

This recipe brings many fond memories to mind. When my husband and I were first married we would visit our good friends in South Pasadena. Almost every visit TC would make this wonderful salad for us. Now when I make this salad I think of all the wonderful visits we had in South Pas.

We still see our wonderful friends, M & TC (who is a BMCC member, BTW), but they are no longer in South Pas.

Now when we visit with M and TC there are four little girls playing together. So many new memories we have and continue to make with them. All around food. Our visits have always and continue to be around wonderful meals.

Thank you TC and M for all those wonderful South Pas visits, and thank you for all the wonderful recipes you have given us over the years. This is one of many.

I made this salad yesterday for a school fundraiser meeting. It was such a hit I had to add it to the blog. I can't believe I hadn't added it before! I also made Harvest Cobb Salad and served a wonderful french bread along with it. It would also be nice for a light dinner.

Tuna Salad

2 cans (6 1/8 oz ea) Solid White Tuna
1 rib Celery, finely diced
1/3 cup peeled & finely diced red onion
2 tablespoons, dill pickle relish
1 hard cooked egg, peeled & coarsely grated or chopped
pepper
1/2 teaspoon dried dill weed
about 1/2 cup mayonnaise

Gently flake tuna with a fork with out mashing. Mix remaining ingredients except mayonnaise and toss togther. Add just enough mayonnaise to moisten blend well.

Makes 2 large salads, 3-4 small salads or 4 sandwiches

ENJOY!

Sorry there is not picture. I thought for sure the recipe was on the blog already. I'll try and make it again soon and take a picture before it's all gone.

Camping Menu

Two weeks ago we went on a family camping trip. I thought it would be fun to post what our menu was for the few days we were there.

For dinner on our first night we made Kindergarten Jambalaya.
We make this a lot at home, but it was the absolute BEST at camp!

To help speed things up and make it easier at camp, I cut everything up ahead of time. All I needed to do was dump things in the pan to brown. Which is the key to this recipe. Make sure each item gets nice and brown. Then dump everything together.

I also pre-cooked the rice, we had with the Jambalaya, at home. It was about room temperature when we had it. Since the Jambalaya was hot it worked out fine.

Breakfast the next morning was pancakes and breakfast sausage. Again, I pre-measured everything so it was easy to put together at camp.

Lunch was hot dogs and fruit.

Dinner on our second night was steak, potatoes and asparagus. Oh my gosh was it good.
My husband par boiled the potatoes, at home, that he had cut into wedges. He seasoned them with EVOO, salt and pepper and put them in a zip top bag. At camp he then put them on the griddle pan to cook the rest of the way and brown.

He did the same thing with the asparagus.


The steak, ah the steak.
That he grilled on a fire. Well, the wood had turned into coals by the time he put the steak on. It was grilled to perfection!


We had our delicious dinner with a glass of Castle Rock Pino Noir. Now this is a meal!









For Breakfast on our last morning (we always make it easy), we had instant oatmeal. I know, everything else we had and then we end with instant oatmeal. Well, if you camp, you know it takes twice as long to clean up and we needed to have time to pack everything up.

Next camping trip our girls have asked to stay longer. They are such great campers, this won't be a problem. Where to go next year? I would like to try camping near the beach. I love the redwoods, but it something different would be fun.

Opening a Banana

How do you open a banana? If you are like most people I know, you try to open it from the stem part. Sometimes it doesn't open nicely, the top gets smooshed, or you can't open it at all.

Check out this video on YouTube and you will learn how to
Open a Banana Like a Monkey!

Why am I just learning this?

Au Gratin Potatoes

Sorry I don't have a picture of this. I forgot.

I wanted something different (besides mashed) to do with potatoes to go with our meatloaf. I looked through six of my cookbooks before I found this. Good old Betty Crocker.

It was a big hit. Everyone loved it. I will be making it again, for sure.

Au Gratin Potatoes

1979 printing of Betty Crocker's Cookbook

Serves 6

2 pounds potatoes (about 6 medium)

1 medium onion, chopped (about 1/2 cup)

1/4 cup butter

1 tablespoon flour

1 teaspoon salt

1/4 teaspoon pepper

2 cups milk

2 cups shredded natural sharp Cheddar cheese (about 8 ounces)

1/4 cup fine dry bread crumbs

Paprika

Wash potatoes remove eyes and cut into enough thin slices to measure about 4 cups.

Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325˚ oven 1 hour 20 minutes or in 375˚ oven 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer. 

This Weeks Menu

Monday - Make your own pizza.

I usually buy Mama Mary's individual size pre-cooked pizza crust and have everyone make their own pizza. Lately the store hasn't had the individual size. I've been buying the package with 2 medium size. I make one for myself and the girls make the other. We have plenty of left overs for lunch.

Tuesday - Deli Dinner

We make our own sandwiches. I usually have a few choices of lunch meat. I cut up some fruit. For a treat, sometimes I'll have chips.

Wednesday - Meatloaf, Green Beans, & Potatoes

This I will pull from the freezer. I have about 3 loaves left of the 10 lb batch my husband and I made. I love having meatloaf in the freezer.

Thursday - Jambalaya

Friday - Mini Shrimp Scampi & Angel Hair Pasta and green salad

I can't forget to buy the shrimp on Friday morning.

Saturday - Chicken Bolognese and green salad

My husband will have to enjoy this Sunday for lunch. Which will be even better actually.

Sunday - Left Overs

Now, all I need to do is go shopping.

Best Buttermilk Pancakes

Sorry I don't have a picture, but I haven't made these yet. These are just too good not to post right now.

My daughters and I were lucky enough to have these at a friends house over the weekend. Delicious! Oh my gosh they were good. My daughters could NOT stop eating them. I don't think there was one single pancake left. When my friend told me there was cornmeal in the pancakes, I must admit, I was a little curious, but the cornmeal gives the pancakes a great texture and little crunch. Thanks MH for a wonderful meal!

Best Buttermilk Pancakes

Martha Stewart

Makes about twenty-four 4-1/2 inch pancakes

1-1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 teaspoons sugar

2 large eggs, separated, whites beaten to soft peaks

3 cups buttermilk

4 tablespoons unsalted butter, melted plus 1/2 teaspoon for griddle

Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.

Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2-1/2 minutes, flip. Cook until golden on bottom, about 1-1/2 minutes.

Place on plate in preheated oven until ready to serve.

NOTE:  My friend uses half the buttermilk (1-1/2 cups). She has found it too runny otherwise. She also added smashed bananas. Very yummy addition.