Monday, October 26, 2009

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 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!

Wednesday, October 07, 2009

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
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


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.