Comments on: Bon Appétit!

By: terri

terri — Wed, 10 Feb 2010 02:25:00 +0000

We used the créme fraîche in the mashed potatoes along with real butter and whole milk and then a bit of salt. Divine!

By: terri

terri — Wed, 10 Feb 2010 02:22:10 +0000

Sharon,
You could easily do it in a crock pot, or slow cook in the oven, but first the meat needs to be seared on the stove top so that you get all that incredible taste from browning and then adding the liquid. Browning is a must!

A tougher cut of meat would take 2-3 hours of simmering after it’s browned. That’s the great thing, you need to taste it every so often to see how it’s coming along!
Bon Appétit!

By: Sharon Robertson

Sharon Robertson — Tue, 09 Feb 2010 23:48:14 +0000

I am participating in that Valentine’s Dinner with marmee – some are asking who will be doing the cooking – “simmer until tender” – can you give an idea on how long? Looks like you did it on the stovetop but could also be on a slow cook in the oven too, don’t you think?

By: marmee

marmee — Tue, 09 Feb 2010 06:44:11 +0000

We made this (beef) many years ago at a V-tine’s Dinner. We are doing one this week and had planned a *spaghetti bar*, but after seeing this post, I’m thinking we have to do that beef burgandy can’t spell it either. What did you do with the fraiche? Sounds like a divine meal.

By: Maria Rippo

Maria Rippo — Mon, 08 Feb 2010 17:36:27 +0000

Yum! Oh my gosh, how fun. Looks like a meal everyone for sure enjoyed. Your blog is AMAZING! Thanks for sharing your beautiful creativity filled lives with us. I really enjoy reading about what you all are up to:)
Maria

By: Emeth Hesed

Emeth Hesed — Wed, 27 Jan 2010 03:39:58 +0000

Ohhh. I saw the movie and really wanted to try the Boeuf Bourguignon (I had to copy paste that ’cause I couldn’t spell that to save my life, LOL). I can’t wait for this Friday! :)

So “MDF” doesn’t want her name online but is OK with her picture online? LOL.

By: caitlin

caitlin — Tue, 26 Jan 2010 16:29:09 +0000

If dad was one of the cooks in the kitchen, I’d imagine some red wine had to play a part somewhere. Lots of it probably, added with his best Julia impression, “A little bit of WIIIIIIIIIIINE!”
This sounds amazing, change your guest count to 37.

By: terri

terri — Tue, 26 Jan 2010 16:29:03 +0000

Yes! Take note on the above comment for the wine and variety of wine. It would take the bourguigon up to gustatory height unknown.

Andrew did slosh some into our pots.

By: Beth

Beth — Tue, 26 Jan 2010 16:18:13 +0000

Ahh! But you have missed the ingredient that makes Julia’s a notch above the rest. Her recipe also uses 3 Cups of a full- bodied red wine such as Beaujolais, Cotes du Rhone, Bordeaus- St Emilion, or Burgundy.(Added at the same time as the stock) Tammy made Julia’s for me when we went up for a visit and it was heavenly!! So Bon Appétit