I mentioned in a previous post, that I would be compiling my 2013 Culinary Bucket List. . well, without further ado, here it is. Realistically, I’d like to challenge myself once a month so my bucket list has 13 recipes (Will make 2 from this list in ONE month; will not necessarily be cooked in this order) since I feel like I might have too many dessert type recipes here:
- Julia Child’s Boeuf Bourguignon (Complete!)
- Emeril’s Cajun Jambalaya (because I have never tried a recipe yet from Emeril and I must!)
- Dorie Greenspan’s Orange Almond Tart
- Homemade Ravioli (my friend Jen gave me pasta maker. Need to put it to good use!)
- Tiramisu
- Aida Mollenkamp’s Almond Brioche Sticky Buns
- Braised Short Ribs
- French Onion Soup (because my Hubby loves this)
- Homemade Gnocchi
- Chocolate Soufflé
- Dorie Greenspan’s Chard-Stuffed Pork Roast
- Chocolate Lava Cake or Chocolate Mousse Cake
- French Macarons (This one is last on purpose! I am scared to try this one!)
If I get my hands on a blowtorch, I’ll also attempt Crème Brûlée. . and if I get up the nerve, I will also try to make my own puff pastry dough from scratch!
Please let me know what you think of my list and if you have one, I’d love to hear what you’re doing!
This week’s Sunday Supper is all about trying something new, something that’s been on your culinary bucket list but you have yet to tackle. From the moment I watched Julie and Julia, I’ve wanted to make Julia Child’s Boeuf Bourguignon. This movie came out in 2009! I can’t believe it took me this long to get my bootie in gear. Now that I have made this, and have tasted this freaking delicious dish, I can say in agreement with Julia’s spirit: This IS “certainly one of the most delicious beef dishes concocted by man.” Word up, Julia. Damn, this is good.
My only question: Why does Julia not include celery in her recipe? Does anyone know? I mean, mirepoix . . right? So, I added diced celery just because.
I hope you enjoy!
Julia Child's Boeuf Bourguignon
Ingredients
- 6 ounces bacon
- 1 Tablespoon olive oil
- 3 pounds lean stewing beef cut into 2-inch cubes
- 1-2 sliced carrots
- 2-3 diced celery stalks
- 1 sliced onion
- 1 tsp. salt + more to taste
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 3 cups full-bodied young red wine , such as a Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 Tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon fresh thyme
- Bay leaf
Brown-Braised Onions:
- 18-24 small white pearl onions peeled
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 1/2 cup beef stock
- 2-3 large thyme sprigs
- 1 bay leaf
Mushrooms Sauteed in Butter:
- 1 pound Cremini mushrooms washed, well dried, and sliced
- 1 teaspoon fresh thyme leaves
- 2-3 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer the bacon for about 10 minutes in 1 1/2 quarts of water. Drain and dry.
- Preheat the oven to 450 degrees. In a large Dutch oven, saute the bacon in the olive oil over medium heat for about 2-3 minutes, until slightly browned. Using a slotted spoon or tongs, remove the bacon to a side dish. Reheat the Dutch oven until fat is almost smoking before you sauté the beef.
- Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Set it aside with the bacon.
- In the same fat, brown the sliced vegetables and season with salt and pepper. Pour out the sautéing fat if necessary. Once the vegetables are browned, return the beef and bacon to the pan. Sprinkle the flour over the beef and toss to coat. Set the Dutch oven, uncovered in the middle position of the oven for 4 minutes. Toss the meat and return to the oven for another 4 minutes. This is what helps the meat to get a nice brown crust. Remove the Dutch oven and place on the stove. Turn the oven down to 325 degrees.
- Stir in the wine and add enough beef stock so that the meat is barely covered. Add the tomato paste, garlic, thyme, and bay leaf. Bring to a simmer on the stove. Cover the Dutch oven and place in the lower third of the oven. Regulate heat so the liquid simmers very slowly for about 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
- While the beef is cooking, prepare the onions and mushrooms.
Brown-Braised Onions:
- Place butter and olive oil in a heavy skillet over medium-high heat. When the butter and oil is bubbling, add the onions and saute about 10 minutes, rolling over the onions so that they will brown. Be careful not to break their skins.
- Pour in the beef stock, season to taste, and add the thyme and bay leaf. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herbs. Set aside until the beef is finished cooking.
Mushrooms Sauteed in Butter:
- Place butter and olive oil in a heavy skillet over high heat. When the butter and oil is bubbling, add the mushrooms and thyme. Cook the mushrooms for about 4-5 minutes. In the words of Julia, do not crowd the mushrooms. As soon as they are browned lightly, remove from the heat. Set aside until the beef is finished cooking.
Directions Continued:
- When the meat is tender, pour the contents of the Dutch oven into a sieve set over a saucepan. Return the beef, bacon, and vegetables to the Dutch oven. Cover the contents of the Dutch oven with the brown-braised onions and mushrooms.
- Skim fat off the liquids in the saucepan. Simmer the sauce for a minute of two, skimming off additional fat as it rises if necessary. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If the sauce is too thin, boil it down rapidly. If too thick, mix in a few tablespoons of beef stock. Season the sauce to taste. Pour the sauce into the Dutch oven, over the meat, bacon and vegetables.
For immediate serving: Cover the Dutch oven with lid and simmer for about 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve the Boeuf Bourguignon on a platter with Pappardelle pasta, potatoes or crusty bread on the side.
For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Recipe from Mastering the Art of French Cooking, here and here (for the Mushrooms and Brown-Braised Onions recipes).
This Week’s Sunday Supper Recipes
You must check out everyone else’s Bucket List dishes and recipes. . this week’s Sunday Supper is an outstanding one and will not disappoint!
Sunday Supper Specialty Breads
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Main Dishes
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Desserts and Snacks
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
That looks amazing Alice!! I used to love watching Julia on tv!! She’s addictive. I also love your bucket culinary list…awesome! Hey, there is no such thing as too many desserts 🙂
Thank you, Brandi! 🙂
What a classic dish to tackle, and it looks amazing! I love your bucket list for this year; you have some fun kitchen challenges ahead of you!
A well made bourguignon is one of the best dishes ever. It looks fantastic Alice! Perfect for warming up. Your list has a lot of today´s recipes. Guess there are some things that we all want to tackle. Have a great day!
The first Julia Childs recipe I ever attempted. It took a couple times to perfect but it is a go to when I want an amazing stew. So good. Looks like you enjoyed it.
You’ve got a great list going! Also macarons aren’t that scary! You just need a good recipe, patience and a lot of practice! Gorgeous photos for a beautiful dish.
Thank you, Susan! Can you recommend a good macaron recipe?
I love Boeuf Bourguignon and we just had it last night for company. Yours looks so good!!
Thank you, Tara!
Lovely ! Only eaten this at restaurants and yours looks so good ! Good job !
Thank you so much, Sunithi! 🙂
I love that you chose a Julia recipe! She fascinates me and intimidates me all at once. Your dish looks amazing!
Totally agree with you on the “She fascinates me and intimidates me all at once”. She is a legend. Love her. Always. and thank you!!
I LOVE this recipe!! It makes the house smell amazing…and then is just as wonderful when it hits your mouth! Great bucket list…maybe I need to make one, too. I love the idea of one new dish a month. I think I’ve made almost all of yours…except Emeril’s jambalaya and the sticky buns! Maybe I should start there 🙂
Thank you, Liz! And YES the kitchen smelled amazing!!!! LOVE it when that happens! 🙂
I made this last year and while it’s time consuming, it’s so delicious! Yours turned out great!
This looks fabulous! A perfect meal on a cold winter night!
Our bucket lists look quite similar, Alice. You’ve already knocked off one that’s on my list – boeuf bourguignon. This looks freaking fantastic! I have Julia Child’s Mastering the Art of French Cooking Vol. I & II and haven’t brought myself to make anything from them yet. I know – I’m stifling the books and denying them their destiny by not using them, but I’m afraid to mess up! I’m totally inspired by you to make this dish. Thanks, lady!
Nancy, you must make this. you will not regret it. Leftovers only lasted until the next day for lunch. I ate the rest with Madeline! so good!
One of my favorite dishes in the world is Boeuf Bourgignon. I used to make it at a restaurant as a special periodically. It is wonderful. Love your list. If you like Emeril, you need to try his recipe for Worcestershire Sauce in Louisiana Real & Rustic. I think you will like it. I’ve never made homemade tiramisu but have always wanted to make it. My only drawback is making the finger cookies.
Thank you, Richard! I will look up that recipe, thanks! and yes, I know.. totally intimidated by the thought of homemade tiramisu. . but now I have to do it. That’s partly why I published a list- to keep me accountable! 🙂
OK, this is beautiful. If you were able to tackle this, you can tackle the French macarons. Don’t be scared. I made them this week and I am the worlds worst baker and I don’t follow instructions. They still turned out….so if I can do it, you surely can. Back to the Bouguignon. I want that!!!! I have always wanted to make this but have never pulled out my Julia cookbook.
Your macarons looked wonderful!!! Thank you! You have given me hope! 🙂
Yum yum! I know I can enjoy this any kind of days. Love the elegant looks on your pic, too, and I can’t wait to see more recipes of your kitchen challenges.
This is always a fave here. Don’t have it much but man is it delish!
What an iconic dish to kick off your bucket list! It looks beautiful! Oh, and there is no such thing as too many sweet dishes 😉
love your bucket list! good luck i think it’s going to be fabulous! ;o)
This recipe looks intense, but I am sure the results are worth it. I have to try macarons soon!
Brianne,
it’s soooo soooo worth it. Seriously one of the BEST beef dishes I have ever had.
I love this dish so much. It is one of my favourites of hers. I think your bucket list for 2013 looks fantastic. Some of them are actually on mine as well.
Thank you, Laura!! This was my first Julia recipe (I think). . so glad I finally made it! 🙂
Hi, Alice!
I love your bucket list and we have quite a few things in common. One of your alternates, homemade puff pastry is top of my list, in fact. Do you know and read my friend and fellow blogger, Jenni Field? She is a former special ed teacher and trained pastry chef and I plan to follow her instructions from this. http://pastrychefonline.com/2011/01/24/pmat-live-episode-12-how-to-make-puff-pastry/ Someday!
Your Boeuf Bourguignon was spectacularly well executed and I think it should allow you to mark TWO things of the bucket list, it was that awesome. 🙂
It looks like you executed this recipe perfectly. Yum! That’s a nice list you have there. I, too, have French macaroons on my list. I’m shakin’ in my boots a bit. Good luck!
I love your list. This dish looks incredible – the beef, and the veggies, it just sounds amazing!
Wonderful job Alice!
Wow! This is the grand accomplishment of any chef. Congratulations, Alice.
Mmmm..this looks so luscious. That is a fantastic list – I cant wait tosee you check off more!
your bucket list looks great! i am scared to try french macarons too….i have heard so man horror stories about how complicated it is. yikes :S
Alice, that is a great list. I would say 8 out of the 13 dishes are on my list too. I really want to try making a good Jambalaya this year too. Now as for your Beef Bourguignon, it looks gorgeous and I mean gorgeous! I’ve made this dish too and it is such a heart warming, make you feel good dish. I can’t wait to make your Pork Ragu and mini mac and cheese. so excited!!!!!!!!!
Alice, this looks lovely. I attempted this once and it didn’t come out as excellent as yours. I’ll try again one day! LOL! Well done for getting it off your list!