Almost every time I go to a book store, I look at Mastering the Art of French Cooking. I hold it in my hand and I think about buying it. Julia Child is an iconic American cook and it feels like this book is one of those books you’re supposed to have if you are a cooking enthusiast. But, I never buy it. I never buy the book because usually it’s a gigantic hardcover and costs a ton of money and will be frustrating to lug home. However, that day in the book store they had both volumes of Mastering the Art of French Cooking in a slim paperback form. The book was inexpensive, the size of  novel, and would easily fit into my purse.

I had a quick internal debate with myself. It went something like this: This is a good deal, I should buy it. Should I buy it? No, I have enough cookbooks. But this is not just any cookbook. It’s Julia Child’s cookbook. And it’s so small and a good price. Should I get both volumes? No, then I’ll definitely have too many and both won’t qualify as an impulse buy. I’ll get just the one. What if it’s written with European measurements since I’m buying it in London? Whew, no it’s not. Ok I’ll get it. Should I check on Amazon to see if I get a better deal? No, if I do that I’ll definitely talk myself out of this. Ok, let’s buy it.

Does all of that back and forth make me sound neurotic? Maybe. But, now I had the book and it was time to start cooking. No surprise, the book is really nice. The tone is straightforward but helpful and encouraging in the notes and directions. There are tables for weight and temperature conversions, helpful illustrations, and information on what types of tools to use.

I decided to start with beef bourguignon, in part because it sounds delicious, and in part because in the movie Julie and Julia it looks so decadent. Honestly though, I have no idea how Julie Powell ever cooked through this book because some of these recipes take a really long time! Like this one, it takes all day. You should eat lunch while making this, and not just have an ice cream cone. If you just have an ice cream cone you’ll be ravenous by the time this is done. I may or may not have done that. But I’m an adult, I can have ice cream for breakfast if I want to.

Truly, this stew is a lazy Sunday kind of meal because it takes over three hours to prepare. In the end it’s worth it, because all that time creates a complex and layered broth that is so lovely. The meat becomes tender, the onions soft and herbal in flavor, and the mushrooms (which I usually hate) have a nice silky texture.

Recipe from Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle. Also, a warning, this recipe has two mini-recipes within the larger recipe.

Messy level: I found this one hard to quantify. You can definitely reuse pots and pans in this recipe. And, while the stew is in the oven for 3 hours, there is plenty of time for  leisurely clean up. However, even though my kitchen didn’t look like a disaster at the end of cooking, I know I used a lot of knives, cutting boards, pots, pans, and general utensils. Even just writing out the instructions, I was exhausted by the amount of dishes needed. I just had to give this four spoons.

Beef Bourguignon

 

Print

Serves: 6

Ingredients

• 6 oz streaky bacon (you can also buy this pre-cut into lardons)
• 1 tablespoon olive oil
• 3 pounds lean stew beef, cut in 2 inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 oz flour (about 2 tablespoons)
• 1¼ pints (about 3 cups), red wine (I used Chianti)
• ¾ pint (slightly less than 2 cups), beef stock
• 1 tablespoon tomato paste
• 2 cloves garlic, mashed
• ½ teaspoon thyme
• 1 bay leaf, crumbled

brown-braised onions

• 18 small onions (about 1" long)
• 1 oz butter
• 1 tablespoon oil
• ¼ pint (slightly more than ½ cup) beef stock or dry wine (red or white, I used white)
• salt and pepper
• 4 parsley sprigs
• ½ bay leaf
• ¼ teaspoon thyme

sauteed mushrooms

• 2 oz butter
• 2 tablespoon oil
• 1 pound fresh mushrooms, cut in quarters

Instructions

1. Cut bacon into lardons (sticks ¼x1½" long)
2. Bring a pot of water to a simmer. Add the bacon to the simmering water and cook for 10 minutes. Drain and dry.
3. Preheat oven to 450/230°.
4. In a saucepan, saute the bacon in oil over moderate heat for 2-3 minutes. This is to brown them slightly.
5. Remove bacon from pan with slotted spoon and set aside.
6. Make sure the fat is still hot, then add the beef a few pieces at a time. Cook until browned on all sides.
7. Remove beef from fat and put with the bacon.
8. In the same fat, now cook the vegetables until browned.
9. Put the bacon, beef, and vegetables in a large casserole dish. Season with the salt and pepper, then mix.
10. Now sprinkle with the flour and mix again to lightly coat everything in flour.
11. Place casserole in the oven for 4 minutes.
12. Remove from oven, mix the meat again. Return to the oven for 4 more minutes.
13. Remove casserole from the oven, and turn it down to 325/160°.
14. Stir in the wine. Then add enough beef stock so the meat is just covered.
15. Add the tomato paste, garlic, and herbs.
16. Cover the casserole, and place in the oven.
17. Cook for 3-4 hours. The meat is done when a fork can easily piece it.
18. While the beef is cooking, first prepare the brown-braised onions. Peel the onions (you can do this straight away or by putting them into boiling water for 10 seconds, then it's easier)
19. In a large saucepan, heat the butter and olive oil. Heat until the fat is bubbling a bit.
20. Add the onions and saute over medium-high heat for 10 minutes. Roll the onions around so they brown as evenly as possible.
21. Then, pour in the liquid (stock or wine). Add the herbs (parsley, thyme, and bay leaf) to the liquid.
22. Cover the pan and turn the heat to low. Simmer for 40-50 minutes. The onions are done when they are tender but aren't mushy, and the liquid has evaporated.
23. Next start on the sautéed mushrooms. Clean out the frying pan you used for the onions. Heat up the butter and oil over high heat. Once the butter is done foaming, add the mushrooms.
24. Toss the mushrooms for about 8 minutes, until the mushrooms are starting to brown. Remove from heat and set aside.
25. Ok your meat is finally done! Using a sieve, or a slotted spoon, separate the meat and vegetables from the broth.
26. Put the broth in a saucepan and bring to a simmer. Skim off the fat. Heat the broth until it lightly coats the back of a spoon.
27. Plate the beef and vegetables. Pour the broth over meat. Eat!

3.2.2807

The post Julia Child’s Beef Bourguignon appeared first on Cooking is Messy.

On Tuesday, Ryan and I had an appointment to set up a bank account. We arrive at the bank and the person we were supposed to meet was out sick. Also, part of the ceiling had collapsed so things were a mess. We had to reschedule. Sigh.

I then had an appointment to see an apartment. The place was very close to the tube station and in a cute development, but in a very residential place, and we wanted something a little more urban. I get to the place and the owner shows me around. Some parts were really nice, and some parts were not. There was black gunk on the bathroom floors! It must have shown in my face because the owner asked me twice why I didn’t like it. Awkward.

Next, I went to a department store to buy some underwear. (Sorry for the intimate detail) The sizing is all different and I’m holding things up and Googling size conversions to see what might work.

Finally, I went to a coffee shop. I had a huge pile of coins in my purse and I was trying to figure out if I had enough to pay (because I don’t know the coins by heart yet) and then I spilled everything all over the floor. So embarrassing! Ryan and I had just read an article that said only Americans help other people in distress. And maybe that’s true, because no one offered to help me clean up my scattered coins. I took my coffee and pastry and slunk to a hidden seat in the back of the cafe.

But, the day turned around and Ryan and I explored a new neighborhood and had a great dinner at a small Turkish restaurant.

Since then, I’ve had some really great wins too. I went to the Globe Theatre! I love Shakespeare. Ten years ago, I visited London and didn’t see the Globe and I’ve regretted it ever since. I decided to walk there and I’m so glad I did! It was sunny, I walked along the Thames and took pictures of the skyline. The theatre itself was pretty impressive and I loved learning the history. I loved picturing what it would have been like in Shakespeare’s day, and I hope I can convince someone to see a show with me there.

I then got lunch and ate outside along the Thames. Only a few weeks ago I was in DC surrounded by snow, and here I am now eating lunch outside.

Ryan and I also have successfully set up a bank account, done some laundry, and gone to the grocery store.

In general I love going to the grocery store, and it has been especially fun seeing the new and different things here in London. Grocery shopping and cooking has really helped this place feel like home. There’s so much here I don’t know how to do, but shopping and cooking feels like an adventure I do know about, and is something I can do well.

They have all kinds of cool stuff in the grocery store. Their cheese section is huge! Seriously, there are about 4 different sections for cheese. There’s also a huge section for beans. The portion sizes are way smaller than we’re used to. The family sized juice is about the size of regular juice. The eggs aren’t refrigerated. But what I really thought was cool was that the cartons tell you the breed of chicken. I also saw quail and duck eggs, which I’ve never seen before. I will definitely need to figure out how to use those. There’s also beet juice! I need to try that, although I’m a bit afraid. Also, I saw brown sugar, which is totally normal. But, it was advertised as “treacly.” I didn’t know what that meant, so I had to look  it up. Finally the milk jugs look different and so do Starbucks to-go drinks.

Also, next time I go to the store I’m going to do a “myth busters” edition, where I’ll hunt down all the things people said we couldn’t find here in London. Stay tuned!

Anyway, I didn’t go crazy shopping in the store. Ryan and I are in temporary housing so I don’t want to make things that need a lot of ingredients. I need recipes that are low maintenance, can be made exclusively on the stove, and fairly healthy. A stir fry seemed perfect.

This is really an improv dish, so use the vegetables you like and trust your instincts. Use more veggies if you like. Cook until it looks good to you. Do what feels right. This is a super easy dish, quick, and great for people not wanting to do a ton of work.

Ingredients:

1 cup uncooked rice

1 large carrot

1 1/2 cup broccoli florets

½ cup peas

4 (or more) white mushrooms

1 pound chicken breast, cut into chunks

About 2 tbsp of concentrated chicken stock (you could also use regular chicken stock, I just bought the small concentrated packets from the store)

olive oil

salt & pepper, to taste

Directions:

1. Put 1 cup of rice and 2 cups of water in a medium sauce pan. Heat on high until the water comes to a boil. Turn the heat to low, cover the pot, and let simmer for about 20 minutes, or until the water is absorbed.

2. On medium high, heat a little oil in a sauce pan. Add the carrots and broccoli. Season with salt and pepper if you like. Add 1/2 the chicken stock concentrate. Also add about 1 tbsp of water to help make the stock saucy. Cook the vegetables for about 10 minutes, stirring occasionally but not constantly. It might take longer than 10 minutes, but you want the vegetables to be easily chewable with a little bit of crunch.

3. Remove from pan, add a splash of olive oil, then add the mushrooms and peas. You’re doing this in steps so everything can cook evenly and the vegetables that need longer get longer. Cook for about 5+ minutes. You want the peas to be soft and mushrooms to be soft and a bit smaller and wilted.

4. Remove mushrooms and peas from pan. Add a flick of olive oil and add the chicken. Season with salt and pepper. Cook until the chicken is all the way cooked through. This could take as little as 5 minutes, but close to 10 minutes depending on thickness of the meat.

5. When the chicken is all the way cooked through, add all the vegetables back in. Add the rest of the chicken stock and another tablespoon of water. Stir to get everything coated. Taste it and adjust seasonings as necessary.

6. Serve the stir fry on top of the rice. Eat and enjoy!

Messy level: 2 spoons. The messiest part is just switching out everything between the pans. You could do everything in multiple pans if you wanted, but I only have 2 burners, and that would be super messy. Mostly, this is a super clean dish.

The post Chicken & Vegetable Stir Fry with Rice appeared first on Cooking is Messy.

Basically, Ryan’s job gave him a promotion and a transfer to their London office. Exciting right?! I’ll be honest, I’ve felt a ton of emotions about all of this. Excitement, over living in a new city and seeing new sights! Fear, of starting somewhere new. Stress, over all the logistics of moving. Proud, of Ryan’s great accomplishment. Sadness, over leaving my wonderful job and moving away from family and friends. And happiness, that Ryan and I are able to take on this wonderful adventure and live abroad, which is something we have both dreamed about.

It’s been a few weeks since we made the decision and started announcing it to the people closest to us, and now my top emotion is definitely excitement. There’s tons to do as we prepare for our move, but I can’t wait for the museums, experiencing a new culture, and traveling. I have always wanted to see the Globe Theater. I’ve been dying to return to Rome. And now I can do those things more easily. But also, I can’t wait to have new food adventures.

To start the food adventures, I ran out and bought a British cookbook as soon as we officially decided we were going. Barnes and Noble only had one British cookbook, but it’s ok because it was the one I wanted. I bought Jamie Oliver’s Great Britain. This book is gorgeous! Full color pictures, an image of the food for each recipe, and great pictures of places, restaurants, and people from all over Great Britain. However, the book showed me that I need to learn some British jargon because I’m not totally sure what a “knob of butter” equals or how exactly to know if I’ve made “squiffs and quiffs” with the mashed potato topping.

Truly, I don’t know anything about British food, so I decided to start with the only dish I slightly knew about: shepherd’s pie. The recipe is so flavorful, aromatic, and satisfying. It’s the kind of food that as you eat it, the pace of the world seems to slow down, and staying snuggled up in the apartment flat (I need to practice practise my British lingo) feels like the best thing ever.

I’ll be honest though, the first time I made this, it came out soupy. It tasted delicious, but it was all wrong in texture. The problem was, I followed too closely to the recipe and didn’t listen to my intuition. That might sound counter intuitive, because shouldn’t the recipe lead me in the right direction? Yes, sometimes. But pots, pans, ingredients, and heat levels are different across kitchens and so sometimes the timing in a recipe isn’t what works best for you. For example, the recipe said that a liquid would thicken in a few minutes. It wasn’t thickening, but I moved on anyway, and that’s how I had soupy shepherd’s pie. The next time I made it, I really waited for it to thicken even though it took way longer than a few minutes. My end result was much better because I trusted my eye and watched what was happening in the pan.

So for this recipe, don’t worry too much about times and instead be patient and trust what you see and feel. It will be worth it and you’ll end with something delicious. Most importantly though, if you have any recommendations or advice about London please leave it in the comments!

This recipe is adapted from Jamie Oliver’s Great Britain

Ingredients:

2 yellow onions

2 cups chopped carrots

1 tbsp olive oil

3 1/2 tbsp unsalted butter, divided

sea salt & white pepper

leaves from 8 sprigs of thyme

2 bay leaves

1 lb ground beef (or veal or lamb)

2 tbsp all-purpose flour, divided

zest from 1 lemon

1 cube of chicken stock

1/3 cup of beer (preferably something English!)

2 pounds russet potatoes (I’ve also done this successfully with waxy yellow potatoes)

1 cup of milk

1/2 white mushrooms, thinly sliced

3/4 cup light cream

1/4 cup of shredded cheddar cheese

Directions:

1. Chop the onions and carrots into small, bite sized pieces, about 1/3 inch.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a large sauce pan. Add the onions and carrots. Season with some salt, pepper, thyme and bay leaves. Cook for 8-10 minutes, until the onions have softened a bit.

3. Add the flour. This will soak up some of the excess liquid. Then add the ground meat, lemon zest, and stock cube. Stir everything until it is all well mixed. Use a wooden spoon to break up the meat.

4. Once the meat starts to brown and is sizzling, add the beer. Then, add just enough water so that the meat is 1/2 covered by liquid.

5. Bring everything to a boil, then turn the heat to low and simmer with the lid askew for 1 hour. Stir occasionally.

6. While the meat is cooking, peel the potatoes and cut them into quarters. Put the potatoes in a large pot, cover with cold salted water. Bring the water to a boil and cook until the potatoes can be easily pierced with a fork (this can take anywhere between 15-30 minutes).

7. When the potatoes are done cooking, drain the water. Let them sit an steam for a minute or two. Then, mash the potatoes. Add in the remaining butter and slowly add the milk. Mash until you have nice fluffy potatoes.

8. When the meat has been cooking for 30 minutes, heat the oven to 350°.

9. When the meat has been cooking for about 1 hour, add in the sliced mushrooms. Then add the cream. Turn up the heat a bit and bring everything to a boil. Allow to thicken on it’s own for a few minutes

10. Slowly sprinkle in the remaining tablespoon of flour. You might not need the whole thing, but stir in the flour until the meat mixture has thickened. You want the meat to be like it’s in a thick gravy and when you pull a spoon through the pan, it takes a little bit liquid to fill in the spoon’s path.

11. Transfer the meat to an oven safe casserole pan. Sprinkle the cheddar cheese on top.

12. Spoon the mashed potatoes in an even layer over the meat. Make it pretty or make it messy, whatever look you like. Or try to make a Union Jack, like I did.

13. Bake in the oven for 40 minutes, or until it’s a bit golden on top.

14. Spoon out the finished pie into a bowl or plate.

Messy level: This recipe has a lot of steps, ingredients, and dishes. It’s not hard work, but it does take a bunch of work, so I’m giving it 4 stars. This is the kind of meal you make on a leisurely weekend day because it takes a long time and there’s a lot of clean up. Transferring things between pots, pans, strainers, and casseroles there is lots of opportunity for spills, splashes, and messes. It’s a good recipe, but it’s not clean.

The post Shepherd’s Pie appeared first on Cooking is Messy.