Archive for the 'French' Category
Daube Provencal
Published January 5, 2013 Beef , French , Main Course , Make-ahead , Soups and Stews Closed
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This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe. If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better. In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.
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My friend Virginia Fox makes the best clafoutis that I’ve ever had, but since I didn’t have her recipe on-hand, I decided to go with the next best thing. Continue reading ‘Julia Child’s Clafoutis’
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There is nothing I’ve cooked from Anthony Bourdain’s Les Halles Cookbook that I didn’t love, but this dish is my clear favorite.
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I made these in lieu of a birthday cake for my father-in-law’s birthday dinner. I made the shells a day in advance and warmed them back up in the oven just before serving, making them quick and easy when we were ready to eat them.
Beef en Cocotte with Caramelized Onions
Published February 21, 2011 Beef , French , Main Course Closed
Beef Cheeks Braised in Red Wine and Orange Zest
Published January 30, 2011 Beef , French , Main Course Closed
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A colleague of mine, Richard Lucey, introduced this recipe to me. He had eaten Joues de Boeuf at a restaurant in France and decided to recreate it back home in Ireland. When he asked his usual butcher if they had beef cheeks, he was asked “you mean for human consumption?” I found it similarly difficult to find them here in Indiana. If you can’t get beef cheeks, don’t let that stop you from making this recipe – just use chuck (cut into ~8-oz pieces).
Continue reading ‘Beef Cheeks Braised in Red Wine and Orange Zest’
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According to Tom Colicchio, there was a time when small towns in France each had a central bakery. The story goes that after the bread was done baking, the townsfolk would use the still-hot oven to roast their own food. Meats would be placed on an upper rack and potatoes would be placed below, allowing the drippings from the meat to season them. This dish is designed to replicate that effect by adding bacon and rich chicken stock to flavor the potatoes.
Slow-Cooker Cassoulet
Published December 24, 2010 French , Main Course , Make-ahead , Pork , Sausage , Soups and Stews Closed
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By now you may be doubting the authenticity of the recipes on this blog. Last week, I posted an Irish Stew recipe that didn’t include lamb and now I’m posting a Cassoulet recipe that doesn’t include duck. In the past, I have made this the more traditional way (using the recipe from Anthony Bourdain’s Les Halles Cookbook) with duck confit, tarbais beans, and pork belly. It was outstanding and I will likely make it again. That being said, I was specifically looking for a slow-cooker recipe to make on Christmas Eve. This was part of a perfect Christmas Eve – get the dish ready in the morning, get the kitchen clean, spend the day with the family, head to church in the evening, and come home to a delicious-smelling house and a hearty meal.
Merry Christmas to all, and to a good night.
Julio's Delicatessen 