Some things never go out of style, right?
The perfect pair of black pumps.
A strand of pearls.
A suit that has been tailored to fit just so.
That perfectly cut diamond in a simple setting.
The classic martini.
And boeuf bourguignon a'la Julia...
And like any classic, it reveals itself in a different way each time it makes an appearance. When something is "just right", there's really no need to mess with it.
This is not my first time around with this recipe, but it is probably the first time I made every single component. I felt like a rock star....
Beef has received similar treatment in the form of beef daube or not-quite lamb stew, but there is something about the "Julia treatment" that never goes out of style.
Because I have made this dish before, I was not stressed about understanding the process and was able to pay attention to the details of the process.
Something special happens when you pay attention to the details. The food seems to know.
Blanching and rendering the bacon.
Caramelizing the meat.
Sauteing the vegetables.
Braising the pearl onions (This time around, I finally smartened up and bought the frozen pre-peeled pearl onions. I don't even want to think about how many times I have peeled those annoying little things in the past).
Browning the mushrooms.
Cooking and buttering the noodles.
Nothing was rushed.
Nothing was forced.
Each step happened in its own time and in its own way.
The sum was greater than the pieces.
The only non-serendipitous piece was washing all the dishes. But washing two sinks full of dishes isn't very romantic. And well, this dish should only be spoken of in prose - not practicalities. Enough said on that...
Our May 2012 Daring Cooks’ hostess was Fabi of fabsfood. Fabi challenged us to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.
This post participates in The Daring Cooks. The link to Fabi's post and this month's recipe can be found here.