Friday, September 4, 2009

Ode to Julia

Boeuf Bourguignon. Beef Bourguignon. No, Boeuf Bourguignon is the only way to spell, pronounce and present a dish as grand as this hearty meat stew. Julia Child knew just how to do it, so in honor of all things Julia (her 97th birthday would have been this past August and we loved the fun summer movie Julie & Julia) we are cooking up her version of this spectacular meal! Actually, I am letting the creator of Sugar and Spice by Celeste cook up this elaborate meal for you.

Here is a snippet of what to expect on Sugar and Spice by Celeste:

Boeuf Bourguignon is basically beef that has been slowly cooked in red wine, with bacon, onions and mushrooms. I've heard so much about this dish lately. Maybe it has something to do with the fact that Julie Powell made it in the new movie Julie & Julia. This was also the very first dish that Julia Child prepared on The French Chef! It's such a classically French meal. The beautifully complex flavors...especially of the sauce...really makes this dish amazing.

I would give you the recipe's ingredient list, but Celeste makes it fun by scanning the original pages of Julia Child's Mastering the Art of French Cooking cookbook. By reading her original recipe, your experience is enriched and gives you the feeling of cooking with Julia. However, I will tell you that where there is beef, bacon and wine, your taste buds will thank you.

Side note: Julia Child highly recommends using Beef Rump Roast for this dish, so we are bringing up to market, what else, but Beef Rump Roast!

We are also bringing regular beef stew meat to market. Both the rump roast and the stew meat are $7.00/lb. If you are still in the mood to grill this weekend, we will also have ground beef for $7.00/lb and ribeye steaks for $19.00/lb.

Bon Appetit!

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