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food-related things that i'm currently obsessing over whether it be places to try, recipes, or food icons.
Posts tagged “french”
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Like many Julie & Julia fans, I couldn’t wait for the weather to start getting cold so I could make Julia Child’s Beef Bourguignon.  Although It took me 2 days to cook the dish, including a small mishap where I took Julia’s directions for “small onions” a little too literally and bought extremely small yellow onions in place of pearl onions, the meal turned out well. The beef turned out extremely tender (perfect for those with grandma teeth) and I balanced the meal out with baked swiss chard and a baguette from Le Pain Quotidien.  Overall, I would make this again, perhaps on a weekend next time and throw in more veggies.  It’s the perfect hearty meal to serve on an autumn day.

The Julia Child recipe for Beef Bourguignon can be found in pdf format below from the Knopf website:

Beef Bourguignon

Sauteed Mushrooms

Brown-Braised Onions

Posted on October 4, 2009
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parkslopeisme: The minute my friend Phil and I sat down at Moutarde, we were presented with tiny, thumbnail size vials of various mustards.  We oooh’d and ahhh’d over their cuteness factor and that was when we knew, the meal we were about to have was going to be quite exquisite. With a glass of original house red in one hand, we dove into sauteed duck foie gras with xeres vinegar and prune compote with the other.  The richness of the foie gras burst in our mouths leaving hints of tender sweetness from the prune compote.  I then continued on to a roasted duck breast with garlic & parsley potatoes in pepper sauce, which was cooked to perfection.  The dash of pepper sauce adding a little spicyness to the tender duck breast, helped to complete the dish.  To end the meal on a sweet note, we ordered the above dessert which was, as Julia Child would say, “simply diiiiviiiiine!”. Moutarde 239 Fifth Avenue, corner of Carroll St. T: 718.623.3600

parkslopeisme:

The minute my friend Phil and I sat down at Moutarde, we were presented with tiny, thumbnail size vials of various mustards.  We oooh’d and ahhh’d over their cuteness factor and that was when we knew, the meal we were about to have was going to be quite exquisite.

With a glass of original house red in one hand, we dove into sauteed duck foie gras with xeres vinegar and prune compote with the other.  The richness of the foie gras burst in our mouths leaving hints of tender sweetness from the prune compote.  I then continued on to a roasted duck breast with garlic & parsley potatoes in pepper sauce, which was cooked to perfection.  The dash of pepper sauce adding a little spicyness to the tender duck breast, helped to complete the dish.  To end the meal on a sweet note, we ordered the above dessert which was, as Julia Child would say, “simply diiiiviiiiine!”.

Moutarde

239 Fifth Avenue, corner of Carroll St.

T: 718.623.3600

Posted via Park Slope Is Me on September 2, 2009 with 2 notes
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