Sunday, January 6, 2013
A FESTIVE TRIBUTE TO JULIA CHILD
My Version of Julia Child's Beef Bourguignon!
For those of you who are new to my blog, I must tell you that although I love my life as a sculptor and artist, food is my passion. A friend of mine, who is a chef, started an unusual dinner club about 3 years ago. He asked for some of his Facebook friends to come to his home one evening for dinner. Many showed up from Roanoke and surrounding areas. We all had just two things in common. Facebook and our love of food. The Little Supper Club came to life. Today we boast about 15 active members and 5-10 who join in on occasion. At the beginning, we didn’t have theme dinners but over the last year or so, we have chosen to create foods from all parts of the world. This year, we are paying homage to our favorite chefs. About 13 members showed up last night and we were off to France and Julia Child’s cuisine. Julia would have been 100 years old last August.
Chef Stratton's French Onion Soup
Since I love a challenge, I chose to make Julia’s classic Beef Bourguignon. I must say, after many hours in the kitchen and a hefty grocery bill, I won’t make it again. As a matter of fact, I have a recipe for a “stew,” which Beef Bourguignon primarily is, that tastes better and is a breeze to make. No only that but it is very inexpensive. I made it on busy days when the children were still living at home. As a matter of fact, they made it for themselves often times since it is so easy.
I have included my simple recipe at the end of this post for those of you who would like to try it.
In the meantime, here are a few pictures of what our members created for the party. There was too much French food at the party for me to show all the entrees. Without further adieu..off we go.
Tina's Creme Brulee
Dean's Eggplant Pizzas
Dian's Shiaparelli Hat From Paris
Tom's Scalloped Potatoes
Last But Not Least, Stratton St. Clair, Our Chef Extraodinaire and Founder of "The Little Supper Club"-Roanoke's Best Kept Secret
Recipe for No Watch 5 Hour Stew
In a greased casserole place: 1-16 oz package of stew meat 6 carrots 5 potatoes 2 cans Cream of Mushroom Soup 1 bay leaf and salt and pepper to taste
Combine allingredients. Cover with aluminum foil and bake in slow oven (250) for 5 hours. The stew will be cooked to perfection..That’s it!!!!! Trite but anyway, as Julia would say, Bon Appetit!