Discussion Thread -> Let's Cook Like Julia Child!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

This one will be fun to see what creativity people come up with, or depravity they descend to, in Gore's case.

Please accept this as my entry for this Throwdown.

Julia Child did “The French Chef” series where she made Boeuf Bourguignon. Once, while we stayed at a B&B in Carmel, they had a reception where a local restaurant served some of their specialties, one of which was Boeuf Bourguignon. My wife & I both liked it very much so I tried to recreate it here (with a little more stew thrown in).

Start by assembling the characters:





I diced 5 slices of bacon and fried this up and saved both the crumbles & bacon fat.







Cut the Chuck up into approx.. 1 ½” pieces



Throw this into a bowl and add 1 tsp. garlic salt, 1 tsp. course ground
black pepper and a 750 ml bottle of Cabernet Sauvignon and let that marinate for 2 hours.







While that marinates I wash, skin, slice & dice up my veggies.



Remove the beef onto a paper towel mat to dry.



Now I need to brown the beef so I add some bacon fat to my Dutch Oven and let it get nice and hot. I want a nice sear on all the pieces so I did this in two batches.















After removing the 2nd batch of beef I add 2 medium diced onions and let them start to sweat.



After they start to sweat I add 1 tsp. of butter and 3 tbsps. of flour and stir.



Let that cook for another minute and then add the wine marinate to deglaze the pan. Stir and let that simmer for 10 minutes.



After 10 minutes the sauce has thickened nicely so I add some of the others ingredients. Bacon crumbles, carrots, celery and the beef.





Now 1 32 oz. carton of beef broth, 2 bay leaves, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10
springs of fresh thyme from my garden.



Now covered and moved over the indirect side to simmer for 2 hours at 320 degrees.





After 90 minutes I add the potatoes.



After 2 hours I brown the shallots.





And add them, stir and simmer for another 15 minutes.





And then add the parsley, stir and simmer for another 15 minutes.



And it’s done.





Plated shots.





Use this as my entry picture.



Superbe, Magnifque! ::mrgreen:

beau repas, mon ami, beau travail
Great Job!

Magnificent!

DerHusker said:

Click to expand...

Farkin' brilliant cook DH! :thumb:

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo! :mrgreen:

S'il vous plait acceptor cela comme mon entree officielle throwdown

May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

I brined a pork loin overnight.


Rinsed, dried and fileted. Added a bit of dizzy dust. My knife skills are lacking but I think improving somewhat,

Filled with cornbread stuffing and goat cheese.


All tied up.


Some local new potatoes for the gratin.


For the pommes au gratin.


Also serving up some tomatoes provencal.


All well underway.



Suck me blue. It started raining!


Please accept my entry pic. Thanks for looking.


I love calling North Carolina home.

tarhog said:

Click to expand...

Another brilliant cook... Great job tarhog! :mrgreen:

Al Czervik said:

Farkin' brilliant cook DH! :thumb:

That recipe was my one idea so I'm glad you hit it out of the park and spared me the effort. Bravo! :mrgreen:

Click to expand...

Thanks Al. I took some of my inspiration for this from your One Dish Meal entry which looked delicious.

tarhog said:

May I present filet de porc farci aux tomates provencal et pommes de terre au gratin.

Please accept my entry pic. Thanks for looking.

Click to expand...

Great looking meal.

Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed

Hometruckin said:

Suck me blue? I am still laughing! Great job seriously! This it the kind of entry I was hoping for! Thanks for the effort and the laugh!
Jed

Click to expand...

Well, I didn't exactly excel in French 35 years ago either.

tarhog said:

Well, I didn't exactly excel in French 35 years ago either.

Click to expand...

it's Sacrebleu But I like your's better!:clap2: still laughing

Hometruckin said:

Suck me blue?

Click to expand...

Yah!
I didn't know I already spoke French...

deguerre said:

Yah!
I didn't know I already spoke French...

Click to expand...

Oui Oui!

Official entry...

It rained most of the day, which made me very happy. I cooked outdoors under my EZ-up. I was planning to do the entire cook on my Webers, but with the rain, I decided to do one of the sides in the kitchen.

I started off with a really ridiculously expensive chunk of meat.



Then, I made a marinade of EVOO, lemon zest and juice, garlic, and fresh rosemary, basil and thyme from my garden. I used a small knife to cut slits into the meat, so I could shove some of that marinade into the meat with my fingers.





I wrapped it up and let it sit in the fridge for 24 hours.

I cooked the meat on my 22.5 kettle with the Cajun Bandit rotisserie.



For a side, I oven roasted some red potatoes in a coating of OO, fresh rosemary, salt and pepper.



For my second side, I quickly grilled some thin asparagus, lightly oiled and seasoned with salt and pepper.



Here is how it all plated up.



It is my understanding that Julia Child actually cooked a leg of lamb on a grill, pretty much the way I cooked it. I have read it is in one of her books, but I have not been able to verify it, for sure. One week is not enough time to find and buy that book. I hope that I, at the least, cooked my lamb in a way she would find acceptable.

It tasted very good to me.

CD

Nice post Caseydog

That looks fantastic. Thanks for sharing.

Carré d'agneau, pommes de terre rôties et haricots verts enrob'es de bacon

Julia would be so proud of the Brethren for choosing to cook like her!

I chose to cook a Frenched rack of lamb. I am constantly amazed, that here in America, we are inundated with products from other countries, while we subsidize our farmers, Not to produce locally raised meat products. But this is not the time or place for rhetoric. Thanks to my fellow Brethren down under I picked up this little beauty yesterday!





Scored up the top so that the rub would penetrate





Rubbed it down with the mustard and dredged it in panko, fresh rosemary, garlic and Herb de Provence.





Put it on the Kamado at 225 degrees with a piece of Salmon for Thalia.



Uncorked a fine French Malbec



Wrapped up some Haricot vert with bacon



Things are gettin hot now!





My polling pic if you please!



And por le desert!

Dame Noir the French classic



Bon Appetite

Stay Hungry my friends!