Subject: Boeuf Bourguignon
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 06 2002 - 09:05:51 EST
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F O O D F U N N Y
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Here's a good one from reader Sarah Smith of Hagerstown, MD:
A company, feeling it was time for a shake-up, hires a new CEO. This
new boss is determined to rid the company of all slackers. On a tour
of the facilities, the CEO notices a guy leaning on a wall. The room
is full of workers and he thinks this is his chance to show everyone
he means business! The CEO walks up the guy and asks, "And how much
money do you make a week?"
Undaunted, the young fellow looks at him and replies, "I make $200.00
a week. Why?"
The CEO then hands the guy $200 in cash and screams, "Here's a week's
pay, now GET OUT and don't come back!" Feeling pretty good about his
first firing, the CEO looks around the room and asks, "Does anyone
want to tell me what that slacker did here?"
With a sheepish grin, one of the other workers mutters, "He's the
pizza delivery guy."
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T O D A Y ' S R E C I P E
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Did you know that the Catholic church once classified beaver as a
water fowl, and therefore permitted its consumption during Lent? I
didn't either, and that's just one of the jillion or so interesting
food facts found in "Larousse Gastronomique." It also has thousands
of classic recipes such as this famous beef stew from France.
All recipes this week are adapted from "Larousse Gastronomique,"
Clarkson Potter/Publishers, 2001 available in the new World Wide
Recipes Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Boeuf Bourguignon
1/4 cup (60 ml) all-purpose flour
Salt and freshly ground pepper to taste
2 lbs (900 g) beef rump steak, cut into 1-inch (2 cm) cubes
4 oz (100 g) salt pork or bacon, cut into thin strips
1 shallot, chopped
2 onions, sliced
1/4 cup (60 ml) Cognac (optional)
2 cups (500 ml) Burgundy or other red wine
1 cup (250 ml) beef stock
1 bay (laurel) leaf
1 sprig fresh thyme
1 clove garlic, crushed
12 small onions, whole
2 Tbs (30 ml) butter
Season the flour with salt and pepper and toss the beef cubes in the
mixture to coat evenly. Shake off the excess flour. Fry the salt
pork in a large heavy pot over moderate heat until lightly browned.
Add the beef cubes, shallot, and onions and cook until the beef is
lightly browned on all sides. Add the optional Cognac and cook for 2
minutes. Add the wine, beef stock, bay leaf, thyme, and garlic.
Reduce the heat and simmer covered for 2 to 3 hours. In a separate
pot, saute the onions in the butter until lightly browned and add them
to the pot 20 minutes before serving. Adjust the seasoning with salt
and pepper. Serves 4 to 6.
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