Tag Archives: Beef Bourguignon

The Culinary Alphabet with a twist…The letter F ( AperitiF)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…F is another doozy…well not quite so many as last time but a few to choose from…

Aperitif…Cheers!

Something we have all partaken in at some time or another or maybe on a regular basis…an alcoholic drink taken before a meal as an appetizer is the official meaning…although that has relaxed in recent years and there are options for non-alcoholic aperitif’s whether or not they stimulate your appetite remains to be seen…It’s just lovely to sit and enjoy a drink with family or friend before a meal isn’t it?

Bay leaf…

An aromatic leaf used in cooking either fresh, dried or ground it is a staple in my store cupboard and something I use very regularly. It comes from the laurel tree is an evergreen shrub which is used to flavour soups, stews and many other dishes.

Biscoff…

Invented in Belgium in 1932 and since then, every single Biscoff cookie has been baked there, according to the exact same recipe….founded by three brothers Jan, Emiel and Henri Boone the brothers made cookies for breakfast and also speculoos for St Nicholas’ Day; they later specialised in speculoos. The original cooked contained nothing but natural ingredients which was why they were named Lotus after the flower which is the symbol of purity.

Photo by Anna Gru on Unsplash

Biscoff is now famous worldwide and coffee lovers everywhere ask for a lotus Biscoff.

Boeuf…

Quite simply it is the French for Beef…It was also the very first meal I cooked for my now husband …I made boeuf bourguignon for a man who stated he doesn’t like garlic in his food…well, he had an absolutely clean plate and a second helping I believe from memory…he now loves garlic…That was the first lesson he learnt in my kitchen…hehe…

Breadstuff…

Is any bread product…food made from a dough of flour or meal and usually raised with yeast or baking powder and then baked.

Cornbeef…

This is where the English and the Americans have a different concept of what is Corn beef…Corn beef to me is the only processed meat I eat from a tin and with which I make corn beef hash or I mash it with the potato from a baked (jacket)potato then put it back in the skin and crisp it up a little…I also love a corned beef sandwich.

The other Corned Beef is what I call salt beef and what everyone else calls corned beef although there is no corn in this particular beef the name originated from the salt used which were called corns of salt…Corned beef and cabbage is also a favourite meal of mine and a popular Irish dish…

Cream Puff…

fresh cream Jam Puff pastry

Made from puff pastry and filled with jam and cream sometimes they have iced tops and sometimes a custard filling …my mother used to make these for Sunday Tea as treat…

Decaf…

The shortened term for decaffeinated …which is where caffeine is removed from coffee beans, cocoa and tea leaves…

Duff…

A stiff flour pudding made with fruit and spices and boiled in a cloth bag or steamed…Plum Duff, Figgy Duff there are many duffs…Traditional puddings like the Christmas pudding way back in my great grandmothers time were referred to as Plum Duff or Figgy duff and probably still are in some communities.

Don’t forget it will soon be time to make our Christmas puddings and cakes…

Dwarf (Beans)…

Also known as the French bean is a small bean which grows faster than its climbing brothers and is easy to grow in pots as it doesn’t require staking…

Available pretty much all year round and a vegetable which can be cooked whole or chopped.

Greaseproof (paper)…

Something which as a cook I always have a supply handy for lining cake tins or ideal for wrapping sandwiches it is a kitchen staple…

Goldleaf…

Edible gold leaf is a gold product that can be used to decorate food. Gold is considered “biologically inert,” meaning it passes through the digestive tract without being absorbed. It is mostly used in desserts and candy making and is available in sheets and as flakes.

Photo by Charisse Kenion on Unsplash

It seems to be quite popular with TV chefs or posh restaurants and bakeries…It adds a bit of glitz and glitter.

Heatproof…

Not all dishes and pans which we use in the kitchen are heatproof…some are just serving dishes and decorative dishes…to be deemed heatproof the pan/dish has to be made from materials which can withstand either a bare flame or the heat from the oven and the same goes for handles on pans always check that they are oven proof just in case you wish to use the pan as a hob to the oven dish.

Mapleleaf…

Not something I have used in cooking but Maple leaves have been used since the 13th century in Japan…

 

Pilaf…

Originating in Turkey a Pilaf or Pilau is a rice dish cooked in stock or broth with added spices, vegetables, meat or fish. Pilaf refers to how the rice is cooked…it is first sautéed in butter or oil and then cooked in stock or broth, usually with seasoning by doing this it ensures the rice stays separated.

Stroganoff…

Originating in Russia …A stroganoff is pieces of beef cooked with sour cream until soft and tender…It is a dish famed around the world and there are many variations…it can be cooked low and slow or as I do by cooking the beef quickly, slice it and add cream, wine and mushroom sauce sometimes for a change I use Brandy…Stroganoff is also popular in Nordic countries. In Sweden, a common variant is a korv Stroganoff (sausage Stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called Makara-stroganoff, Makara meaning any kind of sausage. Although Beef Stroganoff is, however, still a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff.

Tealeaf…

Green tea is my favourite leaf tea which when correctly brewed has none of the bitterness which often associated with green tea…Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured or fresh leaves. After water, it is the most widely consumed drink in the world.

Wheatsheaf Loaf…

A sheaf is a tied bunch of grain stalks after they have been harvested. … Symbolically, however, the wheatsheaf represents plenty, a good harvest, fertility and even resurrection, as the cycle of seasons has once more given grain for bread…A loaf of bread shaped and decorated like a wheatsheaf is also a common sight on Harvest Festival which as a child always fascinated me …I still remember the words of ” We plough the fields and scatter the good seeds on the land” Our church was always filled with so many vegetables and these loaves afterwards boxes were distributed to the elderly and infirm…This video reminds me of that wheatsheaf loaf of my childhood…

That’s all for this week see you in two weeks for the letter G (juG)…

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

 

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Whimsical Wednesday…with Carol…

Thank you once again for joining me on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

So come with me and see what has astonished or wowed me this week and what memories have been evoked…I do hope you enjoy and please if it evokes any memories for you please share…

Today is National Red Wine Day and I am on a jolly so ..quite apt for me…haha…I do love a nice Bordeaux or Rioja…

wine-1543172_1920

Who do we have to thank for National Red Wine Day on August 28? None other than writer and wine aficionado Jace Shoemaker-Galloway. It’s anyone’s guess as to why this date was selected, but we’re guessing that love of sangria had something to do with it.

My father loved a glass of good red wine and nothing pleased him more when I visited than to crack open a bottle from his precious wine collection…Some of them years old and corked…He would turn in his grave if he knew I prefered mine nicely chilled and not so much at room temperature but he was old school…must be served between 65-70 degrees…

Of course a good Bordeaux or California Cabernet Sauvignon or vintage Port age well, however, most red wines need to be drunk within a year.

Did you know? For many years, Europe had no steady supply of clean drinking water, and people drank wine instead.

How to celebrate Red Wine Day…Go out for a meal with friends ..find a nice tapas bar and do what the Spanish do and have a nice leisurely drink…Some restaurants will have special deals for the day so check out yours locally…

Host a sangria party there are so many different recipes…

Cook a lovely meal with red wine and a glass to sip while cooking..Now that sounds like a plan…

One of the first dishes that I cooked my husband some 40 odd years ago was Beef Bourguignon…He was a man who ate only meat and two vegetables and did not like garlic???

Well..he ate it! .. I didn’t tell him what was in it apart from Beef and Red Wine…

When he asked after saying ” That was really good” and I said Beef, garlic, red wine etc….

” But I don’t like garlic

He now eats this dish at every opportunity and asks me to make it!

Ingredients:

  • 1 kg Beef…I use a good braising steak. Cut into cubes.
  • 3/4 rashers smoked bacon cut in 1/4 pieces.
  • 250gm button mushrooms..small as I use whole.
  • 10-15 small onions/shallots used whole.
  • 3/4 pint good beef stock.
  • Half bottle of red wine……..I use Shiraz.
  • 2/3 bay leaves.
  • 4 large cloves garlic chopped not too fine.
  • 2 tbsp flour for the roux. plus extra flour to coat beef.
  • 2 tbsp  Good Olive Oil.

 

Let’s Cook!

Toss the cubed beef in flour seasoned with salt and pepper.

Heat some oil in a large pan over medium heat seal cubed beef in batches.

Once all beef is sealed set to one side.

In the same pan add a little drop of oil and cook bacon and garlic until bacon cooked nicely just slightly crispy.

Add Beef and stir in 2 tbsp flour.

Then add beef stock and stir until smooth gravy. It’s like making a roux.

Add Bay leaves and Red wine bring to slow boil, reduce heat to a simmer and cook for 2 1/2 hrs until meat is tender. Depending on your cut of meat it may take a little longer.

About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.

Taste and adjust seasoning it may need more pepper. Again it is personal taste.

Beef Bourguignon 2

This can be served with mashed potatoes and vegetables or rice and vegetables.

I hope you enjoy!

Unless of course, you have Oenophobia which is a real thing — that’s the (totally real) scientific term used to describe people with a fear of wine.

Wine and music, of course, go hand in hand…

 

music notes

Neil Diamond first released this track in 1967 it was from the album Just for you…Although I am a fan of Neil Diamond it is a bit melancholy for me… In the UK, two versions of the song charted in 1969: a soul cover by Jimmy James & The Vagabonds hit #36 (it also made #127 in the US), and a reggae rendition by Tony Tribe hit #46.

It was UB40 who claimed the #1 spot in 1983…

Time for a story…A very short story…

Willow the Wisp.

Sitting,  flicking through FB my way of keeping in touch with family and friends from afar. I clicked like, I commented.  Suddenly like a blast from the past, a face appeared: my heart skipped a beat and a tear, unbidden trickled down my face. The outlines were blurred but still …. I felt that familiar stirring from within and I started to shake from the tips of my fingers to my toes.

My thoughts turned to him. The only person who had the power to make my bones turn to jelly.

I suppose the unexpected encounter…just a picture … my guard had dropped or just perhaps my need for someone. If I allowed my thoughts and myself to turn to him then I had to attempt to find some modicum of com­mon ground in the relationship aside from raw, physical sex.

Was that possible?

western-wispy-spider-orchid-4069883_640

He was like Willow the Wisp invading my very being, catching me unawares.

My first love and my last. “A bit dramatic” I hear myself saying.

The End…

26th August 1959 …The Mini Morris Minor arrived…designed and built-in direct response to the crippling fuel shortages caused by the Suez Canal Crisis…


Sadly the 27th August 1979  Lord Louis Mountbatten was murdered by an IRA bomb…I vividly remember how sad everyone was that such an act should be perpetrated on a family…

August 30th …sees the second new moon in a calendar month…sometimes known as the black moon…Black Moon is not a well known astronomical term. In recent years, the term has been made popular by social media, astrologers, and followers of the Wiccan religion… They occur about once every 29 months. Because of time zone differences, the month they happen in can vary…

Who loves toasted marshmallows?  Well, August 30th is National Toasted Marshmallow Day…Yummy…The downside is I can’t get decent marshmallows here…But if you can …Enjoy!

marshmallow-525041_640

 

Image by skeeze from Pixabay

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a creative week ahead xx

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Winter Warmers- #Stews and Casseroles

My favourite Beef Boginoff as Jay says…haha…Some recipes to keep you warm xxxx

Smorgasbord Blog Magazine

Winter Warmers. Stews and Casseroles.

While I am basking in the sun as our high season is nearly here I know many of you are in the throes of some severe weather conditions minus a lot according to friends…

If I could bottle some of the warmth I would but even I can’t do that so the next best thing is one pot stews and casseroles something you can do in the slow cooker and come home to that lovely aroma or leave simmering on the stove or in the oven…

Comfort food at its best and warmest and not with chilli well maybe one or two…ha-ha

A lovely one-pot Beef Bourguignon which is also really easy to double up if you are having guests just make sure you lengthen the cooking time.

One of the first dishes that I cooked my husband some 40 odd years ago was Beef…

View original post 2,043 more words

Beef Bourguignon…

 

christmas Eve Supper

A lovely one-pot Beef Bourguignon which would make a lovely Christmas Eve supper dish it is also really easy to double up if you are having guests just make sure you lengthen the cooking time.

One of the first dishes that I cooked my husband some 40 odd years ago was Beef Bourguignon…He was a man who ate only meat and two vegetables and did not like garlic???

Well..he ate it! .. I didn’t tell him what was in it apart from Beef and Red Wine…

When he asked after saying ” That was really good” and I said Beef, garlic, red wine etc….

But I don’t like garlic

He now eats this dish at every opportunity and asks me to make it!

Ingredients:

  • 1 kg Beef…I use good braising steak. Cut into cubes.
  • 3/4 rashers smoked bacon cut in 1/4 pieces.
  • 250gm button mushrooms..small as I use whole.
  • 10-15 small onions/shallots used whole.
  • 3/4 pint good beef stock.
  • Half bottle red wine……..I use a Shiraz.
  • 2/3 bay leaves.
  • 4 large cloves garlic chopped not too fine.
  • 2 tbsp flour for the roux. plus extra flour to coat beef.
  • 2 tbsp  Good Olive Oil.

 

Let’s Cook!

Toss the cubed beef in flour seasoned with salt and pepper.

Heat some oil in large pan over med heat seal cubed beef in batches.

Once all beef is sealed set to one side.

In the same pan add a little drop of oil and cook bacon and garlic until bacon cooked nicely just slightly crispy.

Add Beef and stir in 2 tbsp flour.

Then add beef stock and stir until smooth gravy. It’s like making a roux.

Add Bay leaves and Red wine bring to slow boil, reduce heat to a simmer and cook for 2 1/2 hrs until meat is tender. Depending on your cut of meat it may take a little longer.

About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.

Taste and adjust seasoning it may need more pepper. Again it is personal taste.

Beef Bourguignon 2

This can be served with mashed potatoes and vegetables or rice and vegetables.

I hope you enjoy!

If you loved this recipe please pin me!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx