Chef Bren Bakes

Beef Bourguignon with Julia Child's Recipe

2011-01-03T16:39:00.000-08:00

About 5 years before I went to Culinary school I bought a book at a garage sale, it was Julia Child's "Baking with Julia" and I decided to do every recipe in the book until I perfected them and then write in my blog about it. I know, it's like the exact script of "Julie and Julia", I think they stole the idea from me!!

I spent a long time on the first one because it was Flaky Pie Crust and I finally got to where I could make a really yummy pie crust but it was so time-consuming that I finally found one easier than the one she used and it's just as yummy. Then, the next recipe in the book was Choux Paste and it is just my favorite thing in the world to make honey child. Sorry, I don't know where that Southern accent came from.

That brings me to my favorite story from Culinary school, we made choux paste in Culinary school and it was horrible, very leaky and runny out of our pastry bag and they just looked horrible before they were baked and during the baking I saw some of them hovering around in the oven, convection ovens have a huge fan that keeps everything cooking at the same rate by basically blowing hot air around each food you are cooking and that's what lofted the choux paste in the air and swirling like "the wicked witch of the west like in the wizard of oz". Ok, so we made it several times in Culinary school and it never came out as good as I know it can be. I was super disappointed too. Watch this sad face :(

CHOUX PASTE also known as Profiteroles

Then a few months later I went out to Calif. to visit some of my relatives and one of my favorite cousins made us tuna puffs. They are these really tasty bits of puffy joy with tuna salad inside. I asked her for the recipe and she emailed it to me. As soon as I started making it, something clicked in my bird-like brain and I realized this is just like making choux paste because choux paste has a double cook method and so does the recipe she gave me. Well, low and behold but it was the same thing but with just a few differences.....THIS ONE ACTUALLY WORKED!!

A double cook method is when you cook the pastry in a pot first then you add your eggs one at a time after your pastry mixture cools off and then you keep mixing it until the mixture sort of follows your spoon around the pot. Any who....as my Mom would say "then you put it into a pastry bag and squirt little balls for profiteroles or tuna puffettes, fingers for eclairs or fry it in hot oil and sprinkle it with sugar and cinnamon to make "churros" or sprinkle it with confectioner's sugar and make beignets like they do down in New Orleans. Ok, that is my favorite story from Culinary school but it sure isn't my funniest. sorry

Ok, I forget myself. I was talking about Beef Bourguignon. Well, I have been wanting a good beef stew for weeks now so I decided I had to make "JULIA CHILD'S BEEF BOURGUIGNON and let me tell you when Julia says something is difficult she isn't just whistling dixie. It's not really that difficult it's just timeeeeeeeeee- consuminggggggg as in it will take you all day long to make it. I started at 10:30 am and I just got to eat my plateof Beef Bourguignon and it's almost 6pm.

But, be still my heart..

It is just perfection in a bowl, ohmygod. This is pretty much what they make exclamation points for!!!!!!

It's fricken deliciousssss!!! It's better than sex on a plate ..not that I have ever had sex on a plate but it is better than that cake they call better than sex cake. Much better!

It's even better than fricken delicious and that's about my highest compliment I can give any food.
The beef is super tender, the little boiler onions that are the size of a cherry tomato are so good but the sauce is the best thing I have put in my mouth in a long, long, time!!!

It has the richness we all crave in a sauce but it's even better than that. It thickens to the absolute right thickness not too thin and not to thick. It's like the perfect size of a sauce, you know how you always like always wanted to be that perfect size and only maybe managed it for like one or two days in your whole life? I do. I was a size 4 for 2 days back in the 1970's I don't even know if I got a picture of my perfect size because it only lasted a few days and then I got preggers. Oh yeah, that is how that works. You look great and then you get knocked up because you are so georgous...God is funny like that!!

Anyways, this sauce is perfection, absolutely perfection. My husband kept saying, Hey, this tastes pretty good. That really annoys me. It's NOT PRETTY GOOD, it's perfection and he has the audacity (*big word alert)to not even know that it's perfection. He made salmon last night that was over-cooked, vegetables that were undercooked and stale bread with butter on it for dinner and thought what he made was AMAZING!! But, I ate 3 bites of his salmon and veggies and put my plate in the kitchen uneaten where I am sure he gobbled up the remains. Men have no taste buds. None-zero-nada-nil-0

Because I think you will absolutely LOVE this recipe I am putting this on my blog and I double dog dare your butt to not like it...Double dog dare you!!!
And tell me to my face you didn't like it and I will probably smack you really hard too..

I worship at the oven that Julia cooked on and if it's good enough for her and me that should be good enough for you.

Just make it. Try it sometime when you have a whole day to waste and want something super delicious!

One little thing, I went all the way through Culinary school and never heard the culinary term "Lardons" but I looked it up because it's a new word and I like new words. You will see it used in this recipe and the method is actually quite easy and takes only about 10 minutes to complete from start to finish. Do not read the word LARDONS and then get scared and not try this recipe. I swear to all that is Holy, this recipe is worth it!!

Lardons is the French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork. They are used to add moisture to lean meats while roasting, or in stews, fricassees, fried dishes, and more.

Lardons are often blanched before using to remove excess salt and fat. A main ingredients of Quiche Lorraine, hot fried lardons added to a frisée salad along with a poached egg make a French bistro classic.

With this last little bit I bid you all adieu.. Or better yet Bon Appetit!!
:) Chef Bren

Julia Child's Beef Bourguignon

Difficulty: Difficult

Servings: 6

Cook Time: Over 120 min

This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Cook Time: Over 120 min

Ingredients:

One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Mushroom Meringue - little bits of perfection!!

2010-12-04T08:34:00.000-08:00

Meringue Mushrooms are meringue cookies made to resemble a mushroom. Meringue mushrooms are adorable cookies, whether eaten by themselves or whimsically decorating a Christmas log (Buche de Noel).

I am now obsessed with mushroom meringues, I absolutely love them!! There are times I get obsessed with recipes but that is what makes me a better pastry chef.

I decide that all of a sudden my life depends on making the best croissant ever and I spend days doing it.

They are super easy to make and you can put them in a cornacopia basket or a vegetable basket and give them out as a gift or have them decoate your Christmas buffet, they are adorable and tasty at the same time. They look more realistic the less you fuss with them. How nice is that?

If you try this recipe or not, I would love to know what you think, please leave your comments below. Happy Baking :) Chef Bren

Meringue Mushrooms in the Cornacopia I made for Thanksgiving

Meringue Mushrooms Recipe:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Meringue Cookies: Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch plain tip.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch tip. Pipe 2 1/2 inch rounds of meringue in rows on the prepared baking sheet. For the stems of the mushrooms, just make a quarter size dollop and slowly come straight upwards and that will be your mushroom stem.
Sprinkle the tops of the cookies with cocoa powder for a more realistic mushroom look.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
Putting the cookies together:
Take a mushroom lid and make a small hole in the bottom, put melted chocolate on the stem of the mushroom and stick on the hole. You can also smooth melted chocolate around the bottom of the mushroom to simulate the dark underside of a mushroom and use a fork to make score marks on the chocolate for a even more realistic look.

Makes about 10 - 2 1/2 inch meringues

Be a DEER and leave a comment please.......
:) Happy Baking! :) Chef Bren

Things I like to Make....

2010-11-11T21:05:00.000-08:00

Red Velvet Cake with Marscapone frosting

Challah Bread with Raisens... DELICIOUS!!

Chocolate Chip Pound Cake

I wish I would take a picture of everything I bake and cook because I always get in a hurry and forget to take pictures of some of my best things. Usually the better they look the faster they get eaten around here lol.

My Sourdough Bread-my favorite bread recipe

Cherry Tomato and Guyere' Tart

MY FAMOUS BROCCOLI SALAD- MY RECIPE!!!

Rose Petals made by me!

Poached Pears with Port Sauce

These were made as "Cupcake toppers", they can be used as a Wedding or Shower topper on cupcakes.
They really do like look like rose petals but they were made by me.

Shhh....I would tell you how I made them but it's a secret!

I make these cookies every Fall, they are my favorite cookie. Just a simple sugar cookie and lots of colorful icing on top.
Robert and I are going to Hot Springs on Saturday to look at the trees changing colors and I usually make a batch of these to take with us to eat on the way.
How good are they ? Good enough that last year we only had 1 left on our drive and Robert dropped a whole cookie under his seat while driving and later in the day he fished it out to eat it. That's how good they are......you will eat the cookie dirty just to eat the cookie!!

Crap, I DO LIKE CREPES!!!!!! I did not like them on my plate, I did not like them early or LATE!

2010-11-06T18:16:00.000-07:00

Bob and Tiffany are always telling me "I don't know what I like" and I think they are probably right. I had crepes a bunch of times in Culinary school and I just never got the big deal and why people seemed to like them. But, I had someone in my Advanced Baking Class (*ahem.......Mary) ask if we could make them and I had a day where we were at the end of a chapter and I hadn't really had much planned except "truffles" so we made crepes.

What can I say except they were "DELICIOUS", I love them Sam, I am. I would eat them on a goat, I would eat them in my coat. I would eat them here or there........I WOULD EAT THEM ANYWHERE!!!!!!

So, this morning I made my husband and I, a big plate of crepes with marscapone and blueberry sauce with powdered sugar on top. A super easy brunch idea when you have company.

I need to take a moment to blog about Chef Andrea in Trastevere, Italy who I am still amazed by his knowledge of Italian cuisine, it's nice to know other chefs care about their students and bring so much information into the kitchen when they cook. I have made his recipes 3 times since I have been home now, I made the Deep fried Neapolitan style Pizzette for my class and also for Robert and the Parmigiana di Melanzane on Monday night which is a version of eggplant parmisian that is so much better than what I normally have had as eggplant parmisian. Chef Andrea's version is deep fried but has a so light and airy taste.
It's quite delicious!!

Of course, I loved Rome so much. I can't wait to go back someday and I believe that if you throw a coin in the Trevi fountain you will return again. Caio.. :) Bren

Home from Roma, Italy

2010-10-20T07:29:00.000-07:00

Caio-
While it's nice to be home I have to say Rome, Italy has to be one of my favorite cities in the world, I love the people and the cobblestone streets and the history behind each piece of art that is everywhere in Rome. I am posting a few of the pictures Tiffany has put on her Facebook pages and more will come later.

The newstand outside our apt

view of our street from the apt

Piazza Del Popolo from the apt

"Le Carni" the butcher shop right outside our apt

Our apartment is the 3 windows on the second flour

View from our living room apt window Piazza Del Pompolo

Le Carne shop across the street from our apt.

Our first day in Rome was hectic but really fun. We decided to go to the Villa Borguese and then the Forum and Colisium because we were worried that the forecast for rain was going to hit and we wanted to see some outside sites before we got drenched. We didn't have to worry about it though because the weather was fantastic the whole week in Rome, we couldn't have asked for a better weather to be walking the streets in.

Bob at the Forum

Bob at the Coliseo de Roma

Coliseo de Roma

Joy will like this picture

Joy, this is for you!

Something cool

I forget it's name

Tiffany at Coliseo de Roma

We just came out of a church because my arms are covered

A stranger took this picture and it has the

Coliseo de Roma

in the background

ROBERT

Checking out where we are going next

Bob, Me and Robert with Robert's pink purse, he has gotten very Italian as you can see!

Tiffany with the Coliseo de Roma in the background

On top of the Capital

Bob and I are at the Forum

On top of the Capitale building, a wonderful view of Roma

Robert and I

Arrivederci de Roma :) Bren

Home again, home again...JIGGETY JOG!!!

2010-09-06T08:25:00.000-07:00

Just got home from California last week and now "Pastry classes" have begun.
I am super busy so I am going to just post a few pictures of my home starting with the front yard.

archway

Birdbath near front door

Koi pond

Dining Room

Kitchen

kitchen cabinet

my favorite chair, it's the queen chair!

love these canisters..

kitchen table and cabinet with chef's jackets in foyer

front foyer doorway

chef's jackets

fireplace mantle

kitchen with blackboard on door

Living room

china hutch

pictures on wall

Julie and Mike taken 1 month before he died

wall pictures of me and Joy

Dad and Mat, Doug and Me in the 1950's

Birdie under glass

THERE'S NO PLACE LIKE "HOME"......click click click!

2010-08-12T10:34:00.000-07:00

Next Week I am heading to California to spend time with my family, it's always nice to leave Texas and see things that we don't have here in Texas.

Birdbath in front yard


Pond by our front door

I am heading to Trader Joe's to shop because I love Trader Joe's, they have the best stuff for foodies.

Entry

I wore one of these Chef Jackets today....
Yeah!!

This is where we live, living room!

China Cabinet

BIRD ON A LEAF

kitchen table -it's not normally this dark but I took this picture when it was super bright in the room


See Miss Poo on her bed? She is one lazy spoiled Miss.

when life hands you lemons - throw them in a glass vase...

You are special plate

knick knacks

kitchen table and my pride and joy is my "RED KITCHENAID MIXER

The FAMILY

INITIALS FOR DECORATING -WEDDINGS, DOORS, KID'S ROOMS,

2010-08-07T05:48:00.000-07:00

INITIALS - Tell the world your special

Decorate the bride and grooms chair for a Fall Wedding

Everyone loves something with their name or initials on it and the newest trend in decorating is Initials, they are used for weddings, this is really adorable for a Fall Wedding.

Sparkling Initials for cupcakes

Initials can be used in cupcakes for birthdays or bridal showers, they make the event special by creating a mood.

Front door- let them know who you are!

Use them to decorate your front door....

Easy crayon framed Initial

Or you can decorate your children's rooms and this crayon initial is really creative.

So cute for a brunch, give each guest a Initial...

How about initializing your breakfast, how do people come up with these ideas in the morning? I just bleary eyed eat my cheerios, I don't spell things with them.

Decorate your bed in a special "letter" and it will add elegance to the room.

BAT- BACON, AVACADO and TOMATO SAMMICHES

2010-08-04T09:24:00.000-07:00

BAT'S SAMMICH-

BACON, AVOCADO and TOMATO SANDWICH

GRASS FED PORK from YOUNGBLOOD FARMS

I bought some lovely bacon at the Farmer's Market on Saturday and I have been waiting and waiting for a sun-ripened tomato to ripen in my garden to make a BAT sandwich and today was the day I was going to make it happen.

It's not even lunchtime yet. I told you I couldn't wait. I had this sammich for breakfast.

That's how I roll. That is also why I am fat. Like I care.

One small rant about weight then I will get to the sammich, k?

First off, if God wanted us skinny, why invent food?

Secondly, all humans were not meant to be thin, we have to give the skinny people something they think they have something over on us, true?

Bigger girls and women have their place too. And mine is at the table lol.

Enough rant....on to the sammich.

OK, I love bacon. LOVE BACON. What is not to like? It's good and yummy. But, pair it with a tomato and my gosh, it's over the top delicious. Those are two flavor combinations you cannot mess with.

Unless, you add a ripe avocado. Super Yum!

I cooked the bacon, let me tell you what bacon it is. Nothing gives me more pleasure than to tell you exactly where my bacon was bought and where it comes from. My bacon was bought at our Farmer's Market in Texarkana, Arkansas, it was bought from Youngblood Grassfed Farm, they are located in Grannis, Ar.

This is their website below. I will say that in the last few years I am making a consorted effort to at least eat meat that is grass fed and I don't mind paying a higher price for meat that is better tasting and better for you. I have had the best pork chops I have ever eaten from Youngblood Grassfed Farm, check them out!! No one can beat their meat.

http://www.youngbloodgrassfed.com/

HOME-GROWN TOMATO

I grew the tomato, without pesticides or fertilizer in my backyard but I didn't grow the bread or avocado ...oh well. Here is the tomato, is that pretty or is that pretty?

I sprinkle my tomatoes after I slice them with kosher salt, to bring out more flavor and it makes them juicier. Kosher salt is very inexpensive and used by Chefs like me all the time to cook with. The fancier salts are for using right before the meals go out to the table or at the table.

I am trying to eat better but eat with a life that I can live with. You can stop smoking or doing drugs but eating is a 3 time a day thing for the rest of your life. So, live life to the fullest and eat BAT's for breakfast if you want too. chow! :) Bren

Bren's Famous Chicken and Grapes - A recipe for Fall

2010-08-02T21:36:00.000-07:00

Bren's Famous Chicken and Grapes - A recipe for Fall

Chicken with grapes

I know it's not Fall yet but I sure would like it to be.

The hot days of August have arrived and I hate to be outside, the humidity in Texas is overwhelming and I really think that dogs are the brightest creatures even smarter than humans. I see dogs laying in the shade barely moving a muscle during the hottest parts of the day but us crazy humans are heading to Walmart and pulling into concrete parking lots filled with car exhaust, running errands, hitting the gym, etc with the mercury hitting 105.

For dinner tonight I am going to make my Famous Chicken with Grapes, you never heard of it? cWell, I can't imagine that. I am famous for it. It's delicious and easy to make.

This recipe originated in the Chianti region of Northern Italy, where at the end of Summer, grapes mature and hang from the vines in plump branches. Look for red or black seedless grapes for this recipe.

Chicken with Grapes

4 chicken breasts (bone in with skin)
1 lemon, cut in half
2 tsp of dried sage
3 Tbsp. olive oil
1/2 cup chicken stock
1/2 cup dry white wine (not cooking wine, it's disgusting)
4-5 small bunches of grapes (I use more but I am a glutton)
2 Tbsp. smoked paprika
salt and freshly ground pepper to taste

Preheat oven to 375 degrees. Trim fat off chicken and rub with half of lemon.
Mix sage, paprika, salt and pepper together in a small bowl. Sprinkle mixed herbs on both sides of chicken Place chicken in a baking dish and sprinkle with olive oil. Bake for 20 minutes. In a small saucepan, gently heat wine and chicken stock After 20 minutes in oven, baste chicken with wine mixture Arrange grapes around chicken and bake another 45 minutes,basting as needed. Bake chicken until juices run clear. DELICIOUSSSS!

"Steel Magnolia" Cupcakes

2010-01-22T10:18:00.000-08:00

These are my "Steel Magnolia" cupcakes, they are my signature cupcakes for my catering business. They feature a devil's food chocolate cake with a blush and bashful buttercream frosting and a cherry with a stem on top. These were made for a birthday event at St. Michael's Hospital last week.

Chef Bren's Cupcake and Catering Company is now "OPEN FOR BUSINESS"

2010-01-03T01:25:00.000-08:00

Make your next affair something your friends will be talking about for weeks.....

Ever since I was a little girl, I have always had a passion for baking. After several successful business endeavors, I am finally blending two of my natural talents: business and baking.

As a professional chef located in Texarkana, Texas, I have finally begun taking on catering events. My specialties are cupcakes, cheesecakes, and, well, all kinds of cakes. But, I'm also a talented cook and chef: a culinary school graduate with experience as a pastry chef and instructor at the local college.

Above is a creation I made for a New Year's brunch called a Taco Cheesecake that was a big hit—not only for its unique look but also for its great taste. Check back soon for more pictures of my culinary creations.

If you would like to book me for your next catering event, call 903-832-2020 or e-mail benzy55@aol.com. I am also available to teach private cooking classes. Visit often for pics and tricks to make your next party a smashing hit!

Happy Baking, Chef Bren

Chef Bren Bakes

Beef Bourguignon with Julia Child's Recipe

But, be still my heart..

It is just perfection in a bowl, ohmygod. This is pretty much what they make exclamation points for!!!!!!

It's fricken deliciousssss!!! It's better than sex on a plate ..not that I have ever had sex on a plate but it is better than that cake they call better than sex cake. Much better!

It's even better than fricken delicious and that's about my highest compliment I can give any food. The beef is super tender, the little boiler onions that are the size of a cherry tomato are so good but the sauce is the best thing I have put in my mouth in a long, long, time!!!

Because I think you will absolutely LOVE this recipe I am putting this on my blog and I double dog dare your butt to not like it...Double dog dare you!!! And tell me to my face you didn't like it and I will probably smack you really hard too..

I worship at the oven that Julia cooked on and if it's good enough for her and me that should be good enough for you.

Just make it. Try it sometime when you have a whole day to waste and want something super delicious!

Julia Child's Beef Bourguignon

Servings: 6

Cook Time: Over 120 min

Cooking Directions

Mushroom Meringue - little bits of perfection!!

Meringue Mushrooms Recipe:

Things I like to Make....

Crap, I DO LIKE CREPES!!!!!! I did not like them on my plate, I did not like them early or LATE!

Home from Roma, Italy

Bob at the Forum

Bob at the Coliseo de Roma

Coliseo de Roma

Coliseo de Roma

Coliseo de Roma

Coliseo de Roma

Coliseo de Roma

Joy will like this picture

Joy, this is for you!

Tiffany at Coliseo de Roma

We just came out of a church because my arms are covered

Coliseo de Roma

Tiffany with the Coliseo de Roma in the background

Bob and I are at the Forum

Arrivederci de Roma :) Bren

Home again, home again...JIGGETY JOG!!!

THERE'S NO PLACE LIKE "HOME"......click click click!

INITIALS FOR DECORATING -WEDDINGS, DOORS, KID'S ROOMS,

BAT- BACON, AVACADO and TOMATO SAMMICHES

Bren's Famous Chicken and Grapes - A recipe for Fall

"Steel Magnolia" Cupcakes

Chef Bren's Cupcake and Catering Company is now "OPEN FOR BUSINESS"

It's even better than fricken delicious and that's about my highest compliment I can give any food.
The beef is super tender, the little boiler onions that are the size of a cherry tomato are so good but the sauce is the best thing I have put in my mouth in a long, long, time!!!

Because I think you will absolutely LOVE this recipe I am putting this on my blog and I double dog dare your butt to not like it...Double dog dare you!!!
And tell me to my face you didn't like it and I will probably smack you really hard too..