I'm Not Julia Child, But Who Is?

In Mastering the Art of French Cooking, Julia Child writes, "As is the case with most famous dishes, there are more ways than one to arrive at a good bouef bourguigon." I've never actually cooked any of Julia's famous recipes nor do I own any of her famous cookbooks (though Christmas is coming up *wink*wink*) but I absolutely appreciate her approach.

You see, there isn't a "right" or "wrong" way to cook necessarily--many good dishes come out of different styles. If following a recipe exactly isn't for you (and trust me, it's not for me) then think of each recipe as more as a guideline. The changes you make, the ingredients you add or remove, the ideas you glean, these all make the dish your own by putting your very own personal stamp on it. (And for those of you who think you're hopeless cooks, following the recipe step-by-step does NOT make you a bad cook. Some follow rules, others like to break them.)

Beef Burgundy (or bouef bourguigon to Julia) is a rich dish of wine soaked beef, carrots, onions, noodles, carrots. Part stew, part pasta, it is an excellent cure for the winter blahs or to warm cold bones. It makes enough for a feast to feed a large crew or to freeze portions for later.

Beef Burgundy
--6 pieces of bacon
--1/2 cup flour
--salt & pepper
--1 1/2 lbs beef stew meat
--1/2 small onion, diced
--garlic, minced
--2 large carrots, peeled and sliced
--3 dry cups assorted sliced mushrooms
--bottle dry red wine
--1 heaping spoonful of tomato paste
--14.5oz can of diced tomatoes
--thyme
--oregano
--1 small bag of frozen peeled pearl onions
--egg noodles
--beef broth

Cook the bacon strips in a dutch oven over medium-high heat. I use scissors to cut mine up into smaller pieces before sautéing. Once the bacon is mostly cooked (crisp but not too crisp), use a slotted spoon to remove it from the pan, leaving as much of the bacon grease/drippings in the pan as possible.

Season the flour with salt and pepper. Dry the beef with a paper towel and then toss in the flour to coat. You want the beef nice and dry so it will sear beautifully. Working in batches, sauté beef in the bacon grease until browned on all sides. Remove and set aside.

In the same pot, saute the onion and garlic for a minute or so until it is fragrant. Add the sliced carrots and saute a minute before adding the mushrooms. Saute until both are tender but not soggy. Add the meat back in to the pot. Dump in the bottle of wine, add some tomato paste, the diced tomatoes, and the spices. Cover and simmer for one hour, stirring only occasionally.

After one hour, add the pearl onions and egg noodles. Pour in enough beef broth to cover the noodles and stir all to combine. Cover and simmer on medium heat for 20 more minutes. Remove the cover and, if necessary, boil to the consistency of sauce you desire (though the noodles should soak up most of the added broth). Season with salt and pepper and serve.

Dammit Jim, I'm a cook, not a doctor...
Time: 2 hours
Serves: 6
Estimated Calories: 780 per serving

A Recipe From Dad

I grew up surrounded by food. Both of my parents are really good cooks who enjoy cooking. Neither one of them is a gourmet (but then, neither am I) but they taught me the importance of food. Growing up I learned that food was a source of community and one of the best ways to bring people together. And somehow nothing brings people together like eating a meal with your hands. There's just something about getting messy together that makes you feel like you really get someone.

I remember as a kid I'd get really excited when Dad said he was going to cook that night. His favorite medium: beef. My father is fond of making beef bourguignon, steaks, stir fry. But most importantly, my dad makes really awesome tacos.

They're likely not the healthiest item you'll find here at Bacon & Other Bad Habits, but they taste good, are super simple, and kids and picky eaters will like 'em.

Daddy's Tacos
--1 lb. lean ground beef (or buffalo for less grease/fat)
--cumin
--garlic powder
--onion powder
--cilantro
--garlic, minced
--1 small onion, chopped
--1 tsp. or so fresh ginger, minced
--1/2 jar of medium salsa
--1/2 jar of mild salsa
--8 taco shells
--taco toppings (lettuce, tomato, cheese)

In a large skillet, over medium heat, brown the beef. As the beef cooks, season it with cumin, onion and garlic powders, and cilantro. Add in the onion, garlic, and fresh ginger and use the grease from the cooking beef to cook the onion mixture to translucency.

Once the beef is fully cooked, drain off the excess grease and place the pan back on the stove. Add the salsas and stir well to combine. Heat for a few minutes until the salsa is warmed and some of the liquid cooks down. Serve!

**Dad's trick: Put the cheese in the bottom of the taco shell and then the hot meat on top. When you bite into the tacos the cheese will be gooey and melted.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 8 tacos
Calories: 538 per taco (includes 1 oz of shredded cheese)