As one can tell by my blog, besides offering a different viewpoint on various topics, I also like to share the results of some recipes I attempt. In this endeavor, my mother has been coming over about once a week and we have determined to cook the "most complex thing" we can think of. This is where my christmas present, "Mastering the Art of French Cooking," comes in.
Last night, as Julia's recipe for Beef Bourguinon was in the oven, my mother read me something from a magazine I've recently been receiving free on my front porch about once a month. The magazine is MIX & it is about "Portland's food and drink scene." Anyway, she just happened to pick up the mag and just happened to read that TODAY (Feb 11) is the anniversary of Julia's revered program; and to celebrate, they encouraged everyone to make Julia's famous beef recipe (as popularized in the movie "Julie and Julia")!
We found it quite odd, coincidental and entertaining that we JUST HAPPENED to have already had that dish cooking on the eve of the show's anniversary. Cool.
And as for the dish itself? Besides being a savory sensory experience, it was fun and educational too. Oh, and of course it tasted fabulous!
The smells wafting through the house were utterly amazing. To sniff the air as each procedure's result released its own wonderful aroma, co-mingled with the previous and following step... it was an odiferous orgasm of the finer things. I only wish words could convey smells.
We also learned some very cool things (once again) by following Julia's book.
-- We have been "crowding our mushrooms" all our lives. Anyone who likes sauteed shrooms might benefit from this tidbit. If one puts too many mushrooms in the pan, they end up sitting in their own liquid and they end up boiling or steaming each other. Cook less mushrooms at one time or use a bigger pan. (For example, it took me 3 batches to do 1 lb of quartered mushrooms with a 10-inch skillet-- although I probably could've done it in 2).
--Also, combine 1Tb oil to 2 Tb butter over high heat and add the shrooms when the butter "just stops foaming." It is then hot enough to cook them properly.
-- The shrooms will immediately soak up the fat (butter/oil) as you keep tossing them. Soon they will release the fat again and start to brown. This is what you never see if you sautee too many shrooms at once or don't use the correct heat.
-- Don't salt shrooms until just before being served. I assume it's because, like a slug, they will shrivel and release their moisture in the cooking process.
(For my little secret of sauteed mushroom seasoning: make the oil garlic infused oil-- that's how I store my garlic cloves in the fridge. Peel 'em, put 'em in a jar- usually a smaller empty olive jar- and fill with canola or vegetable oil. It keeps the garlic & infuses oil for ready use. Just add more oil whenever you use some. Back to seasoning shrooms: you can add a few finely sliced shallots (or onion) just before the shrooms in the pan, and just before the shrooms are browned & done add a couple splashes of red wine vinegar + a dash of Tabasco. Salt and pepper just before serving. YUM!)
Anway, the whole thing turned out perfectly. I wish the above photo could ooze odor. Oh-- you have no idea!
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You are getting good at this, it looks yummy and I can smell it! ;)
ReplyDeleteGreat tip with the shrooms as you call them, thanks for sharing.
Have a good week. Greetings to your mother. I bet she is a great cook herself!
ps: I really need to see this film...
"odiferous orgasm" . . . classy description (smile).
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