Julia Child's Boeuf Bourguinon Simplified
7 votos | 12241 views
6 evaluaciónes | 3 comentarios
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Evaluaciones
01 de Marzo de 2010
This recipe looks quite simple now and amazing - can't wait to give it a try! (It looks great for a special occasion)
11 de Abril de 2010
hope you dont mind I added this to the group tips and helpful hints this is genius!
09 de Mayo de 2010
I have made this recipe with the initial intention of making the original...to slowly detour in my own culinary creativity!!! I have yet to make this one the right way. Or...is there a right way?
You changed the recipe to an easier version...great for you and others that might have been intimidated by this famous dish. Love the cognac...I've used a blend of Sherry, Porto and homemade red wine myself. Shh...don't tell my father-in-law ;o)
Thanks for sharing and flavourful wishes, ClaudiaYo he cocinado/probado esta recetaEsta es una variación
16 de Mayo de 2010
She is one of my all time favorites and she was such a wonderful woman and teacher! She is still leaving her legacy!
Polly Motzko
http://www.CookingUpAStorminCa.ning.com
11 de Enero de 2011
I love when you can look at a recipe and see the extraneous steps and even sometimes ingredients and still come out with a wonderful meal. I am definitely going to try this dish your way! All the best! Alex@amoderatelife I have tasted the original and if yours is similar it is stellar!Yo he cocinado/probado esta receta
Comentarios
09 de Mayo de 2010Foodessa what I have done is simply changed the procedure to eliminate a few pots and pans. The first time i made it about 30 years ago it took me all morning and a multitude of dirty pans in the sink. If you turn things around a bit it becomes much simpler. The ingredients and quantities have been kept intact. No need to mess around with perfection!