Boeuf Bourguignon with Mashed Potatoes

Boeuf Bourguignon is a traditional French recipe that originates from the Burgundy region. It is quite time consuming as the meat needs to prepared the day before, but we promise that it is all worth it 🙂

Normally we would make this dish in the late autumn or winter, as it is perfect for cold and dark evenings with a candle or two on the table (how romantic). But unfortunately we are having a very cold spring this year (we are still having freezing weather :-(), and decided to get warm and cozy while eating this fabulous dish. Actually we also made it to celebrate, that  I (Ann) have got my first scientific article accepted in an international journal – hooray for that 😀

Well, we hope that you will take time to make this fabulous dish, as it deserves to be made – and because you deserve to taste a great traditional French dish.

Ingredients (6 servings)

3 pounds stewing beef

20 slices bacon

1 bottle red wine

2 cups beef stock

1/5 cup cognac

5 large carrots, peeled

1/2 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

3-4 pounds potatoes

2 tbsp. butter

1/2 cup milk

Salt

Pepper

Clean the meat from fat and cut it into 2 x 2 inch cubes and marinate it in the red wine over night. When marinated, separate the the meat from the wine, but don’t throw out the wine. Dry the meat with some paper towel.

Cut shallots, carrots and celeriac into equally sized pieces. Clean the leek top carefully and tie it together with the parsley, thyme and bay leaves. The herbs are tied together, so they are easy to remove before serving.

Cut the bacon slices into pieces and fry it in a large thick bottomed pot. Remove the fried bacon but leave the melted fat in the pot. Brown the meat in the fat and remove it like you did with the bacon and sauté the onions and 2/3 of the carrot and celeriac cubes. When sautéed add the browned meat and the bacon and stir to combine before adding the cognac. Cook until the cognac is almost evaporated. Then sprinkle the flour on top of the dish and stir again to combine.

Add the beef stock, red wine and the herb bouquet and bring to a boil. Skim the scum off if necessary. Put a lid on the pot and let cook for 4-5 hours. If you use a cast iron pot, you can  put it in the oven at 270F instead.

While the meat and vegetables are cooking, you can prepare the rest. Peel the potatoes and cut them into cubes and place them in a pot. Cover with cold water.

Clean the mushrooms and cut them into half or quarter, depending on their size. Set both the potatoes and mushrooms a side until 30 minutes before the meat is finished.

Half an hour before you plan to serve this delicious dinner, you can begin to cook the potatoes. Let cook for approximately 20-25 minutes. Pour the water from the cooked potatoes and add butter and milk. Mash the potatoes gently and season with salt and pepper.

Add the remaining 1/3 carrots and celeriac to the stew approximately 10 minutes before serving and stir to combine.

While the potatoes cook you can roast the mushrooms on a hot pan. When roasted, add to the stew and stir to combine. Remove the herb bouquet and season the stew with salt and pepper and serve with the mashed potatoes.

Serve with a good red wine 🙂

IMG_6202

Bon Appétit!

Ingredients (6 servings)

1350 stewing beef

20 slices bacon

1 bottle red wine

5 dl beef stock

0.5 dl cognac

5 large carrots, peeled

0.5 celeriac, peeled

6 banana shallots

2-3 tbsp. flour

1 bundle thyme

1 bundle parsley

4 bay leaves

1 leek top

30-40 mushrooms

Salt

Pepper

1400-1800 g potatoes

2 tbsp. butter

1.25 dl milk

Salt

Pepper

Delicious Cheese Cake

My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Trafitional Cheese Cake 16

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

 

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Traditional Cheese Cake 1_Fotor_Collage

Traditional Cheese Cake 2_Fotor_CollagePour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours  before serving.

Traditional Cheese Cake 17

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

 Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)