So we took a trip to France for dinner this evening. The journey was courtesy of Julia Child and Mastering the Art of French Cooking, Volume 1.
Bifleck Haché à la Lyonnaise or Ground Beef with Onions & Herbs was really nice. It is a pretty good take on what we consider Hamburger Steaks, but has a reduction sauce for the top of it that is pretty darned good. Must have something to do with all the butter in it! Page 301 is the location of this new family favorite.
So for one of the side dishes, I choose to make Tomates à la Provençale or Tomatoes Stuffed with Bread Crumbs, Herbs & Onions. Emma and Michael were the only two who enjoyed this. It had a weird zingy taste according to Joey’s description. Michael says it was more of a tart tingle not the sweet tingle you think it is going to be. Page 507 can show you how to make this if you choose.
For the other side I attempted to make Risotto. I couldn’t find the raw rice the recipe calls for, but I found this Italian Rice that is apparently the same thing at Harris Teeter. The Risotto was delish! I used beef broth as the liquid since I was making beef for the main dish. We will add the recipe from page 533 to our menu rotation.
For these recipes I used a stick & a half of butter! The flavor that butter gives is worth the $2.99/lb plus it isn’t made out of plastic like margarine is! Why you ask??? Cause it’s all butter baby!!!!
Bifleck Haché à la Lyonnaise or Ground Beef with Onions & Herbs was really nice. It is a pretty good take on what we consider Hamburger Steaks, but has a reduction sauce for the top of it that is pretty darned good. Must have something to do with all the butter in it! Page 301 is the location of this new family favorite.
So for one of the side dishes, I choose to make Tomates à la Provençale or Tomatoes Stuffed with Bread Crumbs, Herbs & Onions. Emma and Michael were the only two who enjoyed this. It had a weird zingy taste according to Joey’s description. Michael says it was more of a tart tingle not the sweet tingle you think it is going to be. Page 507 can show you how to make this if you choose.
For the other side I attempted to make Risotto. I couldn’t find the raw rice the recipe calls for, but I found this Italian Rice that is apparently the same thing at Harris Teeter. The Risotto was delish! I used beef broth as the liquid since I was making beef for the main dish. We will add the recipe from page 533 to our menu rotation.
For these recipes I used a stick & a half of butter! The flavor that butter gives is worth the $2.99/lb plus it isn’t made out of plastic like margarine is! Why you ask??? Cause it’s all butter baby!!!!
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