The main course is perhaps Julia's most popular recipe, Boeuf Bourguignon. I have always wanted to make it, so tonight's the night! I am serving it with her Pommes Parisienne – potato balls fried in clarified butter and a caprese salad from the first large heirloom tomato from the garden. For dessert, Jeff and I made her Mousseline au Chocolat, better know as chocolate mousse.
Cory and John joined us for the occasion, and they brought a lovely bottle of 2009 Bourgogne Ali Pelson - Pinot Noir from Domaine David Clark. We are also doing a comparison between this true Burgundy and an Oregon Pinot which is the same latitude as Burgundy.
We dined like kings on the side porch. Thank you, Julia, for all of the inspiration, and especially for this great quote: "Find something you are passionate about and keep tremendously interested in in." These are true words to live by, in and out of the kitchen!
- Julia Childs' Beof Bourguignon
- One Britt Caprese Salad
- Pommes Parisienne
- Mousseline au Chocolat