@1 week ago with 2 notes
#french food #boeuf bourguignon #julia child #noms
Today’s kitchen adventure: Boeuf bourguignon á la Julia Child
It’s so good, but so time consuming. Why is good food so time consuming?
So I forgot to buy parsley so the pearl onions went without parsley and I used a bottle of cabernet sauvignon since I love them and had it on hand. I also used a little less than 3 pounds of London broil steak instead of a regular stewing cut since that’s what was on sale at the market.
Acidity of the wine is perfect with the meat. Definitely use a bottle of wine you would drink if making this dish because the flavor or the wine infuses the meat. Pearl onions add a lovely sweetness to balance the acidity of the meat and sauce. I also recommend cutting the carrot into chunks and not slices so that it holds shape better and looks more visually appealing. You can also use whole peeled baby carrots.
Also, I think I suck at browning food because I needed an apron, long sleeves and a glove to protect myself from butter popping. Do you know what else would have been helpful? A mask to shield my face.
This is the first time I’ve made French food and I’m rather pround of myself. It’s also the first time my parents tried a French dish that wasn’t escargot.
@2 weeks ago with 4 notes
Made kimchi by myself for the first time last weekend! I didn’t just spend my time playing Pokémon and watching the world cup.
@3 weeks ago with 3 notes
#pasta #carbonara #doing my own thing #noms
Today’s kitchen adventure: carbonara angel hair pasta!
This was actually very good. I messed up and added a bit too much salt but that was easily remedied by using romaine lettuce as a wrap. Do I ended up doing like… A yakisoba-pan but instead of yakisoba, I used the carbonara pasta; and instead of pain, I used lettuce leaves.