This simple vegetable picked up from the farmers market, was so juicy, sweet, delectable, tantalizing, scrumptious, taste bud rapping deliciousity. By Far the best corn i have ever had off the cob, no butter or salt needed, and that's saying something. I also think it has to do with how my Grammy cooks it, she adds a tablespoon or so of sugar into the boiling water when she adds the corn and it makes the flavor explode.
Aside from that mind blowing corn, I enjoyedBoeuf Bourguignon i made using the new cookbook i got in Ohio called The Cook's Bible: the definitive cook's guide [recipe follow]. It was entirely incredible, My mother, brother, Grammy, && Grandpa Joe all loved it. My Grandpa even did the dishes, which he only does after an exceptionable meal.
Boeuf Bourguignon:
-2 tbs. olive oil
-6 oz. unsmoked bacon or fatback, sliced into thin strips
-3 lbs. stewing beef, cut into 2-inch pieces
-2 large carrots, sliced
-1 onion, chopped
-2 cloves minced garlic
-3 tbs. flour
-4 c. red wine
-1 c. beef stock
- 1 bouquet garni sachet
-2 tsp. salt
-1 tsp. pepper
-1 tsp. marjom
-pinch of cinnamon
-12 oz. pearl onions
-12 oz. white mushrooms
Heat the oil in a large, oven proof casserole dish or dutch oven, over medium heat. Add and brown bacon for 2-3 mins. Remove with slotted spoon, and set aside. Add the beef in batches to cook until browned, then remove and keep warm with bacon. Add the carrots and chopped onions to casserole and cook for 5 mins. Add the garlic and cooki until just colored. Return the meat and bacon to the casserole . Sprinkle on the flour and stir, while cooking, for 1 min. Add the wine, enough stock to cover, the boquet garni, and the salt, pepper, and marjom. Bring to a boil, cover, and simmer gently for 3 hours on a low heat.
Heat half the butter in a skillet. Add pearl onions, cover, and cook until softened. Remove with a slotted spoon and keep warm. Heat the remaining butter in the skillet. Add the mushrooms and cook briefly. Remove and keep warm.
Strain the casserole liquid into a clean pan. Remove the surface fat from the coking liquid, simmer for 1 to 2 mins. to reduce, then pour over the meat and vegetables. Serve in a big bowl with scalloped or roasted potatoes as a side.
Enjoy with a nice big piece of crusty bread!
