Monday, February 22, 2010

excusez moi

Okay, I've been informed that there is a big scene in the movie, Julia and Julia involving beouf bourguignon. I have not seen the movie, but I guess I should now.

To do: watch all blockbuster hits before heading to the kitchen.

All I can say is that I hope hers turned our better than mine. Our stew was tasty no doubt, and the meat was really tender, but it was way too heavy --too rich to be eaten on its own. I'm not looking forward to leftover beef tonight, but hopefully adding some egg noodles or rice will entice me.

Can someone tell me if Amy Adams also made Rye bread to go with her beef? How uncanny would that be? Actually it was this loaf of bread that saved the meal. It also saved us from certain life as vegetarians.

Here is the recipe in case you want to try it! It is from More-With-Less.

(Rye Bread)

Dissolve in large bowl:
1 tablespoon dry yeast in
1 cup warm water

1 cup scalded milk, cooled
1 tablespoon salt
2 Tablespoons melted fat or oil
2 Tablespoons molasses or brown sugar
2 cups fine rye flour

Beat until smooth. Slowly blend in:
4 1/2 cups white flour (I only used about 4 cups)

Turn dough onto floured surface. Knead 5-10 minutes. Let rest 20 minutes. Punch down and divide dough into 2 equal portions; shape into loaves. Place in greased bread pans, cover and let rise until double. Bake at 350 degrees for 35-40 minutes. Butter tops after removing from oven.


  1. She did not make rye bread with it. Do you think it's the recipe's fault? Ina is a sucker for extra richness with her wayward francophile ways. I'm impressed with your More-with-Less cooking. That cookbook intimidates me because I feel I can't trust whether it's actually going to taste good.

  2. Hey! We had much better luck with it second time around. We ate it with steamed rice which helped dilute the flavor and I also made a fennel salad which also added some balance.

    And you should try More-With-Less. Once you get used to the way they set up recipes, it really is nice to have on hand.

    Thanks for reading!

  3. I'm really enjoying reading your entries! When my parents tried making the recipe after seeing Julie & Julia they said the same thing about it --too rich. If I ever get up the gumption to try it, I will make rice and a fennel salad. Merci

  4. Life as a vegetarian is pretty sweet. Going to bed with a tummy full of red wine and fennel salad, sans boeuf sound amazing to me! Hehehe. ;-p

  5. Let me just say that Partha and Kristin made a mean beef bourguignon for their pre-V-day dinner for LS and I. Twas decadent but not too rich that I didn't want a 2nd helping :-) I bet yours was amazing, Mel!

  6. And let me give a "'holla" for the More with Less usage and us Mennos who inspired it. But I must say that my dad has been known to call it the "Better than Nothing" cookbook...and sometimes there is a reason :-)