Am I the only one still full, or feeling gluttonous at each plate of food every day since the IFBC a few weeks ago now?
I am full. Seriously.
And after Dorie’s “Pot-o-Love” as I’m calling it, I feel even more gluttonous.
And as I sit here, bursting at the seams, writing about the amazing Boeuf a La Mode that we made for this week’s French Friday assignment, I can still taste it and have a slight urge to get another quick forkful – the only thing keeping me from doing it is the slight discomfort in sitting and what it would mean to stand up right now. That boeuf is GOOD. Darn good. Man!
Next time I make it, I will have to do it secretly (which is not all that secret – you try keeping your family out of the fridge for three days!) and let it rest the entire recommended three days so that we get it at its peak. After only one night of rest, the beef went from a tender, luscious forkful to a rich, melt-in-your-mouth, ravishing forkful.
If you can believe it.
You should believe, it’s a direct observation. From a glutton.
Is even a proper adjective?
Who cares. This was AMAZING.
And now I’m yelling “amazing” at you through the internet….
Serve it with mashed potatoes and some fresh, homemade rolls. It might be to your detriment though, whomever you serve this to might just keep coming around and demanding you make more of it, all the time. You’ll have to accept that risk when you make this. And you SHOULD (there’s the yelling again, can you hear it?) make this. Today. Why not?
The only thing I did differently was to add more pan-roasted carrots, celery and onion to the stew just before it went in for its long braise and topped it off with about two cups of frozen peas a few minutes before we served it after we pulled it out of the oven. AMAZING!!!
Lastly, I would like to add that I made Marie Helene’s Apple Cake and it too was great, but I wish I would have doubled the batter even though it is supposed to be more apple than cake, I would have preferred to have more of it all, but more 50-50 on the apples to cake ratio. Nonetheless, Mei “made” most of it herself, measured the ingredients and stirred most of it up and served it to everyone after dinner – very proudly eating “her” apple cake but “no ice cream, mom” – on it. She’s a purist when it comes to eating a dessert she made, herself. Bless her! Please enjoy the following photographs of the cake. The very richly browned, buttery edges were easily one of my favorite characteristics of this cake!
To see how the other Doristas fared with the Boeuf a La Mode, click here! To join the group, click here and grab a copy of Dorie Greenspan’s “Around My French Table” and make this delicious hobby, a weekly habit! No experience necessary!