Winter

It always amazes me how a handful of ingredients can come together in such stunning ways. Take carrots and raw cashews. Who knew? Combining them with some chicken broth resulted in an extraordinarily different kind of soup. It is creamy and light as a cloud at the same time. Neither liquid nor broth, but more of a puree with texture. 

First I cooked the carrots in chicken broth until they were tender, then I dropped them into a blender with cups of raw cashews, salt, and a dash of ground cloves.

I loved the taste, but wanted to layer on another flavor. At first I thought about topping the soup with a swirl of port glaze. I've always loved carrots and port together. Yet, when I spied a bunch of cilantro sitting on the kitchen counter, I opted for the green. With a quick pulse or two in the food processor with some deep green oil, salt and bit of garlic, I had my drizzle.

This soup is sublime. Healthy. Simple. And totally satisfying.

James Moore's Traditional Boeuf Bourguignon (Beef Burgundy)

Happy Birthday Julia!

Some friends challenged me to make Boeuf Bourguignon after seeing the film Julia & Julie. I started by studying Julia Child’s recipe, which is very close to the version I’m posting here. I then consulted one of my favorite French cookbooks, Country Cooking of France by Anne Willan to read her technique. Anne says Boeuf Bourguignon is the “king of stews, the benchmark against which all other are judged, even in France.” Finally I studied the method for Beef Burgundy published by Cook’s Illustrated and decided I was ready for the challenge. I spent 3 days making this dish, but the results were well worth the effort. I realized that I had to make my own beef stock – canned broth just isn’t the same, so the first day was spent making beef broth, the second day I braised the meat, and finally made the onion/mushroom garnish on the third day.