French recipe: bœuf bourguignon and moelleux de ricotta 'a l'orange

 

On Saturday my brothers in-laws came for lunch. The truth I did not have much idea on what to do. A few days ago I had seen a TV replay of Julia and Julie. The film was already begun, but not matter, because I . already seen  and I liked it. It was the scene where she placed thebœuf bourguignon the oven and ended by falling asleep,  even burned  my mouth started to watering.These scene was turning my head for days until the weekend I decided to prove.

Is a time consuming recipe, but, super simple and the flavor is wonderful. When I started cooking, I swear, I felt the aroma from my grandmother's kitchen , those smells that  bring you memories that make you go back in time, happy childwood times .It was relaxed and fun I cooked listening good chill out music and drinking a glass of wine

And for dessert I must prepare something that combine with our lunch, French, too.But easy and quick  A moelleux Ricotta 'a ​​l'orange, could function well, and really worked    Molleaux in french means something fluffy and smooth

The texture is great and can be considered for the winter, and that can be served warm as summer, easy to make with few ingredients. Use lean ricotta for the same reason as explained above, is worth trying if you feel like something light and sweet

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This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child

Serving : 6  Time: About 2 hs Ingredients One 6-ounce piece of chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A  bay leaf 18 to 24 white onions, small 3 1/2 tablespoons butter Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound mushrooms, fresh and quartered  Moelleux de ricotta 'a l'orange  Serve : 4 Time : 30min Ingredients: 3 eggs 60 g sugar 1 package of ricotta (250g) An orange juice Method:  Pre heat oven to 180 ° C. In a large bowl, beat eggs with sugar. Add ricotta and grated orange peel. Squizz orange juice and add to the preparation. Mix well. Pour the batten the mixture into a silicone mold. Bake for about 20 minutes.  The top  must be  be golden. Let warm and sprinkle with icing sugar

Directions: Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, if you like