Boeuf Bourguignon à la Julia Child

One of my all time favorite dishes is Boeuf Bourguignon, or Beef Burgundy in English (kjøttgryte fra Burgund or fransk kjøttgryte in Norwegian). The recipe I have (mostly) followed is a famous one; it is from the cookbook “Mastering the Art of French Cooking” by legendary Julia Child. Right now I have gotten to the point where the meat is simmering in a pot in the oven, and heavenly scents are emanating from the kitchen and I am doing my best to stop salivating and focus on writing. Don´t worry, I have the timer on.

The ingredients are not many, and they are all easy to come by. But with the right preparation and patience this is an amazing dish. Incredibly flavorful and meat so tender that you won´t even consider using a knife. Just spoon that puppy up!

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Fårikål (lamb in cabbage stew)

´Tis the season! No, not Christmas… I am talking lamb season! And lamb season in Norway means that it is time for fårikål (lamb in cabbage stew); Norway´s national dish! Norwegian lambs spend all summer running and jumping around in the Norwegian mountains, free as a bird. They eat all kinds of good stuff; heather, blueberries (probably… at least I would if I was running around in the mountains) etc. and the result is lamb packed with flavour. And fårikål is indeed flavourful and also fall off the bones-tender … oh happy joy joy!

This awesome picture (Lomo fish eye shot) is generously lend to me from Irene. Thanks again Irene, your pictures rock!

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