So when I went out in search of the perfect recipe for boeuf bourguignon, I knew right where I would start:  Julia Child.  After perusing her flawless recipe, I knew I’d found The One.  I made very few changes to the original recipe, mainly altering a few ingredients for the sake of convenience.

The result?  Boeuf Bliss!!!  Even the husband remarked that it was one of the best dishes I have ever made for him.  The sauce is so rich, each layer of flavor reveals itself to you in turn as you make your way through the dish.  This is no ordinary beef stew.

Boeuf Bourguignon
adapted from Julia Child’s amazing recipe

6 ounces of bacon, cut into 1″ pieces
1 tablespoon olive oil
3 lbs. stew beef cut into 2-inch cubes
1 carrot, thinly sliced
1 onion, thinly sliced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons flour
3 cups of full-bodied red wine (I used a nice Chianti)
2-3 cups of beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
1/2 teaspoon dried thyme
1 bay leaf, crumbled

18-24 pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
1/2 teaspoon thyme
1 teaspoon parsley
1/4 teaspoon freshly ground black pepper

1 lb. fresh mushrooms, quartered
1 tablespoon unsalted butter
1 tablespoon olive oil

Preheat your oven to 450 degrees.

Heat the olive oil in an oven-proof, stove-proof casserole (I used a small dutch oven) over medium heat on the stove. Brown the bacon pieces in the oil for 2-3 minutes. Remove them to a large plate using a slotted spoon.

Next, pat dry your beef and sautee the pieces, a few at a time, until well browned on all sides. Remove the meat to the plate with the bacon.

Finally, sautee the carrot and onion in the same pan, cooking them until slightly soft. Remove these to the same plate as the meat.

Pour off any fat remaining in the bottom of the casserole. Return the bacon, meat, and veggies to the casserole, tossing them together with the salt and pepper. Sprinkle the flour over the top of the mixture, and place the casserole, uncovered, in the oven for 4 minutes. Remove from the oven, toss the mixture again, and return to the oven for another 4 minutes. This step is important because the cooked flour will help to thicken your sauce – yum!

Add the wine to the casserole. Then add enough of the broth to barely cover the top of the meat mixture. Stir in the tomato paste, the garlic, the thyme, and the parsley. Bring the entire mixture to a boil on the stovetop.

Lower the oven temperature to 325. Cover the casserole and bake so that the mixture slowly simmers – you can adjust the oven temperature if necessary. Allow to cook for 3-4 hours, or until the meat is easily pierced with a fork.

When the meat is almost finished cooking, you can prepare the onions and the mushrooms.

For the onions, combine the butter and the oil in a large skillet over medium heat. Add the onions, and sautee for about 10 minutes, so that they brown evenly without the layers coming apart. Pour in the stock, add the pepper and herbs, and cover the skillet. Simmer the onions over low heat for 40-50 minutes. The onions will be very tender, and almost all of the liquid will be gone. Remove the onions from the pan and set aside.

For the mushrooms, heat the butter and oil over medium-high heat in a skillet. As soon as the foamy part of the butter begins to disappear, add the mushrooms. Stir the pan frequently as the mushrooms brown lightly – this should take about 5 minutes. Then remove them from the heat.

To finish off the stew, remove the casserole from the oven. Place a sieve over a saucepan on the stove, and pour the contents of the casserole through the sieve. Wash out the casserole so that you can start with a clean slate. Remove the beef and the bacon from the sieve into the clean casserole. Set the onion and carrot aside (Julia says to throw this part away, but it makes a nice snack for later!!!). Place the mushrooms and the onions on top of the meat in the casserole.

Simmer the sauce for 2-3 minutes, skimming the fat off the top as necessary. The sauce should lightly coat the back of a spoon. If the sauce is thin, then simmer it until it boils down and thickens. If it is too thick, then add some extra beef stock. Taste the sauce and adjust the salt and pepper to your taste.

Pour the sauce over the meat and vegetables. Simmer the mixture for about 2-3 minutes before serving. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. We had ours with buttered egg noodles, and it was divine. Enjoy!

This is a wonderful and (gasp!) healthy dip that features black-eyed peas and other delicious beans in a light dressing tossed with some fresh herbs.  I tasted something similar to this concoction at a party and decided to try to re-create it for myself!  The husband really liked this one . . .

Poor Man’s Caviar Dip

1 14-ounce can of black beans, rinsed and drained
1 15.5-ounce can black-eyed peas, rinsed and drained
1 14-ounce can garbanzo beans, rinsed and drained
2 cups cooked corn or 1 15-ounce can white corn, drained
1 cup finely chopped sweet onion
2 cloves garlic, finely minced
1/3 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh basil

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
3 shakes hot sauce

Combine all the beans, the corn, the onion, the garlic, and the herbs in a large bowl, and set aside.

In a seal-able container, combine the olive oil, vinegar, salt, pepper, mustard, and hot sauce.  Seal and shake vigorously until completely combined.  Pour the dressing over the bean mixture.  Refrigerate for at least 3 hours, preferably overnight, before serving so that all the flavors can meld.  Serve with tortilla chips (or just a spoon).  Enjoy!!

I, dear readers, like many other home cooks, completely idolize Julia Child. I mean, what American cook wouldn’t want to be her?! Learning to cook in France, bringing a new cuisine to home cooks in America, the whole shebang – she’s pretty much just the best.

Not surprisingly, I, like many other food bloggers, went to see Julie & Julia, the recent film about a blogger who worked her way through Julia Child’s Mastering the Art of French Cooking – all in one year. In fact, every time the trailer for this film would come on the television, my cute hubby would say, “Wow, that is so you. We’ve got to see that!”

Well, the movie was quite nice – even the hubs enjoyed it. So when we ended up with a bunch of random veggies in the fridge (thanks to our wonderful CSA farm), I thought it was a great idea to use them up by making a classic French-Provençal dish: ratatouille. And of course, whose recipe would I use but Julia’s!?

Well, I have to admit that Julia was right when she said that ratatouille “is not one of the quickest dishes to make.” Although a bit time-intensive, the techniques are not difficult, and the results completely justify the effort. It’s hard to imagine a dish that is this simple in its seasonings and ingredients, and yet this rich in its layers and layers of flavor.

Without further ado, let me give you the recipe, in the words of Julia Child herself. . .

Julia Child’s Ratatouille
from Mastering the Art of French Cooking

1 pound eggplant
1 pound zucchini
A 3-quart, porcelain or stainless-steel mixing bowl
1 teaspoon salt

A 10- to 12-inch enameled skillet
4 tablespoons olive oil, more if needed

1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons olive oil, if necessary
2 cloves mashed garlic
Salt and pepper to taste

1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (makes 1 1/2 cups pulp)
Salt and pepper

A 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 tablespoons minced parsley
Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. I actually just sliced it in half lengthwise and then cut it into half-moons.

Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. I cut mine into medallions because we had a really long, skinny one!

Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil in the skillet for about a minute on each side to brown very lightly. Remove to a side dish. I found it helpful to add a bit more olive oil with each batch to get them nice and golden brown.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated. I tipped the skillet and used a spoon instead of a baster, and it worked very well.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley. I went with one of my trusty Le Creuset pieces.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold. Yields 6-8 servings.

Don’t know what to do with all of the zucchinis that you’ve harvested from your garden this summer? Here is a great (and easy!) recipe that even the kids will love.

Easy Zucchini Pie

2 cups of diced or shredded zucchini
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1 cup Bisquick
3 eggs, beaten
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup more grated Mozzarella cheese

Preheat your oven to 350 and grease a deep pie dish.

Combine all ingredients in a large bowl, except for the second 1/2 cup of Mozzarella. Dump into the prepared pie dish. Top with remaining cheese. Bake for 30-35 minutes, or until the filling is set and the cheese is melted and golden brown.

Vidalia Onion and Tomato Pie
Submitted by Tasha of Life as I know it . . . is just beginning

1 prepared pie crust
One large Vidalia onion, halved and thinly sliced
One large tomato, halved and thinly sliced
1 cup mayonnaise
1 cup mozzarella cheese, shredded
1 cup freshly grated parmesan cheese
1 palm full herbes de provence
Salt and pepper to taste

Preheat your oven to 350 degrees. Gently place prepared pie crust in a deep dish pie plate.

In a large bowl, combine all ingredients. Carefully transfer to the pie dish.

Bake for 30 minutes, or until golden brown and bubbly.

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Vidalia Onion Casserole
submitted by Mrs. G of The Givens Chronicles

5 large Vidalia onions, cut into 1/4-inch slices
1/4 cup butter or margarine
1/4 cup sour cream
3/4 cup grated parmesan cheese
12 Ritz crackers

Preheat your oven to 350 degrees. Apply cooking spray to a 9×13-inch baking dish.

Melt the butter in a large heavy skillet over medium heat. Add the onions, and cook, stirring until tender – about 7-10 minutes. Turn off the heat and stir in the sour cream and parmesan cheese. Transfer the mixture to the prepared baking dish and crumble the Ritz crackers on top.

Bake uncovered for 30 minutes until top is browned and sauce is bubbly. Serve immediately.

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Vidalia Onion Dip
submitted by Kathy W.

1/2 cup butter or margarine
4 large Vidalia onions – peeled, halved and sliced
16 ounces of shredded swiss cheese
Salt and pepper to taste

Melt the butter in a large pan over medium heat. Add onions and cook for about 30 minutes, stirring occasionally, until golden brown. Add the shredded cheese and toss until it melts. Season with salt and pepper to taste. Transfer to a small crock pot or a bowl and serve with crackers, pretzels, or veggies.

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Vidalia Onion and Mushroom Pie
submitted by Sue from The per Sue of Happiness

3 tablespoons butter
3 Vidalia onions, one diced and two quartered
1 lb. small mushrooms
Salt and pepper to taste
1 tablespoon finely chopped fresh parsley
2 tablespoons sherry
1 cup heavy cream
2 egg yolks, beaten (whites reserved)
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon paprika
1 sheet frozen puff pastry

Preheat your oven to 400 degrees. Grease a pie dish and set aside.

In a large skillet over low heat, melt the butter and cook all the onions, occasionally shaking the pan. Then add the mushrooms, turning them frequently. Stir in the parsley and season with salt and pepper to taste. Cook for about 2 more minutes. Finally, drain the onions and mushrooms or use a slotted spoon to transfer them to a deep pie dish.

Next, raise the heat to medium on the skillet and add the sherry. Mix contents well and then pour over onions and mushrooms.

In a small bowl, mix the cream, egg yolks, nutmeg, and paprika. Add salt to taste and pour the mixture into the pie dish over the veggies. Gently roll the puff pastry over the pie dish. Decorate the edges and pinch them to the pie dish. Use a knife to cut a slit in the center of the dough. Brush with reserved egg white.

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Caramelized Vidalia Onion and Goat Cheese Grits
submitted by Courtney of Cook Like a Champion

2 tablespoons butter
1 large Vidalia onion, halved lengthwise and thinly sliced
3 cups water (or amount specified by grits package directions)
1 cup quick-cooking grits (not instant)
2 ounces fresh goat cheese
Salt and pepper to taste

Heat a medium skillet over medium heat. Add butter and swirl to coat. Add onions. Cover and allow the onions to cook for about 5 minutes. Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, depending on how thin you slice your onion.

Remove the onion and add water to the skillet, scraping up any brown bits that may have formed. Bring the water to a full boil and gradually whisk in the grits, stirring constantly to prevent any clumps from forming. Cover and reduce heat to medium-low. Cook until grits are thickened, no more than 5 minutes, adding extra water if necessary.

Remove the grits from the heat and stir in the caramelized onion. Crumble in goat cheese and stir to combine. Add salt and pepper to taste. Serve immediately.

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submitted by Brandette L

1 large Vidalia onion
1 beef bouillon cube
3 tablespoons butter

Take an onion and score the top in an X shape with a paring knife. Pull open the middle slightly. Stick the beef bouillon cube in the middle, then stuff with the butter. Wrap tightly in foil.

Grill the onion until tender to the touch, about 30 minutes. Serve each onion in a bowl for perfect individual portions.

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