Recipes for November 2009

Pate Brisee Sucree (Sweet Short Paste)

JAYNI AND JULIA Sweet short paste is made exactly like regular short paste except that sugar is mixed into the flour before you begin.

La Tarte Des Demoiselles Tatin (Upside-down Apple Tart--hot or cold)

JAYNI AND JULIA This is an especially good tart if your apples are full of flavor. It is cooked in a baking dish with the pastry on top of the apples. When done, it is reversed onto a serving dish and presents a lovely mass of caramelized apples.

Champignons Sautes Au Beurre (Sauteed Mushrooms)

JAYNI AND JULIA Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte. Successfully sautéed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, sauté the mushrooms in several batches.

Oignons Glaces A Brun (Brown-braised Onions)

JAYNI AND JULIA Brown-braised onions are used whenever you wish with a brown effect, such as in brown fricassees like coq au vin and boeuf bourguignon, or in a mixture with other vegetables.

Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)

JAYNI & JULIA SHOW As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated. Vegetable and wine suggestions Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly bull-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.