This week’s Dark Days Eat Local Challenge meal, being the last meal of the challenge, was for Julia (& Zoe): Boeuf Bourguignon, served over homemade spelt egg noodles with sautéed spinach on the side.
Boeuf Bourguignon
Sorry about the picture…we’d already started the meal when I remembered!
This is another dish prepared in the cassoulet, beginning on the stove top and finishing slow and low in the oven. I really do like this method and am going to miss the winter dishes designed around it, although I’m sure I can squeeze out a few more weeks. And then there’s the grill-can’t be too nostalgic when the grill beckons.
Sources:
- bacon and stew beef from Eagle Wood Farms
- cippolini onions from Madura Farms, Goshen, NY
- carrots from Riverbank Farm
- garlic and white flour from Wild Hive Farm.
- tomato puree, from the freezer from Don Taylor Farms, Danbury, CT
- dried thyme, from here
- bay leaf from a NY farm.
- wine, Newbury from DiGrazia Vineyards (a Beaujolais-like young wine)
- spelt flour from Wild Hive Farm
- eggs from Greyledge Farm
- spinach from Fort Hill Farm and Holbrook Farm
- olive oil, salt, and pepper from out there
Served with Cabernet Franc from Sharpe Hill Vineyard.
It was quite tasty and a wonderful meal to share with family. Since the kids don’t like beef stew (and technically, this is), they had a big fat ribeye from Stuarts Family Farm.
Bon appetit!
Just for fun, here’s a little Julia, making an omelet:
on Mar 30th, 2010 at 10:47 am
And once again, you remind me that I need to do my Dark Days post.
Love the Julia clip - might have to steal that for my omelet post! I didn’t remember that she cooked on an electric stovetop; that always amazes me. I can hardly get it right with gas…
on Mar 30th, 2010 at 6:16 pm
Cool Julia video. What’s spelt?
on Mar 31st, 2010 at 12:27 am
[...] going to miss using her cassoulet with the coming of the warmer weather, so Sophie (Late Bloomers Farm) pulled it out to make boeuf bourguignon, started on the stove and finished in the oven. She served [...]
on Mar 31st, 2010 at 6:15 pm
Kaela: I have an electric stove. ::::sigh:::: I miss having a gas stove.
JT: Spelt is a species of wheat. It’s lower in gluten, but not enough for people with gluten allergies. It’s supposed to be easier to make pasta from spelt than from all-purpose flour and to some degree it is. But it is nothing like durum semolina. Nothing. Alas, it is local and semolina is not.