Vegan here, thanks for the invite! I look forward to adapting this incredibly rich and comforting recipe in some way and I will think of you gratefully when I do!
There are quite a few recipes online for beans bourguignon. One calls for tempeh, another for barley. I like the looks of this one. The pearl onions would be a nice addition to any of them. https://www.tasteofhome.com/recipes/mushroom-bean-bourguignon/
The magic door of this essay transported be back to second grade, when Mrs. Smallwood calmed our bodies after recess by reading aloud Five Children and It, and James and the Giant Peach. And then to junior high, when I discovered you're never too old to go to Narnia. And high school, where, working in the library, I found Jacqueline Jackson's Turn Not Pale, Beloved Snail, a guidebook to a writing life with frequent references to The Phantom Tollbooth. Thanks for having me to your party.
My favourite cooking experience is an annual event held with my Italian friends. Two weeks ago, as we do every September, we gathered to take advantage of the season’s bounty. We talked and laughed as we turned bushels of sun-kissed tomatoes into a beautiful sauce that tastes like it was made by Mother Nature herself. Afterward, we had a pasta dinner (using our sauce, of course!) and toasted another successful year of 'sauce production'. The best part is I have dozens of Mason jars of our gorgeous sauce to use throughout the year.
Beef cheeks. I don't know that I've ever seen them at my neighborhood butcher, but I'm going to ask. Jacob's Meat Market is a third-generation neighborhood butcher and the first day I shopped there the butcher asked me what I thought of "Erin Rogers" and I had no idea who she was. Close enough to Green Bay, my opinion on Aaron Rodgers, the Packers quarterback, mattered. The butcher makes and sells their own Swedish potato sausage. Chef's kiss.
You betcha. Grandma Swenson used to make her own Swedish sausage. I watched as a kid. She'd use her own meat grinder and tell me it was all about the cut of meat. So I think you're on to something important with the beef cheeks for this recipe. Did I mention I drooled when reading this?
Are those the sausages called "potatiskorv?" A local butcher of Swedish ancestry used to make them at Christmas time and always gave us some frozen for enjoying later.
Jill, I get my Swedish sausage from Ingebretsen’s. I’m glad that I live close by! I have the kind of potato ricer you mention. It’s great. But my dad had one of those cone-shaped ones that stood on a tripod on the counter. You pushed the potatoes through with a big pointed wooden pestle. He made the lefse. My brother ended up with it, curse him. But my brother makes the lefse, so I guess it’s fair.
Rona! Beef cheeks, crimini mushrooms, and a clever way to do pearl onions. And the Parmesan rind. Now I know what to do with mine: keep them in the freezer. Did I mention that I’m coming to dinner at your house next Sunday? Thank you so, so much for inviting me! 🙏💕
Mary, the Parmesan rinds add flavor to all kinds of things. And I should tell you out-of-towners always get invited to dinner. I am otherwise lazy about hosting guests in what I laughingly call the real world.
I cannot believe it has been eleven months since you joined substack. Your dinner party sounds divine. My contribution would need to be a stove-top confection as I have been without an oven for sixteen months. Just can't get around to shopping for a new one. My daughter wants us to go induction; I don't know if I'm up to acquiring new skills, so my husband and I work at perfecting stovetop cooking. No decision required at this time. :)
Well, Rona, first, we have nearly identical sofas, but to the serious business, I come with appetite and heightened gustatory appreciation, but I'm only somewhat above rudimentary in my refined cooking skills -- that recipe in its range and specificity might as well be the formula charting escape velocity from the earth's atmosphere for me -- so you'll have to let us know when you jar or can it. Looks yummy, though!
Oh Beef Bourguinon. The first time I made it was in Mexico. It was our BFF's birthday, and though we had him over every Monday eve for dinner--our night off--we also, of course, had to have him over for his birthday. I magnanimously told him, "I'll cook whatever you want, Roberto!" It was the Beef-B. Oh, dear, it simply took me forever to cook it--and now in reviewing your recipe, I have no reason why it seemed such a chore. But it truly was. I slaved over it (maybe it was those onions--tough to find in MX). All the other ingredients and processes seem normal. But it was a humdinger of a moment for me. It turned out fine, we ate a bit late as I recall. He loved it, and sheepishly asked, was if it was hard to make. I denied it of course, but being our BFF, he knew he had crossed a bridge too far ): Paul, my husband usually did the Mon. night dinners, always good old reliables. The offbeat was left to me. But we truly loved Roberto (RIP) as he was such a gentleman, connoisseur, epitome of kindness, MX mentor extraordinaire, and raconteur that we thought nothing of making him his heart's desire. Plus he was French on his father's side, and think he was hankering for a little 'je ne sai quoi."
Well, it actually does take forever on top of the stove or in the oven, even if you're using a regular stewing cut. And you have to make sure it's simmering gently. Lots of babysitting. A lovely offering to a special friend.
The first and last time I served Beef bourguignon was 50 years when I was a young wife /mother living in Virginia Beach. I loved having dinner parties at that time of my life and always experimented on my family first. My children, now adults, still shudder when they think back to the days of Lobster Bisque. That was too much for them and their father was a stickler on finishing everything on your plate and for that reason, the memory remains strong. :) I always love how your words stir up old memories for me.
Here writes another vegan. I make a mean guacamole which would be a good starter. Also, a tomato pie! Perhaps a good side for the bourguignon. By the way, your living room is impeccable.
Nancy, I was just wondering about the starter. Just the thing! There are some interesting recipes for bean bourguignon, as you may have noticed in comments.
What an honor to have a seat at your table! I feel right at home, Rona ♥️ Thank you! Since it’s Fall time I’ll bring my pumpkin chocolate chip cookies- they are sought after every year by all of my friends! I have a feeling they’ll fit right in.
Such a creative idea for sharing so much of yourself, Rona: Your home, your favorite flavors, the diversity of your readers, books from your childhood, and most of all your gift--and the desire to offer it--of a warm, generous welcome.
We have a new(ish) meat producer at our farmers market. I will absolutely ask him about beef cheeks, which I've never even seen let alone purchased. This recipe reminds me of one I love with lamb shanks, and it makes me even more ready for the last gasps of our summer to give way to true fall when I will once again relish dishes that cook low and slow all day. I know, I know! This is a pressure cooker version, but while I love my Instant Pot, I find I also love the slow simmer of a stew in my big, orange, Dutch oven.
Elizabeth, you could of course make this in your Dutch oven, although it would take more wine and many hours. Lamb shanks are also wonderful. I can taste them as I type. I'm glad you enjoyed this post, a change of pace for me.
I make a mean lemon square and fabulous key lime pie. May I come to the party, pleeeeeze?
It wouldn’t be a party without you, and your citrus theme makes my mouth pucker with anticipation.
Woohoo! xoxo
Vegan here, thanks for the invite! I look forward to adapting this incredibly rich and comforting recipe in some way and I will think of you gratefully when I do!
There are quite a few recipes online for beans bourguignon. One calls for tempeh, another for barley. I like the looks of this one. The pearl onions would be a nice addition to any of them. https://www.tasteofhome.com/recipes/mushroom-bean-bourguignon/
I'm a vegan too, most of the time. But today I'll take the beef. Old seventies saying... If yer gonna go, go all out : )
The magic door of this essay transported be back to second grade, when Mrs. Smallwood calmed our bodies after recess by reading aloud Five Children and It, and James and the Giant Peach. And then to junior high, when I discovered you're never too old to go to Narnia. And high school, where, working in the library, I found Jacqueline Jackson's Turn Not Pale, Beloved Snail, a guidebook to a writing life with frequent references to The Phantom Tollbooth. Thanks for having me to your party.
Bookish conversation enlivens any party, don’t you think? I don’t know Turn Not Pale, Beloved Snail, but the title makes me a believer.
My favourite cooking experience is an annual event held with my Italian friends. Two weeks ago, as we do every September, we gathered to take advantage of the season’s bounty. We talked and laughed as we turned bushels of sun-kissed tomatoes into a beautiful sauce that tastes like it was made by Mother Nature herself. Afterward, we had a pasta dinner (using our sauce, of course!) and toasted another successful year of 'sauce production'. The best part is I have dozens of Mason jars of our gorgeous sauce to use throughout the year.
Oh, I’m envious. That luscious tomato-y sauce, but also the fun of making it with friends. Many hands make light work, as the saying goes.
Beef cheeks. I don't know that I've ever seen them at my neighborhood butcher, but I'm going to ask. Jacob's Meat Market is a third-generation neighborhood butcher and the first day I shopped there the butcher asked me what I thought of "Erin Rogers" and I had no idea who she was. Close enough to Green Bay, my opinion on Aaron Rodgers, the Packers quarterback, mattered. The butcher makes and sells their own Swedish potato sausage. Chef's kiss.
This butcher sounds like one of the good ones. I bet if you ask, he can get them for you. I'm a fan of housemade sausage and like the sound of his.
You betcha. Grandma Swenson used to make her own Swedish sausage. I watched as a kid. She'd use her own meat grinder and tell me it was all about the cut of meat. So I think you're on to something important with the beef cheeks for this recipe. Did I mention I drooled when reading this?
An eater after my own heart! Did Grandma Swenson use filler? The cheap ones are full of it, reminding me of sloppy writing.
Are those the sausages called "potatiskorv?" A local butcher of Swedish ancestry used to make them at Christmas time and always gave us some frozen for enjoying later.
Swedish sausage has no filler, but the meat is mixed with potato. I still have her potato ricer. Handy gadget; like an oversized garlic press.
Jill, I get my Swedish sausage from Ingebretsen’s. I’m glad that I live close by! I have the kind of potato ricer you mention. It’s great. But my dad had one of those cone-shaped ones that stood on a tripod on the counter. You pushed the potatoes through with a big pointed wooden pestle. He made the lefse. My brother ended up with it, curse him. But my brother makes the lefse, so I guess it’s fair.
Rona! Beef cheeks, crimini mushrooms, and a clever way to do pearl onions. And the Parmesan rind. Now I know what to do with mine: keep them in the freezer. Did I mention that I’m coming to dinner at your house next Sunday? Thank you so, so much for inviting me! 🙏💕
Mary, the Parmesan rinds add flavor to all kinds of things. And I should tell you out-of-towners always get invited to dinner. I am otherwise lazy about hosting guests in what I laughingly call the real world.
I am so hungry NOW.
Bingo on the dual duty of the potato ricer for the lefse. I've seen those larger contraptions. I'm bringing my appetite!
Oh, I'm on my way! I can make toast. I'll bring my recipe to share.
Ha! Will that be challah, sourdough, multigrain, cinnamon-raisin or bagels? Toast is complicated.
I’ll bring the butter and jam.
Hi Rona. Thanks for the gorgeous recipes. My mouth is watering.
I hope it makes you happy.
What a feast! What a host! What a wonderful gathering you’ve created! And oh my god, that looks delicious.
And how about that dessert smorgasbord from the giests?
I cannot believe it has been eleven months since you joined substack. Your dinner party sounds divine. My contribution would need to be a stove-top confection as I have been without an oven for sixteen months. Just can't get around to shopping for a new one. My daughter wants us to go induction; I don't know if I'm up to acquiring new skills, so my husband and I work at perfecting stovetop cooking. No decision required at this time. :)
Just bring yourself! I couldn’t stand to be without an oven for a month, let alone 16. Induction gets my vote.
Well, Rona, first, we have nearly identical sofas, but to the serious business, I come with appetite and heightened gustatory appreciation, but I'm only somewhat above rudimentary in my refined cooking skills -- that recipe in its range and specificity might as well be the formula charting escape velocity from the earth's atmosphere for me -- so you'll have to let us know when you jar or can it. Looks yummy, though!
Jay, if you’re ever in Toronto, you can sit on my sofa and it will be just like home while I plate your beef cheeks.
It's been decades since I was in Toronto. There's a lure! :)
Oh Beef Bourguinon. The first time I made it was in Mexico. It was our BFF's birthday, and though we had him over every Monday eve for dinner--our night off--we also, of course, had to have him over for his birthday. I magnanimously told him, "I'll cook whatever you want, Roberto!" It was the Beef-B. Oh, dear, it simply took me forever to cook it--and now in reviewing your recipe, I have no reason why it seemed such a chore. But it truly was. I slaved over it (maybe it was those onions--tough to find in MX). All the other ingredients and processes seem normal. But it was a humdinger of a moment for me. It turned out fine, we ate a bit late as I recall. He loved it, and sheepishly asked, was if it was hard to make. I denied it of course, but being our BFF, he knew he had crossed a bridge too far ): Paul, my husband usually did the Mon. night dinners, always good old reliables. The offbeat was left to me. But we truly loved Roberto (RIP) as he was such a gentleman, connoisseur, epitome of kindness, MX mentor extraordinaire, and raconteur that we thought nothing of making him his heart's desire. Plus he was French on his father's side, and think he was hankering for a little 'je ne sai quoi."
Well, it actually does take forever on top of the stove or in the oven, even if you're using a regular stewing cut. And you have to make sure it's simmering gently. Lots of babysitting. A lovely offering to a special friend.
The first and last time I served Beef bourguignon was 50 years when I was a young wife /mother living in Virginia Beach. I loved having dinner parties at that time of my life and always experimented on my family first. My children, now adults, still shudder when they think back to the days of Lobster Bisque. That was too much for them and their father was a stickler on finishing everything on your plate and for that reason, the memory remains strong. :) I always love how your words stir up old memories for me.
Maybe it’s time to cook another bourguignon, Vi. Glad to awaken flavorful memories.
Absolutely! I'll try this recipe and get back to you. I think time is critical and waiting another 50 years is highly improbable! :)
Here writes another vegan. I make a mean guacamole which would be a good starter. Also, a tomato pie! Perhaps a good side for the bourguignon. By the way, your living room is impeccable.
Nancy, I was just wondering about the starter. Just the thing! There are some interesting recipes for bean bourguignon, as you may have noticed in comments.
What an honor to have a seat at your table! I feel right at home, Rona ♥️ Thank you! Since it’s Fall time I’ll bring my pumpkin chocolate chip cookies- they are sought after every year by all of my friends! I have a feeling they’ll fit right in.
Can’t wait to try your recipe!!
Pumpkin chocolate chip! Who knew? Yes, please. Come right over, Mesa.
I guess it’s got to be Yorkshire pudding, if you’ve got a hot oven I can use!
Oh, a real English Yorkshire pud! Yes, please. Magic will ensure we all have a hearty portion.
Such a creative idea for sharing so much of yourself, Rona: Your home, your favorite flavors, the diversity of your readers, books from your childhood, and most of all your gift--and the desire to offer it--of a warm, generous welcome.
We have a new(ish) meat producer at our farmers market. I will absolutely ask him about beef cheeks, which I've never even seen let alone purchased. This recipe reminds me of one I love with lamb shanks, and it makes me even more ready for the last gasps of our summer to give way to true fall when I will once again relish dishes that cook low and slow all day. I know, I know! This is a pressure cooker version, but while I love my Instant Pot, I find I also love the slow simmer of a stew in my big, orange, Dutch oven.
Bon appetit!
Elizabeth, you could of course make this in your Dutch oven, although it would take more wine and many hours. Lamb shanks are also wonderful. I can taste them as I type. I'm glad you enjoyed this post, a change of pace for me.