An Oscar-worthy meal to accompany Academy Awards viewing
What are you doing Sunday evening, will you be watching the Academy Awards? Perhaps the more important question is, what will you be eating? How about something movie inspired such as ratatouille, from the Disney animated favorite, or perhaps Mendl's Courtesan au Chocolat, otherwise known as choux pastry nuns, from "The Grand Budapest Hotel?" I will be serving beef, or rather boeuf bourguignon, that makes an appearance in "Julie & Julia."
Two different friends have invited me to Oscar parties featuring food from the movies. Everyone brings something to share, and the only requirement is the dish has a connection in some way to a film. It's even better if the movie has been nominated for an award that year. The link can be small; in 2016 "The Martian" had us eating mini baked potatoes, and in 2015 it was miniature beef Wellingtons as a nod to "The Imitation Game," set in England.
This year "Black Panther" tempts us to try Wakandan Jeweled Vegetable Pilau With Berbere Braised Lamb, a recipe courtesy of the online recipe hub, Tasty, with a side of frozen peas; the ones Lady Gaga uses as an ice pack in "A Star is Born." To wash it all down maybe a vodka tonic or cup of Twining's tea, both Freddie Mercury favorites in "Bohemian Rhapsody." I will admit to paying closer attention to the food in movies after having attended these parties.
My all-time favorite food movie is "Julie & Julia; The story of blogger Julie Powell and Julia Child, and their journeys as they discover their love of French food. Powell as she works her way, dish by dish, through Julia Child's "Mastering the Art of French Cooking," and the Child as she too becomes adept at French cooking and ultimately writes her famous cookbook.
The movie not only includes beautiful food, but Meryl Streep's portrayal of Julia Child would earn her a Best Actress Golden Globe and SAG award, along with an Oscar nomination. The movie itself was also nominated for Best Picture.
One of my favorite scenes from the movie is when Julie (Amy Adams) prepares Julia Child's boeuf bourguignon. After painstakingly drying the beef cubes before browning, sautéing vegetables and adding wine, she puts the lid on a pot of beautiful food and places it in the oven to braise for several hours.
Initially inspired by the movie, I have made this recipe many times and each time it has tasted delicious. After all what could be bad about bacon, beef, onions, carrots, mushrooms and lots of wine?
One of the most important things you can do to make this recipe successful is dry the stew meat entirely with paper towels before browning. Drying will ensure the beef browns and does not steam, as browning adds flavor and texture.
The original recipe calls for a chunk of bacon cut into lardons. I used thick cut bacon and sliced it into ¼-inch strips before browning in a heavy skillet or Dutch oven. Be sure not to remove the bacon fat, instead use it as part of the oil mixture used to brown the meat; another added layer of flavor.
Every step of this recipe has a purpose, so please don't skip browning the flour or adding the single tablespoon of tomato paste; it all matters, especially the slow braising, resulting in tender and perfectly cooked meat.
(When I only need a tablespoon of tomato paste I open the can and place the contents in a snack sized zip top bag. This way I can freeze what I don't use and then have easy access to the next tablespoon I need at a later date.)
One short cut you can use is substituting frozen pearl onions in place of fresh, although when available, I like to use cippolini onions I find in my grocery store's produce section. If you do use fresh onions, try this tip for easy removal of the skins; Soak onions in boiling water for a minute or two, drain, and allow to cool slightly. Using a paring knife, remove the stem and root ends, and the outside skin should slide off easily.
Boeuf bourguignon is the perfect recipe to make ahead of time, as according to Child, the flavor is better when reheated. Also, the onions and mushrooms, along with the bacon and beef, can all be browned ahead of time and cooked together when needed.
As I watched "Julie & Julia," I wished I had thought of cooking my way through Julia Child's book. Since seeing the movie I have made a number of the recipes, but am not sure I would have had the time, or determination, to complete the whole book.
We certainly have more cold days ahead of us, so no matter if you plan to watch the Academy Awards, or not, consider trying beef bourguignon. I am making it for a movie food lunch tomorrow and am sure it will be a hit.
I'll leave you with words of wisdom from Child herself, "Cooking well doesn't mean cooking fancy." Bon Appétit!
• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.