Today’s French Fridays recipe is actually Muenster Cheese Soufflés, but I didn’t join in, because soufflé is something I reserve for the gluten-eaters in my life and I haven’t had an opportunity to cook for any of them in some time. I have also been neglecting my blog lately, too. I can’t believe it’s been a month! It was a busy one, but I’m back.
Today, I’m sharing something I made when the rest of the group did, but didn’t have an opportunity to post. Boeuf à la Mode is pot roast really, braised in a beautiful burgundy wine that the Doristas who attended IFBC sent to me in an amazingly generous care package last month.
They also sent Cher and her husband Joe to deliver it. I was sad to miss the conference, but meeting Cher more than made up for it. She and Joe are really lovely people and I’m happy I got a chance to meet them. Cher let me know that Susan and Betsy ran around to all the sample tables picking up treats for me. Thank you so much! Kevin was thrilled with all the gluten-free treats, especially. I’m just glad that Cher and Joe didn’t get a customs bill for all the IFBC gear they brought over the border! Thanks to all of you for the treats. I especially loved the note from Susan and John and have been showing off the Trevor-designed button proudly.
As for the pot roast, I cooked it one day and served it the next. With its long marinade at the beginning, it became a weekend project, really. The results were worth it. Very rich, especially with the addition of a couple of anchovies. I halved the recipe (which left me with some wine for drinking), and it worked really well. The photo above doesn’t do it justice. The edges were actually perfectly browned, though they seem black in the photo. I’ll be making this one again.
I also want to wish Dorie a happy belated Birthday. Several of the gang posted special birthday greetings for her yesterday. I’ll be making the rosemary and olive oil version of her French Yogurt Cake from Baking From My Home to Yours this weekend and will have a slice in her honour.
See you all next week. In the meantime, I’m going to be catching up on everyone’s blog posts.
You can find many other blogged descriptions of this FFWD recipe here: Boeuf à la Mode