Julia Child’s Boeuf Bourguignon: Bon Appetit!

by Cate Wells

Boeuf Bourguignon Ingredients

Today = The Recipe
The Inspiration = Julie & Julia movie + Julia Child’s My Life in France book + snowy weekend – Julie Powell’s neurosis
Tomorrow = The Results

From Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Volume One). Copyright 1961 by Alfred A. Knopf, Inc.

As is 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.
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Fresh Start Mint Brownies

by Cate Wells

Limited edition mint and dark chocolate chips inspired me to think outside the box of brownie mix. What better way to move on than a double chocolate and minty fresh cookie combination? And classic cocoa brownies are almost as easy as any mix—make them even more your own and build your cooking confidence by added these morsels just before cooking.

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoon butter or margarine
1 cup sugar
2 large eggs
2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Grease 8-inch by 8-inch metal baking pan. On waxed paper, combine flour, cocoa, baking powder, and salt.
2. In 3-quart saucepan, melt butter on low. Remove saucepan from heat; with spatula, stir in sugar, then eggs, 1 at a time, and vanilla until well blended. Stir in flour mixture. Spread batter in prepared pan.
3. Bake 18 to 20 minutes or until toothpick inserted in brownies 2 inches from center comes out almost clean. Cool brownies completely in pan on wire rack, about 2 hours.
4. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.


Nonna Stella – Now THAT’s Italian!

by Heather Quinlan

Nothing is more comforting for a wounded heart than comfort food. And who offers more comfort than Granny? Or, as she’s known in Italy, La Nonna. My friend Rocco showed me this video yesterday. You’ll meet him soon when he makes his famous risotto, but in the meantime, watch Nonna Stella create this awesome eggplant dish. I don’t often use the words “awesome” and “eggplant” together, but damn, this looks good. Nonna Stella’s other videos are here—they’re all in Italian, but food is a universal language, so buon appetito!

A Warm Welcome to the Single and Hungry

by Heather Quinlan

Welcome to The Breakup Cookbook, where we practice catharsis through cooking.

Through years of experience, we’ve learned the best way to get over a breakup doesn’t involve 2 a.m. phone calls or checking your email for a message from “him.”  The secret is to create something that will help you feel better, like a deep dish of mac ‘n’ cheese along with an apple martini, topped off with a decadent piece of chocolate cheesecake. Also, we’ll have relationship advice from those who have been there, done that and baked the cake.

We believe there’s no better way to answer the question of “Did he really love me?” than to find the tools to help you move on.  Then everyone will get a good night’s sleep.  Or, in other words, eat a slice of cheesecake and you’ll feel better for a minute; learn how to make cheesecake and you’re ready for whatever comes your way.