Chef Biggle, the British sous chef was a Father's Day gift four or five years ago for the real British chef. His apron says "Chef Biggle Extraordinaire" and he enjoys drinking a glass of wine or two while assisting the chef. The recipe book is close at hand, in case Chef Biggle needs to consult the "receipt," as the Brits say.
For Sunday Scribblings, the theme is "in the kitchen." A Saturday sampling from la cuisine:
Here's my husband the chef's summation of the recipe for Boeuf Bourguignon - as found in Mastering the Art of French Cooking Vol. I by Simone Beck, Louisette Bertholle and Julia Child:
In an iron casserole dish, brown some lardons (chunky bacon bits). Remove them to a plate. Cut the beef into two-inch chunks, then brown it. Remove from dish. Saute some carrots and onions. Return the beef and lardons, along with the carrots and onions, to the casserole. Then chuck in some red wine and beef stock, plus thyme, tomato paste and mashed garlic. Simmer in the oven at low heat for three hours. Meanwhile, saute some fresh mushrooms.
Pour the casserole contents through a sieve into a sauce pan. Return the beef, etc. back into the casserole dish. Then simmer the liquid in a sauce pan to remove any fat rising to the surface. Put the whole lot, along with the mushrooms in the casserole and simmer for a couple of minutes. Serve with boiled new potatoes or ribbon pasta.