4 comments on “Beef Bourguignon on Rustic Pan Fried Toast

  1. Perhaps your recent evocative post about local hero Chinngis Khan led to the appearance of this ghostly horsehead? You are way too young to remember the introduction to American cuisine of Boeuf Bourguignon by Julia Child, but it was the height of sophistication in the 1950 -60’s to serve such a dish to our New England friends. Yum! Betsy’s Mom – Lexington, Mass

    • Thanks for a letter which touched off an interesting conversation between Barbra and me. When I was researching the history of this dish, I came across a reference to Julia Child who called sauté de boeuf à la Bourguignonne “certainly one of the most delicious beef dishes concocted by man.” Her show, The French Chef first aired in 1963. I was only four, but I do distinctly remember my mother watching her shows in later years, and I would imagine that my mother and many in her circle – even in our small town in the hills of Pennsylvania – had her book Mastering the Art of French Cooking. You touch on a subject which fascinates us: we doubt many Americans our age and younger truly appreciate just how much the food scene has changed in America over the past several decades. It was only 1968 when Robert Mondavi marketed his first Fumé Blanc, the wine that essentially put Napa Valley on the map as an up-and-coming wine region. Prior to that – and in fact for years after – the selection of both foreign and domestic wine in America was quite limited – all the more so the further one got from New York City. And so it was with fresh fish, many fruits and vegetables, choices on restaurant menus, and even cookbooks. Thanks for reading, and as Julia Child used to concluded her shows, Bon Appetite!

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