I saw Julie and Julia over the weekend and was inspired to adapt some of Julia Child’s classic French dishes to be allergen free. I want to tell you that the way they depicted making this dish in the movie was a little more simple than it is, the movie made it look like Julie dried some beef, threw in some wine, put it in the oven and voila! If you want to follow Julia Child directly, there is a bit more to it, nothing we can’t handle, just give yourself some time to make this recipe. With that said, it is soooo delicious, I didn’t even miss the butter!
Here we go….
Boeuf Bourguignon adapted from Julia Child’s Mastering the Art of French Cooking to be Free of the 8 Major Allergens and Gluten.
Julia recommends boiled potatoes, noodles or rice as a side dish.
Serves 6
3 slices of bacon, cut in strips ¼” x 1½”
4 tablespoons olive oil
3 pounds beef, cut in 2” cubes – (I used a bottom round roast)
1 carrot, sliced in strips
1 onion, sliced in strips
1 teaspoon Kosher salt
¼ teaspoon ground black pepper
2 tablespoons of gluten/wheat free all purpose flour (I used Bob’s Red Mill)
3 cups red wine (use a full bodied drinking wine, not a cooking wine)
2-3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, mashed
½ teaspoon thyme (I used 2 sprigs of fresh thyme)
1 bay leaf
2 dozen small white onions
2 bay leafs
1 sprig thyme
3-4 parsley stems
1 pound button mushrooms, quartered
Preheat oven to 450°F.
In a sauce pan, bring 1 ½ quarts of water to a simmer and add bacon for 10 minutes, remove from water and reserve.
Place a stock pot or dutch oven over medium high heat for 1 minute.
Add olive oil and heat pan another minute.
Place bacon in pan and brown, about 3 minutes and set aside.
Add another tablespoon olive oil to the pot with bacon fat.
Take beef cubes, thoroughly dry and add to pot.
Brown beef cubes on all sides and reserve with bacon.
In same pot, add carrots and onions and cook until browned.
Pour out excess fat from bottom of pan and return beef and bacon to pan.
Add Kosher salt and ground black pepper.
Sprinkle gluten free flour over mixture in pot, stir to thoroughly mix.
Place stock pot in oven for 4 minutes, remove, stir beef mixture and place in oven another 4 minutes.
Remove pot from oven and reduce heat to 325°F.
Push meat and vegetable mixture to the side and add tomato paste to bottom to brown slightly.
Add wine and beef stock as needed to just cover the beef.
Add garlic, thyme and bay leaf and bring to a simmer on the top of the stove.
Cover stock pot and place back in oven for 3 hours or until beef pulls apart easily with a fork.
While beef is cooking, take a saute pan over medium heat and add 1 tablespoon olive oil and heat for 1 minute.
Add mushrooms and saute until browned, reserve.
In a sauce pan, bring water to a boil.
Add onions with skin on for 1-2 minutes.
Remove from boiling water and immerse in ice water.
Once cooled, cut ends of onion off and skin will slide right off.
Place a saute pan over medium heat for one minute.
Add 1 tablespoon of olive oil and heat for 1 minute.
Add onions and brown on all sides as evenly as possible.
Take parsley stems, bay leaves and thyme and place in a cheesecloth. If you don’t have cheesecloth, use a coffee filter and fold over.
Take onions and herb mix and add in a shallow baking dish.
Add beef stock so that it covers onions 2/3rd of the way.
Place in oven and cook for 40-50 minutes, turning a couple of times.
Reserve.
Once meat is tender, strain sauce from stock pot and put in a sauce pan over medium high heat.
Reduce sauce until light nappe. This means that the sauce holds it’s shape on a spoon when you run your finger thru it.
Put onions and mushrooms over beef mixture in a serving bowl and top with reduced sauce.
Enjoy and thanks Julia!
Some tips to save time:
Come see me cook at the Whole Foods Market in Naperville.
August 18, 2009 - 7:00 p.m.
Making Allergen Free Delicious
2607 W. 75th Street
Naperville, IL
Phone: 630.579.7700
http://www.wholefoodsmarket.com/
$10
Yesterday, the Cooking and Hospitality Institute had a nationwide cooking demo with Stephanie Izard for the movie release of Julie & Julia, she made some of Julia Child’s classic dishes, boeuf Bourguignon and chocolate chiffon pie, I wonder how many of her recipes I could modify to be allergen free…
The first pick for August is Ian’s Pizza Kit, it includes the spices, the sauce and crust that can be made in a snap. This product is wheat, gluten, casein/milk, soy, egg and nut free. We topped our pizza with leftover bruschetta and chicken breast we had handy, and loved it. The dough is easy to assemble and the sauce is tasty, to find where this product is in your area, go to www.iansnaturalfoods.com.
This second pick is not a traditional product, but a tool for eating out with food allergies for your iPhone. Kim Koeller of Allergy Passport has done it again, I really love the way her guides tell you the right questions to ask at restaurants, the foods to avoid and what cuisines are problematic with food allergies, now I can get all this information on the go. With both the iEatOut Gluten & Allergen Free™ ($8.95) and iEatOut LITE™ (Free) you can easily navigate yourself thru the pitfalls of dining with food allergies, including:
Thanks so much Kim for this great new tool! As a person that loves to eat out, a program like this is invaluable. For more information, visit the Apple’s iTunes Apps Store or www.allergyfreepassport.com.
Don’t forget to download your restaurant safety sheet when dining out, fill it out and have it follow your order thru the kitchen as an extra precaution.
Reservations for September 12th Safe and Sound Dinner at Da Luciano’s are being taken, don’t miss out on this Italian feast allergen free (sorry allergenistas, this menu contains egg and soy).
When it comes to dairy-free cheese, I’ve always been a bit of a snob. I’ve never found cheese alternatives that tasted close enough to real cheese to be worth it. Well allergenistas, I now stand corrected! During a recent visit to Da Luciano’s, a bustling Italian trattoria in suburban River Grove, I experienced their incredible, mouth watering gluten-free pizza with rice cheese! In fact, everything I sampled at gluten-free DaLuciano’s – Bruschetta, Pasta Arrabiata and Italian lemon ice -- left me craving more, and more importantly, was safe for me to eat.
Da Luciano’s is the spot for our next Safe & Sound Dinner, at 1:30 p.m. Saturday, September 12th. Advanced reservations required - $50 per person. Our special family-style Italian feast, created by owners Rosalia, Luciano and Ignazio Libreri, gives us the chance to try multiple dishes, including pizza, eggplant parmesan and other Italian classics (rice cheese will be available for dairy allergies). NOTE: Many apologies to those of you with egg or soy allergies, many dishes in this menu contain those ingredients. Full menu below.
As always, our Safe & Sounds Dinners are a great way to meet and greet liked-minded allergenistas, and share tips, tricks, favorite products and resources. Remember too, our Safe & Sound Dinners include a deluxe gift bag for all guests, brimming with allergen-free treats from:
There are only 40 seats available at Da Luciano’s and we already have 10 people signed up, don’t wait to reserve your seat today!
Menu - Served Family Style
ATTN: This menu contains egg and soy.
Appetizers
Bruschetta*
Eggplant Parmesan*
Pizza*
Soup
Minestrone
Pasta
Manicotti**
Entree
Pasta served with tomato sauce
Chicken Parmesan*
Desserts
Creme Puff**
Tiramisu**
Lemon Cookies (dairy free)
*(rice cheese available for those with dairy allergies/intolerances)
**(sorry, allergenistas, there is no dairy free substitution for these menu items)
Creamy Banana Strawberry Smoothie
Peach Icy
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