Difficulty level Easy
Even though Meryl Streep didn't win the Best Actress Oscar for Julie and Julia, the movie was a lot of fun and Streep captured the joie de vivre of Child and her deep love of food and cooking. If you think about food even half as much as I do, this was the movie to see this year, just as Ratatoille was a few years ago.
Of course, the dish that comes to mind first in connection with Julia Child (at least for me), is her boeuf bourguignon. I made that fantastic dish this past January after my husband gave me a Le Creuset enameled cast iron dutch oven for Christmas. It seemed a bit soon to make it again, and in any case I thought a vegetarian version might be in order. I made a mushroom bourguignon a few years ago, but this recipe is a bit different with the addition of chestnuts. My husband loved the meatiness of the chestnuts and didn't miss the beef at all.
Of course, chestnuts are in season in the fall, so I bought these dried from Seth at Forbes Wild Foods at my farmers' market. You can also buy chestnuts in jars, but just be careful not to buy those that are sweetened.This recipe was a real treat and got even better after sitting for a day or two. I made this whole thing in my dutch oven and didn't bother with a separate roasting pan. I served it over couscous, but mashed potatoes would be delicious with it.
|150g||cooked whole chestnuts|
|4 tablespoon||olive oil|
|1 bulb||garlic, peeled and cloves left whole|
|1 cup||small onions or shallots, peeled and halved|
|1||small celeriac, peeled and chopped into bite sized pieces|
|3 ‑ 4 sticks||celery, peeled and chopped|
|1 lb||cremini and button mushrooms, stalks removed|
|Sprig of fresh rosemary|
|1 tablespoon||fresh thyme|
|Salt and pepper to taste|
|1/2 cup||red wine|
|1 tablespoon||tomato puree|
|4 cups||vegetable stock|
Adapted from the website Allottment 2 Kitchen