Boeuf Bourguignon

It's been a little while since I've done a recipe, and since recipes are what this thing is supposed to be all about, I guess it's time.

This new one comes from un ami Parisien, but this dish is as old and classically French as it gets. Like French onion soup, it's another example of peasant food that's gone gourmet. This may not be the ideal recipe for the 30 degree weather we're seeing in Paris, but hey, a craving's a craving. It's also a perfect 1 pot dish when for example, you're in a little French apartment with a single hot plate.

Here's what you need:

- 1.5 kg of stewing beef, in 2 inch cubes

- 1 bottle of red wine, preferably Burgundy

- Half a liter of beef stock (probably won't use it all)

- 3 carrots, in rounds or chunks

- About the same amount of button mushrooms, sliced

- 1 large onion and 3 cloves of garlic, chopped

- 1 cup of flour

- Olive and canola oils

- Tablespoon of butter

- A bouquet garni - a couple sprigs of thyme, bay leaves, and sage, tied with butcher's twine

- Parsley or chive, chopped, for garnish
- Diced bacon, tomato paste, celery - optional additions

* Put the beef in a freezer bag and shake with seasoned flour

* In a large pot, brown the beef on all sides in canola oil and set aside

* Reduce the heat, add a little olive oil to the pot and begin browning the onions and garlic

* Drop in a tablespoon of butter, a tablespoon of flour, and keep cooking

* Once they begin to brown, deglaze the pot with a quarter bottle of wine

* Reduce slightly and return the beef to the pot

* Add more wine and stock (about 2/3 and 1/3) until the beef is just covered in liquid

* Drop in your bouquet garni, cover the pot, and simmer on low heat - don't boil!

* You may need to simmer for over an hour. It's important to cover the pot so you don't lose too much liquid

* When the beef is almost fork tender, add the carrots and continue to simmer

* Right before the end of cooking, add the mushrooms, simmer further, remove your bouquet garni, and serve!

Delicious in any weather

GG

Down but not out in Paris

It's been a bit of a stressful few days here in Île-de-France. Between looking for both digs and gigs, I haven't had much time to take it all in.

My wonderful copine - and Eternal Intern - Ophelia helped me take my mind off it all by booking me a cooking class at L'atelier des Chefs. If you're in a city with one of these, I highly recommend checking it out. If you're in Toronto, try Bonnie Stern. On the West coast? The London Chef.

I was the only one in the class with restaurant experience and I still had a blast. Classes are great for folks who love to cook but may not have the technique know-how to properly execute recipes they come across. Plus they're just fun. Nothing too fancy, the class I took stressed simple, tried and true cooking methods while working with easy to find ingredients.

In an hour, we made (and of course, ate) a really quick and easy filet mignon de porc à la sauge, purée de carottes beurre noisette , and a delicious tiramisu aux griottes et zestes d'orange.

Tiramisu with cherries and orange zest

I'm really looking forward to getting back into a kitchen. It'll also be great to have access to all sorts of ingredients I can use to develop some top secret GG products in the coming months! All very hush hush stuff.

Anyway, time to get back out there with the CVs!

GG

Le Sélect Bistro

Last week I couldn't resist visiting just one more of Toronto's French spots before leaving; even while knowing full well that I'd soon be missing all the delicious Asian food that the Parisians just can't do.

Friends of mine are family friends with Le Sélect chef Albert Ponzo, and for me that was reason enough. Research.

Le Sélect Bistro isn't exactly a new place, but they did move to a new location on Wellington a few years ago, after decades on Queen Street. In his 4-year tenure as executive chef, Albert Ponzo has cooked for Jamie Oliver and Gordon Ramsay, he's received a nod from Toronto Life for his use of nose-to-tail in their food trend article, and he's just recently won an offal competition at one of my old spots, The Drake Hotel.

The restaurant itself really captures the Parisian feel. The decor more resembles that of a classic brasserie than a bistro, but the terrasse really channels the authentic café.

We got a little carried away with the ordering, so much so that the waitress told us that we were getting an 'epic' amount of food. Here's a sample:

Steak tartare de bison

 L'os de crô-magnon

Oreille de cochon

 

 Tartare de saumon

I had to take a minute to sneak down to the kitchen...

 Duck confits ready to go

Last year, as you may remember, the owner landed himself in a bit of hot water, but I really don't see why that would cause a good boychick like me to go elsewhere. All political controversy aside, Le Sélect Bistro is a great looking restaurant and both the service and the food were select.

GG

Le Sélect Bistro

432 Wellington St. West

Toronto, Ontario
416.596.6405

Back in the City of Light (Paris that is)

Ahh Paris!

The true nature of any big city is always a bit of a contradiction. There exists a dichotomy if you will, between how a city is perceived and how it actually is. Existing concurrently is the city you'd experience as a tourist and the city you'd experience as a local. I've always felt that in order to get a true feeling for a place, you have to live there (or stay as long as possible). Sometimes all it takes is a weekend to know that you don't want to do that, but that's another matter.

In Paris however, locals and tourists are truly in different cities. Maybe it's the language, maybe it's just the French, but it's clear. I've had the fortune of being both a couple times now, and I'm already feeling the snobbery previously reserved for native Parisians. Here are some key elements of tourist Paris and local Paris.

Tourist Paris:

- Long lines and big crowds

- Cheesiness

- Confusion

- Tourist trap restaurants

- Bad attitudes

Local Paris:

- Bureaucracy bordering on hilarity

- Indifference

- Strikes

- Small apartments on loud streets

- Tourists

I'm very glad to be back here enjoying my culinary and cultural favorites:

- Duck - in all its forms

- Cafes where you can sit for hours without being rushed

- Amazing markets and restaurants

- The living museum that is the street
- The healthy music scene

- Not being able to run on autopilot

Lots of posts to come!

À bientôt,

GG

À plus tard, Toronto!

It's been a long time in the works, but tonight is officially my last night in Toronto!

I'm already missing all my great friends, family, and of course the city's disproportionately high number of great spots!

I plan to really ramp up the posting now that I'll be in the land of love (food). So stay tuned, and be sure to check for GG products, and other new things to come!

As long as I'm there, my Toronto people have a place to stay in Paris! I know I can't be away for too long though, so I won't say goodbye, I'll just say à plus!

Reppin' Toronto from Paris,

GG