Boeuf Bourguignon

Adapted from "I Know How to Cook" by Ginette Mathiot

Time: About 3 hours

1. In a heavy pan over medium heat, heat oil. Add onions and bacon and cook, stirring, until browned. Remove
them and set aside; leave fat in pan.

2. Add beef and brown on all sides (work in two batches if needed to avoid
crowding).

3. Sprinkle browned beef with flour, stir until browned and add stock. Stir, scraping bottom of
pan, then add reserved bacon and onions, the wine and bouquet garni.
Season with pepper.

4. Simmer very gently for 2 hours.

5. Add mushrooms and cook 30 minutes more. Season with salt and serve. Or, even better,
reheat and serve the next day.

Yield: 4 to 6 servings.

Roast Chicken with Caramelized Shallots
By David Lebovitz
Serves 4 to 6

Adapted from French
Farmhouse Cookbook (Workman) by Susan Herrmann Loomis

I use a whole chicken cut into eight pieces; two legs, two thighs, and I
cut each breast piece in half, crosswise, keeping the wings attached.
You could also just use eight of your favorite chicken pieces.

3 tablespoons olive oil

3 tablespoons red wine vinegar

1 tablespoon soy sauce

4 large shallots, peeled and minced

sea salt and freshly ground black pepper

One whole chicken, cut into 8 pieces

one generous handful
of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in
a single layer, mix the olive oil, vinegar, soy sauce, shallots, and
some salt and pepper.

3. Toss the chicken in the mixture, so they're completely coated with
the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown
on top. Turn the pieces of chicken over. Scrape any juices and shallots
over the chicken that may be clinging to the pan, and bake for another
twenty minutes, or until the pieces of chicken are cooked through and
the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.