January 20, 2017 Lunch – Cesar Salad, Dinner – sautéed Aji Tuna Steak, Steamed Broccoli, and Coconut Rice

January 20, 2017 Lunch – Cesar Salad,  Dinner – sautéed Aji Tuna Steak, Steamed Broccoli, and Coconut Rice

I cooked oatmeal for breakfast, with raisins, brown sugar, and pistachios. I use half milk and half water and cook the oatmeal until it develops a saucy consistency.

At 11:00 I drove to Sprouts and bought a 2 ½ lb. chunk of chuck roast, a lb. of mushrooms, a liter of Spanish olive oil, and a 7 oz. package of cipollini onions.

For lunch I made a Cesar Salad: Romaine lettuce, Pecorino Romano cheese, croutons, and Spanish anchovies plus slices of hard boiled egg.

Suzette came home at 2:30 and we went to the Turner Branch Estate sale.  I did not see anything bur Suzette bought a beautiful tooled Leather briefcase made in Paraguay and eight five piece place settings of what appeared to be hand made wrought iron silverware.  She is thinking we might use them at the house which makes me very happy.

We drove to Sprouts after the estate sale and bought 2.85 lb. more chuck roast, an heirloom tomato, and five lb. of russet potatoes.

We returned home at 4:30 and started cooking Boeuf Bourguignon.

I diced the roast, removing all the silver skin and fat.  Then I diced two onions, two carrots and five cloves of garlic.

While I chopped Suzette sautéed a aji tuna steak, steamed some broccoli, and heated the PPI Thai Chicken Massaman Curry.  We ate a lovely dinner and then resumed cooking the Boeuf Bourguignon.

Suzette sautéed about ¼ lb. bacon until crisp.  Then we braised the meat in the bacon fat until it browned.  Suzette then sautéed the onions, carrots, thyme, and garlic.  Then she added 3 T. of flour and cooked the flour for a opulent of minutes.

Then she added 10 cups of beef stock and four cups of red wine to the sautéed meat and vegetables and put them into a roasting pan in the oven to bake for two hours.

I went to bed at this point and let Suzette take over.  Then at 10:00 she removed the dish from the oven and seasoned it with salt and pepper and we took it to the garage.

Tomorrow we will cook it some more and add mushrooms and cipollini onions sautéed in butter.

We used Julia Child’ recipe for Bouef Bourguignon in Mastering the Art of French Cooking.

Bon Appetit