There was always a lot of chatter and laughter coming from our kitchen. These Sundays sharing recipes were a lot more than just about food: it formed a bond between them that kept our family close.
My mother moved back to Japan in 1996, taking with her the recipe card box she had used throughout her 25 years in Canada. French and Italian recipes mostly, along with some old American classics like ambrosia. She rarely cooks these days but whenever I come visit, she always asks me to make boeuf bourguignon. My recipe is different than hers but the basic flavors I tried to achieve come from her version. It was a trial and error of dry vs soupy, bland vs too salty, that eventually found grace and balance. This is the updated version of my first boeuf bourguignon recipe.
A classic boeuf bourguignon has a higher ratio of beef vs carrots but I prefer it equally half and half.
Suggestions for a classy French dinner at home:
Start dinner with a braised frisee salad, follow with boeuf bourguignon and finish with a fruit sorbet. If you live near a bakery, a chocolate eclair or milles-feuilles are famous French desserts. Bon appetit!