When winter arrives in Northern California, we all take a breath.
The first sign of winter, of course, are the rains. We are ever so grateful to see those first few rains bringing, as they do, an end to fire season. And the bounty only the winter rains allow us to know.
The shortened days mean those winter hikes must start earlier. An extra layer or two of protection from the slight chill in the air. More time inside at galleries and museums, soaking in knowledge and the beauty of the gifted.
But the arrival of winter here also means a change of menus. Gone are summer's fresh tomatoes, the never ending variety of salads, the almost daily availability of some beautiful veggie just made for grilling with nothing added but olive oil, garlic, and spice.
In come the soups, the pies, the cookies - all designed to warm our hearts and our kitchen.
Our favorite winter dinner? Why, Boeuf Bourguignon, of course.
Only in winter do we want a simple stovetop masterpiece that takes hours to tenderize those big chunks of beef, to meld the wine and herbs and broth into a thick sauce of rich flavors that just seems to scream French. In the good way.
What to do with all those leftovers? The Fabulous Frenchie's favorite pie (well, after apple galette, that is): Boeuf Bourguignon Pot Pie. It's an all-time fave around here.
Shhhh - don't tell the Fabulous Frenchie, but we're having Apple Galette for dessert. That'll have to be our little secret for now.
Am I the only one who cooks each meal in anticipation of its recycled uses?
Maybe so. Or maybe not.
Either way, it's French dinner week here in our household. And that is never a bad plan, in my humble opinion.
Because when it's Boeuf Bourguignon you're recycling, well, you just can't go wrong.
What, you ask, no recipe? Why am I not posting my recipe? Oh silly you. Why would I use anything other than Julia's classic? It's perfect, after all, just the way it is.
Like winter in California. Simply perfect. Just the way it is.
