Hooked on classics
For me, there is always a correlation between classical music and classic recipes. While it may be argued that the music of Lully or Bach or Saint-Saëns simply reflected the trend of the moment, the sheer longevity of classical music sets it apart. Modern music trends come and go, but music composed with solid technique and a dash of genius is played and loved for centuries.
Sometimes we overlook classic dishes, thinking they are outdated. Yet each country in the world has food pairings and recipes that have been around for centuries. These combinations of food that were regional, seasonal and absolutely perfect are still in the culinary repertoire centuries later.
With my leanings towards French provincial cuisine, I can’t go past two dishes that share the same mother. A main event and a second dish to use up the leftover sauce – the great boeuf bourguignon and its little sister, oeufs en meurette.
I like to cook mine in the style of “pièce de boeuf à la bourguignonne”, where I braise a piece of beef in the oven and slice it and sauce it, as opposed to cutting the meat into chunks and stewing it on top of the stove. I then assemble the sauce with all its classic accompaniments and thicken it with the carrot puree. The meat is best served with mashed potato and crusty bread. There should be enough sauce left over to enjoy with poached eggs on toast and a tart green salad. It’s the perfect little lunch snack for later in the week, while you’re enjoying a lunchtime concert on
• the wireless.