Changing Season & Perspective
The evenings are now drawing in earlier and earlier each day and I am somewhat conflicted by this. I’m a summer girl at heart, but there’s still so much hygge to be found in scatterings of crisp golden leaves, sparkling lights overhead, overly sweet not to mention overly priced hot chocolates to warm the hands and heart. Even pulling out forgotten knits from the winter wardrobe can feel like a trip to the shops.
Writing this feels like growth. I experienced a shift in my perspective towards dear autumn and winter only last year. Living as though wintered cattle, forced a contentedness in the smaller delights the seasons bring. I learned this lesson from a quote by David Hockney from March 2020 that read “Do remember they can’t cancel the spring” and how true! As the noise and distraction of our familiar world came to a crashing holt, I could see early signs of rich and gorgeous spring. Nearly everything else was cancelled, alas spring pressed on. Then too, the seasons that followed. I had learned to lean in and embrace the seasons, even the ones I regarded less. Cold and wet winter days, once a cause for feeling glum, became an opportunity to light my favourite candle, cook a scrumptious roast dinner and get some needed rest. Cliché as it sounds, perspective is everything!
One of the best, and perhaps most obvious ways to embrace the variety our seasons bring is through food (you know I wouldn’t get far without bringing it up). I often think I have a similar appetite to my Pappa. As much as I love to cook and eat exotic food, I cannot deny how much I love meat cooked long and slow, dripping with a rich gravy and served with potatoes any-which-way (there is a potato for every mood, fact). To me autumn and winter food, is all about what’s hearty, what warms up and fills up. Which brings us onto this week’s recipe and it’s honestly one of my favourite meals, so much so, I’ve held back from giving you this one until it was the perfect time of year! Light that candle, get those unflattering cosies on and enjoy this cwtch in the form of food.
Big love,
Chloe x
B O E U F B O U R G U I G I N O N
Serves 6
Takes 3 1/2 hours
I N G R E D I E N T S
Olive Oil for frying
1kg x Braising Beef, cut into 3cm pieces
2tbsp x Plain Flour
250g x Bacon Lardons
150g x Button Mushrooms
2tbsp x butter
250g x Shallots, peeled whole
1 x Onion Diced
4 x Garlic Gloves, finely chopped
750ml x Red Wine
Bay Leaf, Parsley & Thyme, tied together
Mashed Potatoes & Seasonal Vegetables to serve.
M E T HO D
1.) Heat the oven to 170°C. Pour a glug of oil into a large, lidded, flameproof casserole dish over a medium heat. Toss the beef in the flour, then add to the pan. Once brown, transfer to a bowl. Then add the bacon to the dish till crisp then place in the same bowl as the beef.
2.) Add the butter to the pan and add the mushrooms and the shallots until golden then set aside with the beef.
3.) With another splash of oil, add the onion and garlic, then fry till soft. After 10 minutes or so, add the wine and bring to the boil. Return the beef, bacon, mushrooms and shallots to the dish, then place the herbs in with them.
4.) Cover then place in the oven and cook for 3 hours (I’ve been known to head out for a cocktail during this interval).
5.) Remove from the oven, stir and season. Remove the herbs then serve with mashed potatoes and whatever seasonal veg you like.
K I T C H E N D I S C O
I really wasn’t sure what sorta vibe I wanted to set this week, French? Soul? Jazz? It all comes down to personal taste, so in the end I decided to share three songs that are guaranteed to make me happy, no matter the weather. Go on, have a boogie you ol’ sausage!
Oogum Boogum Song - Brenton Wood
This Will Be (An Everlasting Love) - Natalie Cole
September - Earth, Wind & Fire
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