Judy: I have the same recipe from Julia Child, boeuf a la flamande.
John: The doyenne of French cooking in America.
Anna: Who, Mom?
Judy: Did you put beer in this?
Anna: Yes, it was Leffe brune. Two bottles of the stuff.
Peter: It puts hairs on your chest.
John: Very very good
Judy: With the mashed potatoes and cabbage, just divine. Perfect for a chilly autumn evening!
Anna: How did it differ from the Julia Child recipe?
Judy: Julia’s version, as I remember, wasn’t quite as pungent. I made it about 40 years ago. But then did it again a couple of months ago with some leftover beer that had gone flat.
John: Maybe it wasn’t the right beer?
Judy: Or maybe I overcooked it.
Anna: You shouldn’t be able to over cook it!
Judy: I used stewing beef. That might be the difference. It’s an Amercan cookbook, for Amercan cooks. I’ve never seen shin in an Amercan book. It was a bit tough and not that tasty. Be sure to get the right cut of beef, cooks out there!
Peter: This was very dark and rich.
John: It was a dark and stormy stew…..
Anna: On to pudding. Chocolate chip bread pudding.
Judy: I don’t usually eat this sort of thing. What did you use for the bread?
John: It’s very light. Lighter than you’d expect.
Judy: It’s very rich but light and fluffy from the eggs.
Anna: The good thing is the custard isn’t very sweet, so the sweetness is only coming from the chocolate. It would be too much otherwise.
Judy: I can’t eat any more.
Anna: Neither can I.
John: I’ll have yours Judy. I only had a small piece of chocolate cake for lunch.
Peter: Yours is a different texture from mine. It’s soggier. I think I’ve got all the cream. That’s not good.
Anna: Would you have it again?
John: Absolutely! The fluffiness is incredible. Excuse me while I go into anaphylactic shock.