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< September, 2019 >
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Coming Soon...
Friday, Sep 20
All Day Ongoing and Extended Events
8:00 AM Discussion: Innovation in the Cali Baja Region
10:00 AM Talk: Magritte & Surrealist Works
5:00 PM Talk: A Journey into Magical Realism
6:00 PM Film: Coco
7:00 PM Music: Volver, Volver II
7:00 PM Comedy: Pambansang Kolokoy, Boss Ka-Reppa, and PinoyEgoy
7:00 PM Stage: Disney's Mulan Jr.
7:00 PM Iranian Film: Nahid
7:30 PM Stage: Mama Mia!
7:30 PM Russian Ballet: Swan Lake
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Hamlet
8:00 PM Stage: Intimate Apparel
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Saturday, Sep 21
All Day Ongoing and Extended Events
9:00 AM 25th Annual Pacific Islander Festival
10:00 AM Vista Viking Festival
10:00 AM Adams Avenue Street Fair
12:00 PM Taste Of South Park
12:30 PM Dance: Harvest Festival
2:00 PM Stage: The Winter's Tale
2:00 PM Filipino Traditional Music & Dance Demo & Workshop
2:00 PM Stage: Hershey Felder as Monsieur Chopin
3:00 PM Stage: Intimate Apparel
4:00 PM Book Discussion: Halal If You Hear Me
5:00 PM Sewa Annual Dance Fundraiser
7:00 PM Film: Vincent, The True Story Of Vincent Van Gogh
7:00 PM Comedy: IM Hussein
7:30 PM Stage: Mama Mia!
8:00 PM Jewish Short Film Festival
8:00 PM Music: Patrizio Buanne
8:00 PM Music: Bamboo Una Mas
8:00 PM Stage: Hamlet
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Intimate Apparel
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Sunday, Sep 22
All Day Jewish Short Film Festival
All Day Ongoing and Extended Events
9:00 AM 25th Annual Pacific Islander Festival
10:00 AM Adams Avenue Street Fair
12:00 PM Tianguis De La Raza (Artisan Market)
12:30 PM Dance: Harvest Festival
2:00 PM Stage: Mama Mia!
2:00 PM Stage: Intimate Apparel
2:00 PM Stage: The Winter's Tale
2:00 PM Stage: Hershey Felder as Monsieur Chopin
3:00 PM Stage: Hamlet
4:00 PM Music: The Pirates Of Penzance
6:00 PM Music: Lucibela, Cape Verde's Voice-of-Gold
7:00 PM Staged Reading: King Lear
8:00 PM Music: Herb Alpert and Lani Hall
Monday, Sep 23
All Day Ongoing and Extended Events
Tuesday, Sep 24
All Day Ongoing and Extended Events
1:00 PM Film: Moka
7:30 PM Rom-Com Rendezvous Rendezvous with Sonali Dev, Alisha Rai . . .
7:30 PM Stage: Hershey Felder as Monsieur Chopin
Wednesday, Sep 25
All Day Ongoing and Extended Events
6:30 PM Film: Coco
7:30 PM Stage: Hershey Felder as Monsieur Chopin
Thursday, Sep 26
All Day Ongoing and Extended Events
4:00 PM Film: The Icebox
6:00 PM Soaring Eagles Pow Wow Dance Class
6:00 PM Music: Southern Scratch
7:00 PM Stage: Noura
7:30 PM Stage: Intimate Apparel
8:00 PM Stage: Noura
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Friday, Sep 27
All Day Ongoing and Extended Events
7:00 PM Stage: Just Like Us
7:00 PM Japanese Film: Late Spring
7:30 PM Music: Alejandro Sanz
7:30 PM Stage: Mama Mia!
8:00 PM Stage: Man of La Mancha
8:00 PM Stage: Noura
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Hamlet
8:00 PM Stage: Intimate Apparel
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Saturday, Sep 28
All Day Ongoing and Extended Events
10:00 AM North San Diego Latino Book & Family Festival
11:00 AM San Diego Cabrillo Festival
2:00 PM Stage: Hershey Felder as Monsieur Chopin
3:00 PM Stage: Intimate Apparel
3:30 PM Film: Island Soldier
7:00 PM Stage: Just Like Us
7:30 PM Stage: Mama Mia!
8:00 PM Film: Yesterday
8:00 PM Stage: Noura
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Hamlet
8:00 PM Stage: Man of La Mancha
8:00 PM Stage: Intimate Apparel
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Sunday, Sep 29
All Day Ongoing and Extended Events
8:00 AM San Diego International Dragon Boat Race
1:30 PM Book Signing: Iris Yang
2:00 PM Stage: Man of La Mancha
2:00 PM Stage: Just Like Us
2:00 PM Film: The Taming of the Shrew
2:00 PM Stage: The Winter's Tale
2:00 PM Stage: Mama Mia!
2:00 PM Stage: Intimate Apparel
2:00 PM Stage: Hershey Felder as Monsieur Chopin
3:00 PM Stage: Hamlet
5:00 PM Music: Bho Shambo
6:00 PM Film: Aladdin (2019)
7:00 PM Music: Maná
7:00 PM Stage: Noura
7:30 PM Music: Maná
Monday, Sep 30
All Day Ongoing and Extended Events
6:00 PM Oktoberfest Beer, Cheese & Sausage Tasting
Tuesday, Oct 1
All Day Ongoing and Extended Events
7:30 PM Stage: Hershey Felder as Monsieur Chopin
Wednesday, Oct 2
All Day Ongoing and Extended Events
7:00 PM Stage: Noura
7:00 PM Stage: Just Like Us
7:30 PM Stage: Man of La Mancha
7:30 PM Stage: Hershey Felder as Monsieur Chopin
Thursday, Oct 3
All Day Ongoing and Extended Events
7:00 PM Stage: Noura
7:00 PM Stage: Just Like Us
7:30 PM Stage: Man of La Mancha
7:30 PM Stage: Intimate Apparel
8:00 PM Stage: Noura
8:00 PM Stage: The Winter's Tale
8:00 PM Stage: Hershey Felder as Monsieur Chopin
Boeuf Bourguignon
The Recipe of the Month: Boeuf Bourguignon, the quintessential French "peasant" dish—perhaps the ultimate French comfort food. Our recipe is adapted from Julia Child's very first episode of "The French Chef" which debuted in 1961. As Chef Child points out, the recipe embraces a wide range of versatile and useful techniques that are employed in French cooking. As Julia would say, Bon Appetite!

Boeuf Bourguignon

Our book of the month for November is The Greater Journey: Americans in Paris by David McCullough. The book covers the period from 1830 to 1900 and recounts the Paris adventures of American luminaries such as: James Fenimore Cooper, Samuel F. B. Morse, Louis Moreau Gottschalk, Oliver Wendell Holmes, Ralph Waldo Emerson, Nathaniel Hawthorne, Mark Twain, Henry James, Harriet Beecher Stowe, Augustus Saint-Gaudens, Mary Cassatt and John Singer Sargent. A bit closer to present times, chef and cookbook author Julia Child also celebrated French culture and cuisine. Her classic Mastering the Art of French Cooking (co-authored by Simone Beck and Louisette Bertholle) has for the past 50 years teaching amateur cooks and professional chefs the sublime secrets of French cooking.

The recipe of the month, Boeuf Bourguignon is a quintessential French "peasant" dish, perhaps the ultimate French comfort food. The dish was the subject of the very first episode of Julia Child's path breaking television series "The French Chef". There are, of course, many ways to make Boeuf Bourguignon, and Julia Child herself published different versions in her many books. The version she presented on her TV show is also somewhat different than the one she offered in "MAFC". The version below is derived from her TV show, it is a bit stripped down and a bit easier to make than the version found in her first book. As Chef Child points out, the recipe embraces a wide range of versatile and useful techniques that are employed in French cooking but can be used in many other styles of cooking as well. One nifty thing to know is if you substitute chicken for beef in this recipe, shorten the cooking time (chicken cooks in only 1/2 hour!) and add a 1/3 of a cup of cognac, but keep everything else the same (including the red wine) voila! you will have coq au vin! The techniques required for Boeuf Bourguignon are easy to learn (and you will be glad you learned them even if you never cook the dish again), but the dish takes a long time (more than 3 hours) to prepare. Fortunately much of that time is spent just waiting for the dish to complete cooking, requiring a minimum of intervention. It's not fast food.

Boeuf Bourguignon is a beef stew that originated from the Burgundy region of France (the dish's name literally means "Burgundy Beef"). It started as a peasant dish that eventually became a well known haute cuisine dish fit for the fanciest of occasions. Quite naturally the wine used is a Burgundy red wine but other full bodied red wines can be used as well. Be aware that expensive wines become worse and cheap wines become better with cooking, Julia Child's contention that you should use the best possible wine for cooking is no longer considered to be wise. However, it is best to avoid wine with strong tannins (they will turn bitter) or any wine sold as "cooking wine" (which is had added salt to make it undrinkable). An inexpensive Pinot Noir (a variety that originates from Burgundy and is also known as "Red Burgundy"). Cabernet Sauvignons, Zinfandels and Syrahs are less good because of their strong tannins.

Ingredients

  • light olive oil (not extra virgin which burns too easily) or peanut oil
  • 3 pounds chuck, cut into 2-inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon. pepper
  • 3 tablespoons flour
  • 3 cups red Burgundy wine
  • 2 or more cups beef stock or beef bouillon
  • 1 tablespoon tomato paste
  • 2 cloves mashed garlic
  • 1 teaspoon thyme
  • 1 crumbled bay leaf
  • 18 to 24 small white onions.
  • 1 pound quartered fresh mushrooms
  • 2 tablespoons of butter

Preparation

Don't be put off by the number of steps in this recipe, they flow naturally and logically and all are very easy to manage even for the beginner cook!

Equipment needed: Covered casserole dish or Dutch oven, large frying pan.

  1. Cut beef into 2-inch cubes and dry the beef in paper towels (it helps with browning)
  2. Sauté the beef in a large frying pan a few pieces at a time, in the hot oil browned on all sides.
  3. Move brown beef to the oven-safe casserole pan.
  4. Pour the wine in the still-hot frying pan and scrape the bottom of all the residual bits on the bottom of the fry pan (this is called deglazing).
  5. Stir the wine from the frying pan and then the beef stock into the casserole dish so that the meat is barely covered
  6. Pre-heat your oven to 350° F
  7. Blend in the tomato paste, garlic and herbs to the casserole dish
  8. Bring casserole dish to a simmer on top of the stove
  9. Cover the casserole and then place it in the lower third of the preheated oven
  10. Regulate the oven heat so liquid simmers very slowly.
  11. Cook for approximately 3 hours. The meat is done when a fork pierces it easily.
  12. While the beef is cooking, prepare the onions and mushrooms. Check the oven ever so often to see if the temperature is right. The Bourguignon should be lightly simmering not boiling.
  13. Prepare the Pearl Onions:
  14. Boil a quart of water
  15. Add the onions to the boiling water.
  16. After the water boils again wait 20 more seconds, then remove pan from stove and then remove the onions from the water.
  17. slice off the ends of the pearl onions and peel them.
  18. Return the onions to a sauce pan of boiling water, reduce heat to a simmer and cook for 10 mins. Again, light simmering is what you are aiming for, not boiling.
  19. Remove onions from pot and cool so that they can be handled.
  20. Carefully pierce the bottom end of each onion with a small knife Prepare the Mushrooms:
  21. Wash and then dry the mushrooms
  22. Remove the stems from any mushrooms that have open caps and then quarter them
  23. For mushrooms that have closed caps, remove and slice stems (one or two cuts) and then quarter the caps
  24. Add 2 tablespoons of butter and 2 tablespoons of oil to a large frying or saute pan and heat on medium high heat
  25. With a spoon or spatula mix the melted butter with the oil and then heat until the butter no longer bubbles (important, don't omit)
  26. Add the mushrooms to the pan and brown lightly. Do not overcrowd the mushrooms, cook in two or more batches if necessary! Overcrowding or using too low of a heat will cause the musrooms to lose all their juices.
  27. Final Preparation
  28. After the meat has reached proper tenderness (3 hours or more), remove casserole from oven and pour the contents into a sieve or strainer set over a saucepan
  29. Return the beef to it
  30. Distribute the cooked onions and mushrooms over and around the meat
  31. With a ladle, skim any accumulated fat off the sauce in the sauce pan
  32. Mix into a paste 2 tablespoons of softened butter and 3 tablespoons of all purpose flour in a small bowl or cup
  33. Blend in butter/flour mixture to the sauce
  34. Heat sauce just to a boil keeping everything moving with a sauce whip. It will thicken
  35. Taste the sauce and add salt and pepper to taste (a little at a time, re-tasting as you go).
  36. Pour the sauce over the meat and vegetables
  37. Cover the casserole and simmer on the stove top for 3 minutes, folding over the ingredients so that everything is covered in sauce
  38. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley

The original Julia Child "The French Chef" episode demonstrating one way of preparing Boeuf Bourguignon.



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