France Day 4 – Cognac Shrimp With Beurre Blanc Sauce

🧈🧈🧈WARNING, this recipe contains A LOT of butter!🧈🧈🧈

Recipe can be found here

Bonjour! We are ending the week with a lesser known dish that honors the mighty shrimp. This incredibly easy and flavorful dish can be whipped up in less than 45 minutes. All you need is shrimp, shallots, white wine, cognac (or similar brandy), lemon juice, heavy cream and LOTS of butter!

The beurre blanc sauce originates along the Loire Valley region of France. It’s comprised of a wonderful balance of acidic and rich flavors that transforms the simple shrimp to a creamy decadence.

As you probably guessed the cooking of shrimp in cognac brandy originated in Cognac, France. This added a nice sharpness to help contrast the sauce. I served this with toasted baguette and salad. Ian discovered leftover risotto paired well also.

We rated this final dish 7/10, although it left we feeling surprisingly full! We enjoyed the buttery sauce and found it was essential to dip the baguette in leftover sauce on the plate. This is a nice, straight forward meal that can be made during the week or a lazy weekend!

(26) France Day 1 – Boeuf Bourguignon (Julia Child Recipe)

It is an exciting week here at The Messy Aprons- we have arrived in France! I absolutely love French food (and wine) and can not wait to try cooking some classic French dishes. Before I dive into today’s meal I want to talk about a little more about France.

Chateau des Ducs de Bretagne- Nantes, France. Source: Trip.com

France is part of Western Europe and actually is the largest European country. It also is the most popular place to travel in the world, Paris being a top destination. France is well known for its top notch wine and cuisine along with incredible historic museums and culture. There are several French inventions that we use on a daily basis such as the stethoscope, braille, pasteurization, food preservation/tin cans, and sewing machines to name a few. Above is a picture of a medieval castle complete with water mote in Nantes, France. Nantes is were my ancestors originate from and I have a special dish dedicated to that region to finish our week!

Calling Julie and Julia fans- I channeled my inner Julia Child today when making her adored Beef Bourguignon! I definitely watched the movie the night prior to get me in the right spirit! This hearty beef stew originates in the province of Bourgogne, France where wine and beef are high quality. This dish dates back to medieval times as a common peasant food. They would combine tougher pieces of beef with vegetables cooking for long periods of time in order to save meat that may had gone to waste. Fast forward to the 1960s when Julia Child put her own spin on the dish. This recipe can be found here and to watch Julia make it herself you can find the video here. Since I don’t own a Dutch oven I opted to slow cook mine on high (this is around 300 degrees depending on your model/make) for the same amount of time.

Boeuf Bourguignon is a timely process that consists of slow cooking dried beef (key step!) that has been browned in butter then bathed in a red wine sauce.

Shallots and mushrooms are prepared separately and added into the dish once the slow cooking is complete. The red wine is an important element which brings a rich flavor to the meal. You better believe your kitchen is going to smell like a slice of French heaven by the time you’re done!

I referenced Julia’s video and recipe to get a better understanding of how to process each aspect of the meal. Julia suggests slitting the bottom of each shallot of making a small “x” prior to cooking them so they will stay whole. I simmered mine in beef stock as the recipe suggested.

Watching Julia Child for reference

As for the mushrooms I followed Julia’s video once again, taking care to wash and dry the mushrooms as she does. I will admit I am not a mushroom fan, but I was hopeful that the lovely wine sauce would help distract me from the texture.

I served my stew with a French baguette, side salad, and a glass of that red wine (obviously!). It was so savory and delicious, each part of the stew melting in our mouths!

The red wine brought a unique yet very appreciated flavor and it was well seasoned. I have to admit I did not like mushrooms, but after having this meal my mind has been changed. I mean how could something taste bad after being sautéed in butter?

We rated this dish 8.25/10 and I would definitely make it again! Next we will try another peasant dish.. the well known ratatouille!