Florrie premieres new single ‘Too Young to Remember’ music video
Please select a featured image for your post
Julie & Julia Boeuf Bourguignon
Source: <img src="https://newyorkcity.kitchen/wp-content/uploads/2009/09/julie.jpeg" alt="julie" title="julie" width="120" height="182" class="aligncenter size-full wp-image-214" /> I realize it's rather late in the game for having just read Julie & Julia. Excuses, excuses, but my nearly 18-month old very active toddler keeps me so busy that reading is now a luxury, not an integral part of my existence as it once was. But now that I am getting more organized with motherly things, I am, thankfully, reading again. So I am grateful I hung on to my copy of Julie & Julia which I received while working at one of many magazines. What stands out in the book, amid how funny Julie is (something I wasn't expecting), is the beef bourguignon. This is a dish I love but haven't made in years. After my plans to take Baby S to a farm in Queens (yes, in Queens there is farmland, who would have thought) on this beautiful fall day were averted, I decided instead to cook, using the recipe of the beloved Julia Child. I realize this isn't a quick recipe, but it's definitely a hedonistic one--and perfect for a Sunday dinner with wine and friends. On a side note, I used to live in Cambridge, not far from Julia Child's house. I'd see her every now and then, barreling across Mass Ave, having come from the liquor store with a large paper bag in hand. The contents of that bag remain a mystery but I'm sure whatever alcohol contained within was for her recipes. [caption id="attachment_212" align="aligncenter" width="127" caption="Moo (Baby S says this now)"]<img src="https://newyorkcity.kitchen/wp-content/uploads/2009/09/images1.jpeg" alt="Moo (Baby S says this now)" title="images" width="127" height="89" class="size-full wp-image-212" />[/caption] <strong>Beef Bourguignon</strong> <strong>Ingredients</strong> one 6-ounce piece of chunk bacon 3 1/2 tablespoons olive oil 3 pounds lean stewing beef, cut into 2-inch cubes 1 carrot, sliced 1 onion, sliced Salt and pepper 2 tablespoons flour 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) 2 1/2 to 3 1/2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1/2 teaspoon thyme A crumbled bay leaf 18 to 24 white onions, small 3 1/2 tablespoons butter Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) 1 pound mushrooms, fresh and quartered <strong>Make the recipe</strong> Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 325 degrees. Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily. While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside. Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning. Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange on a platter surrounded by potatoes, noodles or rice, and decorated with parsley.The singer has teamed up with H&M to produce a visual for new single ‘Too Young to Remember’, which will be out in the UK on March 8.
Wear it dry, and you’ve got your standard dusting of color—classic and predictable (in a good way). But wet! Wearing it wet opens a whole new world of opportunity. “What you’re doing is bringing out the pigmented nature of the shadow,” makeup artist Vincent Oquendo says. “Whenever I wet an eye shadow, it’s when I really want it to pop—but it really has to be a special kind of product to be able to blend after it sets. Because a lot of the times when it sets, you get streaking.” Nobody wants that. In order to avoid any wet shadow mishaps, follow these guidelines:
Product
First, go with the obvious: any eye shadow labeled wet-to-dry. The Nars Dual-Intensity line is the standout—the singles come in 12 different shimmery shades, and there’s a corresponding brush (then there’s the newly released Dual Intensity Blush line, which was all over Fashion Week—but that’s a product for another post). Burberry also makes a few very versatile shades specifically for this in their Wet & Dry Silk Shadows. And the technique-specific eye shadow category isn’t just a ploy to get you to buy more product. “You can’t just use any eye shadow for this,” Vincent says. “Certain ones will harden up on top and become unusable because they’re not made for this.”
Baked shadows are also fair game—we’re fans of Laura Mercier’s Baked Eye Colour Wet/Dry and Lorac’s Starry-Eyed Baked Eye Shadow Trio in particular.
For more advanced players, Vincent suggests moving on to straight pigment (MAC or even OCC’s Pure Cosmetic Pigments). With the added moisture, they’ll become easier to layer with other products. For a look with more depth, try using a cream shadow as a based before swiping with a wet powder shadow. “It’s like insurance,” Vincent says. “You’re doubling your wearability.”
Brush
This all depends on exactly what you want to do. “Mind the resistance,” Vincent says, particularly if you’re looking for uniform color across the lid. “I tend to recommend a blender brush, which is the brush that looks like a feather duster. If you do it with a stiff brush, you’re defeating yourself before you even start. The joy of a wet-to-dry is you have to get it right amount of product loaded up, and then it blends itself. If the brush is too stiff, it will leave the shadow streaky and then much harder to control.”
However, if tightlining or waterlining is in the cards, a much thinner brush is required accordingly.
Liquid
Do not, repeat, do not put eye drops, water, or any other sort of liquid directly on your eye shadow. This’ll screw up your product for later use. “Lately, I’ve been wetting the brush with the Glossier Soothing Face Mist, but Evian Mineral Water Spray is good for sensitive eyes,” Vincent says. If the top of your powder does get a little hardened by wet application, there’s a trick to remove it: Get a clean mascara spoolie and “exfoliate” your compact, Vincent recommends. This won’t crack the compact and will make it ready to go once more.
Photographed by Tom Newton.
