https://www.theseasonedmom.com/beef-burgundy/
Saturday I had a new experience.
We’d invited friends for dinner at our apartment. When I asked Jean about her favorite types of food, she listed French as her first choice.
I’ve always enjoyed cooking, but I have little or no expertise in the area of Gallic cuisine. However, having just published Her Secret Ingredient, a rom-com featuring a Chinese chef who runs a Michelin-starred French restaurant in Hong Kong, I thought, “What the heck? Why not give it a try?” So I decided to try my hand at boeuf bourguignon, one of the dishes featured in the story.
I learned quite a bit. For one thing, this recipe takes forever. Just marinating the beef requires four hours! (Fortunately I had allocated the whole day for cooking and preparation, so this wasn’t a problem.) My cookbook calls for a minimum of three hours on the stove; beef tends to be tough in my part of the world so my cooking time was closer to five hours.
Then
I faced issues with ingredients. The recipe includes salt pork (what
the French call lardons) but that’s simply not available
here. I substituted bacon, which seemed to work fairly well. Instead
of button mushrooms, I used shitake mushrooms, which are much more
flavorful (as well as easier to find here, and less expensive). I
also couldn’t find any small white onions (I was supposed to have
24 of them!) so ultimately I cut up some larger ones. This made the
dish look much less elegant, with random pieces of onion rather than consistently-sized pearls.
But it tasted amazing! Though I did find I needed to add more broth and adjust the seasonings, overall the dish was a huge success. As well it should have been – I devoted a full day to the preparation!
The experience made me realize that I’d been a bit unrealistic in the book. Emily whips up her boeuf bourguignon in just a couple of hours. And she and Etienne actually demonstrate the recipe on their TV show.
You could demonstrate individual stages: the marinade, browning the meat and creating the roux, frying the onions and pork... but it would take imagination or prior preparation to pull the whole thing together within a single hour-long demonstration.
Just for fun, here’s the scene from the book:
“You should let me do the talking,” Etienne instructed. “At least at first. You’ll find that it’s not all that easy to cook while focusing into the camera.”
“Yes, sir.” In another situation, I would have found his bossiness offensive, but now that I was actually here, minutes away from being on live TV, I was willing to listen to anyone’s advice.
Marty came up to clip a wireless microphone to the stand-up collar of my cheongsam. “Say something,” he ordered.
“Um—good afternoon. Testing, testing…”
“Great. Thanks!” He scurried off.
Etienne resumed his lecture.
“I’ll introduce you and ask you to say a few words. Then we’ll begin making the beef. You prepared the vegetables this morning, right?”
“As you suggested.” I went to the refrigerator to retrieve the bowls of chopped onion, garlic, carrots, parsnips and potatoes, which I set upon the counter in what I hoped was an artistic arrangement.
“One of the challenges of cooking for television is managing the time. We have just scant of an hour, so we have to take short cuts.” He checked out my veggies, reminding me of my old teachers in Paris. I found I was holding my breath until he nodded his approval. “The other problem is keeping the viewers’ interest while things are actually on the stove or in the oven.”
“I’ve made pissaladières.” I indicated the tray of onion, olive and anchovy tarts I’d created just before heading off to makeup. They were still warm. The savory, thyme-laced aroma set my saliva flowing. I hadn’t had time to eat any lunch.
“Excellent. They look delicious.” His praise made me glow. “We’ll sample those and chat about you and your background while the beef is stewing.”
“Sixty seconds,” someone called out from beyond the glare of the lights.
I took a deep breath. My pulse was loud in my ears. I can do this, I told myself. Compared to Cordon Bleu, this will be easy.
“Thirty seconds!”
Without any warning, Etienne encircled my shoulders with his arm and gave me a quick squeeze. “Don’t be nervous. I’ll take care of everything.”
Right. That was just what I was worried about.
“Cue theme.”
The Baroque melody sounded familiar, harpsichord and viol starting low and soaring higher. Lully, or perhaps Marin Marais. The spotlights grew brighter and hotter still. My smile felt glued on. A bit of sweat trickled down my spine.
“Bon jour, mes amis. Welcome to Toutes Saveurs Francaises, the place for people who love authentic French cuisine.” Etienne’s rich, carefully modulated voice was like a fur coat on an icy day, full of luxurious warmth. He smiled broadly and extended his arms as if blessing his invisible audience. “Today we’re fortunate to have a very special guest, a talented cook from the other side of the world.”
The music changed to the dissonant notes of a Chinese fiddle, a jingle-like tune reminiscent of old Charlie Chan movies. Behind my fixed smile, I fumed. Was that really the best they could do, when San Francisco was more than thirty per cent Asian?
“Mei Lee Wong is head chef at acclaimed Belvedere Restaurant in Tsim Sha Tsui, Hong Kong, which was recently awarded three Michelin stars. She holds a Grand Diplôme from the original Cordon Bleu school in Paris, and is renowned for her creative mingling of Asian and traditional French cooking techniques.”
At least he was aware of my reputation!
“On today’s show, though, Mei Lee and I are going back to fundamentals, preparing one of the classic recipes that form the foundations of Gallic cuisine. In any case, I’m delighted to have you cooking with me, Ms. Wong.”
His pause shook me out of my paralysis. “Ah, thank you very much, Etienne. It’s quite a thrill for me to be here, as you might guess. I’ve been a fan of your show since the first time I watched it.” On YouTube, five weeks ago—but why be picky? “And your book French Cooking: From Basic to Advanced was one of our texts when I studied in Paris.”
Etienne beamed. Was flattery all that was required to win him over?
I probably should have done more detailed research before writing this scene.
Hopefully readers will be sufficiently engrossed in the plot that that they’ll not notice!



















