Category Archives for Classics

Pork Tenderloin

Photo by Jonathan Melendez

Here’s a simple pork tenderloin recipe I made with a one pound tenderloin for my wife and me.

Instead of cooking at 350 for for 45-50 minutes, I seared the tenderloin then baked it for 15-20 minutes at 425.


  1. Mix garlic, salt, pepper & thyme in small bowl.
  2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  4. Remove pork and place in a 9x13x2 pan.
  5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

[REVIEW] Boeuf Bourguignon Julia Child Style


My daughter Alicia and I made this version of boeuf bourguignon for Christmas dinner and it was a huge hit (I’m eating leftovers for lunch as I write this review).

I ended up almost tripling the recipe since we had 14 people attending our dinner. Doubling the recipe would have been fine but we are enjoying the leftovers.


  1. The recipe says one hour of prep and four hours of cooking. The prep was closer to two hours and cooking around three hours total.
  2. There are 45 steps to this recipe but many of the steps could be consolidated.
  3. There aren’t a lot of ingredients but it takes a lot effort to assemble them in the right order.
  4. We cheated and used a one pound pack of bacon instead of the bulk bacon
  5. We didn’t make our own beef broth which saved a lot of time. The store was out of low sodium broth so we had to use full strength. This made the recipe very salty so we added some potatoes to soak up the salt then removed them at the end. We also added a little more wine to the broth and it turned out perfectly. We only used about half of the recommended wine.
  6. We served the dish over egg noodles which worked well. We debated about serving potatoes but decided to go with egg noodles because that’s what my mother used to do.

This dish is a lot of work but well worth the effort for special occasions. We will be doing it again in the future.

What is your experience cooking boeuf bourguignon?

Boeuf Bourguignon Julia Child Style

My mother loved to watch Julia Child’s cooking show The French Chef on public television in the 1960’s. My mother also loved experimenting with the recipes in Mastering the Art of French Cooking.

One of our family favorites was Julia’s classic boeuf bourguignon. My mother often made it for our Christmas dinner so this year I’m going to give it a shot.

Julia’s recipe is very involved so I thought I would try this “easier” variation from Chef Kate on

I’ll let you know how it goes. Tell me about your favorite recipe from Julia Child in the comments below.

This is the classic, adapted from “Mastering the Art of French Cooking.” A wonderful dish, raising the simple stew to an art form and quite simple to make — even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink — not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

CLICK HERE for the full recipe