You know you are getting old when…., but wait, I better start at the beginning.
The other evening, I served French dip ground beef sandwiches made with Easy French Baguettes (recipe to be posted in the next couple of days), Caramelized Onions (recipe below), and Homemade Au Jus (recipe below). And there was much rejoicing at our dinner table. Because every part of the sandwich was delicious.
Earlier that day I realized that I didn’t have a bottle of Johnny’s French Dip Au Jus Sauce in my pantry. I asked Mr. C. if he would mind running to the store, and had received an affirmative answer to my request. Then it dawned on me. Wait! I make homemade salad dressings, spice blends, gravies, and other sauces of every imaginable variety, why have I never thought to make a homemade au jus? Well to be honest, I do make homemade au jus when I am making a true French dip sandwich. The kind that begins by roasting a hunk of beef and then using the drippings to make the au jus. But that recipe I had never gotten around to posting. But after researching homemade au jus recipes online, making the au jus, serving the au jus, and writing up most of this preface, I remembered that I already had a recipe for homemade au jus on this site.
Now granted, in self-publishing 2 cookbooks each containing over 400 recipes and having posted about 1,350 recipes on this blog, I should be able to forgive myself for forgetting about just one measly recipe. But why hadn’t I searched my own blog first in my desperate attempt to ferret out the secret to making homemade au jus? Thus, the realization that I am indeed getting old. And forgetful. And that maybe I should check my own recipes before automatically jumping on the internet for inspiration?! Grrrrrr!
But since the au jus I made the other evening (based on a mamalovesfood.com recipe I found on line) was so darn delicious, I decided to post this recipe too. It is very similar to the one already posted (Hamburger Dip Sandwiches with Onion and Dry Sherry Au Jus), but just enough different to give us all a choice. (If of course I remember to check my own site next time I want to make French dip sandwiches using hamburger instead of thinly sliced prime rib.) (I don’t hold out much hope!)
Anyway, I have forgiven myself and plan to just get on with life. Which means getting back to my current read – A Gentleman in Moscow by Amor Towles.
Thankfully I am only a little over half way through the book, because I don’t want this book to end. It is one of the best written and charming stories I have ever had the pleasure to read.
So, before I let you go, I am going to give you a short sample of Mr. Towles’s artistry.
(Paraphrased a tiny bit by me just for clarification.)
Mr. Towles description of jazz – “Jazz is a fistful of notes crammed higgledy-piggledy into thirty measures. And yet the art form can grow on a person. Jazz seems a naturally gregarious force – one that is a little unruly and prone to say the first thing that pops into its head. But generally, of good humor and friendly intent. In addition, jazz seems decidedly unconcerned with where it has been or where it is going. Exhibiting somehow simultaneously the confidence of the master and the inexperience of the apprentice. Was there any wonder that such an art had failed to originate in Europe?”
Every page of this book is filled with this kind of delightful prose. Exquisitely crafted, elegant, old-fashioned, and irresistible. A must read if there ever was one!
As always, peace and love to all.
HOMEMADE AU JUS
1 T. extra virgin olive oil
½ c. chopped onion
2 garlic cloves, finely minced
¼ c. dry red or white wine (I’ve used both, and either one is great)
2 T. Worcestershire sauce
½ tsp. Kitchen Bouquet, or more to taste
freshly ground black pepper
4 c. water
2 T. Better Than Bouillon Beef base, or more to taste
Heat the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.
Deglaze the pan with wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.
Add water and beef base; bring to a light boil. Reduce heat and simmer uncovered for about 30 minutes.
Can be made ahead and warmed just before serving.
CARAMELIZED ONIONS
1 T. extra virgin olive oil
1 T. unsalted butter
1 lg. yellow onion, halved and thinly sliced
pinch kosher salt
freshly ground black pepper
pinch dried thyme leaves
Heat the olive oil and butter in a heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Season with salt, pepper, and thyme and continue to cook for 3 minutes.
Caramelized onions can be made ahead and refrigerated. Warm before serving.