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The joys of Julie & Julia, and Oregon

August 13, 2009

A pork adaptation of Beuf Bourguignon inspired by the movie Julia and Julie.

A pork adaptation of B0euf Bourguignon inspired by the movie Julia and Julie.

My partner and co-author of this blog, Charles Price, and I last weekend joined the throngs of Baby Boomers at the theater to watch Julie & Julia and thoroughly enjoyed ourselves. Of course, Charles owns both volumes of “Mastering the Art of French Cooking.” He notes that he scored both of them at used book stores for under $10 apiece and mentioned to our good friend Steve Martin, who was inspired enough by the movie to go looking for the cook books, that the used book stores are probably going to jack up the prices now that the movie’s out.

Of course, I came home that afternoon from the theater with Boeuf Bourguignon on the brain. But there was a slight problem with that gastronomical idea…my mother, who lives with us, does not eat beef. So I thought of substituting the beef with pork, easy enough. I posted the idea on my Facebook account and received suggestions that I substituted the wine with cider — makes sense, apples and pork are made for each other. I’ve done a pork rib stew with apple cider before, so as I stood in the grocery store aisles spending way too much time trying to debate between cider and wine I looked at all of the Oregon Pinot Noirs staring at me from the shelves and decided to throw caution to the wind and go for the vino. I mean we do live in the heart of Pinot country after all, right? It would be the only right thing to do mon amis.

So I proceeded with an attempt at Porc Bourguignon and tossed in some parsnips since I love them….thanks to Charles who served them to me once, knowing that I’ve said I hated parsnips as a child, but he was determined to change my mind on the subject of parsnips, just as he’s changed my mind about Brussels sprouts, but that’s another story. For the wine, I kept it simple as suggested by a Facebook friend, and went with a bottle of Eola Hills Pinot Noir. We’ve visited Eola Hills before. It’s only a few miles outside of Salem in Rickreall and they have a fantastic brunch that I highly recommend.

I knew it was the right choice immediately as I poured in some of the wine in the melange of carrots, onions, celery and pork in the Le Creuset dutch oven we own and was nearly blinded into sensory overload as the cloud of vapors rising from the pot hit me. I had to wait two hours before I dared to pull the dutch oven out of the oven and open the lid. The entire household, including our three dogs, were entranced by the aroma seeping out of the oven for the last hour.

Well, it turned out to be a hit, and I served the Porc Bourguignon over egg noodles. Mom even loved the parsnips, not knowing what they were….he he he…evil son feeds mother parsnips.

To drink with the dinner, we ended up having some leftover Tre Nova Rosato, a wine from the Columbia Valley made by Cuneo Cellars in Dundee. It’s a wonderful italian-style rose made from 100 percent Sangiovese grapes.

Another meal, another glass of wine.

Stay tuned for our outdoor adventure on Friday. We’re going salmon fishing out of Depoe Bay with a friend of mine who was laid off recently. We’re going to make sure she does not hurl herself into the ocean. We’ve always wanted to go ocean fishing…although I have reservations about being out in the ocean on a 36 foot boat…I need to get some motion sickness patches before then. Hopefully we will bag some coho. We’re having a dinner party for friends on Saturday and I’m making Thai Boxing Square Chicken and Charles is going to smoke the salmon…first we have to catch it.

I mean where else but Oregon can you go out on one day to catch dinner for the next day for your friends and family and then debate about which Oregon wine to have with the Salmon?

— Victor Panichkul

4 Comments leave one →
  1. Charles Price permalink*
    August 13, 2009 8:05 am

    Woo Hoo!

  2. Heather permalink
    August 15, 2009 3:38 am

    Vic, this sounds amazing. Hope you guys are successful on your fishing trip and no sea sickness.

  3. August 28, 2009 10:46 pm

    Charles and Vic, Your food looks amazing and I love your web-site. Thank you so much for sharing!

  4. Victoria Linton permalink
    August 30, 2009 6:06 pm

    What a terrific blog. There are some great ideas here that I will be sure to try. Can’t wait for your next post. 🙂

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