Today, I attempted to make Boeuf Bourguigon , you know, the dish from the movie, "Julie & Julia."
And just like the character Julie did in the movie, I burned it.
To a crisp.
The recipe I used wasn't a difficult one. In fact, it was very easy to put together. But this recipe called for me to cook it in the crockpot for 8-10 hours. I didn't have that kind of time today, so I used a dutch oven.
Lesson learned? Never, and I mean, never, cook Boeuf Bourguigon in a dutch oven at 325 F. for 6 hours. It is not a good idea.
Because it smelled so good for the first 4 hours, I will be trying this again next week.
In the crockpot.
In the meantime, since this recipe called for 1 Tb. of tomato paste, I had to figure out what to do with the remainder of the can. I've heard of people freezing the leftovers in ice cube trays and I think that is a lovely idea. Unless of course, you don't have ice cube trays.
Which, as of my cleaning spree 3 weeks ago, I do not.
To freeze leftover tomato paste without ice cube trays, measure out 1 Tb. "blobs" and plop them onto a cookie sheet. Cover them with saran wrap or waxed paper and set them inside the freezer for approximately 2 hours.
When they are frozen, remove from cookie sheet and drop them into a freezer-safe canning jar.
Place a lid on top and return to the freezer! Now whenever you need to remake a dish that everyone was salivating over, but it somehow failed to make it to the plate, you'll be able to do so without opening a new can of tomato paste!
*BTW...the Boeuf Bourguigon didn't go to waste. My dogs are fat and happily sleeping it off.