Afterburner, your post made me smile. I love the idea of throwing caution to the wind, and bravo for not feeling stuck by the rigidity of classic cuisine. However, I believe that one should respect all of the attention and work that previous (French) generations have put into developing and refining the recipes and techniques that make up the lexicon of classic cuisine on which all serious cooking in the western world is based. So I like it when people mess around, but not when they try to call their creations by classical names.
Well, honestly, to the extent that I bother calling it anything when I plate it up and serve it to my wife, I'll almost certainly refer to it simply as "Dinner. Here ya go."
But, for the sake of our mutual edification and amusement, consider:
I am using the Boeuf Bourguignonne recipe as written in The Joy of Cooking
(the new, updated 1997 edition). In every aspect of the recipe save one, I will be faithfully following the recipe as written. The technique will be the same as described in TJoC
. The ingredients, save one, will be the same as described in the TJoC
. In fact, the only
part of this recipe that will be varied at all will be the wine -- I will be using, as mentioned, the burgundy/orange juice/lemonade mixture (and that only because my wife made buckets of the stuff and I need to get rid of it somehow, so I can make room in the freezer for more stock).
What else should
I call it, if not Beef Burgundy?