Who doesn’t adore the brilliant detective Sherlock Holmes and his trusty companion Dr. Watson? These iconic literary figures are so deeply woven into our culture that a deerstalker cap and pipe, the famous phrase “elementary, my dear Watson,” and the address 221B Baker Street are instantly recognizable.
I first encountered the captivating tales of Sherlock Holmes at the tender age of eight, discovering a leather-bound collection in my father’s cherished library. As many of you know, I inherited his impressive collection of books after his passing, including this treasure trove of stories about the brilliant detective and his loyal friend.
Hold onto your hats, dear readers! My favorite Holmes adventure is “The Hound of the Baskervilles.” It’s a thrilling tale, and as a dog lover, I couldn’t help but feel a pang of sadness when the unfortunate canine was dispatched. My second favorite is “A Scandal in Bohemia,” where we meet Irene Adler, the only woman to truly captivate Sherlock Holmes. The opening line, “To Sherlock Holmes she is always the woman,” perfectly encapsulates her enduring presence in his life.
We all have that special someone who holds a unique place in our hearts. There’s no logical explanation for it, but some people just leave an indelible mark on us. It’s heartwarming to know that even a brilliant detective with a mind as sharp as a razor can experience such powerful emotions.
The plot of “A Scandal in Bohemia” is simple, yet captivating. The King of Hungary, incognito, seeks Holmes’ assistance in retrieving a compromising photograph of himself with Irene Adler, a woman he had a brief affair with years ago. Now engaged to a woman from a prestigious family, the King faces a scandal of epic proportions if the photo surfaces. So, Holmes and Watson embark on a thrilling pursuit, leading them on an adventure where Holmes secretly develops feelings for the cunning Irene.
I always enjoy stories where women outsmart men. It’s the feminist in me, I suppose! When Holmes enlists Watson to help him locate Irene, they share a delightful meal. Holmes has been so engrossed in his mental puzzles and, shall we say, indulgences, that he’s neglected to eat. Yes, our beloved detective had a penchant for cocaine, a fact not often mentioned.
“I heard no more. They drove away in different directions, and I went off to make my own arrangements,” Watson recalled. “Which are?” “Some cold beef and a glass of beer,” Holmes replied, ringing the bell. “I have been too busy to think of food, and I am likely to be busier still this evening. By the way, Doctor, I shall want your co-operation.”
While I’m not a fan of cold beef or a big beer drinker, I couldn’t resist the allure of a dish where the two come together. Carbonnade, a classic French dish, features meat braised in beer, which tenderizes it beautifully.
Inspired by Saveur.com’s delicious recipe, I crafted my own version, using Belgian “saison” ale, recommended by my dear friend Jake, a true connoisseur of all things alcoholic.
The Case of the Carbonnade: A Culinary Masterpiece
INGREDIENTS:
- 2 lb. beef chuck, cut into 2″ x 1⁄ ″-thick slices
- Sea salt and fresh ground pepper for seasoning
- 1⁄ cup flour
- 4 tablespoons butter
- 4 slices bacon, finely chopped
METHOD:
- Season the beef with salt and pepper in a bowl. Lightly coat the meat with flour.
- Heat the butter in a large pot over medium heat. Brown the meat in batches for about 8-10 minutes per batch.
- Set the meat aside on a plate and add the bacon to the pan. Cook for the same amount of time, allowing the bacon fat to render. The aroma is simply divine!
- Finely mince the garlic and add it to the pan, followed by the onions and shallots. The scent is heavenly!
- Add half of the Belgian ale to the pot, stir, and scrape up any flavorful bits from the bottom of the pan. Reduce the beer for about 5-6 minutes.
- Return the meat to the pot and pour in the remaining ale. Watch as it bubbles up beautifully, releasing a fragrant hop aroma.
- Add the stock, bouillon cube, brown sugar, apple cider vinegar, herbs, and more salt and pepper. Bring to a boil, stir, then reduce the heat to medium-low, cover, and cook for about 1 and 1/2 hours.
- About 15 minutes before serving, add the mustard and Worcestershire sauce.
Serve the Carbonnade in bowls, accompanied by crusty bread and a fine red wine. The vinegar and sugar create a delightful contrast with the beer, which beautifully tenderizes the beef.
As Sherlock Holmes himself might say, it’s elementary, my dear readers! A delicious adventure awaits!
