08 March 2007


I'm making boeuf bourguignon for dinner tonight. A simple, classic piece of French cooking that I make every so often. Note that I do not make my version of this yummy dish with mushrooms or pearl onions.

Addendum: I made daube proven├žale* the other night. It was my first attempt. My one recommendation is to let it sit overnight.** This allows the lamb to soak up all those juices.

*This recipe is a bit different than the one I used, but they are similar. One of the main differences of course is that I used lamb instead of beef.

**In other words, the second bowl I ate of the stuff the next day was much, much better.

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