The boeuf bourguignon turned out to be a success last month (January). Each day that went by after the initial meal just got better and better. Isn't that just how stews go? Leftovers are a great thing.
The recipe (from Mastering the Art of French Cooking) was very easy. Every step carefully planned out to bring the dish together like a puzzle. I have to admit, preparation was key. I had all my ingredients laid out and ready to go. That really helped. Other than a lot of steps in the beginning (and timing), it was just 1, 2, 3, 4...
January - Boeuf Bourguingon = Success.
February - Roast lamb = Success.
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