Monday, February 21, 2011

Update on Beouf Borgignon

“Cooking is like love. It should be entered into with abandon or not at all.”
― Harriet Van Horne

Just to update: the Julia Child Beouf Borgignon was a huge hit. I personally thought the meat was dry but next time (and there will be a next time!) I'll use a fattier cut. You know in the movie when the food editor makes the dish and says, "Yum." It is definitely yum. Especially when enjoyed while wearing pearls with dear friends, Judy and Dave Patneaude.

The onions were heavenly

Mind Julia: don't crowd the mushrooms!

My fancy recipe called for a fancy new pot

Neil channeling his inner Julia

The finished product

Bon appetit!
Dave Patneaude on dish duty

1 comment:

  1. Oh, that looks great! Ina Garten (Barefoot Contessa) makes it with beef tenderloin, which is fabulous (and a little $$$ but worth it).