Boeuf Bourguignon

In Los Angeles this winter, today is what constitutes a winter day: some clouds, threats of rain, and 63 degrees.  Anywhere else you wouldn't necessarily consider this to be a stay-indoors-watch-movies-make-stew kind of day.  But when you've been treated to pretty much 70+ degrees and sun all winter long, it counts.

 

Thus, a Sunday project is in order.  Despite the fact that cooking is a de-stresser of sorts for me, these last six months have been filled with too much for me to be able to enjoy it.  But today, for some reason, I'm feeling it.  Perhaps the lure of the outdoors, exercise, and endorphins is mitigated by "the cold weather."

Somehow I've never made Beouf Bourguignon.  I'm not sure how that's possible, but it is.  The conundrum: to replicate the classic Julia Childs recipe, or something a little more contemporary?  I'm not going to lie, I've cooked those annoying little pearl onions before, and they are a pain, so I was already more inclined to leave tradition in the dust.  But after reading a bunch of recipes, I decided that Julia's really sounded the best (had the most wine too), so I just added an extra onion to the first half of the recipe and eliminated the little guys at the end.  It was amazing.  Maybe not "classic" but who cares.  It's not really "winter" either.

If you try it, let me know how yours turns out.  Just do it quickly, it's supposed to be back in the 70s by Thursday.  And make sure you get two bottles of Côtes du Rhône; one for the stew and one for you.

http://abcnews.go.com/GMA/recipe/julia-childs-beef-bourguignon-8222804

Bon appétit!

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