Sunday, February 27, 2011

Channeling Julia Child

Last night we had friends over so I suggested that we give Boeuf Bourguignon another try.

The first time we attempted the recipe, it was right after we got married and had yet to use our new Mario Batali dutch oven from Crate and Barrel.
The recipe we used wasn't anything special and the result was ok, but underwhelming, especially considering all of the hype this dish received after Julie & Julia came out.

This time, Matt found a scan of the recipe directly from Julia Child's book. Also found here.
The recipe was confusing at times and seemed to use outdated cooking techniques, but the end result was miles ahead of the previous recipe we used! Delicious!!




2 comments:

  1. yay! now. when are you coming up to experience my cooking??

    ReplyDelete
  2. Is all the snow gone? That would be step one :)

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