Beef Bourguignon

When people ask me if I cook, I pause, I think:  doesn’t EVERYONE have to eat? Doesn’t everyone cook?

Sometimes a meal is Avenue Bread pizzas. And then sometimes, like today, a meal will be beef bourguignon. Pizzas I cook. Beef bourguignon I COOK. Maybe that’s why I love living in the Pacific Northwest: when the sun disappears in October I can stay in without guilt and COOK.

Why am I cooking a meal that takes 5 hours to complete? Because ever since Tom and I went to The Vines Du Jour Bistro and sampled Michael’s braised NY steak w/chanterelles & yam terrine, I’ve gotten a bit desperate trying to duplicate it. It was perfection.

Well, I took a little break from writing this post to get back to COOKING. Completed the recipe and Tom said it was a lovely beef. It is a satisfying duplicate of Michael’s, though STILL not as good. If at first I don’t succeed…well, you know how it goes.

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