Boeuf Bourguignon

A few months ago when Justyna asked me to watch a movie starring Amy Adams and Meryl Streep, I thought “Somebody... Anybody... Please fucking kill me...”

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Julia Child was a big tall woman, which in my book is a trait of beauty. Tall girls are clumsy as hell. They walk into stuff. The knock stuff over.

I love tall chicks.


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The recipe is here and here (warning: pdf file)

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Bacon should be boiled to remove the smokey flavour. It also keeps the strips in regular form from curling. Once boiled, you must dry with paper towels to brown evenly.

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About a full bottle of Zinfandel and Cab-Sauve was used. There are specific wines, but I say try what you like. I say this mostly because I fucked up and bought the wrong wine.

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Mushrooms are quartered. When sautéing, never crowd the mushrooms. Keep them separated with distance to brown evenly as well.

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Pearl onions are boiled, dried, then browned. Once browned, layer with chicken broth, a teaspoon of brown sugar, and season with salt and pepper. Let simmer for 25 minutes until the onions have soaked the broth.

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The dish must be stewed for about 2 hours at 325 degrees. This is pretty much enough time to watch a George Clooney movie.

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This is a Zen garden I bought today if I ever I get into a fight with my roommate. I’ve decided that instead of pwn’ing his ass in Call of Duty, I’d just come to the kitchen and rake my sand.

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Finally strain the solids from the broth. Take the broth and skim the fat. The fat can later be used for cooking meats.

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Can be served with noodles or rice.


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Bon Appetite,

Chris and Justyna