Friday, January 1, 2010

Boeuf Bourguignon

Bill spent 6 hours last Friday cooking up an unbelievable Thomas Keller recipe. Thanks to Doug's gift of Keller's Bouchon cookbook, we'll apparently be eating well for years. Part of Keller's philosophy is to cook everything separately to maintain a "clean" feel/taste to each dish. This involved cooking everything from the beef to the mushrooms in separate pots before combining them into the whole right before serving. Results: spectacular.

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