Right before we took our holiday break, I mention that I was planning on making Julia Child's Boeuf Bourgignon for my family for Christmas dinner. I am happy to report that I completed the meal...and that it was freaking awesome.
I'm not going to reprint Julia's recipe...you can find in on the Internet if you are crafty (or find it in Julia's book, if you own it)...but I'll show you all the steps involved. Nothing like looking at pictures of cooking in action to inspire the appetite!
First, I took some time to read (and re-read) Julia's recipe. I also searched around to see how others make this famous dish. I made a few adjustments to the original recipe...using normal bacon instead of a 6 oz. uncut chunk of the stuff as called for (I didn't have time to run around trying to find what Julia said I should use and opted for convenience over authenticity. I don't think my final dish suffered for this.) When I knew what needed to be done, I got all my ingredients ready to go.
Is there anything more lovely than mise en place?
At this point, I cooked mushrooms in butter--a combination that made my fungus-loving husband drool. I also braised pearl onions in butter and homemade chicken stock.