Two Bottle Boeuf Bourguinon

Want to hear a Dirty Laundry Kitchen dirty secret? I’ve been struggling to cook and write the past couple of weeks. The oscillating temperatures, my intense need for Spring and sunshine, travel for work and for fun, none of this has been conducive to time in the kitchen to think creatively. And that’s sad, because there’s been lots of inspiration. Furthermore, being away from my kitchen meant that I didn’t do a Mardi Gras menu (which I’ve been itching to do for ages) and you’re stuck with last year’s ideas on St. Paddy’s. The good news? It’s so cold and windy today in Philly that I’m inspired to share my take on the French classic Boeuf Bourguinon. So here it is, in all its two kinds of onions, two kinds of meat, two bottles of wine, rich and hearty glory. Two Bottle Boeuf Bourguinon is all about slow food. And cold days. And tender meat and root vegetables. It’s about red wine that you drink while you’re cooking and buttered bread. Two Bottle Boeuf Bourguinon is satisfying and savory and every carnivore in the cold should know how to make it. Of course, Two Bottle Boeuf Bourguinon is based on … Continue reading