...and I'm in love.
The pictures are divine and the cooking recipes read like baking recipes which is helpful for a gal that is much better at baking than cooking.
Cowboy always has to work pretty late on New Year's Eve since that is a busy time in the restaurant industry. I thought I would surprise him with a late night dinner, and since we both love mushrooms I decided on mushroom bourguignon. Sounds fancy, huh? Don't worry...it's pretty darn easy.
For the official recipe, buy the book or go to smitten kitchen (one of my favorite culinary blogs).
Here's my picture guide...
|Prepare the main ingredients (mushrooms, onions, carrots).|
|Saute' the mushrooms and onions in a little bit of butter. Sizzle, sizzle.|
|Remove the pearl onions and mushrooms (before the shrooms soften) and sauté the yellow onion, carrot, and herbs.|
|Add some wine and allow to cook until liquid is reduced by at least 1/2.|
|Bring back those mushrooms and pearl onions and allow them all to cook and mingle for another 10 mins. or so.|
|Serve over a bed of noodles with some freshly shredded cheese.|