Saturday, December 26, 2009

Beef Burgundy: 3-day Entrée

Delicious French cuisine: Beef chuck marinated pendant trois jours, with pearl onions, served over fresh pasta.

I can't think of a more appropriate--or arduous--undertaking for a listless writer and her home-vacationing military husband with a freezer full of top-grade beef.

Recipe courtesy of Stacey Moore Cilia, which I won't reproduce here--it's too long. But you can--and definitely should!--visit her food blog at http://food.jitterbeangirl.com/archives/000763.html
to check out the recipe for yourself, or just to look at the beautiful pictures.

Will post my own results, though Stacey's look absolutely delectable.

Very best,
Not meeting her December 24th deadline for Peter Srinivasan's screenplay--Lora Rivera