Cooking Goddess
Chef Extraordinaire
The short quart of beef Bourguignon showed signs of defrosting slightly while it "vacationed" in the cooler. Use it or lose it, so it was our meal tonight. I served it over creamy mashed potatoes and alongside shredded, sautéed Brussels sprouts with a squeeze of lemon and a dusting of Grana Padano.
How 'bout at your place?
How 'bout at your place?