Newbery Honor Author, New York Times Bestseller, Time Traveler
Update on Beouf Borgignon
“Cooking is like love. It should be entered into with abandon or not at all.” ― Harriet Van Horne
Just to update: the Julia Child Beouf Borgignon was a huge hit. I personally thought the meat was dry but next time (and there will be a next time!) I’ll use a fattier cut. You know in the movie when the food editor makes the dish and says, “Yum.” It is definitely yum. Especially when enjoyed while wearing pearls with dear friends, Judy and Dave Patneaude.
Oh, that looks great! Ina Garten (Barefoot Contessa) makes it with beef tenderloin, which is fabulous (and a little $$$ but worth it).