Menu ideas and recipes for beef, sourdough, flounder, bigeye tuna, carrots, Brussels sprouts, and tuna salad
A classic from Anthony Bourdain
As winter heads out, we enjoyed a stellar boeuf bourguignon on Sunday night. I adapted Anthony Bourdain’s recipe from his Les Halles Cookbook—sigh, I miss my old pretend boyfriend—by adding mushrooms and herbes de Provence, increasing the wine, subbing beef broth for water, and baking it at 250° F instead of cooking it on the stovetop. Dare I say it? Julia, step aside. His recipe is a keeper. I served it with mashed potatoes, of course, and roasted broccoli.
All that luscious sauce cries out for dippage, so I baked sourdough focaccia. I made a half-recipe and only let it rise about five hours in the frig, instead of overnight, and it was plenty flavorful.
Earlier in the week, we enjoyed baked flounder topped with a mix of Parmesan, bread crumbs, parsley, lemon zest, garlic powder, and melted butter. On the side, carrots roasted with garlic powder, ancho chile powder, thyme, cinnamon, and salt.
The next night, we had huli huli bigeye tuna. I made half the glaze recipe, subbed a little honey for all the sugar, added sambal oelek, and basted the tuna before and during baking. I made tuna salad with the leftover tuna and glaze, adding mayo, celery, and sweet onion. On the side, Brussels sprouts roasted with ham, orange bell pepper, red onion, garlic, thyme, and salt.
Wishing you joy in the kitchen and at the table!
Creative Commons licensed photo by Jed Owen via Unsplash
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