Monday, October 19, 2009

ktc 4: beef bourguignon

video

6 comments:

donna said...

how about swedish pankaces......are they the same as crepes?

Kiira Leess said...

swedish pancakes are most definitely ing's specialty. i'll ask her for her recipe and get back to you. but i think the main difference is that the swedish pancake batter yields a slightly thicker crepe than a traditional french one. will get an answer asap!

Edie Lively said...
This comment has been removed by the author.
Edie Lively said...

i missed you girls~ good to see you back.
any way to do this sans wine for us wagonistas?

Kiira Leess said...

you could certainly do it with all beef stock but for an added punch, i would deglaze the pan (after the leeks and shallots are sauteed) with a good splash of balsamic vinegar. i'd also definitely use rosemary, it'll add more flavor than the thyme. enjoy! xo

Kenneth said...

great stuff, do you know a good chicken parm dish? ken biehl

LinkWithin

Related Posts with Thumbnails