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FD 12/14/2011 – Mushroom Bourguignon

Posted: December 18th, 2011 | Author: | Filed under: family dinner meals | 1 Comment »

Mushroom Bourguignon served with egg noodles, a semi-made-up green bean recipe and the world’s greatest peanut butter cookies!

I cooked the entire mushroom dish the night before and reheated it on Wednesday. When I make this next time I will do the same thing. I think it gets a lot better over night.

Mushroom Bourguignon. I basically just did what she said. I used a combo of portobellos (gills scraped out), crimini, and button mushrooms. The proportions were roughly 2:1:1. Next time I think I would use fewer portobellos and more of the other two. I like their consistency much more in the finished dish. The searing step took the longest and is the only reason it might be a pain to make this the same night you want to eat it. Also, it uses an ungodly amount of oil/butter. Just deal with it.

I cooked the pearl onions separately and followed Julia Child’s instructions. Because I am lazy, I used frozen pearl onions and added them frozen to the pan of butter and oil. It didn’t take nearly as long to make these as the recipe suggests, probably only 25-30 min. When the onions were finished I put them in the fridge in their own container and only added them to the stew the next da. I didn’t want them to fall apart if I could help it.

Trust the Smitten Kitchen lady with the flour and butter thickener at the end. When I did this step I was convinced I had ruined dinner, but in fact I think it is the key to the whole dish. Also, personally, I think sour cream is a requirement for dishes like this.

Green bean and fennel salad. We skipped the mushrooms, skipped the water, and used just one bunch of parsley. We also added some mustard to the dressing.

And finally, the World’s Greatest Peanut Butter Cookies. First, let me say that I think it is annoying that this site is now written primarily in grams. I know that it is more accurate and that it feels fancy and European, but most of us do not own scales. Also, it was hard for me to find white pastry flour so I settled on whole wheat. For the “chopped milk chocolate” I just got some good quality milk chocolate chips. I agree with the author, Molly Wizenberg, that milk is better than dark chocolate in this one.

One batch of these cookies makes a LOT of dough, and these cookies are rich. So, I suggest you follow Molly’s suggestion and freeze some of the dough. I just scooped about 3/4 of the dough into balls and froze them til solid, then I wrapped them in saran wrap, put them in a ziplock and baked them just before FD. I thought they were tastier when cooked from frozen. Be extra careful not to let them dry out while baking, you want them to be chewy. You will probably need a cold glass of milk, it really improves the cookie eating experience.

One Comment on “FD 12/14/2011 – Mushroom Bourguignon”

  1. 1 jessa said at 11:05 am on December 31st, 2011:

    Thank you for posting this. I was so sad to miss this dinner, but now I can re-create it at home!