Fantasy Dinner, Part I: Sally the Intern

[ed. note: This is part of our fantasy dinner series]

The board tasked the WLBOTTers with the following challenge:

So…. You’ve got a completely free Saturday – no deeds to do, no promises to keep (nod to Paul Simon). You’ve got $500 in your pocket. You are at the grocery store. You decide to cook your fantasy meal. What would it be?

A few rules:

no real budget – if you need to go over $500, it’s okay

some of the money can be used to buy specialty cooking equipment or appliances

use only reasonably available ingredients – no camels roasted over moon rocks

can be more than one dish

you can provide as little info (such as just the name of the dish) or as much info (like ingredients, techniques) as you’d like

WLBOTT Board of Directors

Sally the Intern immediately knew what she wanted to try – Beef Bourguignon.

Beef Bourguignon, a classic French stew, is known for its rich and flavorful taste. While it may seem a bit involved, it’s not necessarily difficult to make. – Chat

There is a delicious recipe slightly streamlined from Julie Child’s own recipe on the site Cafe Delites.

How often do we get to celebrate the Pearl Onion!

Another great recipe comes from Amanda’s Cookin’!:

Beef Bourguignon is an elevated version of our crockpot beef burgundy recipe, one that might seem a bit scary to conquer but in reality, it’s not as difficult as you might think.

Beef bourguignon (burgundy) is a hearty stew comprised of mainly beef, bacon, and red wine with added vegetables like onions, mushrooms, and carrots. The meat is cooked low and slow for an incredibly tender melt-in-your-mouth meal that’s overflowing with rich flavor. It’s certainly a step up from regular beef stew! – Amanda’s Cookin’!

Sally’s Test Kitchen: Twine and Pearl Onions

Along with Beef bourguignon, Sally and her team explore twine and pearl onion dishes at the WLBOTT test kitchen facilities in East Dime Box, Texas. It should be noted that this is an unpaid position.