Tuesday, 17 January 2012

Boeuf Bourguignon & one of the best desserts ever

It has been a while since my last post, in which time I have replaced my lost camera (and upgraded the lens), enjoyed my first English Christmas in Northern Yorkshire, partied through my New Years, and been back at work a full two weeks so that it seems like my trip to Bruges last month is a distant dream.

On Sunday we decided to spend the day cooking, and invited some good friends for dinner. When I say we decided to spend the day cooking, I do actually mean a large proportion of the day - by the time you buy, organise and prepare all the ingredients and then cook Boeuf Bourguignon, you will find yourself 4-5 hours down the line. To some of you, spending this amount of time shopping and cooking might sound like a nightmare; to others, including me, it sounds like a perfect Sunday.

I have made Boeuf Bourguignon a number of times before, and believe me it is well worth all the hard work. It does take organisation and patience, but it is not particularly difficult. And while it is cooking, it smells absolutely unbelievable. Make sure you have the right dish for making it - you need a solid cast iron casserole dish.

We found a jar of delicious-looking peaches at our local Italian shop on Saturday and so I decided to make up a dessert with them for after the Boeuf Bourguignon. It turned out to be one of the best desserts I have ever made; baked peach halves, with sweet and buttery crumble topping, served with zabaglione. I really recommend making this - it is super easy, as long as you can master how to make the zabaglione.