This recipe comes from The Essential New York Times Cookbook by Amanda Hesser. I received this book for Christmas and this is the first thing I have made from it. Not for a lack of recipes, but rather from an inability to narrow down to one thing. This is a compilation of recipes from the New York Times from the past 150 years. No, that wasn’t a typo, 150 years. The book is huge and if anyone ever breaks into my house, I could probably mame them with it. It really is large and heavy. One of my Twitter friends tweeted that it weighed over 5 lbs and the only reason he knew that was he was 5 lbs over on his checked luggage and when the book was removed, he was able to successfully check his bag without paying extra.
Ok, back to the recipe. I’m making this for an early Valentine’s dinner with Buttered Egg Noodles, Haricots Verts and an Apple Tarte Tatin for dessert. I can hardly wait! By the way, if you’ve never made a Tarte Tatin before, you should do it. It’s a super easy upside down apple pie that is easy to make, delicious to taste and candy for the eyes. I’ve made it with Pears as well as Italian Plums and both were scrumptious! Give the Boeuf Bourguignon a try and let me know what you think! Buy the book too….you deserve it!