Boeuf Bourguignon

Burgundian, Burgundy.

From La Central a nearby restaurant in Denver. Here, a reduced Burgundy wine (usually) with parsley, thyme, butter and onions. But in actuality would most likely include:

*  lardons of bacon

*  olive oil

*  lean stewing beef, most likely beef shoulder

*  carrot

*  onion (often pearl onion, but not here)

*  S/P

*  a few tablespoons flour

*  a few cups red wine, Burgundy, of course, Beaujoulais, Cotes du Rhone, etc.

*  a few cups beef broth

*  tomato paste

*  garlic

*  herb bouquet

*  mushrooms

Make like a stew, brown the meat in the rendered pork fat. Deglaze with wine. Sear vegetables separately and add after the meat tenderizes but before it completely cooks. 

As you can see, this version has shell pasta in place of pearl onion, at first I thougtht they might be little potatoes and that would have been fine with me, and that should tell you there is no point to being beholden to any specific set of directions, unless of course you are short on imagination or free will. 

The chocolate soufflé tonight taught me something about soufflés. This one was much lighter than anything I had ever produced myself, as if it were mostly meringue with very little else. There was chocolate within, including areas of light chocolate-flavored bread, but not much. Extra chocolate sauce was served on the side, basically a tiny dish of ganache. See? on the side instead of within the soufflé itself.