Breakfast this morning was a bowl of mixed fruit — orange and banana — and a glass of orange juice. Lunch was chips and salsa and a glass of Bolla Sangiovese Di Romagna.
For dinner I made my rendition of Beef Burgundy and served it up with something called Aztec rice, two slices of Italian bread, and two glasses of Bolla Sangiovese Di Romagna .
My Beef Burgundy recipe is based on Delia Smith’s Boeuf Bourguignon recipe. I make the bacon first and sear the meat in the rendered fat, rather than using oil and making the bacon later. I pour off almost all of the bacon fat before moving on to the onions. Then at then end, I add carrots, in addition to the mushrooms, which I sauté before adding, and quartered onions again, instead of shallots. Yummy, falling apart tender, rich, satisfying, comfort food. Oh, and don’t let the fancy French name fool you. This really just beef stew made with red wine instead of beef stock.