This weekend I cooked for an army! Ok so it was only the husband but the amount of food was massive and we will be eating left overs for awhile!

I wish I could say that all of the recipes were 100% mine but they arent. I take a recipe and add my own zest to it, but I cant take all the credit. Here are all the recipes and some pics to my weekend cook fest:)

Beef Bourguignon

I got this recipe from the man I have a crush on – Anthony Bourdain. This recipe is so simple and sooooo good! Make it! Now!

Beef Bourguignon

A large slab of meat…just ask the butcher for good “stew meat” and they will either have a bunch of meat nicely cut into cubes or they will point you in the right direction…3-4lbs works

Salt and pepper
A few dashes of olive oil
4 onions, thinly sliced
1 large pinch of flour
a large jug of cheap burgundy – I mean cheap
6 carrots, cut into 1-inch pieces
1 garlic clove
5-7 sprigs of thyme
a few fresh bay leafs
garlic salt
A little chopped flat parsley


  1. Cut the meat into 1.5 inch cubes (if not pre cut) Season the meat with salt and pepper.
  2. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches – NOT ALL AT ONCE! – and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you’ll overcrowd it; cool the thing down and you won’t get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes.
  3. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes).
  4. Sprinkle the flour over them. Continue to cook for 4 to 5 minutes, stirring occasionally, then add about 2 cups of red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring thewine to a boil.Image
  5. Return the meat to the pot and add the carrots, garlic, and Thyme, Garlic Salt and Bay leas. Add just enough water so that the liquid covers the meat by one third – meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).
  6. You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. I like to add more red wine and water as needed – dont be afraid to add and trust your instincts…You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the Thyme and Bay leafs, add the chopped parsley to the pot, and serve.

Really Smooth Mashed Potatoes with Buttermilk

Image5-6 Russet Potatoes – peeled and quarted
1 cup of warm Buttermilk (more if needed)
1/2 cup of butter
Salt and Pepper

Bring a large pot of water to a boil and add the quartered potatoes. Once the potatoes are really soft (15-20 min) take them out and set aside. To get my potatoes really creamy I put the potatoes in a fine grain sieve and used a muddler to smash the potatoes – it worked brilliantly! I then put the potatoes in my kitchen aid mixer and added salt and pepper and a little bit of the warm buttermilk. Put the mixer on and continue to add more buttermilk and salt and pepper until your desired consistency and taste!