Boeuf Bourguignon à la Julia Child

One of my all time favorite dishes is Boeuf Bourguignon, or Beef Burgundy in English (kjøttgryte fra Burgund or fransk kjøttgryte in Norwegian). The recipe I have (mostly) followed is a famous one; it is from the cookbook “Mastering the Art of French Cooking” by legendary Julia Child. Right now I have gotten to the point where the meat is simmering in a pot in the oven, and heavenly scents are emanating from the kitchen and I am doing my best to stop salivating and focus on writing. Don´t worry, I have the timer on.

The ingredients are not many, and they are all easy to come by. But with the right preparation and patience this is an amazing dish. Incredibly flavorful and meat so tender that you won´t even consider using a knife. Just spoon that puppy up!

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Brownies with caramelized walnuts and walnut caramel

Since it is Easter and all I´ll just go ahead and start off by making some dessert… Might as well, don´t you think? A little while back I shared with you the recipe for Swedish brownie cake. These brownies are made using that recipe, but with a sweet and crunchy little twist.

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