Boeuf bourgignon sorta a la Julia last night.
Made on Sunday night so the flavors would have time to meld. I followed Julia Child’s recipe except for the gravy additions, for which I used my umami bomb leftover pot roast gravy (that I had frozen) which had many of he same ingredients.
Sautéed additional mushrooms, quartered shallots instead of pearl onions, and baby carrots in butter and added them to the strained sauce at the end before reducing it, which cooked the vegetables just enough.
Accompaniments tonight were mashed potatoes (leftover from last week’s roast), charred Brussels sprouts, and a bit of baguette - you know, for the sauce.
Very satisfying dinner for a chilly evening.
As I didn’t have to cook much tonight, I used the afternoon to start on Diwali snacks and sweets. Started with a tester batch of badam katli - a sort-of almond fudge if you will, and shakkarpara - sweet diamond-shaped biscuits.
Made the mistake of small quantities, so everything I made is finished and now I have to make it all over again 
