BEEF BOURGUIGNON

Reheating time: 10-15 minutes

Every week, we are faced with a pretty interesting dilemma. When designing the menu, I usually see two paths- one, the path of least resistance: put things on the menu that we know will be big hits, like BBQ or beef bourguignon, and two- challenge ourselves and you to try something new and different. I don’t know which I like more, to be honest. Our team is so awesome, they are just down to do whatever every single day. They just love to cook. It’s beautiful. But there is something to be said for trying new things, and on the other hand, there’s definitely something to be said about perfecting a classic. So, we try to keep everyone guessing, ourselves included. Tonight’s dinner sounds very familiar. You probably know what all these things are. But, that doesn’t mean it has to be simple or boring. The idea is to take things that everyone knows and loves, and tweak it just enough so it’s fun and new, but still hits the spot and satisfies that craving. So, with an open mind, and an empty stomach… get in there!

For the beef:

I’m so pleased with how this came out. We cut the beef a bit smaller before we braised it this time around- partially because it takes less time and we were a little behind (LOL), but we also thought that smaller chunks might be easier to eat. You don’t really want a knife to enjoy bourguignon. Things like this- little insights and ideas on our end translate into the final product, and how you guys enjoy it on your end. To reheat, bring the bourguignon to a simmer in a small pot over medium low heat. Add a splash of water to thin out the gravy if it’s too thick. Once it’s hot, cover with a lid until everything else is ready!

For the mashed potatoes:

Forget about raindrops on roses or whiskers on kittens, caramelized onions and gruyere are a few of our favorite things. Oh yeah, potatoes too. And cream, and garlic… Basically this is all of our favorite things in one potatoey application. Best way to warm these is to broil/bake them, which could take a pretty long time as they are so dense. A cheap trick is to microwave the potatoes for 2-3 minutes first to take the chill off them, then transfer to a large casserole dish for broiling. Broil the potatoes until the top is golden brown, and they are heated through. If you are not super impatient, you can just bake the potatoes in a casserole dish first, at 375F for 10-15 minutes, until they are heated through. Then, pop them under the broiler to give them that color and caramelization on top. Pro tip: hot sauce. Hot sauce on mashed potatoes, especially these ones, is a VERY good idea. What’s your favorite hot sauce? Please tell me. I love hot sauce and want to try some new ones  

For the broccoli:

Best way to heat this is to follow the same instructions as the potatoes- a little bake to get things hot, followed by a little broil to get em caramelized. Or just a microwave and a broil for all you impatient hungry people out there. Broiling is important! Not only does it bloom flavors that lie dormant, but it also gives some amazing char and flavor to veggies that is hard to get in the microwave. There’s a reason I don’t just say to microwave everything 🙂

That’s it! Hope you have a great weekend! Dinner is served, and solved.

CAESAR SALAD

Thanks for ordering!

I don’t really know what to say anymore. This stuff is delicious. Sometimes there is a story to tell, or a fun anecdote, or a self-indulgent terrible joke/pun, but today, I just think of how delicious this caesar salad is, and it banishes any thoughts that aren’t “how do I get my hands on a caesar salad from WECO” from my head. We’ve done caesar salad three times now, and each time we pick and pull components from the past salads that we liked and didn’t like. This one has everything. Tuscan marinated roasted chicken, cherry tomatoes (which, by the way, are actually pretty awesome this year- greenhouses are stepping their game up), shaved veggies, and of course the caesar dressing. To give you an idea, I don’t even like caesar dressing. I don’t know why. But I like this one. To prepare this salad of your dreams, simply toss everything in a bowl, season with some salt and fresh cracked black pepper, drizzle that caesar dressing all over, and mix well. Crunchy, creamy, fresh, and delicious. Enjoy 🙂