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Reply to "Give me your best small dinner party menu for a new guest who says ‘I like everything’ "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I like serving beef bourguignon this time of year. It’s not that hard to make, can be done a day in advance and reheated, and people seem to think it’s fancy. I use the Julia Child recipe and serve over mashed potatoes with a green vegetable on the side. [/quote] I think it's really tacky to serve someone reheated leftovers. That's what you feed the family when you're sick or rushing around, not a guest for a special dinner. [/quote] Have you made this dish? Most chefs recommend letting it sit for a day because it lets the flavors meld together. It also lets you remove about 1/2” of congealed fat from the top in my experience. I’ve made it day-of and the day before and have generally found it to taste better when it’s been refrigerated overnight.[/quote] Different PP - Bourguinon is allowed a sit overnight exception. [/quote]
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