Earlier last month my friend Aaron causally invited a few of us over for dinner as we celebrated finishing a final exam, extending the invitation to help trim the tree. I assumed that “dinner” might include some chips and dip, something simple, and cookies. But I was very wrong— Aaron is a host whose dinner party abilities are unsurpassed by almost anyone I know.
Amr prepared some of our appetizers, including incredibly tasty hummus and tzatziki, brie and crackers, and a salumi plate. While sipping on wine, I bemoaned the fact that I’d had two pieces of (vegetable piled) pizza at an event (much) earlier in the night, and confided to Sara, David, and Slip that I didn’t think I’d really eat very much. As the table was set with fabulous restaurant ware divided Fire King Jadite dishes… I was soon proven wrong.
Aaron and Amr made some of the best hits from Julia Childs’ cookbook, including the biggest hit of the night, Beef Burgundy. Considering that this labor of love includes beef, bacon, butter, mushrooms, and onions, I figure you can’t go wrong…
Despite the naturally savory ingredients, this dish was truly heavenly. (At the end of the meal you might have caught me sopping up some of the extras with a hunk of fresh bread). The beef was so tender it melted in your mouth, the sauce rich with layer upon layer of flavor. I have been contemplating making this on New Year’s Eve, though I might save it for another upcoming special occasion.
Also on the table? The aforementioned fresh bread, roasted potatoes, a beautiful spinach quiche, and sauteed brussel sprouts served with cannelini beans and pecorino romano cheese.
We then went on to trim the tree and collapse on the couch with our wine glasses. But Aaron and Amr weren’t done, as we all heard a ding in the kitchen and a little shout of “the brownies are finished!”
