Friends, I’ve been meaning to publish this recipe since Monday, but it has been a seriously busy week. That book I was working on for most of the last year is finally coming back to me,
warts edits and all, come Monday. I’m bracing myself: With regular work, the private chef gig, and these edits, I might go into a cave and just work until the edits need to be submitted.
Here is another recipe I made for the client last week: mushroom bourguignon. I adapted it from Deb as it was a perfect “meaty” recipe to satisfy a non-meat eater. My client’s husband eats fish, but we agreed that I will cook a mix of meat and non meat to make sure that my client gets enough different proteins. The husband just agreed to eat all the dinner components that work for him and off we went. But seeing as at home we eat very little meat to begin with, it didn’t feel like a stretch to create many vegetarian meals that had all the heft and flavor of animal protein.