Above is the "Pot au Feu" that I cooked last week. For the photo, I plated the serving with the bone on a white dish so the sauce would show up nicely. But the other serving, on the black dish, ended up being a bit better plated. Oh well. The meat and sauce was quite tasty, but the veggies were just so-so.
The recipe was rather fussy (or chefy), but it was a good learning experience. I learned some new knife techniques and got a better understanding about how dishes are built in restaurants, by preparing parts ahead of time. I'd definitely marinade with red wine again, but I think I'd try to get more of the flavor of the broth into the vegetables. My next beef dish will likely be the braised oxtail dish from the Zuni book. (I also have duck confit and Pâtes á Choux on my todo list, and I need to learn how to glaze vegetables.)
Last weekend I made the Zuni chicken again. I also tried my hand at Crème Brûlée using a propane torch and one of my mint Pots de Crème. And Sunday night I made a batch of cinnamon rolls using an Alton Brown recipe. They turned out quite well, although next time I'll spread them out a bit more and perhaps make a smaller batch. (I did tweak the instructions a little so I could make it in one night.)
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