The Best Stew Known to Man

As I said yesterday, today was a test day for my latest book, and I made what Julia Child once called the best stew known to man.  I took a few liberties with her original recipe here  and Dr. C gave it two thumbs up!  

Prime short ribs from Siesels' meats

Sauteed onions

Altogether now!

Rich wine and beef flavored sauce

Mushrooms and purple pearl onions

Voila!  The blue plate special at Chez Phillips

Since I can't give you this recipe until it's published, I thought it might be nice to give you a recipe for my favorite accompaniment for this dish:  Mashed Yukon gold potatoes with Boursin Cheese.  

Mashed Yukon Gold Potatoes with Boursin Cheese

Serves 6  

8 medium Yukon gold potatoes, peeled, and cut into 1-inch chunks
One 5.2 ounce container Boursin cheese
1/4 cup milk
salt and pepper to taste

1. Place the potatoes in a 4-quart saucepan with water to cover.  
2. Bring to a boil, and boil until tender, about 10 to 15 minutes. 
3. While the potatoes are cooking, heat the milk and Boursin, until they are warm. (see note) 
4. Drain the potatoes, and return them to the pan, and shake over the heat, to dry them out.  
5. Add some of the Boursin mixture, and mash the potatoes, adding more of the boursin/milk mixture until the potatoes are smooth and creamy.  
6. Taste for seasoning, and add salt or pepper to taste.  Serve immediately. 

Stay tuned for more side dishes this week; I'm thinking about spinach gnocchi tomorrow with braised chicken and leeks in the slow cooker.