I am sure you are all waiting in anticipation to hear what tonight's demo will be. So, without further ado, Doug will be making carbonnade, which is a hearty, Belgian stew. The exciting news (besides the fact that it's made out of the delicious combination of beef, bacon, and beer) is that it was what he made for his competition earlier this year in which he got 2nd place.
Since we are heading into the darkest, coldest part of the year, I can't think of anything better than a hearty stew. While often served over mashed potatoes, we are stepping things up a notch, and eating it over a bed of biscuits. I don't know about you, but this sounds like the perfect comfort meal.
In addition to the deliciousness, this is also an amazingly quick meal. Twelve minutes in a pressure cooker, and we'll have a stew perfect for this cold November night.
I'm including a couple pictures from Doug's competition with the hope that it will get everyone amped about our meeting tonight.
I'll see everyone at 6:30 tonight to discuss Cherries in Winter. I can't wait to hear what everyone thinks about this month's book.
See you soon,
Brianne
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