blonde roux, used to thicken the bechamel for the pommes dauphinoise
brown roux, used to thicken the pan juices for the finished bourguignon
beef bourguignon, just before going into the oven (the carrots are hiding)beef bourguignon, right out of the oven
wilting spinach in garlic oil with shallots
plated dish. gotta love the maple leaf parsley garnish, guh...
brie en croute, I didn't pinch the dough tight enough, hence the sea of cheese
(reminds me of Primus)