Posted by: inyomouth | March 15, 2010

150th significance and a goodbye

This whole post is quite the significant coincidence for several reasons. (I swear I planned none of this)

1. It was Lauren’s birthday dinner.

(Happy birthday friend! I’m starting to think every dinner here is a party.)

2. I made Boeuf Bourguignon.

(If you have seen Julie and Julia, you will know why this is ironic.)

3. It is inyomouth’s 150 post!

(Can you believe it!? I think I speak for all of us when I say what an amazing experience this has been. In this case, peer pressure = so much food. so much fun.)

4. This was my last official meal made in inyo. Ergo, this is my last inyomouth post.

(Some of you may know this, some may not. But I am taking a break from my awesome normal-ness to do something a tad out of the ordinary. I will be training and then traveling somewhere in the world (TBD) to love people and serve Jesus with the organization Youth With A Mission for the next six months. So if you need me March 29th – September 10th, that’s where I’ll be. I will be back to SLO and Cal Poly in the fall but I will be leaving inyo forever this Saturday. So sad.)

Alright. Now it is time to get down to business.

The finale:

Boeuf Bourguignon + Roasted Garlic Mashed Potatoes

One of my more sophisticated and impressive meals, this dish is all about layering good flavors that result in a rich, delicious treat for any special occasion. My trick for perfect mashed potatoes is to roast the garlic and use half yukon gold and half red potatoes. You get a subtly sweet, buttery, and garlic-y  flavor that perfectly compliments the main course. This was a great last meal!

– E

Roasted Garlic Mashed Potatoes

3-4 lbs of red and yukon gold potatoes, wash and peel the yukon golds, leave the skins on the red potatoes and cut them up in chunks

1 stick of butter


Salt and pepper

Roasted garlic:

2 gloves garlic

A few springs of thyme

Olive oil, salt and pepper.

Preheat oven to 450 degrees. Cut the top off garlic to expose the cloves. Cover in olive oil and salt and pepper lay on top of thyme and bake for 30-45 minutes. Let cool. The cloves will be super soft. Squeeze them out and set aside.

Boil potatoes for like 20 minutes. Remember to always start with cold water so the potatoes cook evenly all the way through. Drain off water when done.

Add garlic, butter, milk, salt and pepper, and some fresh thyme. Mash the potatoes. Season to taste and add more milk for desired consistency.

Boeuf Bourguignon


  • 1 tablespoon good olive oil
  • 8 ounces dry cured center cut applewood smoked bacon, diced
  • 2 1/2 pounds top-round beef cut into 1-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into 1-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic (2 cloves)
  • 1/2 cup Cognac
  • 3 cups good dry red wine such as Cabernet or Pinot Noir
  • 3 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature, divided
  • 3 tablespoons all-purpose flour
  • 1 pound frozen whole onions
  • 1 pound fresh mushrooms stems discarded, caps thickly sliced


Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Happy Birthday Lauren!

Well, I guess this is it Inyo. I’m going to miss you for your good times, comfortable bed, tiny kitchen, and amazing views…

but mostly for your amazing people.


Love, Erin.



  1. tears of joy

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