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What to serve with IG's Beef Bourguignon?

l
laredo Dec 30, 2012 01:08 PM

I will be making this tomorrow night for company. Should I plan to serve it in a bowl or plate?

I would prefer to use plates.

I can't decide whether to serve it on noodles or mashed potatoes. I would prefer to use mashed potatoes if there is a commercial brand that's decent and available at Walmart. I think Reser's would be good enough, but not available here anymore.

My time is extremely limited tomorrow, so looking for all possible shortcuts.

All suggestions are greatly appreciated.

  1. Jay F Dec 30, 2012 01:14 PM

    IG = Italian Greyhound?

    7 Replies
    1. re: Jay F
      f
      foodieX2 Dec 30, 2012 01:19 PM

      Haha! Delicious!

      I assumed Ina Garten…

      1. re: foodieX2
        Jay F Dec 30, 2012 01:20 PM

        Duh.

        I saw she wanted to buy pre-made mashed potatoes at Walmart. Ina never occurred to me.

        Oh, and I eat BB with noodles, too.

        1. re: Jay F
          l
          laredo Dec 30, 2012 01:44 PM

          Yep, commercial mashed potatoes. I am that desperate for time!

          1. re: laredo
            Jay F Dec 30, 2012 01:47 PM

            I had no idea such a thing existed.

            My mother would have loved them. She used instant from a box. I don't know how old I was before I had real mashed potatoes.

            1. re: laredo
              f
              foodieX2 Dec 30, 2012 01:49 PM

              egg noodles take about the same time as "instant" mashed potatoes. For both the longest time is waiting for the water to boil.

              1. re: foodieX2
                l
                laredo Dec 30, 2012 02:10 PM

                Ok, will do the plates; will do the noodles.

                Yes, these friends are gracious enough to roll with any punches presented.

                Thank you SO MUCH for your encouragement and advice.

                One clarification: I would not stoop to instant mashed potatoes. lol !!!

                But I do think the Reser's are good.

                Many thanks for everybody's help.

                1. re: laredo
                  Jay F Dec 30, 2012 02:21 PM

                  What form do Reser's come in?

                  Edit: Reser's: http://www.resers.com/products/sensat...

      2. f
        foodieX2 Dec 30, 2012 01:15 PM

        Sounds like you won't like my answer!

        I prefer to serve that dish in shallow bowls over wide egg noodles. The shallow bowls helps keep the sauce from spreading and the noodles are a really nice texture against the stew.

        Eggs noodles are pretty forgivable. And while it is not ideal you could cook them tonight or tomorrow AM, drain and then toss with a little olive oil. Let cool. When you are ready to serve them, heat water in tea kettle, place noodles in a colander, pour the hot water over them and toss again.

        6 Replies
        1. re: foodieX2
          sunshine842 Dec 30, 2012 01:20 PM

          me, too. Noodles in a shallow bowl.

          1. re: sunshine842
            l
            laredo Dec 30, 2012 01:36 PM

            Thanks for your help.

            The problem is I have no shallow bowls that are decent.

            I just found some I had forgotten about but I think they are too small.
            Seven inches wide across the top. About an inch and a half deep. That sounds too small to me.

            Noodles versus potatoes: just personal preference on taste.

            1. re: laredo
              f
              foodieX2 Dec 30, 2012 01:46 PM

              I would still go with a little small than plates.

              How many guests are at the party and how well do you know them? Do you have a nice serving bowl? You could serves it at the table so that your guests know they can have more if they desire.

              The other option (if you can swing it and are stateside) is to go and hit Home Goods, Macy's, BBB, Crate and Barrel etc. Even Walmart might have them. These places are having *huge* home sales right now. I couldn't live w/o my wide/shallow bowls for soups, pastas, stews etc. Might be worth picking up

              1. re: foodieX2
                l
                laredo Dec 30, 2012 01:55 PM

                Thanks, foodieX2. I so appreciate your followup.

                There will be only four of us. Close friends.

                My table is already set - filled with decorations; there is no room to serve at the table.

                I have access only to a dollar-type store, and they probably have some bowl-type something, but the time to go there is the problem.

                I have all kinds of plates and cups and many things to entertain with....just never had had to have a the shallow bowls.....actually, I did think one set of china had them, but don't know where they are. Maybe at my sister's house -- no time to go searching for them now.

                I will rule out serving on plates, based on your advice, and will sleep on it. Maybe I should switch my menu. Sigh.

                You have been very kind. Thank you.

                1. re: laredo
                  m
                  magiesmom Dec 30, 2012 02:02 PM

                  serving on plates is fine, don't worry, everything doesn't have to be a certain way.
                  Noodles take only a few minutes, but if you prefer potatoes make them. Either can be made while the meat simmers.

                  1. re: laredo
                    f
                    foodieX2 Dec 30, 2012 02:03 PM

                    Oh- don't change your menu at this late date! If all you have are plates don't sweat it, use plates!

                    Close friends are just that. If they are like mine you could serve the food on paper plates or the finest china and it wouldn't make a lick of difference.

          2. mcf Dec 30, 2012 02:26 PM

            I serve it over rutabaga puree, seems like a perfect complement to us.

            1 Reply
            1. re: mcf
              m
              magiesmom Dec 30, 2012 02:38 PM

              now that sounds really good. I might do that with the mushroom bourgignon I will serve later this month.
              I am currently addicted to them.

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