It seems that recently, Hamilton has become a locus of excellent burgers. With offerings like Chuck’s Burger Bar, the Chef’s Wagon, and The Works, it’s hard to complain about the local burger world. This week, we’re reviewing one of the lesser-known burger (and breakfast) joints on James St. North, Jack & Lois. Despite being open for over two years, I only found out about Jack & Lois last fall when some visiting friends, back from a year of travelling, chose it as a meet up spot for some beers. I only had drinks on that particular visit, but the menu was exciting enough that I made a note to get back there and try the food as soon as possible. Well, it took longer than I was planning, but Nicole and I finally made it out recently for my birthday dinner, and we weren’t disappointed.
For Christmas, Nicole got me the Smitten Kitchen Cookbook. I’ve been using the website for recipes for years now, so I was very excited to now own Deb’s book. It’s only been just over a month since christmas and we’ve already made three dishes from it (all of which were excellent – you’ll likely see many posted here).
So, this week’s post is our first from The Smitten Kitchen Cookbook – a Mushroom Bourguignon (that’s bor-gin-yawn). The dish is usually beef-based (often called Beef Burgundy, as the dish originates from the Burgundy region of France), but this particular dish substitutes the beef for a giant helping of cremini mushrooms (did you know that cremini, white button, and portobello mushrooms are all the same mushrooms? They’ve just been left to grow different lengths in time). The dish is fantastic and, while a bit labor-intensive in prep work, is well worth the work. Continue reading