Revise Beef Bourguignon recipe

src/entrees-beef/beef-bourguignon/data.yml

@@ -12,68 +12,59 @@ steps:
       - { amount: 6, unit: oz, item: thick-cut bacon }
       - { amount: 1, unit: tbsp, item: olive oil }
     directions: >
-      Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly
+      Cut the bacon into ½” x 2” strips and sauté in olive oil in a large casserole over medium heat. When lightly
       browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking
       and lightly brown the beef in small batches and set aside with the bacon.
-  - ingredients:
-      - { amount: 24, unit: , item: onions (small, white) }
-    directions: >
-      Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside
-      in a small bowl to be used later.
-  - ingredients:
-      - { amount: 1, unit: lb, item: mushrooms (brown) }
-    directions: >
-      Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've
-      just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later
   - ingredients:
       - { amount: 2, unit: tbsp, item: flour }
-      - { amount: 1/2, unit: tsp, item: salt }
-      - { amount: 1/2, unit: tsp, item: black pepper }
+      - { amount: 0.5, unit: tsp, item: salt }
+      - { amount: 0.5, unit: tsp, item: "pepper, black" }
     directions: >
-      Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and
-      flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
+      Toss the beef with the salt, pepper, and flour in a large casserole.  Place in the oven set to broil on the lower
+      rack, uncovered, to cook all the way through, tossing once in the middle (about 8 min total).  Switch the oven to
+      bake at 375°F when finished.
   - ingredients:
       - { amount: 4, unit: sprigs, item: parsley }
-      - { amount: 1/2, unit: leaf, item: bay leaf }
-      - { amount: 1/4, unit: tsp, item: thyme }
+      - { amount: 0.5, unit: leaf, item: bay leaf }
+      - { amount: 0.25, unit: tsp, item: thyme }
     directions: >
       Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle
       with some string to close, and be sure to leave plenty of extra string.
   - ingredients:
-      - { amount: 3, unit: cups, item: red wine }
-      - { amount: 2 + 1/2, unit: cups, item: beef stock }
-      - { amount: 1, unit: tbsp, item: tomato paste }
-      - { amount: 2, unit: cloves, item: garlic (minced) }
-      - { amount: 1/2, unit: tsp, item: thyme }
-      - { amount: 1, unit: , item: bay leaf }
+      - { amount: 3, unit: cups, item: "red wine" }
+      - { amount: 2.5, unit: cups, item: "beef stock" }
+      - { amount: 1, unit: tbsp, item: "tomato paste" }
+      - { amount: 2, unit: cloves, item: "garlic (minced)" }
+      - { amount: 0.5, unit: tsp, item: "thyme" }
+      - { amount: 1, unit: , item: "bay leaf" }
     directions: >
-      In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock
-      to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring
-      occasionally. (3-4 hours)
+      Add the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a
+      simmer on the stovetop and then transfer to the oven, covered.  Cook until the meat is soft and crumbling,
+      stirring occasionally (1-2 hours).
   - ingredients:
-      - { amount: 1/2, unit: cups, item: beef stock }
-      - { amount: 1, unit: tbsp, item: butter }
-      - { amount: 1, unit: tbsp, item: olive oil }
-      - { amount: 1/2, unit: tsp, item: salt }
-      - { amount: 1/2, unit: tsp, item: pepper }
+      - { amount: 0.5, unit: cups, item: "beef stock" }
+      - { amount: 1, unit: tbsp, item: "butter" }
+      - { amount: 1, unit: tbsp, item: "olive oil" }
+      - { amount: 0.5, unit: tsp, item: "salt" }
+      - { amount: 0.5, unit: tsp, item: "pepper, black" }
+      - { amount: 24, item: "onions, pearl" }
     directions: >
-      With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the
-      butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care
-      not to break their skins. Add the beef stock, salt, and black pepper.  Simmer until the onions are tender and the
-      liquid has evaporated. Set the onions aside.
+      Cook the onions in a wide pan until soft and translucent with just a touch of singing around the edges. Take
+      paricular care not to break their skins. Set them aside in a small bowl.
   - ingredients:
       - { amount: 1, unit: tbsp, item: butter }
       - { amount: 1, unit: tbsp, item: olive oil }
+      - { amount: 1, unit: lb, item: "mushrooms, crimini" }
     directions: >
-      Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the
-      mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
+      In the same pan, cook the mushrooms in the same skillet (adding more butter, if necessary) until they've released
+      all their liquid and browned.  Set aside in a small bowl.
   - ingredients: []
     directions: >
-      Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place
-      the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in
-      the oven (turned off) to keep warm.
+      Remove the casserole from the oven and turn it off.  Discard the herb bouquet.  Strain the meat while retaining
+      the liquids.  Place the meat in one layer in a serving platter.  Then add the mushrooms, and finally the onions
+      over top.  Cover with parchment paper and set in the oven, turned off, to keep warm.
   - ingredients: []
     directions: >
       Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to
       simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving
-      dish. (about 20 min)
+      dish (about 10 min).

src/templates/recipe.jin

@@ -47,7 +47,10 @@
                                 {% for ingredient in step.ingredients %}
                                     <li itemprop="recipeIngredient">
                                         <div class="amount">
-                                            {{ as_fraction(ingredient.amount) }} {{ ingredient.unit }}
+                                            {{ as_fraction(ingredient.amount) }}
+                                            {% if ingredient.unit %}
+                                                {{ ingredient.unit }}
+                                            {% endif %}
                                         </div>
                                         <div class="item">{{ ingredient.item }}</div>
                                 {% endfor %}