Distinctive Dinners: Fall French
Caesar Salad | Beef Bourguignon | Quick Garlic Bread | Peach Melba Sorbet
Caesar Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Salad |
| Meal: | Fall French (Distinctive Dinners) |
| 1 | head | lettuce, Romaine |
| 3 | Tb | oil, olive |
| 0.5 | medium | lemon, juice of |
| 2 | cloves | garlic, minced |
| 0.75 | cup | cheese, Romano, grated |
| 0.25 | small | baguette |
| 1 | spritz | PAM |
| 1 | pinch | salt and pepper to taste |
| |
In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.
Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.
Beef Bourguignon
Recipe Summary
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Beef Entrée |
| Meal: | Fall French (Distinctive Dinners) |
| 0.5 | lb | bacon |
| 4 | lb | beef, cubes |
| 3 | cloves | garlic, chopped |
| 1 | 10.5 oz can | beef consommé |
| 1 | bottle | wine, dry red |
| 3 | Tb | tomato paste |
| 4 | medium | bay leaves, whole dried |
| 0.25 | tsp | thyme, dried |
| 2 | Tb | butter, salted |
| 1 | package | onions, pearl frozen |
| 1 | lb | mushrooms, white button |
| 3 | Tb | butter, salted |
| 3 | Tb | flour |
| 1 | Tb | salt and pepper to taste |
| |
Cut bacon into small pieces. Brown bacon in large pan, remove and reserve bacon. Brown beef in pan, add garlic, sauté 2 minutes, add consommé, wine (reserve 1 cup), tomato paste, bay leaves and thyme. Reduce heat and cook covered for 40 minutes, or until beef is fork tender. Add butter to a second pan; sauté onions and mushrooms for 3 minutes until slightly brown. Remove onions and mushrooms from pan; add to beef pan, deglaze onion pan with remaining cup of wine, and pour into beef pan. Make a roux with the butter and flour, cook roux until just slightly beige, stir into beef pan. Cook until thick. Add salt and pepper to taste.
Hints: Make Bourguignon up to a day in advance and cool. Reheat when ready to serve.
Wine Pairing Ideas!
Quick Garlic Bread
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Breads |
| Meal: | Fall French (Distinctive Dinners) |
| 1 | whole | bread, French |
| 2 | Tb | oil, olive |
| 1 | cloves | garlic, whole head |
| |
Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.
Peach Melba Sorbet
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Fall French (Distinctive Dinners) |
| 1 | lb | peaches, frozen sliced |
| 0.75 | cup | orange juice |
| 0.5 | cup | sugar, granulated |
| 6 | Tb | raspberry preserves |
| 6 | oz | Chambord Liqueur |
| |
Heat orange juice and sugar until sugar is melted, cool. Place frozen peaches in food processor, add cooled juice and process until smooth and semi-frozen. Scoop into martini glasses, top with raspberry preserves and add the Chambord.
May be frozen in airtight container. Thaw briefly in microwave for 30 seconds before using.
