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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Fall II: Week 6, Saturday

Lentil Salad with Walnuts and Prosciutto
Boeuf Bourguignon
Mashed Potatoes with Caramelized Onions

Cooking time:  3 1/2 hours for menu          Cooking schedule: see below for instructions

      This is classic French Bistro fare and one of those long-cooking dishes that I love doing during the winter.  It simmers while you get on with your life,  You could actually let it cook for 4 - 5 hours and it would be fine - maybe even better....   And, it's enough for two meals. As we have lentils to start, shallots with the beef and onions with the potatoes.... No additional vegetable with this meal.

Lentil Salad with Walnuts and Prosciutto

Total time: 30 minutes
    We sautéed the walnuts and half of the ham in butter to enhance the flavor and add crunch to the salad.   I use the tiny green French lentils - du Puy.  You could use larger brown lentils but not the red ones, they get too mushy.

Lentil Salad with Walnuts and Prosciutto Ingredients:

 Instructions:

Boeuf Bourguignon

Total time: 3 hours 30 minutes       Earlier in the day: 5 minutes, Afternoon: 15 minutes,  Simmering time: 3 hours
   I finally discovered the secret to the rich, unctuous red wine sauces in Boeuf Bourguignon and Coq au Vin: cocoa.  This will make enough for 2 meals.  The original version calls for pearl onions but I normally have to buy a huge bag to get the few I want so I use shallots..  plus I like the taste better. 

Boeuf Bourguignon Ingredients:

 Instructions:

Mashed Potatoes with Caramelized Onions  

Total time: 30 minutes
    The caramelized onions add a bit of sweet and the horseradish adds a bit of hot, making these a great accompaniment to roast meats... with or without gravy!

Mashed Potatoes with Caramelized Onions Ingredients:

 Instructions:

Cooking Schedule: 3 1/2 hours for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets (1 used 2X), small saucepan.
lid, medium saucepan, lid, deep bowl (used 2 X),
small pot or Dutch oven, small bowl, whisk

Early in the day:
Cut beef
Peel
carrot, garlic, cut carrot
Put beef, carrot, garlic, bouquet garni in bowl
Pour wine, vinegar, over all, cover, refrigerate
3 hours before dinner:
Remove beef from marinade, drain
Reserve marinade, carrots, garlic, herbs
Brown beef
Pour reserved marinade, carrots, etc. over beef
Bring to a boil, cover, reduce heat, simmer
       Take a 2 hour break... or more
50 minutes before beef is done:
Sauté bacon
Peel shallots
Clean mushrooms, cut if needed
Remove bacon
Sauté shallots, mushrooms
Start to cook lentils

Peel, slice onion for potatoes, sauté onion
Peel, cut potatoes, cook
Add crumbled bacon, shallots, mushrooms to beef
Sauté walnuts
Chop Prosciutto, add to walnuts, sauté
Snip herbs if using fresh
Make vinaigrette
Remove walnuts, Prosciutto, break nuts
Turn oven on 200F (100C)
Combine milk, horseradish, mustard
Drain potatoes, mash
Mind the lentils, drain when done
Add sugar to onions
Add milk mix to onions
Combine onions, potatoes
Put into serving dish, cover, keep warm in oven
Combine lentils, walnuts, ham, herbs, vinaigrette
Slice remaining Prosciutto
Finish salad, serve, relax, enjoy, wait for beef...
Done? 
Remove beef, vegetables from pot, discard veg
Put beef, veg, in oven to keep warm
Increase heat, whisk in cocoa, reduce
Dissolve cornstarch in water
Finish sauce, serve all  

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