Boeuf Bourguignon, leftover
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Boeuf Bourguignon Time: 15 minutes
leftover beef burgundy
Gently reheat in a medium saucepan over medium-low heat for about 15 minutes or until hot. Serve
Potato Mousseline Time: 20 minutes
leftover potato mousseline
Since this already had eggs, garlic and cheese in it I just left it alone. Put gratin into a cold oven. Turn the oven temperature to 300F (150C). Gently reheat for about 20 minutes or until hot. Serve
Brussels Sprouts with Mustard Sauce Time: 25 minutes
12 - 16 Brussels sprouts - I normally serve 6 - 8 per person
1 tbs Dijon mustard
1/2 cup milk
1 tbs cornstarch
(maizena, corn flour)
1/2 tsp dried thyme
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes. Check by piercing with a knife - it should go in fairly easily but with a little resistance. Try not to overcook or they tend to get bitter. When done, remove from heat and drain. Put sprouts into the serving bowl and cover with the pan lid. Put the pan back on to medium heat and add the mustard, milk, thyme and cornstarch, whisking well. Heat to boiling, whisking occasionally, until thickened. Pour over Brussels sprouts and serve.
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Cooking schedule: 25 minutes |
Stir beef |
Cooking for Two? Or more?
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