logo
Food Advertising by
 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Fall II: Week 6, Day 2

Boeuf Bourguignon
Mashed Potatoes with Caramelized Onions
Sautéed Butternut Squash with Shallots

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.

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), medium saucepan
with lid, deep bowl, small pot or Dutch oven

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 all shallots, divide

Clean mushrooms, cut if needed
Remove bacon
Sauté shallots, mushrooms
Peel, slice onion for potatoes, sauté onion
Add crumbled bacon, shallots, mushrooms to beef
Peel, cut potatoes, cook
Clean butternut squash if needed, cut
Slice shallots for squash
Sauté squash, shallots, paprika
    Pause while stuff cooks
Mind the squash
Combine milk, horseradish, mustard
Drain potatoes, mash
Add sugar to onions
Add milk mix to onions
Combine onions, potatoes
Remove beef, vegetables from pot, discard veg
Cover beef, vegetables to keep warm
Increase heat under sauce, whisk in cocoa, reduce
Dissolve cornstarch in water
Finish sauce, serve all