Month: March 2023

2 packages frozen chopped spinach, partially cooked and very well drained1 stick unsalted butter, cut into small cubes and added in1/2 pound Velveeta cheese, cut into cubes and added in2 pounds small-curd cottage cheese6 eggs6 tablespoons flourFreshly-ground nutmeg, to tasteKosher salt and freshly-ground black pepper, to taste Preheat the oven to 350°. Partially cook spinach… Continue reading Spinach Soufflé

Our Boeuf Bourguignon dinner was such terrific success! I hope you have an opportunity to prepare the delicious beef dish sometime soon — and if you would like suggestions for some go-along-dishes, here is the menu from our own dinner. Starter: Tarragon Shrimp and Fennel Salad in Belgian EndiveEntree: Boeuf BourguignonSide Dishes: Rosemary Potatoes, Spinach… Continue reading Rosemary Potatoes

FOR THE STEW: 6 ounces bacon, in a solid chunk  1 tablespoon olive oil 3 pounds lean stewing beef, cut into 2-inch cubes  1 carrot, peeled and sliced  1 onion, peeled and sliced  1 teaspoon kosher salt ¼ teaspoon freshly-ground black pepper  2 tablespoons flour 3 cups red wine (full-bodied Bordeaux, Burgundy or Chianti)  2-3 cups unsalted beef stock  1 tablespoon tomato paste 2 garlic… Continue reading Boeuf Bourguignon