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 Endive
Entree: Boeuf Bourguignon
Side Dishes: Rosemary Potatoes, Spinach Soufflé, Mini-Baguettes with Butter and Jam
Dessert: Chocolate Mousse with Fresh Mint served with Fresh Pear Slices, Toasted Walnuts, Dolce Gorgonzola Cheese, and a Flight of 3 Port wines
Specially selected wines accompanied the starter and entree courses, and the port was a great finale. Each port style complimented the individual dessert selections in completely different and delicious ways. The final touch was freshly-brewed French Roast Coffee for those who wanted it. What a fun dinner it was!
1/4 cup unsalted butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon finely-minced fresh rosemary leaves
1 large fresh garlic clove, finely minced
3 pounds peeled russet potatoes in 1/4-inch slices
2/3 cup freshly grated Gruyére cheese
1 teaspoon kosher salt
1/2 tablespoon freshly-ground black pepper
1/4 cup freshly-grated Parmigiano-Reggiano cheese
Preheat oven to 350°. Melt butter over medium heat in a large saucepan. Whisk in flour, stirring until smooth. In a small saucepan heat cream, rosemary and garlic, then slowly add the warm mixture to the flour mixture. Stir the sauce constantly and bring it just to a boil. Lower the heat and cook 2 minutes or until thickened; remove from heat. Add potatoes, Gruyére cheese, salt, and pepper, to taste; stir gently to cover potatoes with sauce. Transfer to a large greased baking dish and sprinkle Parmigiano-Reggiano cheese generously over the top. Cover the pan loosely with aluminum foil; bake 45 minutes, then remove the foil and bake 10-15 minutes more, or until potatoes are tender. — Serves 8.