http://www.epicurious.com/recipes/member/views/BEEF-DAUBE-WITH-MUSTARD-HERBS-WHITE-WINE-50011415
http://events.nytimes.com/recipes/1152/1996/12/08/Onion-Parmesan-Gratin/recipe.html
http://www.cookingisfun.info/saturdayletter/2005/04/30/patricia-wells-at-home-in-provence/#Eli%E2%80%99s+Apple+Crisp
Liz and Jeanne,
Happy September! I am looking forward to fall, as it has been a hot humid summer here in Wisconsin. Liz, I hope your trip to Ireland was fun and that after not having to cook for a solid week you are looking forward to getting back into your kitchen. I have chosen a few recipies from Patricia Wells, and they are from her cookbook from her farmhouse in Provence. Her recipies are simple, yet delicious, as she makes the most of local produce and fresh herbs,which for all of us should be easy to get at this time of the year. Try to use your own local apples, tomatoes, and onions for these various dishes. They all should be plentiful, and easy to get, and we can compare the nuances of the fall harvest. She also recommends a wine to go with the daube and onion gratin, a white wine by the name of Savennieres, made from the Chenin Blanc grape, or probably any dry white would do. She also recommends grinding your own cloves in a spice or coffee grinder if you have the ambition, as the aroma is amazing.
Love to both of you,
Mary
3 comments:
These are great choices. Can't wait to get home and do some cooking. The apple crisp is always a fall favorite of ours.
I reposted the Apple Crisp recipe for those who cannot see the link properly.
Started cooking the beef yesterday. I had to double the recipe as I am cooking for 6. I found that I didnt have enough liquid, so I added beef stock to cover. BTW there are lots of onions in here and with the addition if the onion gratin, I wonder if it will be too much of the same thing. I am also going to add a salad and some asparagus to the meal.
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