Recipes-12-07-2009

CADS Menu with Recipes for Monday, December 7, 2009

Chef: DS

Appetizer

Sliced Vegetables – carrots and celery

Dill Dip:

¾ cup low-fat yoghurt

¼ mayonnaise

2 tsp. dried dill

½ tsp. onion powder

Wine – Clos du Bois (Costco, ~$8 per bottle)

Soup

Recipe as described in Mastering the Art of French Cooking, J. Child, L. Bertholle, and S. Beck (2009); A. E. Knopf (New York). This is the “American” version of the classic.

Soupe à l’Oignon (p. 43)

Soupe à l’Oignon Gratinée (p. 44)

Wine – 2004 Guigal Côtes du Rhône ($8 per bottle for K&L Club Members)A

Salad

Mixed Greens

Oil and Vinegars for individual dressing

Chopped Walnuts for individual dressing

Main Course

Boeuf Bourguignon (ibid. , p. 315)

Wine – 2007 Domain Comte Louis de Clermont-Tonnerre Côtes du Rhône Très Villages Vignes ($9.50 per bottle for K&L Club Members)

Dessert

Fruit Bowl

Apples

Tangerines

Grapes

Cheese Plate

Cheeses

Ementhaler

Cabot ‘Black Wax’ Cheddar

Manchego

Beverly’s English Toffee (Dark Chocolate)