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)