Zinfandel of Beef

I made the zinfandel of beef recipe from Julia Child's The Way to Cook. I did use a bottle of burgundy instead of zinfandel, but it sure was tasty.

To the stew I added some braised garlic cloves (whole garlic cooked in butter on low heat, covered, for about 20-30 minutes).

The garlic and the cooking butter was put into the stew just before serving.

Enchiladas and Beans

The enchilada recipe that I use is from Martha Stewart, here. Usually when I make the sauce I'd make a double batch and freeze half, to have on hand for the next time. I recently found that Trader Joe's enchilada sauce is very similar to the sauce from this recipe, so I used that in the version below:

I usually serve enchiladas with pinto beans (recipe from The Border Cookbook) and yellow rice.

Cabbage Strudel

I found this recipe for cabbage strudel on the New York Times web site. I just had to try it. I've become more fond of cabbage lately, so a new recipe is always welcome. Besides, phyllo dough makes everything taste good, right?

This was very good, and not difficult, but the cabbage should be cooked at least a day in advance because it has to be cold when rolled in the phyllo. I served it with pork chops and noodles, but that was completely unnecessary. The strudel and a good loaf of bread would make a fine dinner on its own.