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.
Saturday, November 7, 2009
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.
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.
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.
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