Roasted Brussel Sprouts and Onions

• Toss Brussel sprouts with olive oil and Herbes de Provence
• Line a cookie sheet with foil & spray with olive oil
• Cut onions in half leaving skins on
• Place sprouts and onions (cut side down) on lined cookie sheet
• Bake at 425º for one hour

Roasted Winter Vegetables

• Toss and coat whole unpeeled parsnips, carrots, and fingerling potatoes in olive oil and Herbes de Provence.
• Layer on a cookie sheet and roast in a slow oven until tender.

• Serve with Le Boeuf Bourguignon, a green salad topped with slivers of winter pear, walnuts and crumbled goat cheese

Le Boeuf Bourguignon

This is a translation from an ancient recipe from Bourgogne...simple ingredients from simpler times. The leisurely cooking time make this an easy fall or winter meal.

• Cut up 2+ lbs of lean stew meat into bite-sized pieces
• In a large cast iron casserole heat 3 Tbs margarine and 1 Tbs olive oil
• Saute meat until it approaches a rich brown color
• Remove meat and saute two diced large onions until translucent
• Return meat to the pan and add 1 Tbs flour, stirring to blend
• Add bay leaves, a bouquet of parsley and a bottle of red burgundy
• Cover and put in a 275 degree oven for 3 hours
• If sauce is not thick enough after 3 hours blend 1 Tbs margarine and 1 Tbs flour together and stir into sauce
• Just before serving, season and stir in a tsp of sugar and cover the surface with a small glass of brandy or marc and flambé

Serve with roasted winter vegetables, a green salad, a good bottle of Vin de Bourgogne, and a fresh baguette.