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Recipes
Memories of Lyon Beef Daube
By Bexter
Preheat oven to 325ºF (160ºC)
- 1 1/2 cups (375 mL) PC MEMORIES OF Lyon 4-Peppercorn Sauce
- 3 lb (1 kg) stewing beef cut in chunk
- 2 shallots finely chopped
- 2 carrots finely chopped
- 1 cup (250 mL) red wine
- 1 1/2 cups (375 mL) beef stock
- 2 tbsp (25 mL) chopped fresh thyme
Leek and Potato Galette
By Bexter
You can bake the galette and Glazed Ham at the same time: Place the side dish in the oven 70 to 80 minutes before t...
- 6 tablespoons butter, melted
- 3 pounds (5 to 6 medium) baking potatoes, peeled
- Coarse salt and ground pepper
- 1 leek, white and light-green parts, thinly sliced crosswise, well washed
- 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)