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1. Moroccan Lamb Stew with couscous
Tagine d’Agneau aux Pois ChichesThe colorful spicy cuisines of French colonial North Africa have left their mark on French cooking. Mane Ingredients: Lamb, chick peas, cumin, ginger, saffron, raisins, lemon, cilantro, garlic, onions. 2. Beef Bourguignonne
A traditional dish from Burgundy, France, beef bourguignonne is a savory stew of meat and vegetables braised in red wine.Here, we prepare the stew in a slow cooker, which produces tender, succulent results. Mane Ingredients: Beef stew meat, carrots, garlic, red wine, white button mushrooms, fresh thyme sprigs. Steamed baby red potatoes tossed with butter and chopped fresh flat-leaf parsley for serving. 3. Duck with Orange Sauce
Canard a la BigaradeMane Ingredients: Duck, oranges, white wine vinegar, Grand Marnier. Serves with Sesame asparagus-and-carrot stir-fry and Butternut puree. 4. Chicken with Shrimp
Poulet aux CrevettesThis unusual combination of ingredients has origins in Burgundy. Mane Ingredients: Chiken, shrimp, brandy, dry white wine, fresh parsley, garlic, onion. Serves with Oyster mushroom risotto. 5.Casseroled Rabbit with Thyme.
Fricasee de Lapin au Thyme.This is the sort of satisfying home cooking found in farmhouse kitchens and cozy neighborhood restaurants in France. Mane Ingredients: Rabbit, red wine, fresh thyme leaves, bay leaf, garlic. Serves with Roasted winter vegetables. Price for 4 servings of these 5 entrees and sides (20 meals all together, meant for 2 people for 2 weeks or for 4 people for 1 week) is $355.00. |
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