QSis
Washing Up
Every year, my family picks a different country, region, or ethnicity and makes a four- or five-course meal from that type of cuisine.
This year, we are doing "country French" and the main even is pot au feu. Here's the recipe we've chosen, which may not be stictly traditional, but we like it http://frenchfood.about.com/od/beefveal/r/potaufeu1.htm
Looks like the broth and baguette should served as a first course, so that takes care of that. Should we have some sort of salad with it? If so, what?
Or do you think salad is too much, since we'll be having appetizers and dessert, too?
I've been looking for an occasion to make this dish since I saw Martha make it on TV years ago!
Lee
This year, we are doing "country French" and the main even is pot au feu. Here's the recipe we've chosen, which may not be stictly traditional, but we like it http://frenchfood.about.com/od/beefveal/r/potaufeu1.htm
Looks like the broth and baguette should served as a first course, so that takes care of that. Should we have some sort of salad with it? If so, what?
Or do you think salad is too much, since we'll be having appetizers and dessert, too?
I've been looking for an occasion to make this dish since I saw Martha make it on TV years ago!
Lee