I am making Beef Bourguignon this Sunday and I was thinking about a vegetable side. I have done green beans to death and I am sure that my family would like something a little different. I thought about steams broccoli with a cheese sauce, but fussing with making a sauce at the very end of the cooking time gets a bit hectic. Then I thought, “Why not make it a soup?”
Karl’s Cream of Broccoli Soup au Gratin
My family likes my cauliflower au gratin. I try to switch things up by using a different cheeses. This time it is baby Swiss cheese rather than emmentaler.
Karl’s Cauliflower Swiss Au Gratin
with Crispy Bacon
Adapted from French: The Secret of Classic Cooking Made Easy
Jan taught a few classes in Paris during her summer breaks a few years ago. While she was there she picked up a French cook book. She decided that I should make some recipes from it for the French girl while she was here.
Karl’s Gobi Musallam au Gratin