Borscht

This month our book club discussed a book by a Russian author, so we decided on a Russian menu. Our host made Circassian chicken. Something like this, I guess, so it turns out to be more Turkish than Russian, but we all enjoyed it. Another member brought blinis with caviar and sour cream. I decided […]

Provencal Beef Stew

I forgot to take pictures as I made this beef stew for our book club meeting. But here is my friend Heidi showing the finished product off for the camera. Like any beef stew, it is baked low and slow. I cooked it at 275 for 3 hours, left it to cool overnight, defatted it […]