Ingredients
4 oz. (250g) thick bacon, cut into strips
4 lbs (2kg) stewing beef, cut in 2-inch cubes
2 onions, sliced
2 carrots, sliced
3 T flour
1 bottle Burgundy wine (Pinot Noir can be substituted, if needed.)
2 c beef stock
1 lb (1/2kg) mushrooms
3 T olive oil
1 clove garlic, crushed
1 ½ lb (750 g) baby onions
2 T butter
2 T sugar
4 lbs (2kg) potatoes
1/4 cup melted butter
Chopped parsley or fresh thyme, for garnish

You will also need:
Dutch oven or soup pot
Small pan
Saucepan
Large pot

Instructions
Brown the bacon in a Dutch oven or soup pot.  When crisp, remove the bacon from the pan.  In the same oil, brown the meat on all sides.  (Do this in batches.)  Set aside in a separate bowl.

In the same pot, sauté the sliced onions and the carrots.  When the onions are softened, add back in the bacon and the meat.  Mix together.  Sprinkle the flour on top.  Mix well to coat the meat.  Brown the flour.  When the flour is browned, add the bottle of wine.  Add the beef stock.  Cover and bring to a simmer.  Lower the heat and allow to cook for at least two hours, stirring every once in a while.  Be sure to skim off any foam or fat that rises to the top.  Meanwhile, wash and quarter the mushrooms.  Sauté them in a small pan, with some olive oil and garlic.  Remove from the heat and set aside.  In a small saucepan, parboil the baby onions with their skins on in a drop of water for a minute or two.  This will help with peeling.  Peel the onions.  Melt 2T butter in a saucepan and coat the onions.  Mix in the sugar, cover and cook for 20 minutes over low heat.  Remove from the heat and set aside.  Cook the potatoes in a large pot by covering in salted water and bringing to a boil.  Cover, reduce the heat and cook until tender.  Allow the potatoes to cool down and then peel them.  Set aside and keep warm.  When the bourguignon is almost ready, stir in the mushrooms and baby onions and taste for seasoning.  Melt the remaining ¼ cup butter and pour over the warm potatoes.  Sprinkle with parsley or thyme.  Serve the beef bourguignon with the boiled potatoes.  A mesclun salad is really all you need with this.  Serves 6-8.

Ingredients
3 pounds potatoes (You can use russets or a yellow waxy potato, such as Yukon Gold).
1 quart whole milk
Freshly grated nutmeg
Sea salt to taste
2 T butter
1 c heavy cream
2 c freshly grated Gruyere cheese
Freshly ground pepper to taste
1 clove fresh garlic, halved lengthwise

You will also need:
Large saucepan
Medium bowl
Large baking dish
Slotted spoon

Instructions
Preheat the oven to 375^oF (190^oC).

Peel and thinly slice the potatoes. In a large saucepan, combine the potatoes, milk, nutmeg, salt and 1 tablespoon of the butter.  Bring to a boil over medium-high heat.  (You should stir occasionally to keep the potatoes from sticking to the bottom of the pan).  Reduce the heat to medium and cook, stirring occasionally, until the potatoes are tender, about 10 minutes.

Combine ½ cup of the cream and 1 cup of the cheese.  Stir to blend.

Rub the bottom of the baking dish with the garlic and the remaining tablespoon of butter.  Using a slotted spoon, transfer half of the potatoes to the baking dish.  Sprinkle with more nutmeg, pepper, the remaining ½ cup of cream and the remaining cup of cheese.  Cover with the remaining potatoes and sprinkle again with nutmeg and pepper.  Cover with the reserved topping mixture.  Discard the milk.  Place the baking dish in the center of the oven and bake until the potatoes are crisp and golden on top, about an hour.  Serve while hot. 

Note: You can add herbs to the milk during the cooking of the potatoes to give an extra zip to this dish.  Discard the herbs with the milk.  Serves 8. 

Ingredients
6-8 medium beets, washed and tops removed
1 ½ T lemon juice or nice vinegar (such as Vinaigre de Banyuls
4 T walnut oil
Sea salt to taste
6 cups mache
3 medium sized oranges, peeled and sliced crosswise
1/3 cup walnuts, roughly chopped
Freshly ground pepper to taste

You will also need:
Aluminum foil
Roasting pan
Large bowl
Small bowl
Whisk
Colander or salad spinner
8 individual serving plates

Instructions

Roast the beets:

Preheat the oven to 425^oF (218^oC).  After the beets have been washed and the tops removed, wrap the beets in aluminum foil and seal the packet.  Place into a roasting pan and bake for about 1 hour.  Test the beets for tenderness with a fork.  When they are done, remove from the oven, reseal the packet and allow the beets to cool at room temperature.  When they are cool, open the packet and rub the skins off the beets.  Cut the beets into 1/2 inch slices.

Make the dressing: In a small bowl, whisk together the lemon juice and walnut oil.  Add the salt to taste.  Set aside.

To serve: Wash the mache and spin dry in a salad spinner, if available.  Place the sliced beets and sliced oranges onto the salad plates. Top with the mache. Sprinkle on the walnuts. Drizzle the dressing over the top.  Season generously with pepper.  Note:  You can add red onions, bleu cheese, endive or other ingredients to this versatile salad, as well.  Serves 8. 

Ingredients
6 lamb shanks, split in half cross-wise
Olive oil
Fresh herbs – parsley, thyme, tarragon, etc., chopped
Coarse sea salt
Freshly ground pepper

1 cup white or red wine
1 large sweet onion, peeled and coarsely chopped
6-8 carrots, peeled and cut into 1-inch pieces
6-8 turnips, peeled and cut into 1-inch pieces

You will also need:
Large baking dish with a cover (or else aluminum foil as a cover)
Chef’s knife
Chopping board

Instructions
Preheat the oven to 425^oF.

Rub the lamb shanks with olive oil and then with the chopped herbs. Sprinkle with coarse salt and pepper. Spread the shanks out into a baking dish and roast uncovered for about 30 minutes until browned.

Remove from the oven. Reduce the oven temperature to 300^oF.

Remove the shanks from the baking pan and deglaze the pan with the wine.  Place the lamb shanks back into the baking pan.  Add the chopped vegetables and cover the pan.  Bake at 300^oF for about 2 hours, turning the shanks about every half hour.  Remove from the oven.  Take out the lamb shanks and place them on a warm platter.  Cover to keep warm.  Cook the vegetables uncovered for another 10-20 minutes to evaporate some of the moisture, if needed.  Remove the vegetables from the oven and season to taste.  Place the cooked vegetables around the lamb shanks on the platter.  Serve immediately.  If desired, deglaze the pan with a little wine and add some lamb or veal demi-glace to make a nice sauce.