This is a great recipe whose ingredients are usually in my pantry. Much like the 'working girls' in Italy who, as the story goes, always kept a pot of this stuff on the stove to attract customers, or maybe just have as a late night meal for the girls themselves.

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This is a classic bourguignonne recipe, directly from an old Gourmet cookbook. When I make it I do take some measures to decrease the fat and it's still a melt in your mouth beef stew. Perfect for a wintery Sunday Dinner.

Gourmet Cookbook; edited by Gourmet Magazine;
Edition 1969; volume II
(Serves 12)


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Savory Cauliflower Pie

This is a tasty eggy cauliflower pie. Good as a side dish. I use multigrain whole wheat, which when toasted has a nutty flavor. There is very little fat in this recipe, but it is a little challenging pasting the bread crumbs to the side of the pie dish with the fake butter spray. But it's all good,,,, really good.



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Now don't get frightened, these aren't your hippie friend's bran muffins. They're moist & light, & best of all have a great orangy nutty flavor. Here's your bran!

Thanks Barb for the recipe, hope you don't mind the modifications.



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To me, the thing about onion soups is that there are recipes using tons of butter & then there are recipes that poach the onions in liquid without sautéing. I like the flavor of sautéd vegetables, but can’t afford the fat calories. I think this recipe is a very good negotiation between the two versions. In fact I think it’s the best darn onion soup I’ve ever had, , , except maybe for a Catalan version I had at a French Country Restaurant, , , but then I may very well be slinging a version of Catalan Onion Soup at you one of these days.

1 Heaping Tablespoon butter
1 Teaspoon Olive Oil
9 cloves garlic, thinly sliced
3-4 leeks, thinly sliced
6 shallots, thinly sliced
2 Tablespoons finely chopped summer savory
2 Tablespoons finely chopped rosemary
2 Tablespoons finely chopped thyme
Salt & Pepper
1 heaping Tablespoon whole wheat flour

Cook vegetables in butter & olive oil until soft & even light brown, add spices towards end, then add flour & cook until thickened & browned, finally add broth to keep from over thickening.

Meanwhile in another pot,

1 bottle dry sherry
4 white onions, thinly sliced
2 red onions, thinly sliced
Up to 2 quarts vegetable, chicken, or beef broth

Bring sherry to boil, add onions, let onions cook down over medium heat. Combine 2 mixtures, add more broth, up to 2 quarts & cook uncovered to reduce broth until onions are tender & broth has a deep rich taste.

Ladle soup into oven proof bowls, top with sourdough bread rounds, gruyere & mozzarella cheese. Place under broiler until light brown & bubbly.

I like to cook. I like to eat. I follow a low fat, low carb diet. The goal of my recipes is to modify the fat & carb content of the dishes I prepare while maintaining, & even enhancing the FLAVOR. Try some out, I promise they'll be a hit.