This lovely salad is perfect to serve in Spring and Easter when asparagus is in season. It also has a great history. It was served as the eighth course in First class on the Titanic. Following the classic French Escoffier menu, a salad course often followed the roast. In … [Read more...] about Asparagus Salad with Champagne-Saffron Vinaigrette
Side Dish
The Best Rich Beef Gravy
You can't have roast beef without gravy. It really is so simple to make, right in the roasting pan. The secret to my gravy is using red wine to create a rich taste. You can substitute beef stock for the wine or use a combination of both. The Best Rich Beef Gravy You can't … [Read more...] about The Best Rich Beef Gravy
