Monthly Archives: August 2010

The addition of white wine adds a nice dimension of flavor to the sauce, use whatever you like:sweet, dry, sherry, whatever. The parsley and green beans can be substituted with what is available and in season. Ingredients:1C Chicken Broth2.5 lbs … Continue reading →

This hearty pub pie is made with beef tenderloin, enhanced with Guinness stout and thickened with sharp white cheddar cheese. The vegetables included are optional and can be varied based on seasonal availability: for example, I use frozen peas instead … Continue reading →