Good Dinner Mrs. Mellen

New England winters are cold, snowy, and harsh! I love to embrace the weather with old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional value and add a deep red color to the stew. If beets aren't to your liking you can substitute potatoes. I suggest you give it a try first. Beef tenderloin, so flavorful, adds a company worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add fresh baked bread and a bottle rich red wine for a elegant, easy company dinner. I set my table an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dinning room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving....

The sole taste amazing with the combination of lemon, butter and capers. Sole is a mild tasting fish that absorbs the flavors in this dish staying firm. I add capers for extra flavor. Quick and easy especially for cooks that have shied away from making fish. And for non fish eaters, sole is not fishy, even they will enjoy eating Sole Meuniere!                                                   Sole Meuniere Ingredients: 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper 8 fresh sole fillets, 3 to 4 ounces each 8 tablespoons unsalted butter 2 teaspoon grated lemon zest 1 tablespoon capers 1/2 cup freshly squeezed lemon juice 1 tablespoon minced fresh parsley Directions Preheat the oven to 200 degrees F. Have a baking dish re...