French Cabbage and Potato Stew, Semolina and Sesame Seed Batard, Escarole Salad
Heat the stew gently and then allow it to simmer about 2 minutes.
Warm the bread and serve with soft butter.
Dress the salad.
Beef or Cheese Kofta, Glazed Carrots, and Brown Rice and Couscous Pilaf
Heat the carrots with all their accompanying butter glaze ( use a rubber spatula to get in there) in a large sauté pan over medium heat. Use a lid for a little bit to finish the cooking, toss them well in their glaze and serve when hot and tender through.
Heat the beef kofta either by baking it 15 or so minutes at 325, or by slicing crosswise into 4 thick pieces and browning the slices on each side in a pan with a little oil over medium to medium high heat. 1-2 minutes per side at most. We will do the latter!
Cheese kofta: turn out the cheese mix into a bowl. Take enough cheese to make a golf sized ball . Compress it firmly in your palms and then shape into a disk 5/8" thick and about 2" in diameter. Fry the cheese patties in a pan with a little oil over medium. Brown each side. About 1 minute per side. They brown easily.
Heat the pilaf in a sauté pan with a little oil. Add a splash of water, toss and heat through. Check the seasoning and serve.