If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier.  They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other).  I've never been to anyplace in town for brunch that didn't offer one or both of these goodies.  Grillades (gree'-awds) are made of beef, veal, or pork; I haven't encountered a rabbit version yet, but I won't be surprised when I do.  The beef is a thin, flat cut of top round or chuck--something that can withstand a long, slow cooking.  It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno--not traditional, but I really like it--until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef "stew" that is perfect over creamy cheese grits.  This is a great Louisiana recipe to try if you're hankering for some thick, rich goodness but you don't feel up to stirring a roux, because you don't have to.  The small amount of flour used in the browning of the beef will produce all the roux you need.

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Rainy, gray November days beg for something warm and fortifying, and this is certainly both.  You might not be ready to run a marathon afterward, but you'll be ready for a marathon sleep.  Cheers to that!

Sauce Bolognese is perfect on fettucine, penne, or ladled over gnocchi, with lots of fresh Parmigiano Reggiano (that's the real stuff) grated over the top.  One of its traditional uses is as the sauce component of lasagna, as in Lasagna Bolognese--but you could also turn it into a baked ziti, or a soup, or even a very cheeky chili. It's also highly adaptable, so feel free to add veggies or substitute other meats (or non-meats) as you wish.  In other words, you have permission to get artsy with your food.  Just another perk of living in the best restaurant city in the universe: a great tip from a neighbor about using veal, which was spot-on.

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