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It was entitled ate of suitable for Beaujolais nouveau and chose the gratin though today of the third times.
Bread is garnished, and the person of wanting the volume thinks the doria to be acceptable because he or she puts the gratin on meal though he or she becomes meal even only the gratin.
I think that the volume or more increases by substituting it for the potato that boils it, and only it keeps large satisfactory as meal though the white sauce is not used to finish up [meni] easily, and the zucchini was chosen to be a tool material in addition.
Because Beaujolais nouveau is sure to advance fast, it becomes a full stomach.
Of course, I think may hold by you of the assumption a dry snack.
Gratin of anchovy flavor
- Material (For two).
･Onion ･･･ 3 pieces
･Zucchini one
･The anchovy ･･･ Only liking (It is thought the flavor with a just good about three pieces)
･Gruyere (Even the melting cheese for the pizza is available) ･･･ Only liking it
･Olive oil ･･･ Proper quantity
･Salt ･･･ A little
･[Kosho-] ･･･ A little
- How to make
1.The onion is made the round slices of thickness as which a horizontal slicing of the thickness of about 4?5 milli and the zucchini are almost the same.
2.The olive oil is put in the frying-pan, and the onion is stir-fried with the low flame deliberately. The zucchini is added in the place where it is assumed that it is Shin and burnt even sweetness [gaderu], and, in addition, it stir-fries.
3.When the onion and the zucchini are often stir-fried, it puts it in the gratin dish that thinly painted the olive oil after it seasons with the salt and [kosho-].
It puts by the favor of the anchovy and the gruyere split into 4.3, it is burnt in the toaster oven for about ten minutes, and comes.
5.If the combustion color attaches temperately, it is completion.
- After meal is previously put in the gratin dish of the deepen, the tool material such as onions is put when making it to the doria.

I want to introduce the recipe in the meal of suitable for Beaujolais nouveau today continuously.
Of course, it eats by all means making it not waiting for the day of the opening of Beaujolais nouveau because of the suitable ..introduced one.. one a usual red wine.
The dish that used chicken was chosen today.
The meat of the white meat because of being said it is good each other it says in wine in the vicinity of Burgundy.
It is suitable very well because it is made in Beaujolais where Beaujolais nouveau is adjacent to the south of the Burgundy area, too.
It is likely to eat also if it is this dish, and delicious bread ..splendid…
Red wine stew of chicken
- Material (For two).
･Chicken thigh meat ･･･ Two pieces
･Potato ･･･ 2 pieces
･Small carrot ･･･ 1
･Onion ･･･ 4/1 pieces
･Blue such as green beans (..coloring.. [notame]) ..･･･.. proper quantity
･Tomato sauce one can
･Red wine ･･･ 100cc
･Olive oil ･･･ Proper quantity
･Salt ･･･ A little
･[Arahi] coming [ko] show ･･･ A little
- How to make
1.The vegetable is cut in favorite shape, and only blue such as green beans is boiled first.
2.The chicken thigh meat divides equally to 3 or 4 and applies the taste in the under in the salt and [arahi] coming [ko] show.
3.The chicken thigh meat that applies the taste in the under is burnt from the lenticel with the frying-pan that puts the olive oil in, and the vegetable suitably cut on the way is put and stir-fried.
4.The olive oil takes effect to the whole, and tomato sauce, the red wine, and water are cooked in the place where the fire entered quickly adding a small amount.
5.It is looked to cook, manages, and the taste is straightened in the salt and [arahi] coming [ko] show though it depends on the size of the cut vegetable because it is thought that 20?30 minute is done and it cooks overall and softly.
6.It dishes up to the plate, blue such as boiled green beans is decorated, and completion.

I want to entitle eat of suitable for wine over several-time since today and to advance it though it has introduced the easy dry snack suitable for Beaujolais nouveau last time.
I want to go from pasta still first first of all.
Because first still thinking calling won in all respects and floating were the cheeses, the pasta of the cheese taste was chosen.
There may be the volume by you, and I think that I am suitable for Beaujolais nouveau of course wonderfully even if it holds ..assumption as the dry snack.. even if it holds ..assumption as meal…
Penne of Gorgonzola
- Material (For two).
･About penne 130 the g
･About Gorgonzola 100 the g
･Whipped cream ･･･ 100ml
･[Arahi] coming [ko] show ･･･ Only liking it
･It is a favorite and a favorite nut ･･･ Only liking it
- How to make
1.Please break first in detail and do frying-pan [nadode] [kawairi] if you put the nut. You may not be especially though the recommendation is a walnut easily obtained.
2.Gorgonzola is cut small.
3.The salt is put in enough hot water (Put it by feeling that the hot water is salty for a moment), and penne is boiled. Please boil it to the rather short for about one minute from the displayed boiling time.
4.It makes sauce with the frying-pan while penne is being boiled.
First of all, it boils until completely melting warming whipped cream, and adding Gorgonzola cut there in detail and it melts it.
Please put the person who wants to put the nut at this point.
5.It boils, the penne that goes up is added to four, and it often twines with the cheese source.
6.Please eat putting [arahi] coming [ko] show after it piles it up in the plate.