Recently we dipped our toes into our new world of mutton with a simple stew and our sheep passed. But last night was the real test: shank, our favorite cut. The results were superb. Even my wife judged this slow-braised dish “excellent,” which is extremely important for the viability of our little farm. Years ago, […]
We are coming to the end of the half-pig we bought in the spring from our friend Mike and we’ve saved the best for last. They say the most flavorful cuts are closest to the ground. You can’t get much closer than the shanks–essentially the pig’s lower calves. You’re probably more familiar with lamb shanks. […]
The classic French stew boeuf Bourguignon–meaning Julia Child’s boeuf Bouguignon–has become our daughter’s new favorite food. She begged me to make it this week as so I spent the better part of Sunday afternoon in the kitchen following the numerous steps required to accomplish this iconic dish. There were two specific issues I wanted to […]
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