Cassoulet (Ann’s North American version)

Cassoulet is the original pork and beans.  Each region in France seems to have their version, goose or duck and whichever sausage the region is known for.  My first taste of cassoulet was from Oyama Sausage.  It had confit of duck, their own sausage, and such a light tomato sauce.  We had it for Christmas…

Beef Short Ribs with Bordelaise Sauce

One of the advantages of growing our own beef is that we get to have it custom cut.  We always make sure that we get the ribs.  Short Ribs used to be one of the thrifty leftover cuts, such as Lamb Shanks.  When the art of slow cooking resurfaced in restaurants, these cuts became more…