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“And so the winter crept slowly on, and the brief, brilliant summer flitted in, then out, like a golden dream. The second snows were upon the little fort, the second Christmas, the second long, long weeks and months of the new year. An unspoken horror was staring them all in the face: navigation did not open when expected, and supplies were running low, pitifully low. The smoked and More claptrap! (Plus de sornettes!)Read A Pen and a Fork #1 : Beef Jerky In the wake of my Alsacian themed recipes, let’s stay up there in Northern France, with one foot across the border, in Belgium.
Now you may not be a big offal buff (un mordu d’abats), but oxtail is really not that bad. After I tied my hair in a black handkerchief and put on a reasonably unwelcoming if not threatening face, I set myself to the cooking of the ragù. I deliberately ignored the original family recipe my own mamma tried to push forward, deciding to give Locatelli's a go. The complete recipe is to be found on Chefs Gone Wild, a great blog orchestrated by a Gâteau Basque god More claptrap! (Plus de sornettes!)Read Ragù  |
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