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Daube Done

Well, I've made & consumed Daube de Boeuf Gasconne - 3 days in the making for a special dinner with family members, accompanied by Chateau de Mille wine from the Luberon. It was worth worth the time - the most authentic recipe from the south of France that I have prepared - took me back to Café Gaby in Lourmarin. In fact I think I am pretty sure this version (Kate Hill's from A Culinary Journey in Gascony) is better. I loved it - will make it again and again.

The pic below shows the daube in the pot topped by the recommended cornmeal dumplings. Buy Kate Hill's book - every recipe I've tried has been a winner.

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This page contains a single entry from the blog posted on November 27, 2010 11:51 PM.

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