Check this out....
We truly waste nothing!
We just cooked a Niçoise style Daube (an obscure french word for braised beef) with Bistro cuts of beef. Take some local vegetables, like carrots, celery, onions, San Marzano tomatoes from our garden, some good white wine and mixed olives to make it truly Niçoise, give it some love, some "savoir faire" and after a few hours, voilà !!! You got yourself a mean Daube!!!
We are going to serve it with fresh, homemade Pappardelle pasta (wide, wide ribbon pasta), biodynamically grown heirloom fingerling potatoes from Ranui Gardens and top it with a Persillade of Chanterelle mushrooms.
Does that sound amazing or what?
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