Beans and Beef with Chile and Panela

It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter theContinue reading “Beans and Beef with Chile and Panela”

Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes

The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much over the years and have never been disappointed (like this Cassoulet). Another reason I love it is that I helped test some of the recipe in there for the revisedContinue reading “Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes”