“DAUBE – Method of cooking meat. Although this method can be used for other meat, as well as poultry and game, the term, daube, without qualification means a cut of beef cooked en daube, that is, braised in red wine stock well seasoned with herbs.” –The New Larousse Gastronomique
Kim decided to honor this snow day by making a nice pot of stew. What better way to warm up the house than with the good aromas of delicious food simmering on the stove? And I thought it was high time you all had a chance to enjoy another wonderful recipe conceived by Kim Moss, this one loosely based on a Provencal classic.
For this small luncheon with steak and salad, I took some medium/small Yukon gold potatoes, sliced them about 1/4” on a mandolin, par boiled them a few minutes…
It was another snowy day up here on the mountain and Kim decided to make his fabulous Date Nut Bread. I don’t need to tell you how wonderful the aromas were, filling the house as the storm swirled around us.
“This pie was a revelation. The crust, flaky and perfect, led to a wonderfully rich and harmonious filling. The inclusion of meat foiled and balanced the citrus and spices and deepened the whole into a dark and fragrant remembrance of things past.”
On THIS day my friend Kim Moss is busy baking an almond plum cake in the kitchen (here’s the recipe) and in preparation for switching over to my winter bed, I’ve hung new LL Bean flannel sheets out on the line to dry, so today these two things express the season most for me.
The bread turns into a kind of tender cake that sits in the midst of a creamy custard, while the apples and raisins somehow mix all through the whole dish offering sweet little surprises here and there. And the layer of bread on top turns into a crunchy, sweet crust that is making me weak in the knees just thinking about it.