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Famous Death Row Last Meals
We're prepping our
ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the
Camargue, south of Arles. The dish is from Patricia Wells' Bistro
Cooking.
Whoops! A few hours have passed since we cut the meat into 3- or 4-ounce pieces. Sorry about that, the baby that was getting into the cat food last time, I realized he'd better have some human food. Oh well, such is life. Now it's time to prep the carrots, onions and garlic. The instructions just say "garlic cloves," not "minced" or "peeled" or "unpeeled."
Hmmm. I decided to just peel them and crush just a bit in the process (I smack
them with the wide edge of my knife to loosen the skins). My cloves look a little small... so I use eight or nine. I
love garlic. I decide to toss it all in. A little extra garlic never hurt anyone. Right?
