Dinner Last Week, the Week Before, or the Week Before That

Germany vs. France, the Rematch

Cassoulet and Weinkraut

and butter lettuce with apples and roquefort

For the cassoulet, cook up some navy beans with a smoked ham hock, some parsley (with stems) thyme, bay leaves, onion, garlic and salt.  While that's happening, heat up some butter in a pan until hot, chop up some bacon and cook it until browned, then do the same thing with some veal stew meat and some cut up bratwurst (the white kind).  Then add some onions to the pan, some chopped garlic, and a few tablespoons of tomato paste and cook for a couple of minutes, making sure not to burn it.   Put all of that together with the drained beans, tear up that ham hock and add it, then cover with breadcrumbs and bake at 350 covered for an hour, then 275 or 300 for another hour uncovered.

For the kraut, saute some onions, then add some chopped apple, then a cup or so of white wine, then a bag of kraut and some caraway seeds.  Make sure it boils and then knock it down to a simmer for an hour or more.

Salad is just as it sounds, just whip together a tsp dijon, a mashed garlic clove, salt, pepper, a tablespoon of red wine vinegar and four of olive oil and toss it.