Cassoulet
I made cassoulet this week. The creation of cassoulet, the regional peasant dish of southwestern France is not something to be undertaken lightly. Most recipes recommend a two-day composition period. It is said that Anatole France’s favorite version tasted as if it had been cooking for twenty years—which I’m not so sure is a good thing. Cassoulet includes five kinds of meat, white beans, and a sauce rich in tomatoes, onion, garlic, and herbs. A duck and a pork shoulder are roasted; lamb, salt pork, and sausage are browned. (This is not a dish for vegetarians.) Then the whole thing … Continue reading Cassoulet