(Not my photo!)
Sure, that was easy, but have you ever made one?
The first time I tried this hearty winter dish was many years ago at La Coupole in Paris. Filled with pork, lamb, confit d'oie (preserved goose) sausage, beans, beans, beans, topped with a hot browned bread crumb crust, I was felled with one spoonful.
So I thought I would share the recipe with you all: Julia Child's, strategically trimmed, is better than anything I've had at restaurants out here; but then I paused. Am I crazy? No one I know is going to make the French version of pork and beans. Not a single person. Really.
If you are that anomaly, run out and buy or borrow the Art of French Cooking, and I'll give you a coupla tips. In the mean time, I've got to find some lamb bones to crack and braise in the oven. Because I have a craving for this dish and wonderful red wine, the perfect combination to warm you up on (what here in southern California passes for) a cold, cold winter night.
You are cracking lamb bones now? That sounds very violent.
ReplyDeleteMs. Fin: Cooking's NOT for sissies!
ReplyDeleteMuch too labor intensive for this lazy cook.
ReplyDeleteI might eat it, though.
ReplyDeleteSo who's photo is it?
Is this the Julia Child recipe with the ham and pumpkin? My neighbor brought me a bowl of it last week - pretty good!
ReplyDeleteHaven't tried that one--or heard of it!
ReplyDeleteSounds interesting--