an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, February 26, 2010
Can you say cassoulet?
(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.