Coming at you with a recipe for a fabulous cool-weather dish (works well for rainy, still chilly spring days here in Toronto or early autumn days in the Southern Hemisphere!) Cassoulet is a slow-cooked (but not made in the slow cooker) casserole containing white beans and meat – typically duck confit, sausage and perhaps pork … Read more
Happy French Friday! This summer, I spent 6 weeks in southwest France and Spain and this week’s French Friday pick is, ostensibly, an exploration of the origins of a very southwest France dish – cassoulet – but it turns out that it’s so much more just than a history of this quintessentially French dish. This … Read more
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was kind of epic. In so many senses of the word. Cassoulet is a slow-cooked (but not made in the slow cooker) casserole containing white beans and meat – typically duck confit, sausage and perhaps pork belly or goose. It hails from … Read more