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pork, salt, anthony bourdain, sausage, onion, water, bread crumbs, Julia Child, thyme, garlic, demi-glace, Great Northern Beans, bacon, bay leaves, duck fat, duck stock, Cassoulet, French cuisine, white beans, pork rind, salt pork, cloves, duck sausage, garlic sausage, duck confit, Julia Child cassoulet
Cassoulet is one of my favorite wintertime French dishes. On the surface it doesn’t seem like anything too special, basically a white bean stew with some meat in it, slow cooked into a rich, hot, warm your bones dish. I don’t think you simply “cook” or “make” cassoulet, it’s something you actually “build.” In her French cooking opus, Julia Child offers a “Note on the Order of Battle.” I don’t think assembling cassoulet is quite a battle but you definitely need a plan because the dish is not one of your quick- throw-together weeknight dinners. In fact almost everyone recommends days to assemble it. They’re not me though! Continue reading »
