Cassoulet – A Labor of Love

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…

Braised White Beans and Spicy Sausage

I came up with the idea for this last week when I made some white beans with red peppers as a side dish.  It was pretty good but I thought some Mexican chorizo mixed in would make it even better (probably still a good idea to try).  As you can see I went with Italian…

Kitchen essentials – Demi-glace

Still back home visiting but I crafted this entry before leaving when I realized the only “essential” I’ve mentioned is truffle salt.  If you’ve read any of Anthony Bourdain’s books you know he is a big proponent of demi-glace.  Traditionally it’s made with veal stock and sauce espagnole and reduced.  Making some can be a…