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 herContinue reading “Cassoulet – A Labor of Love”
Tag Archives: demi-glace
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 ItalianContinue reading “Braised White Beans and Spicy Sausage”
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 aContinue reading “Kitchen essentials – Demi-glace”
The Roaming GastroGnome 