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Thursday, March 12, 2015

Cassoulet 2015

It hardly seems like another year could have possibly passed in which I celebrate the anniversary of my blog, but it has! As usual, I found a different cassoulet recipe to make in proud honor of my first post. was responsible for this one, employing a recipe from the March 2006 issue of Gourmet magazine. While it was tasty certainly, it wasn't exactly among my favorite instructions of the other more hearty, traditional French classic preparations that I've made over the years. I subbed pork loin for pork shoulder (it was just easier--and cheaper!) and as much as some readers may cringe, I used a couple of cans of white beans instead of taking the time to let dried beans soak overnight. Instead of the suggested pork sausage, I rounded up some D'Artagnan wild boar sausage as well as a rabbit-pork-ginger blend to great effect. A delight! However you personalize your cassoulet, I do find it absolutely essential to let the dish rest, refrigerated for a day or two, before slowly reheating and serving to your guests. Make the crumb topping (a great touch) just before this step and do enjoy!

Thanks to folks for reading!

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