For the last 3 years, we’ve been part of a group that have put together Paula Wolfert’s Cassoulet from her book “The Cooking of SW France” and had an early New Year’s celebration.
At the first one of these, one of the celebs was originally from France…moved to the US when he was 17. At the first taste of this fabulous cassoulet, Jean Picard’s eyes teared up, “this reminds me so much of home and my childhood”. (I will admit he recovered nicely with a few more glasses of wine, some great salad by Candice and bread and cheesecake by Shirley).
We documented our second shot at it and posted it on the blog. Please note that you need to start at the end (Day 1) to follow all the steps. Last year, the third, we video-ed it, but I’ve yet to edit it down. Soon, though, I promise. One other note; while you can substitute ingredients, it is well worth the effort to do it exactly the way Paula suggests. The duck confit and sausage instructions are in her book “The Cooking of SW France”.
Click Here For The Full Recipe
Links: Preprep Day -Making Sausage
Day 1 - Starting the Confit
Day 2 - Assembling the ragout
Day 3 - final assembly and baking…oh, yes the party.
About claycoyote
I love mine, and the semi-cassoulet dish that is my newer piece. It’s part bowl, part platter. I used it tonight to serve guests, and highlighted it in my Chicken in Cream Sauce recipe I blogged about today. I couldn’t find the exact piece on your site to link to. Mine doesn’t have handles. i would take a picture, but it’s dirty and I am NOT doing dishes yet tonight. Here’s the recipe http://confessionsofamom.com/frugal-recipe-chicken-in-cream-sauce/