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.