Traditionally, cassoulet is a slow-cooked dish that requires duck confit and dried beans. However, this recipe simplifies the technique and streamlines the ingredients. Hearty sausage replaces the confit, and canned white beans stand in for their time-consuming dried cousins. Fire-roasted tomatoes provide a rich thickness and a crispy topping of bread crumbs stirred with parmesan cheese is a flavorful finish. To make this dish the star of a meal that's ideal for Winter entertaining, start with a baked brie and offer gingerbread palmiers as dessert. Look at the recipe and read more
Yesterday PartySugar taught you guys all about the joys of a homemade cassoulet. Something tells me, that unless you devoured it all in one sitting (which is quite possible since it's very delicious), you've got some leftovers waiting to be reworked.
At my house, we strangely don't have a microwave (the espresso machine won the battle for the kitchen counter space), so having meals the next day is always a new treat. This time I've actually come up with two ways to make a new tasty dish. To check them out, read more
A few weekends ago I got a craving for cassoulet: the day was cold and dreary and I was in the mood for a provencal French dish. It was a completely illogical desire: I've never spent time in the French countryside and I've never made cassoulet at home in my kitchen. After consuming cassoulet a few times at restaurants, I suddenly was ready to take a stab at making it on my own. Cassoulet is a French stew made with meat and white beans. Typically the duck or pork used is slowly cooked in its own fat days/weeks before making the stew. If the thought of slowly cooking meat in its own fat disgusts you have no fear, my recipe is a variation on the theme in which the meat is browned and cooked with the beans. A great one pot meal, this dish is perfect for a lazy, rainy Sunday when you have nothing to do but curl up with a blanket and watch movies. To make cassoulet for your Sunday dinner, read more