After I’d finished, I tossed some bacon cubes into the pan and after they were cooked, I added some white wine and butter and used this as a sauce for some pasta. How can you be in anything less than a great mood when you see this monster come bubbling towards you out of the oven? If you do a little prep, you only have to assemble things and then wait as it cooks in a relatively low oven. Please don't hold it against her that I improvised so much. I made a few compromises but it’s easy to stay within Kate’s guidelines. I will admit I’d been working myself up into a frenzy about this and now that I’ve done it, I can say in all honesty that it’s easily within anyone’s grasp to make an excellent cassoulet. I’ve been curling up with Kate Hill’s Cassoulet: A French Obsession, for a week or so and finally decided to take the plunge. I spent Sunday finally making a cassoulet.
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