Wednesday, October 20, 2010
Cassoulet
From the ever-trusty Wikipedia: "Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans." Sounds very rich, very '70s, and very suitable for hiding mind-altering drugs ...
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My host mother in France used to make cassoulet. It's a comfort food of that region. I've often wondered about a veggie version, but I'm afraid it just wouldn't hold up to the lovely memory of the real thing. It's quintessentially meaty, like the equally delicious choucoutre garni (with sauerkraut, sausages, apple and juniper berries! Oh my!)
ReplyDeleteWow - sounds delicious!
ReplyDeleteJuniper berries -- wow!
ReplyDeleteI hadn't heard of cassoulet before. It sounded very sophisticated (if beany), like a rich spread that would impress an unworldly college student.
Not that bird droppings in the kitchen added, exactly, to the ambience.