My friend Joe made cassoulet for Christmas and froze the leftovers. He thawed them out when I visited, and what a wonderful and savory dish! His cassoulet contained merguez sausage (a lamb sausage from Morocco), duck sausage, chicken thighs, and pork shoulder, along with the beans, of course (great northern). He cooked all the meat in duck fat, and he credits that for the authentic taste. He also added onion, garlic, carrot, and chopped tomato. He seasoned the dish with salt and pepper, fresh thyme and basil, and bay leaves, and he slow simmered it all night. Joe woke up to the wonderful aroma filling the whole house. When he warmed it up for me, in a clay pot in the oven, he grated comte cheese on top (it's French gruyere). The grated cheese got a little crispy, and the meats and the beans were melt in your mouth.
Location: Private Home, Redlands, California. Date: April 28, 2022.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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