Cassoulet has to be the comfort of comfort foods, white beans, duck confit, sausage & smoked hog hawks slowly cooked in an earthware pot for hours melding with all the wonderful flavors of thyme, oregano, carrot, celery, white wine with just a hint of the juices from the stock pot and a slight smash of fresh tomato. Simple yet filled with complex flavors that warm the soul to the core of ones very being leaving you satisfied yet yearning for just one more taste to confirm the depth of those very flavors.
Even at the fact this recipe is simple, it is time consuming from scatch. I will share this recipe over a few posts then I will offer up a quick cassoulet recipe. As a chef the time it takes to prepare Cassoulet is well worth the wonders of its reception, an expression of emotions, if you will.
I will return with step one of Cassoulet beginning the next post, until then Think Good Thoughts & Smile.
What about the Giants victory? In a word AWESOME!!!!
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