My dear friend Kate Hill offers “cassoulet 101” in her blog. Here is an excerpt:
Cassoulet- this is part of a French Kitchen primer from my winter classes. Since I’m taking this step by step, and lightly- don’t go getting too obsessive on me now; let me tell my cassoulet recipe in my own way. Like a good student- listen, look and then try it- your own way. Centuries of French housewives have made cassoulet without a written down recipe. But they did have three advantages over you- eyes in France, ears in France and best of all– a tongue in France!
I learned to make cassoulet here in Southwest France that same way. I arrived one cold spring along the Canal du Midi on my barge, the Julia Hoyt. It was 1988. I was 37. Taking respite from strong Midi winds called the Tramontana, my mates and I bumped into the sheltered back port at Castelnaudary to moor up for a few days, weeks, whatever. We stayed some months.
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