Cassoulet Day Two, One Hour In

20121116-152313.jpg

With three more hours of cooking to go, we couldn’t wait. Lunch was approaching fast and I had no alternate plans other than rye bread with “brique” ( I suppose it could have been worse. The Brique de Vache is quite tasty and incredibly filling ).

When I first experienced cassoulet, it was rolled on its very own rolling cart and served to my husband. He ate as much as he could ( cassoulet is a bit moreish ), but still there was plenty leftover. There’s not a bean dish I know that makes an entrance with such pizazz.

It’s not like I’ve been slaving over this dish in the kitchen. It takes care of itself. All cassoulet needs is time. The “hour in” tasting was good, but 1) a little fatty 2) needs more time to become friends ( I’d say the participants are still in the drinks phase )

That fat was scooped out a bit and the temperature lowered for the remaining two or three hours.

It’s not a lot of work, but might seem a bit overkill for French Beans-N-Weenies. But the absolute warm you feel when you eat it is no match, it ain’t the same league, it ain’t even the same f-in sport as anything produced by Heinz.

About these ads

2 Comments

    • totally. But, be sure to lead the group up the hill. You don’t want to be downwind. ;)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s