national cassoulet day

cassoulet 1

The excitement of the holidays are over which makes me even more aware of how cold and dark the days still are. All I want to do is cook fatty, meaty, beany dishes for days and drink big dirty red wines. On a recent frigid morning at the farmers market I stumbled upon Seabreeze Farms and their giant cast iron cauldrons bubbling with beef stew, a la London’s Borough Market, lured me in.  There were Toulouse sausage and duck confit and I thought, “done.” It was fitting to find out a couple days later that it was actually National Cassoulet week. Here is my rendition inspired by a recipe from Paula Wolfert. Note, Cassoulet is a labor of love so get a few bottles of Bordeaux and plan on 3 days of prep/cook time. What else do have to do during these short dark winter days?

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