Mis en place. Andouille, garlic, bay leaves, onions, carrots. And I have stock going!
I like to cook with wine, even if the wine doesn't end up in the dish. Some red in a jelly jar.
In the oven, alongside a baguette that needs a little heating
Monday, December 6, 2010
Cassoulet
It might not fly in Toulouse, but it flies in Carolina!
Mis en place. Andouille, garlic, bay leaves, onions, carrots. And I have stock going!
I like to cook with wine, even if the wine doesn't end up in the dish. Some red in a jelly jar.
In the oven, alongside a baguette that needs a little heating
Mis en place. Andouille, garlic, bay leaves, onions, carrots. And I have stock going!I like to cook with wine, even if the wine doesn't end up in the dish. Some red in a jelly jar.In the oven, alongside a baguette that needs a little heating
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2 comments:
Yeah! That's what I'm talkin' bout! I love me some cassoulet!!!
I like me a few white beans in mine as well.
I see we both used similar settings for our stove top blog this week. hehe
Yup. I use white beans too (psst.... canned, don't say a word!.....) At least I make the stock from scratch.
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