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If you followed Kate Hill’s
award-winning blog- French
Kitchen Adventures (www.katehill.blogspot.com)
last November, then you
discovered the sometimes
silly, sometimes serious and
always delicious fun that
happens in her French
Kitchen in Southwest France.
Camp Cassoulet was a long
weekend of confit and
cassoulet making that
attracted the attention of
everyone from Gourmet
magazine’s Epicurious.com to
Paula Wolfert. This Spring
Kate is heading this way
with a pot, some beans and a
lot of stories to teach you
her authentic and simplified
version of Southwest
France’s famous one pot
meal- Camp Cassoulet!
Beginning with a video from
the canal-side Not Brothers
Pottery where Kate buys her
hand-thrown clay pots, this
cookbook author and cook
shares with you the simple
secrets that make a very
succulent and very French
dish. Cassoulet is about
beans; but it is also
traditional saucisse de
Toulouse- fresh pork
sausage, salted pork belly,
and duck confit—traditional
savory charcuterie that
flavor the famous peasant
dish. Perfect for a large
party or festive gathering,
Cassoulet is perfect when
cooked in a wood-fired oven
as well as in a slow oven.
Cassoulet hails from the
Midi region of Southwest
France; a complete meal
itself, it is often served
just with a fresh green
salad dressed with a sharp
shallot vinaigrette. A light
dessert of perfumed pear
sorbet and crispy almond
shortbread cookies completes
this very French fete!
Menu
Amuse bouche
La Rotie aux Canard-
grilled herbed bread and
duck
rillettes
Cassoulet Traditional
Rustic Green Salad with
Shallot Vinaigrette
Pear Sorbet and Hazelnut
Shortbread Shards |
