![]() ![]() In addition to an in-depth recipe for classic cassoulet from Hill's town of Camont, she also indulges us with an all-duck cassoulet, a quicker pork-and-beans version and much more. (A second podcast with Kate Hill) Pan-fried bear confit is perfect simply as a pre-dinner. Hill covers every detail that goes into cooking an authentic cassoulet, from the cooking vessel to the essential ingredients (beans, meat, and broth), to the cooking and serving of the finished dish. I want to make baked beans, Cassoulet and Jambalaya. ![]() Rocking pink 5 of the best rhubarb recipes YOU Magazine. With this book in hand, this fantasy is within reach.Īuthor Kate Hill, who runs charcuterie programs and courses at her home and school in France, the Kitchen-at-Camont, writes like a good friend helping you out over the phone as you attempt something just slightly beyond your culinary comfort level. he popped the question at the top of Old Main Hill after recreating our first date. ![]() Imagine sitting around a table with selected good friends, approved family members, plenty of wine and a huge cassoulet, piping hot from the oven. "Cassoulet is the culinary equivalent of turning straw into gold." -Kate Hillįrom an authority on cassoulet and French charcuterie comes a collection of recipes, lore, and personal stories highlighting one of France's most celebrated, and controversial, dishes: the cassoulet. ![]()
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