Savor the Rich Flavors of France with Our Cassoulet and Fruit Tart Menu
I was talking with my dear friend Danie Dubois (you’ve met her if you’ve read my books about cooking in France!), whose cassoulet recipe we’re making in class. She has lived in a village of five houses for more than 60 years, cooking for people from around the world who come to taste her regional specialties. They include this recipe for cassoulet, which she has adapted over the years. I’ve adapted it a bit more – with her blessing, which she gave me the other day – and I’m so happy to share it with you. Parts of the recipe require time, so read the recipe carefully, watch the mise-en-place, and if the dish isn’t quite finished by the end of class, it will be soon afterwards. And then, understand that it’s even better the next day!
As for dessert, it’s also from Danie. It’s a regular on her table in autumn and winter, a very special creation that I predict you’ll make often.
Suggestions for completing the menu:
Referring to Danie, since this is in its own way a genuflection to her talent and immense skill in the kitchen, I’d say fresh walnuts and slices of air-cured sausages, with a glass of Port.
Wine suggestion:
A deep, rich red is called for here, such as one from Cahors.
