Dancing Tomatoes

local. seasonal. sustainable.

Live Class with Susan – September 23rd


September 23, 2022    
6:30 pm - 7:30 pm ( CET )
9:30 am ( PST ) / 11.30 am ( CST ) / 12.30 pm ( EDT )

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.

Get the Recipes:

(Click on the name to open the recipe)

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.



6 cups fresh shell beans (4 cups dried beans such as haricots Tarbais or cannellini beans 
3 fresh or dried, imported bay leaves
20 sprigs fresh thyme
2 medium onions
3 cloves garlic
2 pounds (1 kg) fresh tomatoes or 2 cans best quality chopped tomatoes (Muir, Mutti,
1 bunch flat-leaf parsley

MEAT/FISH: there is NONE

4 large garlic sausages (kielbasa will do), pricked all over with a metal skewer
8 ounces (250g) smoked bacon


12 tablespoons (180g;1-1/2 sticks) unsalted butter
¼ cup crème fraiche


2 tablespoons duck or goose fat or 1 generous tablespoon olive oil
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons vanilla sugar
2 tablespoons brandy – optional
1-1/2 cups all-purpose flour

Leave a Reply

Your email address will not be published. Required fields are marked *