156. Dry-Cooked String Beans p.523

156. Dry-Cooked String Beans p.523

I couldn’t find a recipe for this one online.
I was in a frying mood the night I made these beans and the onion rings. The combination of a fried appetizer, and a fried main course was just a little too much. This stir fry was more than greasy enough all by itself.
In this dish trimmed [...]

9 April 2008 | The Book, Vegetables | 7 Comments
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101. Cassoulet de Canard p.273

101. Cassoulet de Canard p.273

The recipe
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]

6 October 2007 | Grains and Beans, The Book | 8 Comments
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91. Smoky Black Beans p.267

91. Smoky Black Beans p.267

The recipe
I was happy to find this recipe in The Book. I make my own version often enough because it requires no though, hardly any effort, and costs pennies per serving. I am not a great planner, and I rarely have the wherewithal to think through tomorrow’s dinner and get beans soaking the night before. [...]

14 September 2007 | Grains and Beans, The Book | 2 Comments
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68. Easy Cassoulet p.272

68. Easy Cassoulet p.272

No recipe for this one.
Easy indeed. I’ve made both of the cassoulet recipes in the book now. This is the easy version which can be prepared in 4 hours, plus soaking time for beans. The more authentic version takes 2 days. Both were delicious, and the differences between them were pretty subtle. It’s nice to [...]

31 July 2007 | Grains and Beans, The Book | 4 Comments
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