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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60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

60. Prosciutto- and Parmesan-Stuffed Mushrooms p.27

No recipe, too bad.
These were an excellent appetizer. I brought them to a dinner party and they disappeared just like that. They’re mushroom caps stuffed with the cooked down mushroom stems, garlic, onion, bread crumbs, prosciutto, Parmesan, a useless dash of parsley, and an egg to hold it together. After the caps are filled [...]

25 July 2007 | Hors D'Oeuvres & First Courses, The Book | 2 Comments
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