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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34. Brisket a la Carbonnade p.423

34. Brisket a la Carbonnade p.423

the recipe
Sorry for the long interval between posts, I was out of town last week.
I’ve made this recipe twice, on the left is my first attempt, which was almost black, dry, and found me trying to deglaze the sides of my dutch oven to end up with a sauce. On the right is attempt number [...]

30 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
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