Cassoulet Redux

12Nov2016
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When you search my blog Food Stories from Gascony- the word cassoulet appears in 126 different posts. That means that over the last eleven years I have written about cassoulet at least ten times a year. There are dozens of photographs,…

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For charcuterie lovers: a sweetheart cassoulet

8Feb2016
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Somehow this little, much beloved recipe escaped the Book. I called it the Sweetheart Cassoulet-perfect for two. Consider it an early Valentine’s gift to all you who make salty tasty bits of pork. It’s barely a recipe, more a little trick…

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Global Cassoulet Supper Adventures

7Feb2016
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Like postcards from a long lost cousin, these are the many cassoulets I made across the globe: from Camont to New York to Tokyo to Australia. In Annie Smither’s garden kitchen in Malmsbury Victoria Australia. Before the oven and a in…

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Cassoulet & Charcuterie Roadshow

5Jan2016
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  It all started here at Camont with me cooking and Tim Clinch photographing these great cassoulets one winter weekend at Camont. And now with a little book called Cassoulet: A French Obsession in hand, I am packing my bags, bringing some…

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Cassoulet Tip #3- building bean broth

26Dec2015
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So you’ve missed the Christmas Cassoulet, and even the Boxing Day Cassoulet, but you are still thinking about the New Year’s Cassoulet. Here’s the most important thing you can learn before dusting off your cassole- cook your beans with great care…

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Camp Cassoulet Tip #2- salting beans

18Dec2015
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Salt is the great enhancer. So my #2 tip for making a great cassoulet is discovering just how much salt to use to enhance your beans.  It’s easy to oversalt a cassoulet: a big volume, salty meats like duck confit, and…

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Camp Cassoulet Tip #1- soaking beans

15Dec2015
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Camp Cassoulet Tip#1 : Buy good beans and then soak them with some attention. Soak your beans in cold water over night (6-12 hours). Before you start cooking them, make sure that all of them are fat, plump, and wrinkle…

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Camp Cassoulet Global Supper: PARIS

13Dec2015
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Winter strikes at the heart of our souls and there is but one way to warm your spirit and celebrate the last dark night. Cooking! Come join me for the first in a series of Camp Cassoulet Global Suppers in…

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Cassoulet: A French Obsession- Book Launch

28Nov2015
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Welcome to Camont Press’s first book launch. Cassoulet: a French Obsession by Kate Hill, 132 pages of stories, ingredients and recipes about France’s favorite regional dish. Cassoulet is hot off the e-presses as a pdf and as a print on…

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