Cassoulet Redux

12Nov2016
0

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,…

Continue reading

La Croustade aux Pommes

23Oct2016
0

  La Croustade. Think crusty, crunchy, and sugary pastry. Aux Pommes. Think juicy, sweet, and acidy apples. This is the one sweet French recipe you need to know when you are at home or traveling. With only 6 ingredients and…

Continue reading

For charcuterie lovers: a sweetheart cassoulet

8Feb2016
0

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…

Continue reading

Cassoulet Tip #3- building bean broth

26Dec2015
0

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…

Continue reading

Camp Cassoulet Tip #2- salting beans

18Dec2015
0

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…

Continue reading

Camp Cassoulet Tip #1- soaking beans

15Dec2015
0

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…

Continue reading

Winter Focus: a manifesto in color

8Dec2015
0

These winter days have been unkind to many- death comes knocking too close. Darker days send some into their own underworld and Demeter punishes us all looking for her daughter. We all suffer watching the violence and the pain as…

Continue reading

Cassoulet: A French Obsession- Book Launch

28Nov2015
1

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…

Continue reading