This was my first taste of a truly regional dish. Taking respite from strong Midi winds called the Tramontana, my mates and I bumped into the sheltered back port at Castelnaudary to moor up for a few days, weeks, whatever. I arrived one cold spring along the Canal du Midi on my barge, the Julia Hoyt. I learned to make cassoulet here in Southwest France that same way. But they did have three advantages over you- eyes in France, ears in France and best of all- a tongue in France! Centuries of French housewives have made cassoulet without a written down recipe. Like a good student- listen, look and then try it- your own way. Since I'm taking this step by step, and lightly- don't go getting too obsessive on me now let me tell my cassoulet recipe in my own way. Cassoulet- this is part of a French Kitchen primer from my winter classes.
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