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  • Quick Cassoulet

    Well Sandy is gone, kinda like bad girl friend, shows up, spends the night, wrecks the place and leaves.

    I have had my fill of wind and rain, an I want some hearty fare, so perhaps a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat and white haricot beans. Cassoulet is named after a special pot called ‘cassole’ or ‘cassou’, highly glazed and made from the red clay, which was designed especially for french casseroles and was originally made in the village of Issel.

    A casserole, from the French for “saucepan,” is a large, deep pot or dish used both to cook a meal in the oven and as a dish to serve it. The word casserole is also used for the food cooked and served in such a dish.

    Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers. Types of casserole include ragout, hotpot, cassoulet and carbonnade. A distinction may be made between casseroles and stews in that stews are cooked from unidirectional heat, whereas casseroling is done in an oven where heat circulates all round the cooking vessel, and cooks from omnidirectional heat.

    The deal is I do not want to spend the hours slow cooking so a few short cuts are in order
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  • Salt Cured Steak

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