OperaBuff Posted January 14, 2009 Share Posted January 14, 2009 Cassoulet is a fantastic and flavorful white bean and meat casserole from France that can take days to make, if you follow the old-world recipes. Here's a great shortcut recipe from Jacques Pepin that I have made many times without a hitch. It's all done in one pot, all on the stove top, takes less than an hour from start to finish. http://www.kqed.org/w/jpfastfood/recipes4.html Will keep you warm on these cold winter nights. Quote Link to comment Share on other sites More sharing options...
kimberly Posted January 15, 2009 Share Posted January 15, 2009 OperaBuff, honey, you are talking our culinary language. During the winter we have a casserole/stew 4 to 5 times a week. Comfort food, baby. Quote Link to comment Share on other sites More sharing options...
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kimberly
OperaBuff, honey, you are talking our culinary language. During the winter we have a casserole/stew 4 to 5 times a week. Comfort food, baby.
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