This cassoulet was a great recipe to delve into traditional French cooking. It is also my recipe choice for this week’s Food Matter’s Project!
Cassoulet can be made into a week-long project like Julia Child’s recipe or you can choose to conquer this quicker version by Mark Bittman. It is more of a fall/winter dish {not so much April in Miami} as it is extremely hearty and filling, but Bittman makes it lighter by omitting the “cassoulet typical” pork rinds/goose fat and adding more veggies. We served it at a dinner party with our close friends last night and it was a hit!