Hi,
Reading Amy's thoughts about Serious Eats opens the floodgates in my mind. I have about 15 of their recipes in my files. Most are reliable but watch out for Chicago contributors; some of these recipes are not independently tested. Yes, I have sent many memo... That's a different story.
I am a devotee of the late Paula Wolfert's cassoulet which excludes lamb. It takes time to make but is incredible. I have tried about 5 different short cut versions including Jacques Pepin's. None really had the texture or complexity of the Paula Wolfert version from "The Cooking of South West France".
Last week, I made "Cassoulet Style Sausage and Beans" by Kerry Seretsky from Serious Eats. I thought it was extremely good. Mom was in total disagreement; she thinks it it was miraculous. Yes, this recipe is doable and excellent. The texture was perfect and I have some ideas to add complexity.
http://www.seriouseats.com/recipes/2012 ... ref=searchI do have some suggestions for the recipe:
Cut the sausage into 3/4" discs that will be lightly sauteed. Garlic Sausage is almost impossible to find in Springfield. I finally found Johnsonville Irish Garlic O'Sausage. This was really excellent for the dish.
The dish could be a bit better if it had the complexity of cured pork belly and duck confit. (Pork belly confitted in duck fat?) I think un-smoked cured bacon and elimination of the olive oil would be an improvement.
I also would like to try flageolet beans with this quick cooking version.
Tim
We will be coming to Chicago for Dylan's first birthday in the morning. We will also