Monday, December 2, 2013

Stay Warm and Cozy with Cassoulet

Hearty Cassoulet in a traditional French pottery cassole made in Southwest France via David Lebovitz

Poterie Not Frere--via David Lebovitz

Poterie Not Freres--via David Lebovitz
Hand made terra cotta cassoles from Poterie Not Freres

Cassoles at Poterie Not Freres

find out more from La Poule qui Roule--

the cassole--still made by hand by artisans at Poterie Not Freres in Southwest France

terra cotta cassoles at Poterie Not Freres

Poterie Not Freres in Southwest France

Poterie Not cassoles

the traditional cassole and beans for making cassoulet via Christine Cooks--she has a recipe on her blog and you may be able to buy a cassole through her
A few days ago it was stormy and grey--unusual for sunny Hawaii--but a welcome change. The rainy weather made me start thinking about winter foods to warm the spirits--and what should I read about on facebook that morning via David Lebovitz but cassoulet, the hearty dish from Southwest France made with beans and an assortment of meats. The dish is named for the cassole, the terra cotta dish that it's made in. The clay from this region near the Canal du Midi is particularly heat resistant and sturdy and becomes almost like glass after it's been glazed and fired. The cassoles at Poterie Not are still made by hand and would be a treat to own. I'm thinking that I'd like one, even though we don't have too many cold days here. I also have a source for great beans in Napa called Rancho Gordo. I can't wait to try their cannellini beans as fresh beans become smooth and creamy after cooking (but old ones don't.)

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