I often enjoy dishes made with chickpeas and lentils. But my répertoire is deficient in recipes where these delightful legumes participate.
So this brings me to the cassoulet, or rather “cassoulet,” which I recently made. The only vaguely French ingredients are green lentils (from France, yet not the Flageolet beans of traditional cassoulet), duck confit, bay [...]
Tag Archives: French
An extremely untraditional cassoulet involving green lentils
Thursday, 18 December 2008
Americans say chicken stewed in red wine; French say Coq au Vin
Saturday, 22 November 2008
Over here in the West, Autumn hasn’t decided yet to descend upon us. But when the weather does turn cold, it’s hard for me to resist tender poultry steeped in a rich sauce. This recipe is adapted from the coq au vin recipe in The Joy of Cooking. Many steps, but worth the time. It’s [...]
