So far we we have tried making a green curry chicken which was in the recipes that came with the gadget. We might keep looking for another recipe. We also tried a roasted carrot and sweet potato soup which wasn't a success either, but the other things we have made were great! They include barbecue pork ribs for 4 July (delicious), pork belly and then this week, in honour of Paris in July, we made cassoulet.
A traditional cassoulet is made in a dish of the same name, and can include confit duck as well as sausages and beans. We didn't have either the traditional dish or confit duck, but instead we used sausages, lamb shoulder,and bacon. Despite not being totally traditional, this was delicious!! It was perfect for a cold winner's night dinner and we will definitely be having it again this winter.
Because the recipe can be done two ways I am going to share images from the book. For every recipe there is a picture of the ingredients required and the finished product and then the two different versions of the recipe. It's very effective as a way to share a recipe.
I am also sharing this post with Paris in July hosted by Thyme for Tea.
- Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
That sounds delicious, Marg! A perfect winter meal, but I'll have to wait a few more months. It's pretty warm here right now. :)
ReplyDeleteIt was so delicious Les, but yes, maybe not a summer dish!
DeleteDelicous.
DeleteCassoulet is definitely a French favorite. When we were (poor/kitchenless) students in France we used to buy it in cans. We've also tried it in fairly fancy Paris restaurants.
ReplyDeletebe well... mae at maefood.blogspot.com
We'll definitely be having this again Mae!
DeleteRibs are definitely one of the winning dishes for the pressure cooker. Hope that next year you'll be able to make it to France ... stay healthy!
ReplyDeleteIf not next year BFR, then the year after!
DeleteWe had a really traditional cassoulet when visiting cacasone and found it overwhelmed by the duck fat, so im imagining the sausages might have been more tolerable. Im tempted with trying this too...
ReplyDeleteCarcassonne is on my bucket list of places to visit Tamara.
DeleteThat's a cool new kitchen gadget. We haven't had a cassoulet in years but once went all out and got the duck, sausages and all.
ReplyDeleteI think I'll look for that cookbook, sounds great.
I am not sure whether you can get Australian Women's Weekly Cookbooks there Tina. They are always good though.
DeleteA good cassoulet is so delicious! I think I'd like the sausages!
ReplyDeleteIt was so good Jeanie!
DeleteI had cassoulet several times in France last year and loved it. I should try it at home, thanks for the idea.
ReplyDeleteIt wasn't too hard either Jackie!
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ReplyDeleteSounds like you are enjoying that new pressure cooker/slow cooker. I've been using my pressure cooker for everything and it is quite a time saver
ReplyDeleteWe definitely are Judee! It was a good gift.
DeleteBy the way, I also had difficulty posting today- it didn't like any of my photos sizes- I almost gave up.
ReplyDeleteSorry Judee! Glad you didn't give up.
DeleteI have been meaning to try cassoulet for years!
ReplyDeleteI hope you do try it one day!
DeleteI've got a nice recipe for Easy Beef Catalan somewhere that I think was a cassoulet made with white beans, tomato, and a huge patty of ground beef instead of a cut of beef.
ReplyDeleteThat sounds good Laurie!
DeleteThis sounds delicious, I quite fancy a slow cooker.
ReplyDeleteI love the list of ingredients! We are having cool evenings, I need to give this a try!
ReplyDelete