"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba."
-Julia Child, Julia Child and More Company, Cassoulet for a Crowd
Our January 2011 Challenge comes from Jenni of The Gingered Whiskand Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
I can't remember anything else I ever made that required this level of planning, preparation and effort. And I definitely can't recall when all of that time and effort paid off with such a bang.
