Good Food Blog
CassouletPosted at 12:02PM, 05 September 2009 by Andrea McGinniss - Editor, bbcgoodfood.com
The winter boots were dusted off this week and worn into work for the first time in months, for much as we might try and deny it, the chill is back in the air, and the puddles are back on the footpath. It's not all bad news though, particularly on the food front as rib-sticking casseroles and warming one-pots make a welcome comeback.
One-pots are all good, as far as I'm concerned. Not only do they mean less dishes, the very slow-cooked nature of them mean flavours are full-on and portions hearty. My particular favourite is cassoulet , the bean-and-sausage speciality of the south of France's Languedoc region.
The towns of Castelnaudary and Carcassonne both claim to be the birthplace of cassoulet, and purists debate whether the slow-cooked stew should feature pork sausage, goose, duck or mutton. White haricot beans are, however, essential. Personally, I don't mind, as long as it's rich, tender and satisfying. If it were a man, I'm pretty sure I'd want to marry it.
If cassoulet were a man, I'm pretty sure I'd want to marry it.
For now though, I'll make do with a fling. I'm spoilt for cassoulet choice. As part of the Sud de France Festival of Food and Wine taking place across the UK this month, Café Rouge restaurants are putting it on the menu. Most weekends you'll find me at the Borough Market eating chorizo burgers and drooling over the raclette, but this weekend I'll be trying to fit in some more cassoulet at Marché du Quartier too. Well, you've got to ward off the winter chills somehow, don't you?
What's your favourite one-pot and why?