Comments on: deconstructing cassoulet, for bastille day http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/ Fri, 10 Feb 2012 19:20:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: What does Green Mean? » Fete de la Bastille http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-257161 What does Green Mean? » Fete de la Bastille Wed, 14 Jul 2010 20:15:24 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-257161 [...] In honor of the ongoing, worldwide green (zzzzzz…!) revolution, here’s a recipe for my favorite French peasant food, may it forever be the fashion, Cassoulet. [...] [...] In honor of the ongoing, worldwide green (zzzzzz…!) revolution, here’s a recipe for my favorite French peasant food, may it forever be the fashion, Cassoulet. [...]

]]> By: David Dean http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-104352 David Dean Fri, 11 Apr 2008 12:18:12 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-104352 Bastille Day in Marseille is great check out my <a href="http://www.sletoh.com/r138346.html" rel="nofollow">About Marseille</a> page to read about this event. Hope this helps. Bastille Day in Marseille is great check out my About Marseille page to read about this event. Hope this helps.

]]> By: Casey http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-41649 Casey Sat, 11 Aug 2007 04:59:58 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-41649 The duck recipe looks terrific. I'll be trying it soon. Bastille Day at our California beach house involved the roasting of a whole lamb -- a project that filled me with Major Fears , but proved to be a big success. Chicken liver pate from the Michael Field's Cooking School cookbook and financieres from Dorie Greenspan's "Paris Sweets" were other hits with our guests, but I cooked way too much of everything. 35 guests sounded like a lot when I was doing the planning but I could have fed twice that many. The duck recipe looks terrific. I’ll be trying it soon.

Bastille Day at our California beach house involved the roasting of a whole lamb — a project that filled me with Major Fears , but proved to be a big success. Chicken liver pate from the Michael Field’s Cooking School cookbook and financieres from Dorie Greenspan’s “Paris Sweets” were other hits with our guests, but I cooked way too much of everything. 35 guests sounded like a lot when I was doing the planning but I could have fed twice that many.

]]> By: Lynda http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-41405 Lynda Thu, 09 Aug 2007 10:13:26 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-41405 Oh I am soooooo cooking this recipe on the weekend - I love duck and this makes it so simple - some nice red cabbage and we are good to go. Love the blog - juices start flowing the minute I see the pictures. Oh I am soooooo cooking this recipe on the weekend – I love duck and this makes it so simple – some nice red cabbage and we are good to go. Love the blog – juices start flowing the minute I see the pictures.

]]> By: Y http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-37555 Y Sat, 21 Jul 2007 13:15:09 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-37555 What a clever idea, deconstructing a cassoulet! And it looks oh so very tasty too! What a clever idea, deconstructing a cassoulet! And it looks oh so very tasty too!

]]> By: Lucy http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-37248 Lucy Fri, 20 Jul 2007 00:09:21 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-37248 The burnt walnut oil sounds (and looks) like a great and flavourful addition to the celeriac soup. Lovely. The burnt walnut oil sounds (and looks) like a great and flavourful addition to the celeriac soup. Lovely.

]]> By: esther http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-36575 esther Tue, 17 Jul 2007 13:20:57 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-36575 Lovely... You've completely demystified the art of making cassoulet! And I am in awe of your photos and how 'light' you make this dish look. Lovely… You’ve completely demystified the art of making cassoulet! And I am in awe of your photos and how ‘light’ you make this dish look.

]]> By: Sophie http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/comment-page-1/#comment-36563 Sophie Tue, 17 Jul 2007 12:23:29 +0000 http://thestonesoup.com/blog/2007/07/deconstructing-cassoulet-for-bastille-day/#comment-36563 A cheesy pudding is often the best sort! I like the idea of serving the cassoulet and the duck legs separately. I imagine it makes it a bit easier to dish up too - everybody gets some duck and then people can adjust the salad and cassoulet themselves according to their appetite. It looks beautiful from the pictures so I can see why they had no room left for souffle! A cheesy pudding is often the best sort!

I like the idea of serving the cassoulet and the duck legs separately. I imagine it makes it a bit easier to dish up too – everybody gets some duck and then people can adjust the salad and cassoulet themselves according to their appetite. It looks beautiful from the pictures so I can see why they had no room left for souffle!

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