I’d been meaning to try my hand at making a cassoulet since I’d seen Rick Stein explore its origins on his French Odyssey programme. I’d spent a while getting various ingredients together and (although I know this isn’t something you use a recipe for) I’d decided to use Stein’s own cassoulet as a guide. So, I’d picked up ingredients from France, and soaked the beans, got the pan yada yada, and even chosen a few bottles of Lichine Premier Bordeaux 2005 (Sovex-Woltner). In it went, pretty much exactly as Stein had said to do – the only exception being the lack of earthenware pot.
Oh dear! I’m sorry to report it fell way short of expectation: I was really hoping for more taste, but frankly it was bland. I think I might try some of the real thing when we next go to France – maybe take an expedition over to Castelnaudary and make sure that it’s not just my cooking skills! Suffice to say though, I feel I will not be awarded my cassoulet hat on this occasion.
Still, the wine got drunk and so did we 🙂