Friday, February 20, 2009

Bittman on Cassoulet

Weird. First the polenta pizza, and now cassoulet... I'm like channeling him or something. I don't particularly like his recipe... which isn't a surprise since his aim is simple recipes to get people to cook, and for me, the more elaborate the recipe the more exciting I find it... but it's cool that such an awesome stew is apparently becoming more mainstream. I like the idea of using leeks instead of onions... that just feels more French... and I certainly see the wisdom of cutting back the meat, but I just can't do it... zucchini in cassoulet just sounds wrong.