by Kathy Kearns
Cassoulet, from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs)[Source: Wikipedia]. 20 years ago Chef Philippe Jeanty showed me a traditional French cassole (cassoulet bowl) and asked me to replicate it for Bistro Jeanty. In my version I use a sturdier red clay rather than the softer earthenware clay used in the original, and the glaze is lead free. I continue to supply Bistro Jeanty, the Ledford House in Albion, and numerous home chefs with authentically styled cassoles.