Recent content by Joan Wade

Oh : ) and I have been to France and had the 'real thing' - this one is the real thing from Chef Daguin in Auch. Yours sounds great too.

LOL - you are right about what you said. It isn't that I don't know that. The ones from Toulouse, etc., are hearty like yours. This one with only fava beans and duck confit is more mild and I just am trying to get it less salty.

Paula Wolfert recipe for cassoulet Wolfert has three recipes for cassoulet in her Cooking of Southwest France. I have had a problem with using pork rind and salt pork before, and the fava bean cassoulet I made the other night is no exception. It was fabulous, but too salty. The other recipe...