Did you Cassoulet today?

Hello Foodies,

I read in The New York Times an article by Florence Fabricant featuring several items. Actually, it's her column called "Food Stuff" and here's the link...http://www.nytimes.com/2007/01/17/dining/17tea.html?ref=dining

The item that jumped out at me was about Cassoulet! I love Cassoulet and this is the perfect weather for it. The global warming we've been experiencing lately hasn't produced much cold weather - the kind that's perfect for a hearty meal of Cassoulet.

These are the restaurants that were recommended in the article that serve Cassoulet:

Savoy, 70 Prince Street (Crosby Street), where black iron crocks of cassoulet, made with the proper tarbais beans and a crust of crumbs, are tucked into the fireplaces. A generous portion made with duck confit, sausage, lamb and pork belly is $32 through Feb. 11: (212) 219-8570.


Jarnac, 328 West 12th Street, cassoulet made with white northern beans, pork cheeks, sausage and duck confit is $26, (212) 924-3413; at Les Halles, 411 Park Avenue South (28th Street), (212) 679-4111, it’s $22.50.

L’Absinthe, 227 East 67th Street, (212) 794-4950, will serve it for the weeks of Jan. 22, Feb. 19, March 19 and April 16, $34.

Gavroche, 212 West 14th Street, (212) 647-8553, serves its on Thursdays, $23.

Those who prefer to serve this dish at home can assemble it from a kit D’Artagnan sells. The package consists of tarbais beans, confits of duck legs and duck gizzards, duck and garlic sausages, pork belly, duck fat and demi-glace. You add your own onions, carrots, garlic, tomato and seasonings. The ingredients serve six to eight people; it’s $106.99 from dartagnan.com.

Let us know where you eat Cassoulet!

Enjoy,

the Forks