Prepping for another cassoulet

I have a lovely piece of pork belly in the fridge, rubbed all over with oregano, thyme, rosemary, and garlic.

I will cook it tomorrow night in a very slow oven, as Michael Ruhlman did for his BLT from Scratch (200F with a splash of water in foil for 3-4 hours) but I’ll only half-cook it, and finish it in the beans.

I will take out of the freezer tonight a lovely goose breast or two, and let it slowly thaw in the fridge.

Tomorrow I will buy some yummy sausages.

I will put beans on to soak tomorrow night.

And it will all come together on Saturday afternoon, together with another apple-blue cheese-pecan tart.

Saturday night will be fun, regardless of the weather.

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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