Lots of emotion went into this dish.
Anger (This weather is pissing me right off.)
Hope (Something comfort food-y would give The Finger to this snow!)
Dejection (But said snow has made it impossible to drive to the store.)
Acceptance (Maybe I’m stuck, but there must be odds and ends around here that’ll do.)
That’s really the four-stage story behind this cassoulet — the product of snow and laziness.
Looking around the general kitchen area, I spied with my little eye:
lamb shoulder cubes
1 beef shin bone
Rancho Gordo flageolet beans
World Spice Merchants‘ Herbes de Provence (with lavender)
…and enough tomatoes, onions, garlic and beef stock to fill in the blanks
And that was it. I called it cassoulet, though I make no claims to authenticity.
Hard to believe that in just a few months we’ll go from this…
Spring can’t get here fast enough. I’ll even leave behind my precious cassoulet for it.
recipe after the jump