Cassoulet 2.0
This recipe is a combination of many recipes. I prefer more vegetables to meat, so that is what I did. It is very rich.
There are apparently three regional versions of cassoulet, Castelnaudary, Carcassonne, and Toulouse. Feel free to tailor this recipe any way you desire. I did not bother with the breadcrumb topping that is occasionally a part of this dish.
Serves six to eight.
Whether an "accidental caterer” or neophyte dinner party host, preparing bistro food like a cassoulet is both a life saver and a crowd pleaser in its cozy simplicity.
Specials for the holidays, a new tasting room for Sagaponacka vodka, a family style Asian dinner at Bridgehampton Inn, and more
Gene Casey will appear for a rare free showcase at the East Hampton Library on Saturday, playing original tunes and classic country and rock covers.
