Annette Nielsen: Wrapping up Winter Cooking
Every year since I’ve met my husband (that would be 19 years ago), I’ve prepared cassoulet. It’s a winter or cold weather dish. It’s heavy, filled with cannellini beans, pork, lamb, duck confit (duck cooked and preserved in duck fat), duck stock, herbs and garlic. It’s a great dish to eat when the winds are howling, the last blizzard of the season is in the making, and you’re still stoking the
Continue Reading On: Adirondack Almanack
from Classic Adirondack Chairs Latest News from the Adirondack Region http://bit.ly/HdW96p
