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Provencal Bouillabaisse over Buttered Noodles
Our Bouillabaisse leans on unsalted butter and patience: deeply savory and worth the wait, then finished over Buttered Noodles.
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Golden Cassoulet and Pearl Onions
Deeply satisfying Cassoulet and Pearl Onions, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb cassoulet
- 1/4 cup unsalted butter
- 2 tbsp shallot
- 1 cup fresh thyme
- 3 cloves dry white wine
- 1 tsp kosher salt
- 1/2 cup cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the cassoulet dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the cassoulet, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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