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Simplified Cassoulet
September 17, 2009

Never having made cassoulet (simplified or not) before, I was pleased with the clear directions and methodical steps required to produce this. I followed the recipe almost exactly and adapted a few hints by the reviewers. What I found that worked was to put the whole thing together the night before and then let it sit. Complete the last baking step right before serving. I used a pork roast instead of lamb, chicken instead of duck, and omitted the proscuitto. My rural grocery stores don't have exotic ingredients like these too often. The pork was well-received but the chicken seemed a little too dry. I am personally a vegetarian, cooking for carnivores, so next time we will omit maybe the Italian sausages and add zucchini and squash just to even things out a bit. The meat gives the vegetables an excellent flavor. Delicious, delicious, delicious!

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