Today’s sensual treat will be a nice enheartening cassoulet. Not the complicated sort that took Julia Child four days to make, involving lamb shoulder, sawed into stewing chunks; rendered goose fat, and five pounds preserved goose plus cracklings; salt pork (rind optional); and plump pork sausages . . . but a quicker, more sedate version with turkey kielbasa, baby carrots, chicken, fresh thyme, and a bay leaf.
Canned beans, of course, cannellini, because I always burn mine, however carefully I watch them. (Or don't—one summer day a while ago gone hiking in my favorite park and standing hours later at the summit of a distant hill remembering I'd left a kettle of beans simmering . . .) Burned, though, they do acquire an interesting smoky flavor!
image: FrenchDuck UK
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