I slow-cooked the jambonneau in a golden pool of home grown Tarbais beans semi submerged in a rich broth specked with carrots, onions, and aromatics. In the final cooking stages I sprinkled toasted breadcrumbs over the top to soak up the juices and help form a crunchy crust. Somebody not quite familiar with the particularities of cassoulet might mistake my preparation for the genuine article.

An Inexpensive Way to Bring the Savors of France onto Your Table

If you are looking for a cost-effective (and tasty) method to feed your family this winter, look no further than utilizing this simple French technique. Confiting is the perfect way to take leaner, less expensive cuts and transform them into tender, moist, and MORE flavorful pork morsels.

I don’t know about you but I seriously crave pork rillettes. Those perfectly porky heaps of meaty goodness spread thickly on a slice of toasted bread. They are the world’s most perfect snack foods and can tame a growling stomach in a single bite. Rillettes are equally good at home served with a flute of Champagne before a simple lunch as they are heartily packed onto a warm baguette for a quick lunch on the run. The best news is they can be easily made by any cook in any home kitchen in three easy steps.