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French
Classic Pot au Feu with Fresh Thyme
A Classic Pot au Feu, rich without ever feeling heavy, and served with Fresh Thyme.
French
Free recipe
Wine-Braised Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
Ingredients
What you'll need
- 1 lb cassoulet
- 3 cloves unsalted butter
- 1 tsp shallot
- 1/2 cup fresh thyme
- 1 tbsp dry white wine
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the cassoulet generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cassoulet and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Classic Duck Confit in Red Wine
Our Duck Confit leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Buttery Tarte Tatin and Pearl Onions
Our Tarte Tatin leans on unsalted butter and patience: rich without ever feeling heavy, then finished and Pearl Onions.
● Members
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Buttery Tarte Tatin with Fresh Thyme
Our Tarte Tatin leans on unsalted butter and patience: rich without ever feeling heavy, then finished with Fresh Thyme.