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"I'm making a rip-off of cassoulet," says Rach. Cassoulet is a hearty French stew prepared with sausage, poultry (often including duck confit), beans, garlic, tomato paste, wine, aromatics and herbs. The various components are cooked separately and then layered in a Dutch oven, topped with breadcrumbs and baked until the liquid is bubbling and the crust is browned. It takes considerable time and effort to prepare, but the result is glorious. Well, thanks to Rach's "cheater" version, you can get similar results with a fraction of the time and effort. Bonus: Her recipe uses just one big pan (OBP)!
While you prepare the dish, sip on John's Vesper Martini, which he created to go with the cassoulet.
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