Word: dishing
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Dates: during 2000-2009
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...French dish is as steeped in history, myth and religion as cassoulet. Natives of southwestern France's Languedoc region link their very cultural identity to the archetypical peasant dish, a rich, earthy casserole of beans, meat and herbs. Cassoulet is said to date back to the 14th century siege of Castelnaudary during the Hundred Years' War, when citizens created a communal dish so hearty their revivified soldiers sent the invaders packing. But since then several cities have laid claim to the true recipe. In a conciliatory gesture, chef Prosper Montagné decreed in 1929 that "God the father...
...Universelle du Cassoulet, a group of chefs dedicated to cooking traditional cassoulet across Languedoc and beyond. The Academy's Route des Cassoulets offers a visitor's guide to the region, directing the hungry and the curious to restaurants where they can experience all the tastes of the dish. "Cuisine is my religion," says Academy founder Jean-Claude Rodriguez. "Montagné wrote about cassoulet with love, and I try to cook that way." At Restaurant Château Saint-Martin in Carcassonne, Rodriguez faithfully recreates cassoulet à l'ancienne, with white beans from the village of Mazères, aged...
Philippe Puel, chef at the elegant Le Cantou in Toulouse, agrees, but says to assure the dish's longevity a chef must "adapt these ancient recipes to our modern lifestyle." He adds fresh Toulouse sausage as tradition there demands, but uses a lighter, sweeter Tarbes bean, finely sliced pork rind and leaner duck confit, and trades cassoulet's typical black crust, the result of hours spent in the oven, for a lightly browned one. It's not his grandmother's cassoulet, but you won't need a nap after finishing it, either...
...liturgy of cassoulet isn't in ? the recipe, says Rodriguez, but rather in the special ? moment when friends gather around a large, steaming earthenware caçòla and meal becomes Mass. "Cassoulet has such a religion around it because it's the plat de partage - the dish of sharing," he says. "When a cassoulet arrives at the table, bubbling with aromas, something magical happens - it's Communion around a dish." Amen! www.routedescassoulets.com
...working on his degree during the school year and performs mostly during the summer. Koh also has a passion for cooking that goes beyond yogurt, according to fellow Cabot resident Hyungjin B. Kang ’08. “He was able to conjure a traditional Korean dish, bibimbap, just with the daily offering from the dining hall,” he said. The cello and human rights stuff is great, Bong-Ihn. But the yogurt thing is still kind of weird...