(This was a very spirited contest: we had dozens of entries from home chefs around the country who took to the stove and braised up a storm. Winners will each receive a Calphalon Dutch Oven and a copy of Braise by Daniel Boulud and Melissa Clark.)
What we loved about it cont.: ... but Robin brought her cassoulet to the table in style: she's got a cowgirl apron and a dart board hanging next to the stove. Robin picked up her recipe from Amanda Hesser's Cooking for Mr. Latte. People are quick to giggle when this cookbook comes up. They don't take it seriously, but we like it and are glad Robin tried it out. Robin reports that her guests loved it and were grabbing bread to soak up all the juices.
"The cooking time for this braise was not that long – about one hour
total, followed by an hour rest and then a quick reheat. The prep
time adds another 30-40 minutes though – especially since I couldn't
find cipollini and substituted pearl onions. I think it took me about
20 minutes just to peel all those darn little onions.
I made one other substitution – I couldn't find duck leg confit, or
smoked duck breast which Amanda suggests as an alternative. Instead I
used about 1/2 of a smoked turkey leg."