Cassoulet

I love cassoulet. It's a great dish, especially at this time of year.

It's also a dish that's both easy and hard to make. Easy because no one step is difficult. Indeed, as recipes go, it's among the easier of the classics. Hard because you need about three days to assemble everything. Not literally, but rather "day one, do these tasks, day two do those tasks, day three do a few last things and throw together and cook".

Fortunately, here in Vancouver we have the Oyama Sausage Company, an old school charcuterie deli and every year around this time they have their "Festival du Cassoulet". You pre-order, they make as many as they get ordered, you pick them up. You get a nice large tray for $12.99. Feeds two very hungry people, or four people for dinner with other things.

And looking at the ingredients list, I can barely make it myself for less money.

Delicious!