There is much to be said about the joy of simple cooking. In the U.S, we often refer to country cooking and southern cooking as comfort food. Plates with with meats, veggies, and a carbs like mashed potatoes. French, country cooking can be viewed the same way except much more refined in a simplistic form such as Cassoulet.
Although that last sentence seems like an oxymoron, it is true. French country cooking in its very essence is very simple and straight forward. You take legumes or veggies like carrots, celery, and combine them with various meats, add some wine and herbs and let the flavors come together.
Someone might say adding wine or herbs to a stew is too fancy and therefore not comfort food, but you have to remember France is a bit older than the U.S. and they are the largest producer of wine in the world. They’ve had plenty of time to refine a regional cuisine.
Cooking in the U.S is much more straight forward, sure fried chicken or biscuits and gravy are great but do they hold a candle to Cassoulet? Some would argue that they due, but I disagree.
If you are unfamiliar with this classic country dish let me explain. Cassoulet, is a French country stew. The dish is named after the pot is is cooked with and it is made by taking a pork product like sausage, and combining it with chicken, veggies, herbs and white beans. Nothing complicated about the ingredients, but when they come together, sweet baby Jesus look out. The smells and flavor are completely intoxicating. [nextpagelink][/nextpagelink]
