A few weeks ago I received an e-mail asking if I would like to create a holiday recipe for the Nov/December 2012 issue of Utah Valley Magazine. I would be teaming up with a few other foodies in Utah County to create a holiday menu. It was a lot of fun to see our different styles came together for the feature.
I chose to make a Traditional Cassoulet, a family favorite that we like to make for special occasions. You can watch a little video with me telling more about the recipe and why we love it so much at our house.
And here are some behind-the-scenes photos including my gorgeous friend, Carrian Cheney from Sweet Basil. Her salad and vinaigrette...wow! I can't wait to make them for a holiday party.
I really loved watching how the pros set up a food shot. It was a lot of fun and reminded me a lot of what I do at home--a little to the left, swap out that (fork, knife, spoon, plate, herb sprig, etc.), move things closer or further apart, etc., etc.
I finally got to meet my twitter friend, Janey (Utah Valley Foodie), as well as authors Sydney Lee Shardlow Cline and Christina Dymock.
Caputo's Market graciously provided the delicious ingredients you see below--Heirloom Verdina Beans, duck confit (made fresh by Frody!), pork shoulder, sausages, and Guanciale (think: fancy slab bacon) also made by Frody using pork from Christiansen Family Farms, and imported tomato paste. The herbs and carrots were from La Nay Ferme.
I've made Cassoulet many, many times, but I have to say this was the best one yet due to the quality of ingredients.
You can find the full recipe on the Caputo's blog as well as in the Nov/Dec 2012 issue of Utah Valley Magazine.