Didn’t Someone Out There Say They Wanted A Cassoulet Bowl?

When I posted a few weeks ago about going to Camp Cassoulet, there was a frenzy of messages and comments from people; “I must have one! Where can I get one of those gorgeous cassoulet bowls?”

cassoulet.jpg

Well, good things come to those who wait. And since you’ve waited, here’s your big chance to get an authentic cassole shipped right to your front door, along with a sack of the famed Haricot Tarbais, the essential bean for making this Gascon specialty.

Go, check it out at Kate’s site, then head over to First Giving to enter your bid for item EU25.

Cassoulet

Just think—those could be your hands wrapped around that steaming casserole.

Read the latest Dispatch From Lesotho, and see the world of good you can do by bidding now…For just 10 bucks a pop!

12 comments

  • Thanks David for the reminder! These are the very same cassoulet bowls that we used for all that bean love at the first ever Camp Cassoulet! Not just the beautiful pot, but the beans, the recipe and I’ll even toss in a bag of your favorite Pruneaux d’Agen…just because you were so kind to remind these lucky people. XXXX from Gascony

  • Whoa…whoa..whoa!

    You’re tossing in a bag of my pruneaux d’Agen? I’m all for being generous…but let’s not get carried away there!

  • Now that I know that a bag of pruneaux is included I will have to enter my bid!

  • Shhh… I want to win that one!

  • I entered my bid for Kate’s cassole yesterday. Now that the word is soooo out, I’ll have to go back and buy more tickets!

  • Sorry Jessica. Would it help if I said I was rooting for you?

    Oops—and you too Christine!

    In which case, whoever wins, I’m expecting an invitation for cassoulet…

  • They are beautiful pots, that’s for sure.

  • Hi David!

    I just got Ripe for Dessert for Christmas (I am unable to wait to open any presents that may come my way) and it looks just fabulous! Love, love, love all of the stone fruit ideas and I am so sad that cherries are still MONTHS away from being in season. Sigh…

    I hope the holidays are treating you well.

    XXOO

  • Hey, I made your easy chocolate ice cream the other night. The consistency was great, but the flavor was a little too boozy, and that’s saying a lot, coming from me. I think something sweeter than the rum would be better, like frangelico or amaretto.

    Anyway, I’m making your salmon rillettes for a Christmas party this week, and I think they will go over very well!

  • David,
    Having just realized how wrong you can after reading your opinion of “stuffing” versus “dressing” I’m not sure I want to ask, but:

    Do you think tomatoes would be included in cassoulet?

  • David, if I win it, you’re absolutely invited over for cassoulet on your next San Francisco visit.

  • Just in case you don’t win Kate’s cassole and you just have to get one of your own… Maybe I should wait until after the Menu for Hope campaign to reveal my source for a made in USA cassole. (Hint: google “cassole”) My own is on a UPS truck somewhere even now.

    I had to have a cassole when I saw the camp cassoulet postings here and on Kate’s blog. I was so inspired when I saw the photo of Kate with her beehive oven. Just got one of those a while back. There’s some fiery (hopefully tasty) experimenting in my future. Hopefully my old Tarbais bean seeds are still viable.

    Love your blog David. And your books too!