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Chef Richard Verhagen’s Cassoulet Rustico — Part II

Cassoulet

As with all of my partner’s dishes, they are an intersection of cultures that meld and rub up against each other in surprising ways. There is a kind of irreverence to them, a devil may care approach in the use of ingredients and techniques. He’s not at all shy about breaking the rules. This Cassoulet, […]

D’Artagnan’s Cassoulet Kit for Home Cooks and Armchair Travelers – Part I

Cassoulet

Anyone who has indulged in Cassoulet will tell you that between the layers of duck fat and decadent sausages—confit duck legs and bone white Coco Tarbais beans—that there is pure magic. It is easily Gascony’s most celebrated and recognizable dish, named after the deep earthenware vessel it cooks in, the cassolle, Cassoulet inhabits a romantic place in […]

Potato Leek Soup

Potato Leek Soup

This is the classic recipe for Potato Leek soup, or the closest I could find to it, keeps a minimum-a-but-lovely quintet of Yukon gold potatoes, leeks, garlic, butter and chicken stock. Contrast the silkiness of this soup with topping of smoked bacon applewood, prosciutto, crème fraiche, Parmesan crisps or truffle oil. Pair with a moderately […]

Wilfred Wong’s Pho

Wilfred Wong's Pho

A few months ago, a friend from Sweden sent me a recipe for cardamom buns. He’d come across my review of Pierre Peters Blanc de Blancs 2005, where I wrote, “My ex-mother-in-law made Swedish bread every year at Christmas. This brought all of it back; the yeast, cardamom, and toasted almonds.” Having used Vivino since […]

CHRISTINE HAVENS
McMinnville, OR

christine@christine-havens.com