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Cassoulet ingredients?

nestorius | Feb 4, 200503:33 PM

Recent cassoulet postings have firmed up my resolve, so I'm washing out the cassole and making out the shopping list. I hope you might have some leads regarding:

1. Tarbais or lingot haricots - does anyone carry them in the Bay Area, preferably in the East Bay? I have not seen them but I understand they are the best for cassoulet. Robert Lauriston mentioned Phipps Ranch scarlet runner beans as a good choice in an earlier post. Any other suggestions?

2. French garlic sausage - this is one ingredient I have trouble finding each year. I guess it's because merchants don't carry it consistently. Last time I found it was at the butcher in the Rockridge Market next to BART. I understand the Fatted Calf carries them. Any others?

3. Goose confit - I can get duck confit easily but I haven't seen goose confit in a while.

Thanks ahead of time.

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