Cassoulet (p19 Cook's Illustrated November/December 2009)
Nom nom nom nom...I'm so making this again. And being that I still have leftover Eden Farms pork shoulder (put back in the freezer), I can make it almost the same way. I didn't find some of the ingredients, which I found a bit annoying, but over all, I think it turned out fantastic.
Well We ate Cassoulet, and other leftovers, combined some things to make leftovers, used the cooked pork loin to make something out it (twice). So it was a totally lazy week for me, as far as cooking went.
But it has been quite the success, no more meat and cheese in the fridge, no more leftovers. Just a mostly empty fridge.