Our Basque food society has a serious scholar in our midst. When Txoko brother Tony takes a break from being deep in the stacks at the University of Texas he likes to spend a few days conceptualizing and creating traditional Basque food like cassoulet pictured here.

I’ll try to entice him into speaking about his dish in the comments below.

Needless to say a few quarts of pork stock and a good quantity of pork belly figured heavily in his production.

While most folks think of cassoulet as being a one dish meal, at Txoko #4 it was merely one of an 8 course Basque food orgy.

all Txoko coverage here http://www.scrumptiouschef.com/food/Txoko-A-Basque-Tradition


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>