Could not have been easier to make, even with my jerry-rigged double boiler. Question for others: this was a little thinner than lemon curd bought at the store. I like it thin, but thought this could use a tad thickening up. Anyone tried adding cornstarch or other thickeners?

Reviewed On: Jul. 13, 2010

Never having made cassoulet (simplified or not) before, I was pleased with the clear directions and methodical steps required to produce this. I followed the recipe almost exactly and adapted a few hints by the reviewers. What I found that worked was to put the whole thing together the night before and then let it sit. Complete the last baking step right before serving. I used a pork roast instead of lamb, chicken instead of duck, and omitted the proscuitto. My rural grocery stores don't have exotic ingredients like these too often. The pork was well-received but the chicken seemed a little too dry. I am personally a vegetarian, cooking for carnivores, so next time we will omit maybe the Italian sausages and add zucchini and squash just to even things out a bit. The meat gives the vegetables an excellent flavor. Delicious, delicious, delicious!

Reviewed On: Sep. 17, 2009

Exceptionally moist and delicious! The cheesecake was dry and firm, like we prefer. Made a great birthday cake! I used a 13" springform pan, and sprayed it lightly with canola oil cooking spray, and it pulled away from the top and sides nicely!

Reviewed On: Jun. 4, 2009