Monday, 25 August 2008

Cassoulet

OK, that's it for holiday posting, now we can resume regular programming.

Last night it was time to have some proper home cooking again. We'd had home cooking the night before, but in someone else's home so it doesn't really count (blackberry pie, thanks Molly!).

The problem was, of course, that we cleared the fridge before we went away and haven't been shopping except for milk and beer since.

I took an inventory of the pantry and freezer and came up with cassoulet - a bag of pinto beans, soaked until I got bored, an onion, loads of garlic, a couple of pork sausages, a couple of duck legs confit, a couple of tins of chopped tomatoes, some duck stock and a bunch of dried herbs and whatnot. I went a bit crazy adding a couple of lup cheong and some smoked paprika, but I wanted it really flavourful and gutsy. On the stove until it bubbled and then into a very slow oven for about 5 hours. It did the job of being hearty and comforting (cruddy weather we are having!) and delaying the day that we really, really have to go to the supermarket.

17 comments:

Apples and Butter said...

Looks great! As much as I am dreading the end of summer, I can't wait to make some braises and possibly a cassoulet to go with the fall weather that will come our way eventually. Thanks for the idea!

Dee said...

Living in the tropics doesn't offer much opportunity to cook to the seasons :( I still love my braises; I usually turn the air conditioning up high.

Cassoulet is one of our faves, although I'm not a big fan of lup cheong (my husband loves the stuff).

Foodycat said...

Well, if I had had some bacon in the freezer, I would have left out the lup cheong! It added a sweetness that wasn't unpleasant but wasn't really necessary.

Darius T. Williams said...

I think I'm going to have to try this one day. I've never really had one before - but aftering seeing Lisa make it on The Next Food Network Star - um, it kinda makes me wanna try it.


-DTW
www.everydaycookin.blogspot.com

Alex Rushmer said...

The last thing I did last night was to put some haricot beans on to soak to make a cassoulet. The first thing I saw this morning on the computer was your version of it. Coincidence? Hmmmmmm.

Foodycat said...

Darius - it's beans, sausage and duck confit, you can't go wrong with a combination like that! Maybe buy a jar of it to try unless you are having a lot of people round.

Alex - I just think it is a shame that we are having cassoulet weather in August!

Alex Rushmer said...

I know, crazy isn't it? Hardly summer fayre.

Anyway, consider yourself tagged and awarded:

http://justcookit.blogspot.com/2008/08/tag-youre-it.html

hot garlic said...

Hey FoodyCat! That is so funny that you are an Aussie woman in the UK, I am an American woman in Oz! But maybe I already said that last time I was here. Sorry if it's a repeat!

Anyway, thanks for your comment on my blog, and your Cassoulet look great!

The Big Black Pudding said...

Hey Foodycat, next time try adding a big spoonful of black treacle to the mix - it'll add some beautiful, caramel depth and just a little sweetness to help balance the spices.

Foodycat said...

Thanks Alex!

Glad you like the look of it HG - from the sounds of the Sydney winter this year, you might need some too!

BBP - funny you should mention, I was thinking about black treacle. Make it more Boston baked bean-y. But we only had golden syrup on hand and it isn't the same thing at all!

mscrankypants said...

Welcome back!

There's a blogger called the big black pudding, I see. That's really cool in a vege-scary way ;-).

Foodycat said...

You can get vegetarian black pudding. I think it has beetroot in it.

Dharm said...

that looks just yummy! I love Lap Cheong too!

Dharm said...

Hainan Chicken Rice would normally be with chilli ground with ginger and salt. Sambal Belacan is prawn paste with Chilli!!

Grace said...

no shopping except for milk and beer, eh? gotta have the staples, i see. :)
meanwhile, what a comforting dish! it almost makes me wish for winter to get here already so i'll have an excuse to make it! almost. :)

Sam said...

I've been wanting to try this for ages, everything I like in one big pot! it must be good!

Foodycat said...

Definitely worth trying Sam!

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