Cassoulet

I made cassoulet using the kit yesterday. 8 people, so I did a partial- 2 lbs of the tarbais beans, one package of the duck/armagnac sausage, a bit over half of the garlic sausage,but all of the ventreche and all 6 duck legs. Very straightforward recipe. My only mistake was when dinner got pushed back about half hour from plan (couple bringing appetizer had conflict). I had broken crust and eventually added some goose broth, seemed quite stewy. But when I turned off oven, put top on, and it sat for 30-40 minutes, a lot of the broth got soaked up. Still tasty, but not the consistency I wanted. I know the authentic recipe doesn't use bread crumbs, but Betsy wanted some, so I browned panko in goose fat and sprinkled when serving.
Thanks Frank for pointer to good deal.

Dale, so glad you got the deal and enjoyed the meal!!

I ate a lot of the leftovers over the following week, which was delicious and did not get particularly boring -- but I could feel my waistline expanding.

Those beans disguise a LOT of fat, towards the bottom of the casserole dish.

[Jenise]

Say, did you guys see Tim York's tasting note that mentions cassoulet? The cook mistook brown sugar for bread crumbs and it came out rather sweet (apparently the mistake was not understood until after the dish was served), which created some unintended and perverse wine matches.

Say, did you guys see Tim York's tasting note that mentions cassoulet? The cook mistook brown sugar for bread crumbs and it came out rather sweet (apparently the mistake was not understood until after the dish was served), which created some unintended and perverse wine matches.

Yikes!! That sounds excessively weird.

I'll be heading over to my pal Nilo's place on Saturday night for his annual Cassoulet Night. This is our 13th year running (which I know only because I posted his recipe back on the old FLDG after the first dinner in 2000). If I were smart, I'd quit eating now in preparation for it.

[Jenise]

I'll be heading over to my pal Nilo's place on Saturday night for his annual Cassoulet Night. This is our 13th year running (which I know only because I posted his recipe back on the old FLDG after the first dinner in 2000). If I were smart, I'd quit eating now in preparation for it.

Nilo! I don't even know Nilo but I love him because he's fearless. Tell him that.

I'll be heading over to my pal Nilo's place on Saturday night for his annual Cassoulet Night. This is our 13th year running (which I know only because I posted his recipe back on the old FLDG after the first dinner in 2000). If I were smart, I'd quit eating now in preparation for it.

Nilo! I don't even know Nilo but I love him because he's fearless. Tell him that.

I'll do that. He's likely to get into even more creative food and beverage stuff as he retired last Friday. His latest project is a homemade version of Cocchi Apperitivo Americano, which is an aperitif based on fortified muscat wine flavored with stuff like citrus, gentian, cinchona, etc. It's quite delicious.