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January 31, 2008
cassoulet, re-ducks
Oh, hey, remember when I could have been more effusive about the duck confit in our cassoulet? Well, it turns out that the duckie legs just longed for more heat. The whole cassoulet got cooked in the oven on Monday (leftovers part 1), and again last night (leftovers part ducks). The two extra hours in the oven got rid of every bit of connective tissue on the duck legs. They were phenomenal.
Thanks to Tony for the recipe. I would make this again and again. The groceries weren't dirt cheap, but we had this for dinner three times and we each had it twice for lunch. It wound up being quite economical.
The only thing I'd do differently would be to get different sausages. The Toulouse sausages didn't quite work. I think the grind of the meat wasn't fine enough for that kind of slow, prolonged cooking. We had two extra sausages, and two nights ago I browned them in a pan and then finished them off in a braise. They were *heavenly* - moist, tender, and incredibly fragrant. I think for the cassoulet next time I'll try something a little less delicate.
Oh, and hey, I totally baked. I made Marion Cunningham's Refrigerator Rolls. They were great. I still can't believe I actually made something with yeast that turned out. And last night, I made the most amazing apple cake I've ever had. Is there anything in the world with a more amazing aroma than a fresh jar of cardamom? I think not. Anyway, the cake was ridiculously good. It was, hands down, the best thing I've ever baked. (That's not saying much, as I'm a notoriously crappy baker, but still, it was terrific.)
Comments
Yummm! It's like living in a restaurant here these days. The apple cake was even better for breakfast this morning with a cup of Italian roast coffee.
Posted by: Nathan at January 31, 2008 8:00 PM
Yeah, it's a food blog now. Sounds DEE-LISH though.
Posted by: Bob at January 31, 2008 11:06 PM