Cookaholics Bulletin Board

Sure. Bring some bread crumbs.

Don't know anything about cassoulet, having never made one that I remember, but Congrats on the success of the show and the new catering gig.

Upon conversations with the host of the event, I think a "deconstructed" cassoulet would be an ideal main course (of about five courses). I've got my own ideas about what this would look like, e.g., a plate with a lamb chop, a duck rillette, some garlic sausauge, flageotlets, etc. artfully displayed; but I'd love to hear what feels right to you. In other words, what screams Cassoulet to you?

Amy[/quote]

Amy,

Congratulations on your recognition.

The pork component needs some skin; how about roasted pork belly. Beans cooked in veal stock flavored with pork fat, before roasting in a shallow pan with bread crumbs on top. (Farafoa?) I love the rillette idea, maybe boneless duck confit. I prefer cassoulet without lamb but a section from a crumbed rack would really amp the presentation and add wonderful flavor. (alternatively, well seasoned lamb timbales) I've got the veal stock if you want to cook in Springfield.

Tim

Weird, I thought "pork belly" too, but I figured it was just my usual autumn fat cravings.

Actually, I was thinking about pork belly as well...great minds and all.

I'm actually getting a pork belly next week to make some bacon, so I think I'll do a test run. Now I need to order some flageolet beans from Rancho Gordo. I simply cannot get them locally.

Thanks for the input!

Amy

Just finished reading "Dearie". Loved it. Somehow all Julia's cookbooks ended up on the floor next to my bed so I read her Cassoulet recipe. I've never made it but have had it at a friend's house. Delicious.

Congrats Amy. That's quite an accomplishment. Sounds delish. What else?

fitzie

Congratulations, Amy! I loooove cassoulet and ditto the crunchy stuff suggestion.

All I can say is yum. Congrats on getting the job....although it sounds like the guests will be the lucky ones.

We knew that.

I too am curious about the entire menu. I've never had or made cassoulet, but now want it.

Cassoulet is, IMO, food of the gods. I normally make it a bit north american -- duck confit and garlic sausage as the meats -- but man is it good. I think traditionally it is often made with goose. The cassoulet section of The Cooking of Southwest France will make you not only really want cassoulet, but want to tour some of the regions to try the various forms of it.