We shopped, we cooked we conquered.
Honestly the best thing about cassoulet is that on the last day, all you do is bake it to reheat it and form the top crust. That being said, Bourdain's Cassoulet is a little untraditional, actually since, it has no breadcrumb top, and the overwhelming presence of the beans - too many in my opinion. But the meat was amazing and tender and tasty.
We had a few friends over to sample the goods, and the wine did floweth! We started the night with little cucumber canapés with a lemon creme fraiche and black roe topping with a prosecco. Then we started the dinner portion with a roasted beet salad over frisee with an orange vinnegrette and feta, paired with a Côtes du Rhône rose. Following that we had the cassoulet, heaping plates for all - a really dry red is perfect, and we chose a nice Bordeaux. Dessert was the husband's amazing lemon tart also from Bourdain's book with a great muscato.
Though it was a fun evening, it will be a while till we make it again. Cassoulet is more work than you think (especially if you confit the duck yourself!), and it takes a lot of funds to make this meal. Everyone should try to make something like this, especially if you don’t have to be the head chef!
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