Cooking Cassoulet today. More or less following Kate Hill’s method, but a couple changes due to lockdowns and ingredients and such.
Substitutions
Lovage leaves -> celery leaves
Pancetta -> an inch of my bacon
Duck Confit -> chicken thighs
Sausage Toulouse -> a very mild bratwurst
I’m on first step, which is cooking the beans. Using Rancho Gordo Cassoulet (originate from Tarbais beans brought from France), so I didn’t bother soaking.
Assembled a bouquet of bay leaves, thyme, parsley stalks, celery leaves. Added that, beans, ham bone, ham rind, bacon, peppercorns, onion, cloves, carrot and 3 quarts water to the pot. Boiled for 5 minutes, now down to a simmer.
Substitutions
Lovage leaves -> celery leaves
Pancetta -> an inch of my bacon
Duck Confit -> chicken thighs
Sausage Toulouse -> a very mild bratwurst
I’m on first step, which is cooking the beans. Using Rancho Gordo Cassoulet (originate from Tarbais beans brought from France), so I didn’t bother soaking.
Assembled a bouquet of bay leaves, thyme, parsley stalks, celery leaves. Added that, beans, ham bone, ham rind, bacon, peppercorns, onion, cloves, carrot and 3 quarts water to the pot. Boiled for 5 minutes, now down to a simmer.
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