Monthly Archives: February 2016

Kinda cassoulet

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A recipe for cassoulet in the current issue of Bon Appétit caught my eye. It’s Sunday and a rare day with no commitments and the perfect kind of day for big cooking.

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At its heart, cassoulet is simple country food. Traditionally duck or goose legs that had been poached in duck fat to preserve them are added to a big dish of beans as they bake in the oven. Sausages and hunks of bacon are generally tucked in the pot as well.

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This recipe called for confit chicken thighs and andouille sausage.  I subbed in big chicken drumsticks from my chicken adventure…

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And spicy Italian sausages from my pig adventure…

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To confit the chicken I added i
t along with some whole small onions, a head of garlic and some bay leaves to a pot of melted fat – part lard that I had rendered and part schmalz that I had skimmed when I was roasting some chicken bones for stock. I simmered it in a 225F oven for about 3 hours.  Despite how it sounds, the finished chicken isn’t at all greasy.

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For the beans I cooked off some onion and garlic then added a jar of my tomatoes and a little bit of chipotle. I simmered it until it was a sauce then added some of my canned beans along with the onions and garlic from the confit pot. I tucked the pieces of chicken and sausage on top and baked it uncovered for about 2 hours.

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I’m one month in to my ‘no grocery’ phase – trying to eat well with the food I have stored and preserved and tucked away. It goes well so far, having only bought a litre of milk for tea the day I had company and a package of English muffins, again for company. Tonight’s meal has onions and garlic that I grew, tomatoes that I grew and canned,  beans I canned, chicken and sausages from animals I butchered, lard that I rendered and a bunch of herbs I grew. 🙂

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Peasant food apparently.

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