Tuesday, December 13, 2016
THE MENU CASSOULEFTOVER CASSOU LAISSEZ FAIRE LAZY FARE IMPROV
Where do I start, suggesting ways to yank this concept this way or that?
As always, I suggest you start with what you have, and what you like, or think you like.
It will be that element of doubt, the 'think you like', that I will prey on.
OK. I am going to just make a few suggestions, as usual.
First, start with what you have. Say, it's leftover chicken. Say, it's beef. Say, it's pork. It's usually one of those. Add the slop from the roast, if it was roasted with anything.
Throw it in a big pot. Add the following, based on what is in the pantry or the fridge or the freezer: canned white beans (you can use other beans, even black eyed peas would be great), pepperoni you intended to use for pizza but forgot to do, Italian sausage, liver pate you had the other day, tomato sauce you opened but didn't finish with pasta, leftover white wine, a squirrel is fine too.
Let me tell you something: quantities don't matter!
Food writers and cook book authors feed you all bull like this: you need to follow recipes, shit like that. Don't believe it!
Most of you hate lamb. I know a lot of people like that. Let's face it, you're Americans! The Beef People...
Let me just tell you something: anything even remotely resembling cassoulet, which this kindof does, needs a hint of lamb or mutton. You decide.
it also needs an organ meat hint of flavor, thus I suggested pate. You can throw in leftover or raw liver as a substitute. It can be beef or chicken. You want to dice it fine.
A good cheap type of lamb for this dish is, say, lamb neck. That sounds gruesome to most Americans. It does have some nasty bone structures, but you can learn to negotiate that. Don't serve it to your grandmother, she will choke.
Throw whatever you have got of the above in the pot and simmer for about an hour.
Rousillion or Cahors.
As always, I suggest you start with what you have, and what you like, or think you like.
It will be that element of doubt, the 'think you like', that I will prey on.
OK. I am going to just make a few suggestions, as usual.
First, start with what you have. Say, it's leftover chicken. Say, it's beef. Say, it's pork. It's usually one of those. Add the slop from the roast, if it was roasted with anything.
Throw it in a big pot. Add the following, based on what is in the pantry or the fridge or the freezer: canned white beans (you can use other beans, even black eyed peas would be great), pepperoni you intended to use for pizza but forgot to do, Italian sausage, liver pate you had the other day, tomato sauce you opened but didn't finish with pasta, leftover white wine, a squirrel is fine too.
Let me tell you something: quantities don't matter!
Food writers and cook book authors feed you all bull like this: you need to follow recipes, shit like that. Don't believe it!
Most of you hate lamb. I know a lot of people like that. Let's face it, you're Americans! The Beef People...
Let me just tell you something: anything even remotely resembling cassoulet, which this kindof does, needs a hint of lamb or mutton. You decide.
it also needs an organ meat hint of flavor, thus I suggested pate. You can throw in leftover or raw liver as a substitute. It can be beef or chicken. You want to dice it fine.
A good cheap type of lamb for this dish is, say, lamb neck. That sounds gruesome to most Americans. It does have some nasty bone structures, but you can learn to negotiate that. Don't serve it to your grandmother, she will choke.
Throw whatever you have got of the above in the pot and simmer for about an hour.
Rousillion or Cahors.
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