Gilding the Lily since 2006
Toulouse-style cassoulet: Dear lord, what an undertaking. Even if I *hadn’t* accidentally unearthed a whole pig’s head to add to my weekend workload, cassoulet is a fucking Project. I simplified it somewhat to spare myself the trauma: making what is basically French tare saves a lot of work — just purée the simmered pork skin from the smoked pig’s tail with five raw cloves of garlic and the head of confited garlic that cooked with Grimaud Farms duck legs (available from @nicky.usa !). All that shit is cooking together anyway so I can’t see why everything needs a separate hour-long step. I didn’t find Tarbais beans, so I opted for similarly creamy European soldier beans. I didn’t have any pork shoulder so I used trimmings from the pig’s jowl, which I poached in duck fat. And there are @tailsandtrotters Toulouse sausages, also available from Nicky USA! I tossed the bread crumbs with duck fat and fresh thyme, then crumbled on duck skin cracklings for good measure. The whole thing took about three days, but it’s worth it. #meatconcierge #cassoulet #toulouse #beans #dinnertonight 🥘 🍗 🥘 🍗 🥘#duck #sausage #homecooking #frenchfood #winterfood #pork #instayum #instafood #food52 #foodgawker #foodstagram #forkyeah #f52grams #thekitchn #bareaders #foodandwine A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 29, 2017 at 5:50pm PDT
Toulouse-style cassoulet: Dear lord, what an undertaking. Even if I *hadn’t* accidentally unearthed a whole pig’s head to add to my weekend workload, cassoulet is a fucking Project. I simplified it somewhat to spare myself the trauma: making what is basically French tare saves a lot of work — just purée the simmered pork skin from the smoked pig’s tail with five raw cloves of garlic and the head of confited garlic that cooked with Grimaud Farms duck legs (available from @nicky.usa !). All that shit is cooking together anyway so I can’t see why everything needs a separate hour-long step. I didn’t find Tarbais beans, so I opted for similarly creamy European soldier beans. I didn’t have any pork shoulder so I used trimmings from the pig’s jowl, which I poached in duck fat. And there are @tailsandtrotters Toulouse sausages, also available from Nicky USA! I tossed the bread crumbs with duck fat and fresh thyme, then crumbled on duck skin cracklings for good measure. The whole thing took about three days, but it’s worth it. #meatconcierge #cassoulet #toulouse #beans #dinnertonight 🥘 🍗 🥘 🍗 🥘#duck #sausage #homecooking #frenchfood #winterfood #pork #instayum #instafood #food52 #foodgawker #foodstagram #forkyeah #f52grams #thekitchn #bareaders #foodandwine
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 29, 2017 at 5:50pm PDT