A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bit [...]
Archive for the ‘Green Vegetables’ Category
Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France
Posted in Baking, Book Recipes, Bread, Breads and Pies, Duck, Food, Green Vegetables, Legumes, Pastry, Pork, Sausage, tagged Cassoulet de Toulouse, Clay Pot Cooking, Duck Confit, French Cooking, Homemade Sausage, Paula Wolfert, Toulouse Sausage, Winter Bean Dishes on December 4, 2011 | Leave a Comment »
Beet and Citrus Cured Salmon
Posted in charcuterie, Fish, Food, Green Vegetables, tagged Charcuterie, Cured Meats, Michael Ruhlman, Pickled Onions, Rye Bread, Salted Fish, Yogurt on September 11, 2011 | Leave a Comment »
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet with [...]
Yellow: Tomatoes, Saffron, Corn, Virtual Egg
Posted in Book Recipes, Eggs, Food, Grains, Green Vegetables, Pastry, tagged Michel Richard, Pickled Mustard Seeds, Preserved Lemon, Summer Dish, Vegetarian, Yellow Tomatoes on August 28, 2011 | Leave a Comment »
A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clear [...]
Virtual Egg
Posted in Book Recipes, Dairy, Food, Green Vegetables, tagged Egg Shapes, Gelatin, Michel Richard, Mozzarella, Vegetarian, Yellow Tomaotes on August 21, 2011 | 2 Comments »
Of course it’s a gimmick, but it is so cool. It’s also great to see the look on your guests face when they bite into one of these expecting a good old egg and then doing a double take. Their brain is telling them that this is an egg but the signals they are getting from [...]
Under Pressure: Calf’s Heart Confit, Toasted Pecans, Cherries, Baby Beets
Posted in Beef, Book Recipes, Food, Fruits, Green Vegetables, Root Vegetables, Sous Vide, tagged Beef Heart, Offal, Pecans, Red Wine Cherries, Thomas Keller, Yellow Beets on July 6, 2011 | Leave a Comment »
If we are going to kill and eat animals, we really should try to utilize as much of the carcass as possible. Only eating the “good parts” is very wasteful and disrespectful to the critter that died so we can eat. I do believe that, but I have to admit that offal cuts can be challenging. Most of [...]
Alinea: PORK, Grapefruit, Sage, Honey
Posted in Book Recipes, Food, Fruits, Game, Grains, Green Vegetables, Pork, Sous Vide, tagged Alinea, Corn Bread Pudding, Grant Achatz, Grapefruit, Puffed Pork Shoulder on April 18, 2011 | 1 Comment »
This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that is [...]
Moose Spanish Meatballs and Vegetable Paella
Posted in Book Recipes, Food, Game, Grains, Green Vegetables, tagged Almond Sauce, Almonds, Moose, Paella, Penelope Casas, Spanish Food, Strawberry Shortcakes, Thomas Keller on March 23, 2011 | Leave a Comment »
A good friend of mine (same one who was generous with the pheasants), was nice enough to also give me a 2 lb. piece of moose meat. I was not even sure what cut of the huge animal it was, but seemed like a round roast. It felt tough and possibly not suitable for [...]
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