sourcherryfarm

Navigation

Navigation

Categories

Cassoulet Supper

The wait is over. It’s time for cassoulet.

null

Officially cocktail hour hadn’t begun when we cracked open Michael’s last bottle of Iron Horse rosé and dug into SCF’s Chicken Liver Påté.

null

null

But now that cassoulet was in the oven —

null

— and the kitchen was clean — 

null

null

— it was time for happy hour proper.

Meredith blogs as Michael makes Rum Swizzles.

null

null

My rum swizzle.

null

Lime juice, confectioners sugar, rum, a dash of bitters and club soda.

Happy hour snacks:

null

Duck confit, chicken liver pate, crackers and Meredith and Michael’s homemade mustard.

The happy cooks.

null

null

The weekend’s menus:

null

null

My homage to the breakfast cocktail:

null

And our delishy supper.

null

The table is set.

null

null

null

We’re preparing to serve.

null

null

null

Those are Meredith's homemade rolls in the oven!

null

One last look:

null

null

null

Michael digs in:

null

null

null

Cassoulet:

null

null

Dinner:

null

null

null

null

In the end, we loved it, but we made one (not quite) fatal error: we forgot to check for salt.

Even after all the duck confit, salt pork, pancetta and prosciutto, the beans still needed more salt. Once we sprinkled some on top, the dish was divine.

null

Meredith is finishing her dessert.

null

null

Baba au rhum was just the sort of dessert you needed to cut through all the fat of the dish.

null

That and a glass of cognac and we were happy as clams in cassoulet.

null

Happy New Year!

13:17:00 on 01/02/09 by liz - Category: Cooking

Comments

d.c. fruitbat wrote:

Impressive.

01/12/09 22:27:05

Add Comments

This item is closed, it's not possible to add new comments to it or to vote on it
Click for Nyack, New York Forecast Click for Nyack, New York Forecast

Best of SCF