I could not find the ingredients needed for this recipe so I did not make the cassoulet myself.
I did however buy one ready made from the new french shop in town.
I have never tried cassoulet before so I was excited to try it.
I heated the contents in a bain-marie as the sales person suggested.
Does not look were pleasant
Not so much an eye candy.
I thought it tasted good but my DH found it a bit bland. I will try it again if I see it on a menu in France so I know how a good cassoulet is suppose to taste like.
Happy New year Everyone!
I did cheat a little bit. I did bake them in the oven and used much more of the duck fat than just 2 – 3 tbl spoons. I was also making steak and wanted to concentrate on that and my Bearnaise from Julia Child’s MAOFC.
These potatoes are so delicious. I do not know what these potatoes are called we only have yellow or red. I used the yellow ones.
I made this soup just for me and took it to work and had for lunch for a week. I loved it and specially the horseradish cream. I did not offer it to my DH, he would say it was to bland. He persisted and what do you know too bland for him.
I love the packaging for the horseradish it has not changed for many many years.
I could not find any such thighs so I cheated big time.
I love confit and when we go to a bistro in town I always order confit.
After the tourist bomb hit Iceland we have now people immigrating to our lovely country. Like the two french men who just opened a french delicatessen shop here in Reykjavík. We had about 300.00 tourists a year but now we have over 2 millions, it is just plain crazy and the are coming all year round. Even now when we have only 4 hours of daylight.
I bought the Maison Dubernet in the new store, Labeyrie was bought elsewhere.
We did not have any potatoes in the house so we bought take a way french fries I know not good.
We have so much left over duck fat that I will not have any problems making potatoes in duck fat page 220. The ingredients for the cassoulet will be harder to find.
This tasted just perfect.
We have bought these cakes in France and brought them home and given to my dad who loves them. I was looking forward to making them, my DH loves them as well.
They are not difficult to make and taste so good. I made the whole rum syrup recipe but not them cream.
The kids did not like it (they are both over 21) and my small children (10 and 12) had ice-cream.
The grown ups (over 45) all added some dark rum to the baba and that made all the difference.
I´m so doing this again when I have a new bottle of dark rum.
Above the sugar is melting in the pan and below after I added the cream.
For some reason I just could not get the caramel to reach 260 degrees F or maybe I was just very impatient or the pan was too small I was stressed that it would all bubble over.
The caramel was always too soft. I even put it outside in the frost but nothing.
There was no way I could wrap it or even cut it. We used it as a sauce for ice-cream.
For us it was too sweat and the rest ended in the bin.
I screwed up some where in the process.
Happy boxing day to you all and happy holidays.
I made the Bonne Idée version. I did not like all the spices Dorie suggest for the cocoa version. I did how ever use the chocolate filling. I did not have enough raspberry jam in the house.
I have had problems before with this kind of filling so this time I was extra careful with the temperature of the chocolate it has been known to separate but everything worked out just perfect.
I forgot to just them with icing sugar and they were all gone with in 24 hours of baking. I think they look very festive.