Cassoulet and Veramonte

Shaun @ Tru6 · 12-30-2008, 05:52 PM

got a crock pot for Christmas and decided to make a cassoulet today. Paired perfectly with a big, round and luxurious jammy cabernet, a 2006 Veramonte Reserve.

the duck is like butter, the beans creamy, earthy goodness, lamb sausage a nice contrast. pork was nice too, but more subtle. the wine was a perfect match, juicy and full of fruit.

Jim Richards · 12-30-2008, 06:01 PM

Looks tasty.

RWebb · RWebb's Garage

what herbs?

Christien · Christien's Garage

I hate you right now

I'm "bacheloring" for a few days to catch up on work before I take a few days off and rejoin the family. So far my highlight meal has been take out thai. I actually made macaroni and cheese for lunch on Sunday....

Shaun @ Tru6 · 06:15 PM

11 hours for it to all come together. It was great, but I think it will be better tomorrow. Randy, just used some bay leaf and fresh thyme, simpler the better. I did deviate from the classic dish and added a parsnip and a granny smith apple. best thing I've made in a long time, but do have some lobster shells in the freezer.

Christien, best part of this is the quick rough peasant cut to the vegetables, roast off the bacon and duck, grill the sausage, throw it all in and then go finish your rotisserie for the rest of the day. prep time was 20 minutes. I love my crock pot, thanks Mom!

Gogar · 12-30-2008, 06:32 PM

Veramonte is frickin great for the money.

TimT · 12-30-2008, 07:32 PM

Make chicken and 40 cloves someday..... its a classic French recipe interpreted by James Beard... (and others of course)

It is an Occams Razor sort of recipe..... simple... results outsanding..

Shaun @ Tru6 · 12-31-2008, 04:35 AM

Quote:

Originally Posted by Gogar

Veramonte is frickin great for the money.

I doubt there's a better $10 bottle of cabernet in the world.

Tim, thanks for the suggestion, will put it on the punch list.

RWebb · RWebb's Garage

Shaun - I sounds good, but we all know where the proof is. And... you might want to kick up [the herbs & spices] a notch.

As a son of Louisiana I am willing to offer you my consultation services. Since you are such a great guy, I will waive my usual fee. Just send it to me FedEx.

The Gaijin · 12-31-2008, 10:56 AM

Nice dining room. Shaun-Man: you are working too hard!

9dreizig · 12-31-2008, 11:09 AM

Why do I eat at Bennets when I'm home ?? Damn I'm coming down to your place next time

p911dad · p911dad's Garage

It looks good, but the background makes it like you worked through lunch!

Shaun @ Tru6 · 12-31-2008, 11:48 AM

Quote:

Originally Posted by The Gaijin

Nice dining room. Shaun-Man: you are working too hard!

not working hard enough! by a lot. Was supposed to have the E up in the air today. Instead, the rotisserie is just painted.

Randy, I'm a fan of spice myself, but there's a time and place for everything. I'll overnight you some jambalaya in about 3 weeks. You'll be pleased I think.

Todd, you are welcome any time man, but I'll put you to work.

74-911 · 12-31-2008, 11:49 AM

Quote:

Originally Posted by Shaun 84 Targa

11 hours for it to all come together. It was great, but I think it will be better tomorrow. Randy, just used some bay leaf and fresh thyme, simpler the better. I did deviate from the classic dish and added a parsnip and a granny smith apple. best thing I've made in a long time, but do have some lobster shells in the freezer.

What ? No blackeyed peas and cornbread for tomorrow ??

Superman · 12-31-2008, 12:32 PM

Every couple of months I crave a deep red sauce. Last night I started one. Dutch oven. soccerball-sized poultice of olive oil, garlic, onion, red pepper, zuchini and 'shrooms. Added red wine several times. Eventually added the tomato sauce, paste and stewed tomatoes. Spices. First tasting is tonight.

RWebb · RWebb's Garage

Nice!

Shaun - don't spend money to overnight me food!

Shaun @ Tru6 · 01-01-2009, 05:30 PM

Hey, if you don't like jambalaya, that's ok. Orange-hoisin grilled duck breasts more to your liking? came out great tonight, need to make again with minor mods.

RWebb · RWebb's Garage

no - I mean don't waste your money on me!

304065 · 01-02-2009, 10:38 AM

11 hours is FAST for cassoulet, congratulations.

Bourdain says you can take days, weeks even, do it in stages so you don't kill yourself trying to do it all at once.

We need a dedicated French food thread.

Shaun @ Tru6 · 01-02-2009, 11:04 AM

Quote:

Originally Posted by john_cramer

11 hours is FAST for cassoulet, congratulations.

Bourdain says you can take days, weeks even, do it in stages so you don't kill yourself trying to do it all at once.

We need a dedicated French food thread.

it was clearly better the next day John but I haven't decided if I liked the lamb sausage or pork better. the lamb had a classic merguez flavor and texture to it, but the pork was mild and sweet and complemented the beans better.

if you start a thread, I'll add my recipe for duck liver mouse with currants and apple brandy.