Friday, November 16, 2018

Poor man's cassoulet

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Eastside Road, November 16, 2018—
COOK'S BEEN INVESTIGATING the freezer again, and turned up two containers of stock: pigeon stock from 2015, if you can believe it, and goose stock from last year.

She asked me to smell it after it had thawed, but I wasn't sure about it. I suggested she heat it, and when it was at a simmer I tried it: delicious — not at all rancid, which would be the only problem after all that time.

She'd already soaked white beans overnight, so it wasn't a long stretch of imagination to cook them in the stock, then add a couple of Franco's sausages — these his French Country and Provençal sausages. It's lovely to mash those beans down into the rich stock with the tines of your fork…

Afterward, nice bitter broccolini, sautéed with olive oil and garlic; and after that, strawberry shortcake. Viva la cuisinière!

     🍷Nero d'Avola, Regaleale, 2014: deep, round, nice.

RESTAURANTS VISITED, with information and rating: 2016      2015     2017     will I get around to 2018?

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