Cassoulet our way

 Two years ago we spent two weeks in the Dordogne region of France, exactly as we had the previous year.  And once again, as in 2007, we went to the farm where they fatten ducks and geese for foie gras and confit.  The can of goose confit came home with us as did a can of gizzards for salad.  The gizzards will be another posting someday.  They are dear to my heart and stomach and I am making them last as long as possible.

We found this farm in the village of Tursac in the Dordogne.  Unfortunately, I did not write down how much this can cost.   I am guessing 7 Euro which would be about $10.  You can't imagine my fear of not getting this through customs, but it was professionally canned at this farm, so it passed.  Of course, there is always that little clause on re-entry papers asking if you spent any time on a farm.  Actually, no...just in their sales room, right?

In this can was the cutest and fattest goose leg you can imagine.  It had been roasted to perfection and tenderness and was absolutely swimming in goose fat.  (Be still my heart!)  The fat was carefully drained off and put in a container in the refrigerator.  This is like gold.  Unless you have been to France, you cannot imagine how out of this world fried potatoes taste fried in this goose or duck fat.  It is beyond belief good!!  The potatoes will come later this week.  





The recipe we used for our cassoulet today comes from Gourmet Magazine and we have made it our own with little changes.  Above you see the herbs harvested from our garden this morning to be included in our cooking.  Rosemary, parsley, sage and thyme.  (I changed the order so as not to get you all singing!)



The cassoulet was as great as last time.  Imagine, living in France and being able to eat this as often as you want.  To my blogger friends in France...you are so fortunate.  As for us, we are once again looking forward to being back on your roads and in your shops and eating your food in June.

Sausage and White Bean Cassoulet with Confit

2 bratwurst (from Whole Foods...excellent taste)
1 goose leg - confit
1 teaspoon olive oil
2 medium onions, halved and sliced thin
2 garlic cloves, chopped fine
1/4 cup of fresh herbs; rosemary, sage, and thyme
1 bay leaf
1/2 cup chopped fresh parsley
3 chopped Roma tomatoes or use canned
1 can white beans such as cannellini, drained and rinsed

In a medium skillet cook the sausages in oil over moderate heat, turning until browned on all sides and cooked through, about 8 minutes.  Transfer to drain on paper towels.

In fat remaining in skillet, cook onions and garlic, stirring until golden.  Stir in herbs and bay leaf, tomatoes with juice (I add a splash of chicken broth if using fresh tomatoes), salt and pepper to taste.  Boil mixture, stirring, 5 minutes.  Cut sausages into 1/4 inch thick slices.  Add sausages and beans and goose leg which has been cut into small pieces to tomato mixture and heat through.  Discard bay leaf and transfer to a casserole dish.

Topping:

1 tablespoon olive oil
2 slices firm white bread, crusts discarded, cut into 1/4 inch dice
1 small clove of garlic, chopped fine
2 tablespoons finely chopped fresh parsley

In a small skillet, heat oil and saute bread cubes until pale golden.  Stir in garlic and parsley, stirring one minute.  Top the casserole with this mixture.  Bake in a 350 degree oven for 30 minutes. 

We enjoyed this with a beautiful French Beaujolais cru from Chiroubles, 2009.

Gravlax for breakfast

 I doubt there would be many beating down our door to join us for breakfast.  You have to have a real love for all foods and possibly a little bit of Norwegian in the blood helps also.  Nearly 10 years ago, we found a recipe from Emeril Lagasse for Vodka and Citrus Cured Salmon.  Since that time, The Trout has tweaked the recipe quite a bit and now just makes it by guess and feel.  That being said, I will try to explain how he makes this lovely piece of salmon taste like something very outstanding.

I also toasted the bagel, topped with cream cheese, gravlax, capers and a few chopped chives.  I used the thin bagels now available at only 110 calories compared to 270 for the regular sized bagels.  After all, this is about the salmon and not the bread.  I do like these thin bagels a lot.

Vodka and Citrus Cured Salmon
by way of Emeril Lagasse

1 (2 pound) salmon fillet with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup vodka
2 tablespoons grated lemon zest

Place salmon skin side down on several sheets of plastic wrap.

In a small mixing bowl, combine salt, sugar, dill, vodka and lemon zest.  Spread over the fleshy side of the fish, pressing into the fish.  Wrap the salmon tightly in plastic wrap and place in a large baking dish.  Place a flat glass or heavy ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick.  Refrigerate for at least 24 hours and up to 48 hours.

Unwrap the salmon and rise all of the cure off under cold, running water.  Pat dry and slice diagonally into paper-thin slices. 

We cut this recipe down and kind of guessed at the amounts for curing.  It turned out lovely, tasty and was well-received.

The German Pickle

When my ancestors came over to America many years ago, they brought with them lots of traditions, recipes and memories.  One thing they left behind was the German pickle.  It was not until many years after they reached our American shores that I came across the history of the the pickle.

I made sure years ago, that my daughters had a German pickle for their Christmas trees.  Somehow, I did not have one for mine.  This spring when The Trout and I were in the Black Forest of Germany, we stopped in a glass blowing factory.  There on the counter where baskets of German pickles.  I knew it was finally time for me to have my own.

In case you do not know about the pickle, let me tell you about it.

THE LEGEND OF THE PICKLE

A pickle used as decoration on a Christmas tree seems odd at first, but it is an old German tradition.  It is customary to hide a pickle among the branches of the tree on Christmas Eve.  The first child Christmas Day to find the Christmas pickle receives an extra gift!  The reason for the different sizes of the pickle are for the age of the children.  The largest pickle is for the toddler.  As children grow up, the pickle size gets smaller. 

Let there be no doubt, the pickle on my tree is the largest I could find.  It is also already hanging on a branch.  I am going to enjoy my German pickle all season.  Merry Christmas.