In another thread a poster was commenting about her husband making cassoulet and that the dinner was a big hit.
I am in the process of making the components for a cassoulet dinner and thought I would pass along a very neat idea I got in a Johnson&Wales Bistro cooking class last year, where ONE of the dishes we prepared was cassoulet!!
My T&T recipe has a lamb stew component as one of the layers and is just delicious. HOwever in the class, for that "component" of the dish, chef prepared a lamb tenderloin. He butterflied it, laid it open and inserted link sausage (I think a non-fennel Italian style) down the center. Then he tied it up with string. Then it was poached in duck stock until just done.
In the final assembly, these cylinders were sliced in approximately 1" slices and layered near the top of the dish--just under the final beans and bread crumb crust. It made for a very nice presentation when served since it was a discrete piece of meat on the plate.
Since I think I will have a hard time finding lamb tenderloins--at a price I want to afford--I plan to do it with pork tenderloin perhaps using a merguez sausage--probably homemade.
Just thought I would pass this along.
As another aside, I LOVE using flageolets as my beans.
I am in the process of making the components for a cassoulet dinner and thought I would pass along a very neat idea I got in a Johnson&Wales Bistro cooking class last year, where ONE of the dishes we prepared was cassoulet!!
My T&T recipe has a lamb stew component as one of the layers and is just delicious. HOwever in the class, for that "component" of the dish, chef prepared a lamb tenderloin. He butterflied it, laid it open and inserted link sausage (I think a non-fennel Italian style) down the center. Then he tied it up with string. Then it was poached in duck stock until just done.
In the final assembly, these cylinders were sliced in approximately 1" slices and layered near the top of the dish--just under the final beans and bread crumb crust. It made for a very nice presentation when served since it was a discrete piece of meat on the plate.
Since I think I will have a hard time finding lamb tenderloins--at a price I want to afford--I plan to do it with pork tenderloin perhaps using a merguez sausage--probably homemade.
Just thought I would pass this along.
As another aside, I LOVE using flageolets as my beans.