Daring Cook's Challenge introduces some basic methods used in cooking. This month, Jenni of Gingered Whisk and Lisa of Parsley, Sage, Desserts and Line Drives challenged us to prepare Cassoulet-the french stew and confit-a method of preserving meat or vegetables or fruits. Cassoulet is a rich, slow cooked stew or casserole that originated in the south of France during the 14th century. It contains white beans. Vegetarians were given a veg cassoulet recipe. The recipe is here. We had to prepare a confit and incorporate it in the cassoulet. I prepared garlic confit and used it in the stew. For topping I prepared garlic crumbs, for which I prepared Baguette at home.
We had this yummy stew with the mini corn rolls. It was a fullfilling dinner. We enjoyed it very much. Thank you so much Jenni and Lisa for introducing such a good method of preparation.
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| The Veg Cassoulet |
Garlic Confit:
Ingredients:
Garlic Cloves-15
Olive oil-1/3cup
Salt-1/2tsp
Whole Pepper-5
Dried Basil-1/2tsp
Bay leaf-1 small
Procedure:
1. Preheat oven to 150C
2. Mix all the ingredients into a baking dish.
3. Cover with a foil.
4. Stir in between.
5. Bake for 30 minutes till garlic cloves are golden brown and soft.
When cool refrigerate in a jar until further use
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| Garlic Confit |
Veg Cassoulet:
Ingredients:
For the Vegetable Cassoulet:
Dry White Beans-1/4cup
White onion-2
Carrot-2
Green Peas-1/4cup
Soya chunks-1/4cup
Garlic confit-4
Olive oil-4tbs
Basil-1/4tsp
Cloves-2
Coriander leaves-1/8cup
Mushroom-4
Salt-to taste
Pepper powder-1 tsp
Red chilly powder-1/2tsp
For the Garlic Crumbs:
Fresh Baguette crumbs-1cup
Olive oil-3tbs
Garlic-3cloves
Coriander chopped-4tbs
Procedure:
Garlic Crumbs:
1. Set oven to toast mode.
2. Mix all the ingredients and place it in a baking tray.
3. Toast it in oven till the crumbs are golden brown and crisp.
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| Mix crumbs with other ingredients |
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| Toast till crisp |
For the Cassoulet:
1. Soak beans overnight.
2. Soak the soya chunks in hot water for 30 minutes. Remove from water and keep it aside.
3. Heat oil in a pot.
4. Add the cloves, bay leaf and onions.
5. Add all the veggies and stir well.
6. Mix in the soaked beans, soaked soya, salt, pepper powder and chilly powder.
7. Add enough water to cook the veggies.
8. Cover pot and cook for 30 minutes till the veggies are tender and the beans are cooked.
9. Take some beans apart and grind them to a fine paste.
10. Add this to the stew. This helps to thicken the stew.
11. When it is ready, switch off flame.
12. Pour some stew in a serving dish. Sprinkle some garlic crumbs on top and relish.
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| The prepared stew |
Labels: FRENCH, STEW
