Cassoulet-fest 2006

So, what is Cassoulet-fest? It's a celebration of beans and meat and duck confit and Côte du Rhone. Held in the midst of winter, it's an all day affair for the cook, but the results are always worth sharing.

This is from Classic Julia. Start with a pot of beans, bacon and onions. The beans have soaked overnight.

The beans have cooked for a while...

Meanwhile, I've marinated and then roasted some pork tenderloin. This is shown out of the oven...

And, I've make some pork and veal sausage patties seasoned with cognac and bay.

Here's the assemblage: bean juice, beans and cooked lamb in the back; cut up duck confit and pork tenderloin in the front.

First bean layer with meats on top.

Dessert time: This is a Normandy crépe dessert with homemade applesauce and ground up nuts (in the food processor bowl).

And, the classic Celeriac Remoulade.

And! Choux Rouge!

The Cassoulet, out of the over with the crust with bread crumbs and parsley.

Finished crépe dessert.

A few wines from the south of France, maybe not near Toulouse, but who's checking?

Crépe dessert.