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Mouse picked the wrong house.
My lazy neighbor after barely two inches of snow.
Sorta-not-quite cassoulet. Garlic-gruyere chx sausage & duck legs.
My lazy neighbor after barely two inches of snow.
Sorta-not-quite cassoulet. Garlic-gruyere chx sausage & duck legs.
this is how I feel today. so I printed and posted it on my cube wall. maybe people will leave me alone today?
Is it bad that this was also my initial reaction to this pic?
There's a lot of Gruyère.
looks tasty. recipe?
Needs the screaming cat ladies
Anybody who can get themselves tossed out of their own white trash restaurant is a true rockstar.
watAnybody who can get themselves tossed out of their own white trash restaurant is a true rockstar.
At Least Your Thanksgiving Wasn't As Bad As Kid Rock's
Bawitdaba, pass the green beans.
www.cracked.com
Not Really Cassoulet
(adjust ratios/amounts/particular ingredients to taste or based on what you have)
2 yellow onions, quartered and split
1 bulb of garlic, peeled and smashed
2 cans cannellini beans, drained
bunch of carrots, peeled and chunked up
garlic gruyere cheese chx sausage (or whatever you've got) some sort of cheese infused works best, IMO
2 duck legs
ends of a couple random fancy cheeses left in the fridge - not sure what they were...not too much, or it just turns gloopy. hard cheeses work best, vs. soft/melty stuff.
16 oz homemade turkey stock (chx, veggie, beef, whatever you've handy)
1# baby red potatoes, quartered
S&P, a bay leaf, one big sprig of fresh thyme
heat oven to 300F
in a big pot or dutch oven on high heat, brown the duck legs, then put aside
do same with the sausage. if your pot is large enough, just put it all in at once
put the onion, carrots, garlic and herbs in with heat medium. brown. a nice chunky mirepoix. add celery if so inclined.
add broth, beans, the cheese ends and turn heat low. stir now and then until the cheeses are sorta' dissipated
put the potatoes in. bring back to a boil. (you can put them in earlier if you want them to end up softer/mushier)
take off stove, put lid on, stick in oven for 30-60 minutes. basically until the carrots and potatoes and cooked to your liking.
serve with some sort of crusty bread/side salad/whatever. or not. it's a very mutable recipe, easy to add more veggies, make it thicker/thinner/whatever. have done if many times with variations. my local big grocery market has a modest amount of duck and lamb stuff, and i usually have a couple pounds of mixed bits in the bong garage fridge.
i might make a modification of that. i'm the only one in the house that likes duck, and cheese sausage is hard to find. i could serve/finish with shredded gruyere.
actually, now that i think about it, i did something similar recently but ham instead of sausage, again no duck, no potatoes, no cheese. no wonder i found this appetizing.
I'd LOVE to use pork/beef, but Mrs. Scrub has dietary issues there. We use a lot of duck and lamb instead, but overwhelmingly chicken.
Heading here this evening, and plan to hit the pork and lobster pretty hard. And the bison tongue.
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Explain please. Something to do with Russian rocket engines as used on the Atlas V?
He would be so much more presentable without that hideous moustache.
I prefer Peking myself
