Cassoulet Bainbridge Style

Today is my wedding anniversary and the gift I’ve asked of my dear husband is  that we cook New Years Eve dinner together. 

Our traditional NYE dinner is cassoulet and this year we’re recreating the cassoulet dinner we had in Castelnaudry, one of the most enjoyable meals we had during our month in Europe. 

The Menu

Fois Gras with toast and balsamic reduction.  Mixed greens tossed in a light vinaigrette. 

Interlude: 

Peeled fresh grapefruit segments frozen just until the outside is crunchy and the inside is ice cold; a riff on grapefruit sorbet.

Followed by:

Cassoulet de Castelnaudary with Duck Confit and artisanal sausages.

Dessert: 

Mini-three cheese course and profiteroles

 

I’ll update later with pictures and tasting notes.  Happy New Year and all the best to you and yours.

The update:  There was so much meat in the cassoulet we skipped the fois gras and went straight to the main event.  Tender white beans and meat ragout studded with Uli’s garlic sausage; smoked kielbasa and duck confit (purchased in France this summer and stored until this special night).  Stunned by the food and champagne we retired to the hot tub and watched fireworks, then finished our meal:   frozen grapefruit; crunchy with ice crystals exploding with juice in each bite.

The finished product.

Built by layers.  First a layer of beans, then a layer of meat.

Then another layer of beans…

Topped by fresh bread crumbs drizzled with duck fat.  This is a rich and hearty meal…I have no idea how I managed to eat this entire menu  fois gras to profiteroles last summer in France.

For this recipe; click here:

Cassoulet in Castelnaudary.