Hello! It

H

heather_in_sf

Well-known member
I’m happy to have found a French chef nearby who sells her family’s sausages and have a wonderful duck spiral sausage to top the cassoulet. Joe’s recipe is in One Dish Meals and I’m going to make a variation from the pork shoulder since I’m going to make a smaller batch with one pound of Rancho Gordo beans cooked with roasted pork bones and a hock (simmered first to knock back some of the smokiness? Thoughts?), 2 whole confit duck legs, and some sous vide pork belly.

I’ve had quite a year with abdominal surgery a year ago and once I was recovered last January my dang ankle blew up again, back into the boot and a cane. After a slew of consultations I found a surgeon willing to fix it with a bone implant and it’s been 9 weeks tomorrow and I can put a little weight on it with crutches! I’m hopeful I can walk soon and for noe using crutches and the kneeling scooter. Hoping that I can rejoin the world next year or maybe as soon as December as a biped. Cooking this year has been minimal and is tricky now but while recuperating last year I bought a Breville Smart Air convection counter top oven that has been fantastic and my big Staub pot fits in there!

I’ve missed reading about everyone’s cooking exploits and will catch on on the past threads. Hope you all are doing well. smileys/heart.gif

 
Damn woman, wearing a cast while making cassoulet. I'm impressed!

Very happy that you are on the road to recovery, albeit limping a bit.

 
Heather, Welcome back, hope we see you often......continue on your road to recovery.....

 
welcome back. I too love my counter top convection oven. I rarely use my large oven anymore, mostly

to bake cookies. The counter top one is so convenient and saves mightily on the electric bill too. I have a Cuisinart that I have had for years and if and when it goes I will replace it the next day.

 
Someone else I miss who has not popped in here for a very long time is Sally br

of Bewitchin Kitchen. She was always a joy telling us about her escapades in he kitchen, good recipes and her baking adventures. I do follow her on her website, but still miss seeing her here.

 
In a Johnson & Wales class we made cassoulet using a lamb tenderloin instead of a

lamb stew (which I use in my version of cassoulet) but I have been going to use a pork tenderlooin to cut back the cost a bit. It was poached in a rich broth and then sliced for a layer in the final dish which made a really lovely presentation. But you could do a sous vide easily.
How are you using the sous vide pork belly? I just made some and that would be delicious. Will you brown it before putting it in the dish?
I love using flageolets for the beans.

 
I was looking at Chef Steps and their SV pork belly looks easy

And I would add it to the beans during the assembly process and save some for fried rice. I have their Joule and like it a lot!

 
My apartment provided oven is so awful and it takes 45 to preheat! And hard to clean

after these surgeries. I did burn some potatoes gratin and still can’t get it clean enough so I bought the convection oven and it’s so much better!

 
I'm not sure whose I used--marinated in mirin, soy, etc. and did it for 8 hours, I think.

Good idea for cassoulet but it would need to be seared IMO

 
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