21 July 2008
Cassoulet Stuffed Bread Melts
You know, I almost wish I were a bigger part (or a part at all really :D) of the food-blogosphere because I'd love to start up a blog or group for people to cook all the way through Rachael Ray's 365: No Repeats cookbook. Just to say it's been done, because I can't imagine any one person (or family) would ever ever cook their way through it. A photo for each and a blurb about what was good and what wasn't and if it was worth the bother or whatever.
Anyway... this is cassoulet for the lazy and poor - not a dab of duck confit in sight and it wasn't a slow-cooked stew but a 20 minute from start to finish dinner. Still, quite tasty. And I've never had the "real" thing and also the real thing was peasant food to begin with anyway, so I suppose this is kind of modern day peasant - pre-cooked sausages and canned beans (I used Eden's organic navy beans - I can't say enough good things about Eden's canned beans) and cooked quickly because two-income families don't generally have time for truly slow-cooked dinners.
I wish that I'd gotten this a bit more saucy, but I didn't measure the liquid added toward the end and it really just cooked away too much. It was fine without a sauce or gravy or whatever, better than fine, but I had a thought that it'd probably be pretty spectacular on baked potatoes, if it were liquidy enough to keep the potato moist. As it was, on the crust of a bun (I scooped out the insides), it had just enough liquid to keep from being dry but not so much that it wound up soggy.
If I'd had a more plainly flavoured sausage - I had just spinach/feta sausages - I might have flavoured it with parsley, sage, rosemary and thyme. That's a mighty good combination with sausage and... ohhh, mushrooms, and a more proper white gravy. Yum. Now I've got ideas, and ideas can be dangerous things... (at least when it comes to not generally healthy foods like sausages).