Carolyn Tillie
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Posts posted by Carolyn Tillie
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Inspired by FoodMan's thread on his Houston Cassoulet, I offer the following blog as my conversion to Clay Pot cooking... For seven years, I have made Cassoulet as my traditional Christmas meal. Back in September, I started the hunt for a traditional Cassole in this thread into which I could prepare my Cassoulet this year. I was unsuccessful in acquiring one of my own, but fortune shined upon me as one was offered as a loaner (therein lies a whole other fabulous story of a budding friendship
).Inspired by Paula Wolfert's November Food and Wine article on Clay Pot Cooking, I opted to utilize her recipe from The Cooking of South West France. It is an extensive, three-day affair.
Day 1...
Seasoning various pork products to sit overnight in a fridge:
Day 2
The hard work begins First it was to sort and soak the beans:
Then I had to blanch the pork skin and salt pork:
I browned some pork butt:
And added mire poix:
Then the blanched pork goes in along with some fresh hocks:
Adding the prosciutto, tomato, and stock:
And then the beans:
Day 3
Ragout of cooked pork and beans (basically, everything but the sausages & confit)
The confit is ready:
So are the Toulousian sausages:
Starting to layer into the Clay Pot:
Several hours later, Cassoulet is served!
The Chef gets the first taste!
Loved by all!
I'm a complete convert. Within three days, I headed to Chinatown to procur a Chinese Sand Pot for my next clay pot experiment.
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A leben off dein pupick
Long life to your belly button.
(It isn't EXACTLY food related, however, I use it as a toast before starting a large meal, alluding to the expansion that will occur...)
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You have been my constant on-going support on the Gastronomica endeavor, which I appreciate!
Carolyn:
Actually, I haven't even kept up my slight contribution to this endeavor very well, and I'll try and catch up to you, "chronologicly", asap.
THANX SB
You've got some time -- I've got to spend the next few weeks packing and moving so I'll be lagging for a while...
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Jason - nice product placement of the eGullet mousepad in your shot!
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I would not pair buttery lobster with buttery Chardonnay - I tend to work pairings as opposites (spicy, peppery Zin with salty cheese, for example).
A Meursault would work but you might also consider a Sauvignon Blanc, a Vouvray, or even a Brut Champagne.
Then again, I'm not a Chardonnay fan and don't really like it with anything (so what the hell do I know!).
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Call Warner up, I'm sure he'll send you new ones. But you might want to send that toaster back while you are at it and make sure you get one with the ultra wide bagel slots.
Since the toaster was brand new, it was immediately returned (it was, BTW, a Proctor-Silex model specified with extra-wide bagel slots...). The bags will be next but now that I've done the experimentation and got it out of my system, I'm not as concerned about getting the bags replaced... I might just return them.
Interesting though, huh?
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Take a pic of the damage and post it!
Here you go!
(Excuse the mess of my jewelery bench... best light in the house for a bag which otherwise produces glare!)
And, by the way, I made a SIMPLE grilled cheese with Trader Joe's sourdough bread and Irish cheddar (a single layer). I didn't think it was too thickly filled!
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Carolyn,
I was pleased to see our Gastronomica chronicler take home the prestigious Golden Gullly award!
I especially liked your use of "wild rice" as 3 beats! Up here in Northern Minnesota where the real, (wild), wild rice grows we tend to slur it into two syllables.
Congratulations
SB
That is very sweet of you, SB... You have been my constant on-going support on the Gastronomica endeavor, which I appreciate!
Cheers;
ct
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Just released Feast - A History of Grand Eating by Victoria & Albert Museum Director, Roy Strong.
Just started it, but was immediately drawn to its lush cover and the fact that it is well-illustrated.
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My bags arrived the day after Christmas.
Thrilled, I immediately went out and bought a toaster (having only ever used a toaster oven).
First use, the bags got holes burned through them!
Did this happen to anyone else?????
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I have friends that buy it at Harrods (although I keep telling them they are NUTS).
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My family with the Christmas spirit moved to Florida with all the food.
I'm sorry...
We made merry last night (I'll be posting later about my Cassoulet) and four bottles of wine and two bottles of champagne later, I'm the only one awake this morn.
Take care!
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He continued by saying that the crisis in oak barrel production is a good thing for
wine production, as it will force many producers to curb their enthusiasm for new
oak. ‘I am pleased about the crisis because it will make the wines better if producers
are obliged to age their wine in barrels that are two or three years old instead of new
oak.
I am unfamiliar with this crisis - could Craig or Mark ellucidate? Do you know what the story is behind the barrel production crisis?
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Honestly, Carolyn, kidneys are not something you want to screw around with. A trip now can save a couple dozen later. Or how about a nice stay in hospital?
Goulash.
He actually thinks it is the glands that are in that area... I dunno. I'll work on him, that's for sure.
And what the heck are we all doing this X-Mas morning discussing such problems???? Shame on us!
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Carolyn, your boyfriend needs to see a doctor NOW about that pain in his kidney area. AFTER he gets the OK from his doc, THEN start messing with his diet like a lab rat!
I do agree with you completely but he is one of those people who have doctor phobias (early childhood doctor-related traumas)... I can only badger him so much but it has got to be his decision. In the meantime, at least I can try to feed him well...
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Mb70 - Sadly, no storage facilities... they have such a huge turnover in folks there are no lockers or nothing...
Elyse - Excellent suggestion. Will go shopping Day After Christmas (oh god, what am I saying?!?!?!)
Fat Guy - On an up note, on Christmas Eve we got approved for a house in Napa (renting). We'll be spending the next few weeks moving there and Shawn will be able to transfer to a new store that sits in the same strip mall as an In-N-Out Burger. I think he will have no problem starting in on your solution!
Tryska - My commute will finally be shortened!!!!
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Is there at least any decent Mexican?
Cheers,
Geoff Ruby
Sure - Mexico.
Seriously, if you are in San Diego than there is nothing easier than driving down to TJ or Ensanada (great in the late summer for fresh lobster).
Yeah, there are people who like This Mexican restaurant or That Mexican restaurant in Old Town, but I think they are pale comparisons to what you can get if you drive an hour south.
Jeffrey - thanks oodles. I appreciate the insight and I believe you are basically correct about the inhabitants. I admit, I lived there when I young, thin, and wanted nothing more than to party. But when I discovered good food, I realized I had to drive out of town to get it. I haven't lived in San Diego for over a dozen years and hoped it might have changed but all I hear from old friends is that traffic is hideously worse and nothing else is much better.
Interestingly, a drive east to Alpine produces some rather interesting Basque restaurants (if you like entrails...)
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When Shawn and I first started dating, in the beginning few weeks I hadn't realized he had been ordering non-meat items in restaurant (I mean, who doesn't occasionally order a great Fettuccine Alfredo. Vegetable Tempura, or Falafel anyway?)
The very first weekend we spent together, I woke up Sunday morning and snuck into the kitchen to prepare us a lavish breakfast. As the bacon was sizzling and crackling in the pan, he stumbled into the kitchen, half asleep, sniffing the air.
"I haven't smelled bacon in eight years!" he explained.
With nary a thought to his previously healthy lifestyle, he dove into breakfast and never looked back.
Ah, the power of bacon...
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Three words:
That is just friggin WEIRD!
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holy crap! a 3-4 hour commute?
Yeah - it is kinda ironic because it is one reason we left Los Angeles for the wine country, but the winery I work at is about 60 miles away from where we live and I feel thrilled when I get to go over 40 mph... (we've been looking to move closer and hope to very, very shortly).
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Is he hungry?
Yeah, basically he is - but because of our work schedules, we find it terribly hard to even COOK. But I do agree with the need for a physical. There are some physical pains that concern me (what is when you get aching pains around your kidney area?).
There are a lot of things that need to be done to better the situation (driving is a good...) We are trying to move closer to my work so that I'm not commuting three- to four-hours a day (700 miles a week on my car!). That will give me more time at home to prepare meals for him - and all sorts of other things...
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I couldn't quite get his schedule, but my guess is if he's graveyard shift his schedule is --
work Midnight - 8 AM
Get home at 9 AM
Sleep 10 AM - 6 PM
Leave for work 11 PM
It is kinda worse than that...
Work: 10:00 p.m. to 7:00 a.m.
Bike Home (OHMYGOD, more physical activity!). - Home by 8:00ish
Sleep: 9:00 p.m. to 6:00 p.m. (often later 'cuz he is exhausted and has been sleeping upwards of ten hours).
Leave for work at 9:00 (on his bike again...)
So he is biking 16 miles a day (8 miles to and from), sandwiching the physical labor.
It usually means than when he gets home (shortly after I leave for work), he will have a meal which has often been the eggs, but then might have a glass of wine and cheese. When he wakes up, I've usually only been home a few minutes and try to put together something for us to eat. I usually only see him during this hour before he goes to work and I go to bed.
Not enough waking hours in the day to get him fed...
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I also suggest getting some cheap liquor, some pouring tops (free pour tops - not the kind that do a measured pour) and a couple mixing glasses, a strainer, some vermouth etc. Practice, pratice and the more practice. It's easy enough to consistently free pour 1 oz or 1 1/2 oz shots but not until you've done it repeatedly and gotten a feel for timing your shots.
Really good suggestion. Also, when I was managing catering gigs, I never checked if my bartenders went to a school or not, but those that had their own kits ~ basically a clean tool kit in which were a bartender's personal tools. It was something my bro-in-law was NOT taught and the family bought him one. Now he can get those weekend gigs because he can walk into a situation and set up and pour a bar (the caterers tend to only buy the stuff to make the drinks, but do not supply the tools with which to make them).
And practice - lots.
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Thanks, Tryska.
No, sadly, he does not have his meals planned and does not eat as often as he needs to. The problem with the job is that he has to eat whatever he can put in a back-pack and eat cold (he's been eating a lot of peanuts).
When he gets off of work, he generally fries up two eggs and eats them with a piece of toast then sleeps until an hour or so before he has to go to work when I try and shove a big meal down him (often to little success).
I've been buying both low-fat milk for me and full-fat milk for him but I am beginning to realize I have to start getting him on a regimen where he can eat more with higher protein (we have divergent work schedules so it is a bit difficult).
Appreciate the suggestion and would love the website referral!
California Christmas Cassoulet
in Cooking
Posted
It was that article that inspired me to begin my hunt for the Cassole (and I loved the idea of the Order wearing garments inspired by the Cassole). However, in my research, the Not family does not <ahem> have a website or import their pots.
I have seen numerous cookbooks on Clay Pot cooking (including one, I believe, by the Nitty Gritty Publishers), but I have it on good authority that the DEFINITIVE Clay Pot Cookbook is currently be written....
I can be patient and wait for that one.