Back with a Daring cooks challenge again and as usual late in posting it.
Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
I chose to make vegetarian cassoulet from here
And Garlic Confit from here
My oven was in a mood of Satyagraha today and wouldn't work, so cooked the confit in the stove top mode. Wasn't really happy with the texture of the garlic though:-(
A very filling stew with the aroma of garlic.....yummm.....
Check out the other variations of Cassoulet and confit here
Are you as inquisitive as me to check the marathon by my fellow marathon bloggers SRIVALLI, PRIYA SURESH, REVA, SOUMYA, AZEEMA, AYEESHA, PRIYA VASU, JAY, PJ, MONIKA, Gayatri,usha
Labels: bread crumbs, CARROT, cassaolet, celery, garlic, leek, Stew