Five years ago, I started my blog with the introduction of a cassoulet recipe. So here we are again with my anniversary cassoulet, a marvelous hearty mix of duck, duck sausage and white beans! Saveur magazine came through with a fabulous recipe that I had never tried for a different cassoulet in celebration. Japanese panko bread crumbs stepped in for regular bread crumbs--and I did not make my own duck confit although I have created a fantastic shortcut that I find to be as good as any other recipe, with the benefit naturally of being less time consuming (instructions found here alongside a harrowing dinner tale!).
The process began on Monday evening and the meal rested in the refrigerator for two days. The Le Creuset cast-iron cassoulet dish was brought to room temperature and shortly before our guests arrived, the dish was heated up while the duck was sliced thinly and then baked with it. Bottles of rich, robust Cotes Du Rhone reds were absolutely perfect to consume with our cassoulet--and dried antique hydrangeas, a vase of white roses perched atop an illumined vintage cake stand flanked by brass candlesticks with white candles made for a stunning centerpiece.
Thanks to folks for reading EveningsWithPeter.com!
Here's what was on the menu:
Cotes Du Rhone
Cotes Du Rhone-Villages
Salted Smokehouse Almonds
Farm-ish, Sheepy Roncal Medium-Soft Cheese
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox