Cassoulet 2015

It hardly seems like another year could have possibly passed in which I celebrate the anniversary of my blog, but it has! As usual, I found a different cassoulet recipe to make in proud honor of my first post. Epicurious.com was responsible for this one, employing a recipe from the March 2006 issue of Gourmet magazine. While it was tasty certainly, it wasn't exactly among my favorite instructions of the other more hearty, traditional French classic preparations that I've made over the years. I subbed pork loin for pork shoulder (it was just easier--and cheaper!) and as much as some readers may cringe, I used a couple of cans of white beans instead of taking the time to let dried beans soak overnight. Instead of the suggested pork sausage, I rounded up some D'Artagnan wild boar sausage as well as a rabbit-pork-ginger blend to great effect. A delight! However you personalize your cassoulet, I do find it absolutely essential to let the dish rest, refrigerated for a day or two, before slowly reheating and serving to your guests. Make the crumb topping (a great touch) just before this step and do enjoy!

Thanks to folks for reading eveningswithpeter.com!

Au Revoir

 

Our neighbors are moving only across town but I'm still fairly devastated. In all the years I've lived in New York, I've never been so close to folks down the hall where we have each other over to our respective apartments for dinner constantly, rap on our doors just to say hi (or return borrowed plates and glasses!) or go out to dinner together and eat, eat, eat! Needless to say it was requisite to give them a proper send-off so I composed a dinner reflecting both of their backgrounds. G is from Mexico City (with a touch of French) and S is British. My thoughts simmered as I wondered how to combine the two influences while setting the table a day in advance. Don't you love the Cherry Brandy rose bouquet?

I began to assemble a simple relish tray in my mind composed of sausages, pickles and bleu cheese we had on hand to get things started. Baby helped me roll up these adorable napkin nests from Perfect Table Settings by Denise Vivaldo. Naturally we placed carved wooden birds on them.


Pork Pies from the British import shop Myers of Keswick in the heart of the West Village were a must as the anchor for dinner, both standard and pungent Stilton-stuffed varieties.

 

Goya Spanish yellow saffron rice was a wonderful side. I added in sliced chorizo sauteed in Bonne Maman apricot preserves (I thought of it as a nod to classic British apricot and lamb pie).

Heinz baked beans in tomato sauce was out of the can and also from Myers of Keswick.

Noting G's French heritage, I also made Green Beans Almondine!

Plated!

S & G also brought over a sizable Pandoro via Pasticceria Perbellini Ernesto in Bovolone, Italy--sort of a spongy bread-like cake with essences of rum, orange and vanilla. It was perfect to go with our Haagen-Dazs dulce de leche ice cream and British Curly Wurly candy bars!

Farewell, dear friends. Although you will not be across the hall from Baby and me, you will always be in our hearts--and we'll see you back here soon and now, across town!



Tonight's Menu
Appetizers
Relish Tray
D'Artagnan Venison and Pork Sausages
Saltines
Pepperoni
Sour Dill Pickles
Point Reyes Cheese

Entree and Sides
Pork Pies
Green Beans Almondine
Spanish Rice with Apricot Chorizo
Dulce de Leche Ice Cream and Curly Wurly Candy Bars
Pandoro

Sountrack: Fun personal party mix with Blondie, The B-52's, Hugo Montenegro, R.E.M. and Henry Mancini!