one hell of a Cassoulet

in my article on crockpot cooking, Crockpot Conversations, I mentioned Cassoulet as one of the dishes that adapts very well to the crockpot . As I also mentioned, one of the really cool things about Cassoulet is that you can change around the ingredients to suit whatever you happen to have. Another thing I love about this dish is that you set it all up and basically forget about it...making it perfect for NFL Sundays. Today's version was so good, it gets its own entry :)

Basically, I followed my own recipe as written, with the following variations :

Used one bag of navy beans, and about a third of a bag of cannellini beans (to use them up) . Had to do the Quick Soak method, as I was too wiped out from Sprigs to do much prep last night.

Buried a smoked wild turkey wing in the soaked beans, then added about four cups of chicken stock and a cup of leftover sauce from the Sprigs chicken livers (saving the livers themselves for later in the process).

Let the beans simmer about two hours on high, then added chicken thighs that I had browned on both sides, three chorizo sausage links from Hager's (cut into quarters and browned), and the sauteed veggies as per my recipe.

After another hour on high, I stirred in the rest of the livers and turned the temperature to low .

Two hours later...the breadcrumb topping, with chopped fresh parsley mixed in, a loaf of fresh bread, and happy fed football fans.

Ah....Sundays :)

Cassoulet

Sprigs

ah...Sprigs. Mark discovered this place quite by accident - some months ago he was trying to find a spot for a business dinner between two of his company locations, and this one popped up during a Google search. Once he saw the menu - and showed it to me - we knew we had to try it out. The restaurant is located in a rambling antique (218 years old) house in Acton - feels quite homey, a really cool looking bar and a number of smaller rooms with tables. Intimate, but still lively. The owners are amazing - so friendly, making sure every table is thoroughly enjoying the experience. Last time we were there, they were so excited about the liqueur used in my martini they brought me some from the bar just so I could try it (and yes, it really is that good -  J Pear, a pear eau-de-vie - totally hooked on it now.) 

Last night was our second trip, and oh, baby...it was even better this time, I think. The drink menu was in the process of being reprinted, but luckily we knew exactly what we wanted : the absolutely delightful Pear Martini, made with  that J Pear :

pictures for this entry not the greatest, as I only had the BlackBerry and didn't want to use flash...

We started off with an appetizer I mentioned in my Melting Pot review...Brie and Black Truffle Fondue drizzled with imported Italian White Truffle Oil.

Sex in a fondue pot...mmmmm....

This is what the fondue at Melting Pot wants to grow up to be...the minute this hits your mouth you can't help but start moaning. Ultimate Culinary Orgasm, for sure. Sprigs also serves a delicious Olive Tapenade with some very tasty warm bread...we did start off eating the tapenade, but ended up using the rest of the bread with the fondue...and then attacking the fondue pot with teaspoons. Yeah, it's that good.

really, though...it's great tapenade !!

Sprigs serves tiny scoops of sorbet between courses, which I just love. The table next to us got Peach Champagne Sorbet, which sounded lovely...but we got Spiced Pear Sorbet, which was absolutely awesome...I think it involved more J Pear, but would need more to know for sure. Our friend Ben needs to get busy with Sarah's ice cream maker and whip this one up pronto.



The main courses are really the perfect size...not overwhelmingly huge, but not tiny precious things either (I hate that). Mark went with what I got last time...Sautéed Chicken Livers with Veal Demi-Glace, Madeira, Mushrooms and a Gruyere- Leek Bread Pudding.

absolutely terrible picture of an absolutely heavenly dish

Words cannot express how good this actually is...yes, it's liver. Get over it :) The bread pudding is the perfect foil. Neither of us was able to finish the dish - it's so rich and filling - but we were very happy to try. Luckily, I have the perfect home for the leftovers, which will be the next blog post.

I'm not usually drawn to beef dishes, but for some reason the House Made Wild Mushroom Ravioli with Braised Short Rib, Creamed Spinach and a Truffled Demi-Glace just called to me...and I am ever so glad I answered. The ravioli were perfect - perfect filling to pasta ratio, perfect flavor, perfectly cooked. The short rib was melt in your mouth - exactly as it should be - and the creamed spinach accented the whole thing perfectly.

I need to learn to cook short rib, I think....

I should also mention the wine list....it's huge, and really pretty reasonably priced, considering. We went with a 2007 Mauritson Rockpile Ridge Vineyard Zinfandel which was absolutely perfect with both dishes.

Of course, there was no way we were going to skip dessert...this was a birthday dinner, after all - but we had to go light, and we had to split it. Lemon Raspberry Tart with a Citrus Short Crust, served with Blueberry Gelato fit the bill perfectly

lemon, blueberry, sweet, tart, perfect :)

So many things on this menu to try...really have to go back soon !!!

now this is a lunch

just what you need for an afternoon of Thanksgiving food shopping...Steamed O'Brien, Paddy's, West Newton. Pastrami steamed in beer, caramelized onions, Swiss, horseradish sauce. Onion rings and Guinness.

oh yeah baby !