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.
Being a mostly vegetarian, I prepared the vegetarian version of the cassoulet from Gourmet with a leek confit. At first, I was nervous that the recipe wouldn't be anything more that just a bean stew, but after preparing it, I thought the flavors came together in a beautiful way that was distinctly French.
The leek confit was more or less just leeks and butter, and what could be wrong about that?
I added the confit to carrots and celery along with seasonings of thyme, parsley, garlic, cloves, and a bay leaf, which gave the dish a very tasty flavor. Finally, it was topped off with some garlic crumbs for a little contrasting flavor and texture. Yum!
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