I’d give this meal a 10/10.
I’d give this meal a 10/10.
The first time I ate Cassoulet was the summer of 2011 in Toulouse, France with my friend Carla. Our waiter had recommended the local dish with a big glass of wine while we waited for our train destined for Italy. I remember the meal being very rich in flavor and far too heavy for the 30 plus degree weather, this is probably why I have never attempted to recreate it until this week when we were cooped up in our cold apartment watching a snowy blizzard outside our window.
Matt swears it’s one of his top ten meals he’s ever eaten. How can you go wrong? Duck confit, sausages, smoky ham and beans slowly roasted together until a perfect crust is formed on top.
Pigging out at Happy Sushi!
View from our cute apartment.
Deer tartare and SMS Varna wine at Red Canape. The tartare was so good we ordered it twice!
Pressure cook: parsley, celery, onions, leeks, carrots, beets, beef (shin), 2 bay leaves, peppercorns and beef or mushroom stock. High pressure for 90 minutes.
The trick for tender beef is to lightly dredge in flour & salt then fry the meat until brown on each side. Set aside. Cook onions for a few minutes then add all the ingredients back into the pressure cooker, including the meat and stock.
Simple soup made with onions, garlic, button mushrooms, wild mushrooms (frozen or dried), sherry, oil (for cooking) and mushroom stock. Garnished with sour cream, fresh dill and green onions.
I marinated thin slices of top round beef in Asian spices, sugar and soy sauce for 3 days. Next, I laid a thin layer of beef on a cookie sheet lined with aluminum foil then placed it in my oven set to the lowest temperature. The beef jerky should be ready in 3-4 hours (flip once half way).
The queen was hiding inside.
I can honestly say the the Docklands museum is one of the best museums I’ve ever been to. The exhibition starts with the history of London and the sugar slavery and ends in modern times. My favorite section was on WW2 and how the docks we affected during the Blitz. Ok, I’m lying, my favorite part was a side exhibition; the Sainsbury Study Centre which documents the history and development of one of the nation’s oldest food retailers, from its foundation in London in 1869 to the present day. Displays showcase the history of Sainsburys, with sections on the Sainsbury family, uniforms, advertising and the development of packaging since 1869!
For more info on the Docklands museum visit their website here. DID I MENTION THE MUSEUM IS FREE!?!
Spice rack of my dreams.
Personal bunker for the dockyard employees.
Steel beams after a bomb explosion.
During the Blitz people would leave notes on their doors with forwarding addresses.
Cashiers at Sainsbury.
The Docklands is an area in the east and southeast London which has been redeveloped principally for commercial and residential use. I love the fancy apartments and beautiful walkways and parks.
Sir Ian Murray McKellen is part owner of Grapes Pub where we stopping in for a pint and a photo of Gandalf’s stick.
English pub food! It was kind of gross with the exception of the fries.