Cassoulet

 

RecetasdeMon_Cassoulette-14ok

Menuda semanita llevo…

Ayer soñé que me casaba y que preparaba yo misma el catering. Para rematar a mi madre no le gustaban los platos que había elegido para el menú. No me extraña, porque recuerdo que había dos platos que tenía que improvisar porque yo había ideado un menú ligerito y mi madre me decía que era insuficiente. Así que allí iba yo, vestidita de largo y blanco a cocinar un solomillo y no sé qué más para tener a mi madre, a los invitados y a sus estómagos contentos. Lo bueno, es que no había novio. Yo me casaba, pero me casaba sola, a lo Carrie Bradshaw. 

Es lo que tienen los sueños, que son totalmente incoherentes. Pasas de una pantalla a otra sin el hilo conector. Puedes salir a la calle desnuda o volar como Super Man, que no pasa nada. En los sueños todo vale. 

Y yo, soy de soñar mucho. De hecho, cuando sueño (y me acuerdo) es cuando mejor duermo o tengo la sensación de haber descansado mejor y hasta me levanto de buen humor. Ayer no. Ayer me levanté con unos nervios que ni te cuento. Lidiar con una madre,  150 invitados y una cocina vestida de novia no ha sido de los mejores sueños que he tenido. Tampoco de los peores, la verdad.

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Dicen que no hay nada peor que dormir poco o mal para hacer un atracón a mano armada a la nevera. Tienen razón. Lo he comprobado.

Después de desayunar un zumo, un café y un bocata digno de un paleta hambriento, tenía una pechuguita de pollo con berenjena a la plancha para comer. Os podéis imaginar dónde sigue la pechuga y su amiga la berenjena….

He sacado del congelador un tupper de Cassoulet que había sobrado cuando la preparé y oye, que me la he zampado más a gusto que un arbusto. Lo único que me ha faltado ha sido una copa del vino con el que acompañé esta receta de lujo: Cabernet Franc (una variedad más fina y suave que Cabernet Sauvignon) de Bodegas Maset del Lleó. Os podéis imaginar cómo estaba la combinación…

RecetasdeMon_Cassoulette-9ok

Entre el frío que hace y el hambre que tengo, ha sustituido perfectamente al novio ausente.

En fin, os explico un poco sobre el plato. En la escapada que hice con unos amigos a pueblitos de Francia, tuvimos la oportunidad de probar la Cassoulete, que viene siendo un guiso con alubias blancas, diferentes embutidos, tocino y pato. Cuando lo probé me gustó mucho y no había mejor ocasión para presentaros este plato que en el Magazine de Invierno. 

Así que en la pág. 47 podéis ver la receta.

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Espero que os guste y que soñéis con los angelitos.

¡Feliz fin de semana!

86 Responses to Cassoulet

  1. A mí también me afecta el frío y el no dormir bien en el apetito. Y últimamente de los dos voy bien servida. Así que voy a mirar si tengo algo en el congelador para darme un homenaje como el tuyo -qué pinta tan estupenda tiene el cassoulet- y tomarme un copazo para, al menos, alegrarme la jornada. Un beso.

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  2. Quan el meu pare pasava la seva infantesa en el poble dels seus avis prop de París, sempre menjaven cassoulet i alguna vegada m´ha demanat que li fagi. Hauré de posar remei molt aviat. Per cert la cassoleta aquesta un dia te la pisparé jajajaja quina monada! Petonets

  3. Jaja que sueños que tienes¡¡, eso te pasa por acostarte despues de haberte comida esta magnifica cassoulet¡Aunque yo estoy seguro que despues de comermela y con este vino que nos traes,tambien tendria sueños raros jaja
    Buen finde
    Bss

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  7. The sausage was great, aluohtgh next time I think I’d do a pork (or boar!) sausage over the chicken. The apple chicken sausage added just a little too much sweetness for my liking, but adding some sour cream to the top, like you did, helped that a bit. Great pick, Camilla!

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