Making diner a little early tonight as I'm off to work soon... I opted for the Leek and Bean Cassoulet from Veganomicon as it's perfect cheap winter food.
I can never seem to follow a recipe exactly as written...Here I modified a few things. I used whole wheat pastry flour (and added nooch) for the biscuits instead of AP. I also added cabbage, squash and extra garlic to the stew part.
I garnished it with the cute flower that my garlic chive plant made...thanks plant!
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Also, since I had a little leftover pumpkin and an old baguette I thought I'd throw together a quick bread pudding. (I'm scrambling to take the photo here cause I'm also trying to put the cassoulet biscuits together so sorry that it looks crappy, haha)
I do plan to make a cream of sorts and a caramel topping for this later tonight but I couldn't wait to try it right away!!! I scooped some out piping hot and added a few chocolate chips to melt into it...pretty good for an on the fly/leftovers recipe.
Bread puddings are awesome for that, you can make endless variations.
Mmm, yum! I love that leek & bean cassoulet.
ReplyDeleteThat cassoulet looks delicious and might just have to get made round here pretty soon.
ReplyDeleteI love the look of the cassoulet with biscuits, and the chive flower is a perfect garnish.
ReplyDeleteVery cool idea of the pumpkin bread pudding. Looks yummy even w/o the caramel cream topping you're planning.
Mmmm, I want to make that cassoulet soon. The flower is beautiful.
ReplyDeleteComfort food at it's best. Now I must attempt that recipe. Yum!
ReplyDeleteI really need to try that cassoulet! It looks wonderful and so does your bread pudding!
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