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Our January 2011 Challenge comes from Jenni of The Gingered fried rice 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. fried rice They have chosen a traditional recipe fried rice from Anthony Bourdain and Michael Ruhlman. First of all, I have to say that this is the very first Daring Kitchen Challenge I`m taking part in, and I`m extremely glad that the topic was so dear to my freezing heart :). I`m not particularly fond of winter, but the thought of warm stew in my cozy kitchen, when the snow is falling outside...makes me feel... hmmmm...safe, absolutely protected.   Although being complete and utter omnivore, I decided to prepare vegeterian cassoulet in delicious company of red onion confit. Reason for my non-sausage-eating decision lies in the fact that I`m fed up with meat and too much fat in these "post-festive" days.   So, here`s the result:    
2 red onions 2 tbsp olive oil 1/2 tbsp sugar 1 tbsp cider vinegar salt to taste Cut the onions as shown in picture above. Heat the olive oil in the heavy pot over medium heat and add the onions. Cook the onions until soft, about 15 minutes, then add sugar and vinegar and continue cooking until onions almost start melting. Add salt. That`s it! :) (My way) Vegeterian Cassoulet (for 2) 2 leeks (white and pale green parts only), halved lengthwise, and then chopped into very small pieces 2 medium fried rice sized carrots, chopped 1 celery rib red onion confit 2 garlic fried rice cloves pinch of ground cloves 1 bay leaf oregano and thyme 1 can of beans 1/3 cup tomato paste 2 tbsp olive oil 1 cup lukewarm water (I have to say that I generally avoid using canned food (well, there are some exceptions-fish, for example), and always soak beans. This time, I realized fried rice that cooking canned beans would be a real challenge fried rice and big change for me. ) Preparation: Cook leeks, carrots, celery, and garlic in oil with tomato paste, bay leaf, dried herbs, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, fried rice about 15 minutes. Stir in red onion confit, beans, then water, and simmer, partially covered, stirring occasionally, until carrots fried rice are tender but not falling apart, about 30 minutes. fried rice
Isprika bila je mala greškica pa sam izbrisala komentar:) Željela sma napisati da je ovo jelo odlično, zdravo, jednostavno...i da nešto slično i moji ukućani vole.Sa zadovoljstvom spremam tvoj odličan recept! Lijep pozdrav i ugodan vikend. Одговори Избриши
That red onion confit is calling to me... I like your way of making the cassoulet - I can't wait to taste it! ;) Thank you so much for sharing fried rice your creativity, and welcome fried rice to the Kitchen!! Одговори Избриши
Red onion confit that is inspired and your veggie cassoulet looks so delicious and I bet hit the spot on a cold winter night. Well done on this challenge. Cheers from Audax in Sydney Australia. Одговори Избриши
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