Soupe a la Bonne-Femme, Red Cabbage and Toasted Pistachio Salad with Sherry Vinegar and Walnut Oil Dressing, Fava Beans, White Bean Cassoulet,
Soupe a la Bonne-Femme
(Potato and Leek Soup)
Red Cabbage and Toasted Pistachio Salad with Sherry Vinegar and Walnut Oil Dressing
(recipe from James Peterson's "Glorious French Food")
(pan fried with a little olive oil, salt, pepper and parsley)
White Bean Cassoulet
(soyrizo, onion, garlic, tomato, cannellini beans, smoked paprika, smoked salt, parsley)
Starting off old-skool with the soup -- straight outta Escoffier (751), baby! ;)
The cabbage salad was elevated with the addition of the sherry vinegar and walnut oil -- plus the toasted crunch with the pistachios gave a nice contrast.
The Fava Beans are a lot of work, and are one of those things you only make for the people you love...
The cassoulet rounds off the evening in fine style -- smoky, sultry, stick to your ribs food washed down with some Coturri Syrah.