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Breadcrumb substitute for Cassoulet?
Hi everyone,
The client's looking for low fat vegan no sugar no starch no sodium no artificial ingredients haute cuisine. Naturally I'm equal to the task. One question, rather than saute or combine breadcrumbs with butter, suppose I gently saute buglar wheat in a little olive oil with say a dusting of cayenne ... how would that work? If not, are there other foods with suitable consistency? I guess we're really just looking for a way to introduce some butter and/or oil into the cassoulet...... Did everyone have a nice a safe Sukkoh? TIA Andy Katz ************************************************** ************* Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker. Paghat, the Rat Girl |
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"Andy Katz" > wrote in message
... > Hi everyone, > > The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? > > If not, are there other foods with suitable consistency? > > I guess we're really just looking for a way to introduce some butter > and/or oil into the cassoulet...... > > Did everyone have a nice a safe Sukkoh? > Are you kidding?! A low-fat vegan cassoulet? That has got to be the oxymoron of all time! -- Peter Aitken Remove the crap from my email address before using. |
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Something is getting lost in translation. If you want a vegan
equivalent of bread crumbs sauteed in butter, use breadcrumbs sauteed in margarine or olive oil. That won't be any lower in fat, maybe even a little higher in fat since butter has quite a bit of water in it; olive oil doesn't. The cayenne would add a foreign flavor that might go with your dish or might not. Then you say you're looking for a way to introduce some butter and/or oil into the cassoulet. That contradicts what you said earlier about vegan since butter is a dairy product and therefore not vegan. So I'm not understanding the question. Further, when you say "cassoulet," I'm not sure we're both picturing the same thing. I think of cassoulet as being a very rich casserole made of duck, a pork product like sausage or ham, and beans. There isn't a vegan version without changing it into something else entirely. Do you mean you want a recipe for a vegan casserole? A casserole is nearly any conglomeration of ingredients baked together. I do have recipes for vegan casseroles that use seitan (made from wheat gluten), but none of them taste anything like cassoulet. --Lia Andy Katz wrote: > Hi everyone, > > The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? > > If not, are there other foods with suitable consistency? > > I guess we're really just looking for a way to introduce some butter > and/or oil into the cassoulet...... |
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Andy Katz wrote: > > Hi everyone, > > The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. That's all well and good but since cassoulet features beans, it's hardly low starch. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? Just as much starch as breadcrumbs; they are both wheat. Baked long enough it will form a crust anyway, without any topping. This is often pushed down into the dish and another crust allowed to form. > > If not, are there other foods with suitable consistency? > > I guess we're really just looking for a way to introduce some butter > and/or oil into the cassoulet...... > > Did everyone have a nice a safe Sukkoh? > > TIA > > Andy Katz If it's meant to be a vegan dish, butter can't be used anyway. Drizzle some really good olive oil over the top just before serving to add some fat to the dish. |
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Peter Aitken wrote: > "Andy Katz" > wrote in message > ... > >>Hi everyone, >> >>The client's looking for low fat vegan no sugar no starch no sodium no >>artificial ingredients haute cuisine. >> >>Naturally I'm equal to the task. >> >>One question, rather than saute or combine breadcrumbs with butter, >>suppose I gently saute buglar wheat in a little olive oil with say a >>dusting of cayenne ... how would that work? >> >>If not, are there other foods with suitable consistency? >> >>I guess we're really just looking for a way to introduce some butter >>and/or oil into the cassoulet...... >> >>Did everyone have a nice a safe Sukkoh? >> > > > Are you kidding?! A low-fat vegan cassoulet? That has got to be the oxymoron > of all time! > > Judging from all the coughing and sneezing going on here in Seattle, I guess it is safe to say that the Fall has commenced. And, therefore, it is time to bring out the cassoulet pots and have at it again. * Exported from MasterCook * Cassoulet (Fine Cooking) Recipe By : Jean-Pierre Moulle, Fine Cooking, 01/02 Serving Size : 6 Preparation Time :0:00 Categories : Beans Dinner French Game Lamb Main Dish Meats Pork Sausage Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BEAN STEW: 1 lb. dry white beans -- such as cannelini or Great Northern 1 pig’s foot or 1 small fresh ham hock 3/4 lb. pork belly or pancetta 1/2 lb. pork rind 1 medium carrot -- halved 1/2 large onion -- peeled and halved, each half studded with 1 whole clove 1/2 tomato -- peeled and seeded, or 1/2 cup canned whole tomatoes -- drained 1/2 rib celery -- halved 1/2 head garlic -- halved across the top 1 bay leaf -- several sprigs of fresh thyme, and several parsley stems -- tied together in a bouquet Salt and freshly ground black pepper FOR THE LAMB STEW: 1 lb. boneless lamb shoulder -- neck, or shank meat -- (about 2 lb. on the bone) Salt and freshly ground black pepper 1/4 cup duck fat or olive oil 1 medium carrot -- peeled and coarsely chopped 1 onion -- peeled and coarsely chopped 3/4 cup dry white wine 2 tomatoes -- peeled and seeded, or 2 cups canned whole tomatoes, lightly squeezed 1 bay leaf -- several sprigs of fresh thyme, and several parsley stems -- tied together in a bouquet 2 cloves garlic 2 cups homemade or low-salt chicken broth or duck stock FOR THE CASSOULET: 1/4 cup duck fat or olive oil 1/2 lb. garlic sausage or sweet Italian sausage that’s not seasoned with fennel 4 duck confit legs 1 clove garlic Bean stew (see the recipe above) Lamb stew (see the recipe above) 2 cups coarse -- unseasoned breadcrumbs, toasted, preferably from a baguette Extra chicken broth or duck stock for moistening the cassoulet during baking -- if needed Make the bean stew: Soak the beans overnight in enough cold water to cover them well. Drain, rinse, and pick through them for stones and damaged beans. In a large saucepan, cover the pig’s foot or ham hock, pork belly or pancetta, and pork rind with cold water. Bring to a boil, simmer for 3 mm., drain, and rinse in cold water. Reserve. In a large saucepan, cover the beans with lukewarm water. Bring to a boil, drain, and return to the pan. Cover with hot water. Add the carrots, onion, tomato, celery, garlic, and herb bouquet. Bring to a boil, add the reserved pig’s foot or ham hock, pork belly or pancetta, and pork rind. Simmer, covered, for 1 1/2 hours, until completely tender (don’t add salt yet). Transfer to a large pan to cool and reserve the beans in their cooking liquid. Remove the carrot, onion, and herb bouquet; discard. Taste and season with salt and pepper as needed, but be prudent, as the pork parts add a good bit of salty flavor. Meanwhile, make the lamb stew: Cut the lamb into 2 1/2-inch pieces. Season with salt and pepper. In a large, heavy sauté pan over medium-high heat, melt the duck fat or heat the oil. Sear the lamb pieces until well browned on all sides. Remove with a slotted spoon and reserve. Add the carrot and onion, lower the heat to medium, and cover the pan. Sweat the vegetables until tender but not browned, about 6 mm. Raise the heat, add the white wine, and boil, scraping up any browned bits with a wooden spoon, until the liquid is reduced by half. Add the reserved lamb and any juices, the tomatoes, herb bouquet, garlic, and broth or stock. Bring to a boil and then reduce the heat and simmer, covered, until the lamb is tender, about 1 hour, skimming off the fat and froth as needed. Discard the herb bouquet and reserve the lamb stew until it’s time to assemble the cassoulet. To assemble the cassoulet: Heat the oven to 250F. In a medium-size sauté pan over medium-high heat, heat half of the duck fat or olive oil. Add the sausage; brown it on all sides. When cool enough to handle, cut it into six pieces. Cut the duck confit legs in half at the joint. Rub the garlic clove over the inside of an earthenware casserole, an enameled cast-iron Dutch oven, or a large ceramic soufflé mold. Retrieve the pig’s foot or ham hock, pork rind, and pork belly or pancetta from the bean stew. Discard the pig’s foot or ham hock bones. (If you’ve used a ham hock, tear off any remaining meat and add it to the bean stew). Cut the pork belly or pancetta into 1/2-inch pieces and reserve. Cut the pork rind into 1/2-inch pieces and scatter them over the bottom of the dish. With a slotted spoon, transfer one-third of the beans to the dish. Do the same with half the pork belly or pancetta, all of the duck confit, half the lamb stew (again, use a slotted spoon, because you’ll be using the cooking liquid later), and all of the sausage. Cover the meats with another one-third of beans, the remaining pork belly and lamb stew, and finish with the last one-third of beans. Combine the bean juices with the lamb sauce, taste for seasoning (remembering that the duck confit is salty), and pour just enough over the dish to barely cover the beans. Sprinkle the dish with the breadcrumbs and drizzle the remaining duck fat (melt it first if it’s still solid) or olive oil over the breadcrumbs. Bake for 2 1/2 hours and then raise the heat to 350F and bake until the crust is a rich golden brown and the cassoulet is bubbling around the edges, about another 30 mm. Check the cassoulet during baking-if it’s getting too dry, add more broth or stock; if the crust is browning too quickly, cover it with foil. Let the cassoulet rest for at least 30 mm. before serving. Bring the entire dish to the table and serve each guest some crust, beans, and pieces of the different meats. - - - - - - - - - - - - - - - - - - NOTES : This recipe serves six generously, and it’s easily doubled if you want to make more (plus, leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic soufflé dish-the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use. Serves six. -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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All of the replies are very much appreciated and there was certainly
no intent to rattle any cages or initiate any controversies on my part. Private/personal cheffing is a frolic unlike most others; one must be prepared to indulge any manner of whimsy, fad, phobia, obsession or superstition. Food is like sex in that regard. I also failed to express myself fully ... there are tradeoffs, the menu won't be strictly vegan; starches such as beans are acceptable because they supply protein, fat in form of olive oil and omega three (but did I add no shellfish 'cause we're kosher ... not really, but you get the idea) is acceptable to a degree ... and so on. My professional experience and training is in restaurant cooking, but you get tired of working like a dog for IQ-challenged maniacs for very little money ... so vegan cassoulet it is. I can't use bread crumbs because starch in the form of wheat is to be abhorred. I particularly appreciate the suggestion about seiten. I just bought some in the market today. Had no idea what it was or what to do with it, but it looked like an ingredient worth knowing. Andy Katz |
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Andy Katz > wrote in message >. ..
> Hi everyone, > > The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? > > If not, are there other foods with suitable consistency? > > I guess we're really just looking for a way to introduce some butter > and/or oil into the cassoulet...... Butter isn't vegan. But hern again, neither is Cassoulet if made in the traditional French manner. Did you ask around at alt.food.vegan for tips? Last time I read they werte nearly taken over by trolls but I'm sure Mr. F and a few choice regulars still lurk if nothing else. > > Did everyone have a nice a safe Sukkoh? Isn't it Sukkot? > > TIA > > Andy Katz > ************************************************** ************* > Being lied to so billionaires can wage war for profits > while indebting taxpayers for generations to come, now > that's just a tad bit bigger than not admitting you like > the big moist-moist lips of chunky trollops on your pecker. > > Paghat, the Rat Girl Oh how I miss Paghat! -L. |
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Andy Katz > wrote in message >. ..
> All of the replies are very much appreciated and there was certainly > no intent to rattle any cages or initiate any controversies on my > part. You didn't. Some people are just assholes. >Private/personal cheffing is a frolic unlike most others; one > must be prepared to indulge any manner of whimsy, fad, phobia, > obsession or superstition. Food is like sex in that regard. > > I also failed to express myself fully ... there are tradeoffs, the > menu won't be strictly vegan; starches such as beans are acceptable > because they supply protein, fat in form of olive oil and omega three > (but did I add no shellfish 'cause we're kosher ... not really, but > you get the idea) is acceptable to a degree ... and so on. > > My professional experience and training is in restaurant cooking, but > you get tired of working like a dog for IQ-challenged maniacs for very > little money ... so vegan cassoulet it is. > > I can't use bread crumbs because starch in the form of wheat is to be > abhorred. I particularly appreciate the suggestion about seiten. I > just bought some in the market today. Had no idea what it was or what > to do with it, but it looked like an ingredient worth knowing. Seitan (prepared seitan) is actually best of you marinate it or season it first, then brown it or grill it - then add it to your dish. alt.food.vegan has a ton of recipes archived. good luck, -L. |
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Andy Katz wrote:
> I can't use bread crumbs because starch in the form of wheat is to be > abhorred. I particularly appreciate the suggestion about seiten. I > just bought some in the market today. Had no idea what it was or what > to do with it, but it looked like an ingredient worth knowing. Seitan is made from wheat. I'm not sure if the protein from the wheat is to be abhorred as well as the starch, but if it, you need to know that. You've gotten me curious. What exactly is your definition of cassoulet? I can't figure this one out. --Lia |
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Wow - 2004 golden Rarfcy awards, most ridiculous recipe idea and most
useless "help" offered. Howsabout some vegan bread to make vegan breadcrumbs? Gots to be some organic glueten free spelt and chicory oil ciabatta thin crisps (miso flavored or original) around somewhere. Good luck with your recipe and your business. But not _too_ good. Afterall, your favorite candidate might win, and if you make more than $200,000, he'll have your rear in taxes. Greg Zywicki |
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"Andy Katz" > wrote in message
... > All of the replies are very much appreciated and there was certainly > no intent to rattle any cages or initiate any controversies on my > part. Private/personal cheffing is a frolic unlike most others; one > must be prepared to indulge any manner of whimsy, fad, phobia, > obsession or superstition. Food is like sex in that regard. > <snipped> I think you missed the point. No one really cares what you cook, that's your business. But cassoulet is by definition a casserole made with a various meats, beans, fats, etc. It is not simply a casserole containing beans. Calling any vegan dish a cassoulet is just plain silly. If you made a salad from romaine lettuce, beets, and carrots would you call it a Caesar salad? I hoe not! -- Peter Aitken Remove the crap from my email address before using. |
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On Fri, 08 Oct 2004 11:47:37 GMT, Julia Altshuler
> wrote: >Seitan is made from wheat. I'm not sure if the protein from the wheat >is to be abhorred as well as the starch, but if it, you need to know that. Seitan is found in natural/organic foods markets, so it's good. Bear in mind, we're not dealing with professional nutritionists here, we're dealing with perceptions. >You've gotten me curious. What exactly is your definition of cassoulet? > I can't figure this one out. I don't have one. We were talking about menu suggestions, and I recalled a white bean & thyme-scented cassoulet from the latest Cooking Light. The only problemmatic ingredient was the breadcrumbs. Andy Katz |
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Andy Katz > wrote in
: > On Fri, 08 Oct 2004 11:47:37 GMT, Julia Altshuler > > wrote: > >>Seitan is made from wheat. I'm not sure if the protein from the wheat >>is to be abhorred as well as the starch, but if it, you need to know >>that. > > Seitan is found in natural/organic foods markets, so it's good. Whole wheat and other wheat-based breads are found in natural/organic food markets, too, so why is wheat to be "abhorred"? I've never heard of anything so silly! The few vegan friends I have known have never had a problem with eating bread made with wheat as long as there was no animal fat or other product used as an ingredient. Zeeesh! > Bear in mind, we're not dealing with professional nutritionists here, > we're dealing with perceptions. > >>You've gotten me curious. What exactly is your definition of >>cassoulet? >> I can't figure this one out. > > I don't have one. We were talking about menu suggestions, and I > recalled a white bean & thyme-scented cassoulet from the latest > Cooking Light. The only problemmatic ingredient was the breadcrumbs. > > Andy Katz > -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
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On Fri, 08 Oct 2004 12:36:05 GMT, "Peter Aitken"
> wrote: >I think you missed the point. No one really cares what you cook, that's your >business. But cassoulet is by definition a casserole made with a various >meats, beans, fats, etc. It is not simply a casserole containing beans. >Calling any vegan dish a cassoulet is just plain silly. If you made a salad >from romaine lettuce, beets, and carrots would you call it a Caesar salad? I >hoe not! I didn't miss the point. In many areas of professional cooking there are constraints not found in the home kitchen, which may include irrational phobias, misconceptions, mistranslations, budgetary concerns, political issues (often pertaining to seasonality) and so on. If you work in a restaurant and your chef wants to pour ketchup over pickled pigs knuckles and call that a cassoulet ... then that's the cassoulet. Perhaps I simply ought to have asked if bulgar or something similar would make a suitable substitution for breadcrumbs, but I thought knowing the application would help. The client has been told that the smallest bit of bread is a .357 hollowpoint to the heart. That's because he used to eat nothing but ... so the challenge is to start him off with healthy, "correct" foods and, as his weight and confidence improve, re-introduce some of the troublesome foods in more sensible quantities. As for what constitutes cassoulet, I hope I didn't give the impression that I was trying to redefine it for anyone. I have copies of Larousse, Mastering the Art of French Cooking & the Food Lover's Companion right at my elbow, so I'm sure we can all agree on what a traditional cassoulet is ... for the moment, however, it's not an option for my client. Thanks for the comments. Andy Katz ************************************************** ************* Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker. Paghat, the Rat Girl |
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On Fri, 08 Oct 2004 12:50:51 GMT, baker > wrote:
>Whole wheat and other wheat-based breads are found in natural/organic >food markets, too, so why is wheat to be "abhorred"? I've never heard of >anything so silly! The few vegan friends I have known have never had a >problem with eating bread made with wheat as long as there was no animal >fat or other product used as an ingredient. Zeeesh! Me neither. This is what happens when people put their lives in the hands of half-trained "professionals". But it is, nevertheless, the situation. One can dismiss it out of hand or one can try to work with the tools available. Andy Katz ************************************************** ************* Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker. Paghat, the Rat Girl |
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He is being payed to do this. His client wants to call some heap of
vegetation "Cassoulet." Given his two choices of saying, "no sir, you can't make cassoulet without meat," Or, "Yes sir; would you like fries with that?" his is the better business response. Greg Zywicki |
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Hee!. This adventures in cheffing would make for a great weblog. It
would be great to read about the many mad requests you receive. Greg Zywicki |
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Hee!. This adventures in cheffing would make for a great weblog. It
would be great to read about the many mad requests you receive. Greg Zywicki |
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Hee!. This adventures in cheffing would make for a great weblog. It
would be great to read about the many mad requests you receive. Greg Zywicki |
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Andy Katz wrote:
> Me neither. This is what happens when people put their lives in the > hands of half-trained "professionals". But it is, nevertheless, the > situation. Ain't that the truth. > ************************************************** ************* > Being lied to so billionaires can wage war for profits > while indebting taxpayers for generations to come, now > that's just a tad bit bigger than not admitting you like > the big moist-moist lips of chunky trollops on your pecker. > > Paghat, the Rat Girl Any guy that quotes Paggy in his sig can't be all bad  Brian |
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On 8 Oct 2004 07:42:27 -0700, "Zywicki" > wrote:
>Hee!. This adventures in cheffing would make for a great weblog. It >would be great to read >about the many mad requests you receive. Oh, you can say that again . . . . You did, too;-) Andy Katz ************************************************** ************* Being lied to so billionaires can wage war for profits while indebting taxpayers for generations to come, now that's just a tad bit bigger than not admitting you like the big moist-moist lips of chunky trollops on your pecker. Paghat, the Rat Girl |
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Andy Katz > wrote:
> The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? Just wonderfully, especially substituting breadcrumbs in this most authentic recipe I posted a few years ago. It was originally posted on rec.food.recipes by >. Victor feeling queasy... Cassoulet 3 cup great northern beans 1 strip Kombu 9 cup water 1 cup medium diced white onions 1 cup medium diced celery 2 large carrots, cut into rectangles 5 cm (2 in) long and 1/2 cm (1/4 in) thick 1 cup sliced shiitake mushrooms 1/2 cup sweet white miso 3 Tbsp mirin 2 Tbsp mustard 1 Tbsp minced garlic 2 tsp thyme 1 Tbsp olive oil 4 cup whole wheat bread crumbs 1 cup minced parsley 1 cup finely grated mozzarella cheese (or soy mozzarella, if this is your preference) Wash beans; pressure cook with Kombu and water for 1 1/2 hours. Drain beans, discard Kombu and reserve stock. Saute onion, celery, mushrooms, garlic, and thyme in olive oil for 10 minutes. Stir into beans with miso, mirin, and mustard. Add enough stock to moisten beans. Steam carrots. Pour beans into casserole dish; cover with carrots. Mix bread crumbs, parsley, and mozzarella. Sprinkle over carrots. Cover tightly and bake at 175 deg (approximately 350 degrees Fahrenheit) for 1 to 1 1/2 hours. Serve with salad!! Enjoy |
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Andy Katz > wrote in
: > On Fri, 08 Oct 2004 12:50:51 GMT, baker > wrote: > >>Whole wheat and other wheat-based breads are found in natural/organic >>food markets, too, so why is wheat to be "abhorred"? I've never heard >>of anything so silly! The few vegan friends I have known have never >>had a problem with eating bread made with wheat as long as there was >>no animal fat or other product used as an ingredient. Zeeesh! > > Me neither. This is what happens when people put their lives in the > hands of half-trained "professionals". But it is, nevertheless, the > situation. > > One can dismiss it out of hand or one can try to work with the tools > available. > > > Andy Katz Well, Andy, I admire you for trying to work with the situation! Personally, I would simply dismiss the entire thing. I can't believe what extreme "conditions" and restrictions some people feel free to put on others. I wonder if they'd do the same for you. -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
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On Sat, 09 Oct 2004 01:39:20 GMT, baker > wrote:
>Well, Andy, I admire you for trying to work with the situation! >Personally, I would simply dismiss the entire thing. I can't believe >what extreme "conditions" and restrictions some people feel free to put >on others. I wonder if they'd do the same for you. Thanks for understanding. My client's "advisor" (ie, personal trainer) has more half-baked ideas than a sun-stroked conspiracy theorist. He does, in all fairness, need to learn to eat more sensibly. My hope is that once the situation stabilizes, I'll be able to do away with some of the more outre substitutions and start serving real food. Andy Katz |
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Julia Altshuler wrote:
> Andy Katz wrote: > >> I can't use bread crumbs because starch in the form of wheat is to be >> abhorred. I particularly appreciate the suggestion about seiten. I >> just bought some in the market today. Had no idea what it was or what >> to do with it, but it looked like an ingredient worth knowing. > > > > Seitan is made from wheat. I'm not sure if the protein from the wheat > is to be abhorred as well as the starch, but if it, you need to know that. > > > You've gotten me curious. What exactly is your definition of cassoulet? > I can't figure this one out. > > --Lia > I live in the part of France famous for cassoulet (the Southwest)and I have to admit that if I don't eat cassoulet for another 5 years I won't miss it! Here every town claims to have the *best* the *original* the *suthentic* cassoulet. What's common to all of the dishes is white beans, duck or goose - usually the legs, and sausage. These ingredients are cooked in a special heavy terra cotta dish. I use to think it was delicious and probably will again a year or so from now. :-) |
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Leave the breadcrumbs out! I haven't used them for years. In my edition
of the Larousse G... one of two versions listed doesn't have crumbs either. It is important to use the correct bean. The French use the lingot bean. The best bean close to that here is the cannilini bean. It's just about cool enough here to forge ahead for the fall cassoulet. You've got me thinking. Kent Andy Katz wrote: > > Hi everyone, > > The client's looking for low fat vegan no sugar no starch no sodium no > artificial ingredients haute cuisine. > > Naturally I'm equal to the task. > > One question, rather than saute or combine breadcrumbs with butter, > suppose I gently saute buglar wheat in a little olive oil with say a > dusting of cayenne ... how would that work? > > If not, are there other foods with suitable consistency? > > I guess we're really just looking for a way to introduce some butter > and/or oil into the cassoulet...... > > Did everyone have a nice a safe Sukkoh? > > TIA > > Andy Katz > ************************************************** ************* > Being lied to so billionaires can wage war for profits > while indebting taxpayers for generations to come, now > that's just a tad bit bigger than not admitting you like > the big moist-moist lips of chunky trollops on your pecker. > > Paghat, the Rat Girl |
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Frogleg > wrote in
: > A frequent substitute for breadcrumbs is various cereals. I'm sure > there are vegan cornflakes, or riceflakes or soyflakes or something. > How about parmesan cheese? |
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In article >, Andy Katz
> wrote: > I also failed to express myself fully ... there are tradeoffs, the > menu won't be strictly vegan; starches such as beans are acceptable > because they supply protein, fat in form of olive oil and omega three > (but did I add no shellfish 'cause we're kosher ... not really, but > you get the idea) is acceptable to a degree ... and so on. Butter is an animal product. That is why if you use it it won't be a vegan menu anymore. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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"-L. :" > wrote in message om... > Andy Katz > wrote in message >. .. > > All of the replies are very much appreciated and there was certainly > > no intent to rattle any cages or initiate any controversies on my > > part. > > You didn't. Some people are just assholes. > > >Private/personal cheffing is a frolic unlike most others; one > > must be prepared to indulge any manner of whimsy, fad, phobia, > > obsession or superstition. Food is like sex in that regard. > > > > I also failed to express myself fully ... there are tradeoffs, the > > menu won't be strictly vegan; starches such as beans are acceptable > > because they supply protein, fat in form of olive oil and omega three > > (but did I add no shellfish 'cause we're kosher ... not really, but > > you get the idea) is acceptable to a degree ... and so on. > > > > My professional experience and training is in restaurant cooking, but > > you get tired of working like a dog for IQ-challenged maniacs for very > > little money ... so vegan cassoulet it is. > > > > I can't use bread crumbs because starch in the form of wheat is to be > > abhorred. I particularly appreciate the suggestion about seiten. I > > just bought some in the market today. Had no idea what it was or what > > to do with it, but it looked like an ingredient worth knowing. > > Seitan (prepared seitan) is actually best of you marinate it or season > it first, then brown it or grill it - then add it to your dish. > alt.food.vegan has a ton of recipes archived. > > good luck, > -L. You all do know that Seitan is purified gluten made from wheat, right? And normally the objection to eating wheat is due to Celiac which is an immune reaction to gluten. So you couldn't use bread but you could use Seitan? It boggles the mind, it does. |
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On Mon, 11 Oct 2004 11:34:07 GMT, Frogleg > wrote:
>Since bulgar IS wheat, that's definitely out. Also, it would be like >sprinkling raw rice or, if cooked, porridge, on top of a casserole. > >A frequent substitute for breadcrumbs is various cereals. I'm sure >there are vegan cornflakes, or riceflakes or soyflakes or something. > >How 'bout getting the "trainer" to provide recipes and/or menus? No. I was sitting with another cook talking them and she kept asking about this or that ingredient. He kept shooting them down (likes miso, though, yea!). He obviously doesn't know squat about cooking, though fancies himself quite the nutritionist. I would rather work with general guidelines: moving *away* from animal products, but not strictly vegan, low fat, low sodium, etc. Otherwise he'll demand soy foie gras. >It is indeed amazing how some people can be persuaded to believe in >bizarre dietary schemes. Logic has absolutely no effect at all. I >remember a (newly converted) vegetarian arguing that "since it takes >7lbs of grain to produce 1lb of beef, grain is 7 times more >'nutritious' than beef." Now, there are good and valid reasons for >vegetarianism, but this *isn't* one of them. Indeed. I'm tackling this one as a learning experience;-) Andy Katz |
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