Today we took advantage of a cooling pizza oven (down to 250F) and threw together our own version of a Cassoulet. Fortunately we had everything we needed, including pancetta, duck breast and sausage, plus three cans of different kinds of beans for variety. I fried everything up in olive oil along with onions and garlic, a few other ingredients, and added tomatoes and chicken stock. We poured everything into a casserole dish and pushed that to the back of the pizza oven to cook all afternoon.
Here it is coming out of the oven, then we topped it with bread, butter and garlic to make a crust:
An update on the sourdough bread experiment… The results still weren’t sour enough for P&T, so it’s back to the drawing board, and five days for the starter to intensify this time before trying again on Sunday. In the meantime, Pammy says she bought a bag of rye flour for me to use. Haven’t a clue where she found that, but I’m game to continue with the experiment.