Daring Cooks January 2011 Challenge: Hearty Winter Stew

Our January 2011 Challenge comes from Jenni of The Gingered 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. They have chosen a traditional recipe 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:
 
 

A plate of 100% pure comfort food!

Now...let`s start from the beginning!

First, I prepared red onion confit:

• 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 sized carrots, chopped
• 1 celery rib
• red onion confit
• 2 garlic 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 that cooking canned beans would be a real challenge 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, about 15 minutes. Stir in red onion confit, beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

And....Let the happiness overwhelm you!!! :)))))