Hmm, I made the Garlic Confit, and all looked well. It wasn't until much, much later that I discovered that my current 'organic' olive oil is CRAP. My confit didn't form any type of fat film in the fridge. I've had quality olive oil that solidified when cold, and this little discovery made me a bit pouty. After peeling all those cloves, I knew this garlic confit would have to do.
On a much, much brighter note, my veggie sausage turned out delightful. Not that I can take credit, the recipe was a winner and can be found here, Spicy Pinto Sausages. I confess, I doubted. I've never been a big fan of faux meat products from the grocers, but as with many things, homemade versions are so extraordinarily superior that it's almost frightening.
The making of the cassoulet was surprisingly easy, and I think it came together well.
I tried to layer it a bit to give it more of an authentic feel.
Overall, I was a bit disappointed. Somewhere along the way the olive oil took over and that was really all I could taste. There was a bite of garlic and the beans seemed to absorb a lot of flavor, but the sausages were terrible after mixing them for the boil. They tasted only of olive oil. I chalk that up to my lack of foresight.
Next time, should I ever try to tweak this dish, I will keep them separate until it's time to plate. On a positive note, the bread crumbs were delicious!
