Monday's Leftovers: Cassoulet Becomes a Sandwich, Soup or Salad

Monday's Leftovers: Cassoulet Becomes a Sandwich, Soup or Salad


Yesterday PartySugar taught you guys all about the joys of a homemade cassoulet. Something tells me, that unless you devoured it all in one sitting (which is quite possible since it's very delicious), you've got some leftovers waiting to be reworked.

At my house, we strangely don't have a microwave (the espresso machine won the battle for the kitchen counter space), so having meals the next day is always a new treat. This time I've actually come up with two ways to make a new tasty dish. To check them out, read more

The first way to rework the cassoulet is to actually deconstruct it and turn it into several different dishes. I plan on keeping it simple by taking a nice loaf of artisan bread (I'm not sure which one yet, it's going to depend on what looks good at the farmer's market, but whole grain is always nice, or even a focaccia), spreading some roasted red pepper aioli, a few pieces of arugula, the pork from the cassoulet, and slices of cheese (I'll probably go with parmesan since there's a bunch in the dish already).

I'll then take the rest of the cassoulet mixture (beans, bacon, veggies, etc) and put them on top of a nice arugula salad. Sprinkle with a bit of salt, pepper, more cheese and voila! you've got yourself a nice meal.

If sandwiches aren't your thing, you can always rework the cassoulet into a fine soup. Put the remaining cassoulet into a large pot, and depending on how much you have left, use several cups of chicken broth, vegetable broth or wine. Use as much, or as little, as you need to obtain a good soupy consistency.

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