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Cassoulet
Cassoulet
Yield: Makes 8 servings
Ingredients:
Bretonne* (recipe follows)
5slices bacon
1pound fully-cooked smoked sausage, such as Polish, Italian or garlic, sliced
1boneless pork loin roast (about 3/4 pound), cubed
1/2cup water
2tablespoons packed brown sugar
1tablespoon fresh lemon juice
Fresh oregano sprigs for garnish
Preparation:
1.Prepare Bretonne; set aside.2.Preheat oven to 350°F. Cook bacon in large skillet over medium-high heat until crisp, turning occasionally. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.3.Cut sausage into 1/4-inch slices with utility knife. Cut pork into 1-inch cubes.4.Heat bacon drippings over medium-high heat until hot; add 1/4 of pork and sausage. Cook until browned on all sides. Remove pork and sausage to paper towels; drain well. Repeat process until all meat is browned; set aside.5.Pour off drippings to remove grease; discard. To deglaze skillet, pour water into skillet. Cook over medium-high heat 2 minutes, scraping up browned bits and stirring constantly. Stir in sugar and juice; bring to a boil. Boil 1 minute. Stir deglazed pan drippings mixture and reserved crumbled bacon into reserved Bretonne.6.Spread 1/2 of Bretonne in lightly greased 2-1/2-quart ovenproof casserole or Dutch oven. Top with browned pork and sausage. Spoon remaining Bretonne over browned meats.7.Cover and bake 2 hours. Cool 10 minutes. Serve in 8 individual serving bowls. Garnish, if desired.
Bretonne
Yield: Makes about 6 cups
Ingredients:
1pound dried Great Northern beans
2tablespoons butter or margarine
2cups chopped onion
2cloves garlic, minced
1can (14-1/2 ounces) peeled, diced tomatoes, undrained
1/2cup red wine
2tablespoons each chopped fresh parsley, basil and thyme
3/4teaspoon salt
1/2teaspoon black pepper
4cups water
1large carrot, peeled and cut into 2-inch pieces
1large onion, peeled and halved
2large sprigs each fresh parsley, basil, thyme and oregano
Preparation:
1.Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans. Place beans in large bowl; add water to cover by 3 inches. Cover; let stand at room temperature overnight.2.Meanwhile, melt butter in large saucepan over medium-high heat; add chopped onion and garlic. Cook 8 to 10 minutes until onion is softened, stirring frequently. Stir in tomatoes with juice, wine, chopped herbs, salt and pepper; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes or until mixture reduces to 2-1/4 cups. Transfer mixture to small bowl; cover and refrigerate overnight.3.Drain beans, discarding soaking water. Combine beans, 4 cups water, carrot, halved onion and herb sprigs in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to low; partially cover and simmer 1 hour or until beans are tender but firm.4.Remove cooked beans to large bowl with slotted spoon, leaving cooking liquid in saucepan. Remove carrot, halved onion and herb sprigs; discard.5.Bring bean cooking liquid to a boil over high heat. Reduce heat to medium; cook until bean liquid is reduced to 1/2 cup. Add liquid to cooked beans. Stir refrigerated tomato mixture into beans until blended.
Other ways:
Serves 8
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Ingredients
500g/1lb 2oz home-salted belly pork65g/2½oz duck or goose fat1 head garlic, broken into cloves, peeled and sliced1 large onion, chopped1kg/2¼lbs dried haricots, blancs beans, soaked overnightlarge bouquet garni made from leek, celery, thyme sprigs, bay leaves and parsley stalks6 good quality Toulouse sausages4 legs duck confit, cut into two at the joint
Method
1. Cut the piece of belly pork lengthways into three thick slices, then cut each piece across into two. 2. Preheat the oven to 180C/350F/Gas 4. 3. Heat 50g/1¾oz of the duck fat in a six-litre flameproof casserole dish. 4. Add the garlic and onion and fry gently until soft but not browned. 5. Add the beans and the pieces of salted belly pork, cover with 1¾ litres/3 pints water and push in the bouquet garni. 6. Bring to the boil, skimming off any scum as it rises to the surface, then cover, transfer to the oven and bake for one hour or until the beans are just tender (this will depend on the age of your beans).7. Heat the remaining duck fat in a frying pan and brown the sausages all over. 8. Lift them onto a board and slice each one sharply on the diagonal into three pieces. 9. Remove the cassoulet from the oven and increase the oven temperature to 220C/425F/Gas 7. 10. Add the sausages and the pieces of duck confit to the casserole and push them down well into the beans. 11. Return the casserole to the oven and bake uncovered for a further 45 minutes or until the liquid has reduced and the cassoulet is covered in a dark golden crust. 12. Serve straight from the pot at the table.
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