• Top Parisian Noshes - 01b

    From Dave Drum@1:3634/12 to All on Mon Feb 27 14:50:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cassoulet - Part 2
    Categories: Beans, Pork, Lamb/mutton, Vegetables, Herbs
    Yield: 12 servings

    DIRECTIONS CONTINUE

    Meanwhile, cook the beans: Drain beans, add them to a
    large stockpot and cover with 2 inches water. Add bouquet
    garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt
    and the pepper. Stick whole clove into the folds of the
    onion half and add that as well. Bring to a boil & then
    simmer over medium heat, stirring often, until beans are
    cooked through, 1 to 1 1/2 hours, adding garlic sausage
    after 30 minutes. When beans are cooked, remove bouquet
    garni and aromatics, including vegetables. Reserving
    cooking liquid, drain the beans and sausage.

    While beans are cooking, bring a medium pot of water to
    a boil and add salt pork. Simmer for 30 minutes, remove
    and let cool. Cut off skin, then slice pork into very
    thin pieces and reserve.

    Heat a very large skillet (at least 12 inches) over
    medium heat and add a drizzle of duck or other fat. Add
    fresh pork sausages and cook until well browned on all
    sides, about 20 minutes. Remove to a plate and reserve,
    leaving any sausage fat in skillet.

    In same skillet over medium-high heat, add 1/4 cup of
    the reserved fat and the browned bits from the roasted
    meat. Add diced onions, carrots and celery, and cook
    until softened, about 10 minutes. Add 9 whole garlic
    cloves and cook until fragrant, another 2 to 4 minutes.
    Add tomato purée, season with salt to taste, and simmer
    until thickened to a saucelike consistency, 5 to 10
    minutes, if necessary. Add cooked beans and stir to
    combine. Remove from heat and reserve.

    ASSEMBLE THE CASSOULET: Heat oven to 375ºF/190ºC. In a
    large Dutch oven, lay salt pork pieces in an even layer
    to cover the bottom of the pot. Add a scant third of the
    bean and garlic sausage mixture, spreading evenly. Top
    with half of the roasted meat pieces, 2 pork sausages
    and 2 duck legs. Add another scant third of the bean
    mixture, and top with remaining meat, sausages and duck
    legs. Top with remaining beans, spreading them to the
    edges and covering all meat. Pour reserved bean liquid
    along the edges of the pot, until liquid comes up to the
    top layer of beans but does not cover. Sprinkle bread
    crumbs on top and drizzle with 1/4 cup duck fat.

    Bake until crust is lightly browned, about 30 minutes.
    Use a large spoon to lightly crack the crust; the bean
    liquid will bubble up. Use the spoon to drizzle the bean
    liquid all over the top of the crust. Return to oven and
    bake 1 hour more, cracking the crust and drizzling with
    the bean liquid every 20 minutes, until the crust is
    well browned and liquid is bubbling. (The total baking
    cool slightly, then serve.

    Uncle Dirty Dave's Archives

    By: Melissa Clark

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

    MMMMM
    ... Deep Frying: cooking cheap food so that it is both cheap and unhealthy
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