- 3 cans of cannelloni beans, drained
- 1 lbs boneless, skinless chicken thighs, trimmed & cut into 1-inch pieces
- 8 ounces pork steak, trimmed and cut into 1-inch pieces
- 1 lbs turkey bratwurst, cut into 1-inch pieces
- 3 slices bacon
- 1 teaspoon salt, divided + ½ teaspoon freshly ground pepper, divided + 1tbs herbs de Province
- 3 tablespoons extra-virgin olive oil, divided
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, finely diced
- 4 cloves garlic, chopped
- 2 cups dry white wine
- 2 cups beef broth (low sodium)For the Gratine:
- 2 pkgs Garlic roasted instant mashed potatoes
- 1 cup planko breadcrumbs
Monday, April 11, 2016
A Fancy French Cassoulet
Cassoulet (French pronunciation: “Cah- Sue-LAY”)
is a rich, slow-cooked casserole originating in the
south of France, containing a variety of fatty
meats like “duck confit” and pork sausage, pork
skin and white beans. This healthier recipe is
streamlined and lightened up with the use of pork
steaks, bratwurst and boneless,skinless chicken
A cassoulet can be firm and moist, like a holiday
stuffing recipe, but loaded with much more flavor
and meat. Or loose like a bean stew with lots of
meat. It should have a crunchy crust on top.
A few months back we did an American quick version. For this, slave wanted to return the more traditional French style. Hope you enjoy.
Open and drain the beans. Save the liquid.
Place beans in a large saucepan with 2 cups beef broth. Bring to a boil. Boil for 5 minutes. Remove from the heat, cover and let stand for 1 hour.
While that sits, preheat oven to 325°F. Do your cutting.
Mince the garlic, chop the onion, carrots, and celery.
Cut up the sausage and pork steaks, then the chicken, keep separate.
In large skillet fry the bacon until crips and renders grease. Remove and break apart. Saute the pork steak and sausage, stir occasionally, (about 8 minutes). Remove with a slotted spoon.
Now saute the chicken for about 4 minutes, then add the onions. Stir occasionally for another 6 to 7 minutes.
After an hour remove the beans with a slotted spoon to a large bowl. Add 2 cups white wine and the herbs de Province to the liquid and bring to a gentle boil. Add the celery, carrots and garlic, let simmer down until it has reduced by half. Very important! Reducing to a very rich and concentrated sauce gives you a nice thick bean base for the dish. (always reduce the liquid before baking, it intensifies the flavor)
Now as that cooks down, finish cooking the chicken & onions.
In a medium bowl mix together the gratine (topping). Simply stir together the bread crumbs with the contents of the package of instant mashed potatoes.
Take out and spray the baking dish you will be using. For this night, slave is taking meals to three others, so using a total of four smaller baking dishes.
In a large bowl mix together the meats & onion.
At this point you will have three elements to work with: the beans: the meats: and the liquid.
Layer the beans first, then the meats. Pour the liquid over.
It should just reach below the top of the mix.
If using a big 9 x 13 dish cover and plan on cooking for an hour and a half. In smaller dishes, cook for about ½ an hour. Then carefully remove them from the oven.
Spoon the gratine over each. Not more than ¼ inch deep. Spray this with cooking spray. Cover and keep any remain for re-heats. Return to oven for at least 45 minutes or until a nice golden brown develops on the crust. Some French purist insist on the crust being almost black! Cook this for your tastes.
This serves nicely all by itself or a hot crusty bread. A simple green vegetable would work, but please do not use one with a sauce. Let the cassoulet do the shining!
For our music:
So happy to get to serve others.
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes
Dan White http://www.amazon.com
Posted by socialslave at 7:35 PM