"Larry Swain" > wrote in message
...
> Does anyone have a good cassoulet recipe they'd like to share?
Here are a couple of different versions; both are quite good.
>
CASSOULET
5-oz. boneless pork loin chop
15-oz. can great northern beans, rinsed and drained
1 mild Italian turkey sausage, about 3 oz.
vegetable oil spray
1 cup fat-free, low-salt chicken broth
1/2 med. onion, diced (1 cup)
1 T tomato paste
2 carrots, diced (1 cup)
1/8 t ground cloves
1 stalk celery, diced (1/2 cup)
1 t dried thyme
1 med. garlic cloves, crushed
1/4 cup chopped fresh parsley
salt and freshly ground black pepper
Remove fat from pork chop and cut the chop into 1 1/2 inch cubes. Cut
sausage into 1 1/2 inch slices. Spray a medium-sized nonstick skillet with
vegetable oil spray and heat. Brown pork and sausage on all sides, about 5
minutes. Remove to a plate and add the onion, carrots, celery, and garlic to
the pan. Sauté 5 minutes. Add the beans, chicken broth, tomato paste,
cloves, and thyme. Simmer another 5 minutes. Return pork and sausage to pan
and cook 2 minutes to warm through. Sprinkle in the parsley and add salt and
pepper to taste. Makes 2 servings.
CASSOULET TOULOUSAIN
3 cups white dried beans, soaked overnight
2 lbs. shoulder or breast of lamb, cut for stew
1 T salt
2 large onions, chopped
1/4 t thyme
1/4 cup tomato paste (4 T)
1 bay leaf
2 cloves garlic, crushed
1/2 garlic sausage or Polish sausage
1/4 t pepper
1/2 lean salt pork, diced
3 T fresh bread crumbs
4 T chicken fat or lard
Drain beans and place in kettle or large saucepan. Cover with water. Add 1/2
teaspoon salt, thyme, bay leaf, and sausage. Bring to boil, and simmer
slowly for 30 minutes. Remove sausage and set aside. Continue simmering for
1 hour. Meanwhile, in a small saucepan cook salt pork in boiling water for 5
minutes. Drain and set aside. In large saucepan, heat chicken fat. Add lamb.
Add remaining salt and cook until slightly browned on all sides. Pour off
excess fat. Add onions and cook until onions are well browned. Cover with
water. Add tomato paste, garlic, pepper, and boiled salt pork. Correct
seasoning. Bring to boil, and simmer gently. Drain beans and add to pan.
Return sausage to pan. Cover and simmer for 1 hour, or until meat and beans
are tender. Rub the inside of a very large ovenproof dish with a clove of
garlic. Remove lamb and sausage from pan and turn the contents of pan into
ovenproof dish. Cut sausage into slices approximately 1/2 inch thick,
Arrange lamb and sausage on top of beans. Sprinkle with bread crumbs. Dot
with butter. Broil under broiling flame for 5 minutes, or until well
browned. Serve hot with a chilled dry white wine. Serves 4 to 6.
And one more, just for good measu
QUICK CASSOULET
3/4 to 1 lb. meat, chosen from pork chop, smoked pork chop, country
spareribs, smoked ham scraps or slices, sausages such as kielbasa, links or
country-style patties, chicken leg and/or thigh, lamb shoulder chop or
neckbones
1 (15 1/2 oz.) can great northern or navy beans, or 2/3 cup dried great
northern or navy beans, soaked overnight and cooked in water to cover
without salt until tender (should yield about 1 3/4 cups)
1 cup dry white wine or apple juice
1 cup canned tomatoes with juice or peeled, coarsely chopped tomatoes to
make 1 cup
1/2 cup chopped onions
2 cloves garlic, crushed
1/4 t thyme or rosemary or Herbs de Provence
1 bay leaf
salt and pepper to taste
3 T dry bread crumbs, optional
Preheat oven to 450 . Arrange raw (but not smoked) sausages, spareribs, and
chicken in shallow 8x8 inch baking pan or 6-cup fireproof casserole; bake 15
minutes to render out most of the fat; pour off accumulated grease. While
sausage, spareribs, and chicken partially bake, trim and discard fat from
other raw meats. Turn beans into strainer, rinse under cold running water,
drain well. Turn into baking pan with partially cooked and raw meats and/or
chicken. Stir in the wine, tomatoes, onion, garlic, thyme, bay leaf, salt
and pepper. Push meats under liquid to prevent drying; bring cassoulet to
simmer on stovetop. Place on middle shelf of oven; reduce temperature to 350
and bake 1 hour, stirring gently every 20 minutes and adding a little water
in necessary. After an hour, sprinkle with bread crumbs if desired and bake
another 30 minutes, or until most of the liquid is absorbed and crumbs are
browned. Serve hot. Reheat leftovers in covered pan on stovetop or in oven,
with a little water stirred in to prevent sticking.
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