FRENCH CASSOULET
Steps:
- Preheat the oven to 375 degrees F.
- Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
- Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
- Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
- In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
- Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
- Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
- Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
- Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
- Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
- Preheat the broiler.
- Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
CASSOULET - ANTHONY BORDAIN
Number Of Ingredients 21
Steps:
- Day One Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination - meaning don't allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly nonperishable preparation suddenly perishable. Day Two Preheat the oven to 375F/190C. Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper (not too much), place the duck legs in the clean, ovenproof casserole. Nestle the thyme, rosemary and garlic in with it, and pour the duck fat over the legs to just cover. Cover the dish with foil and put in the oven. Cook for about an hour, or until the meat is tender. Allow to cool and then store in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. Day One Place the beans in the large bowl and cover with cold water so that there are at least 2 or 3 inches of water above the top of the beans. Soak overnight. Day Two Drain and rinse the beans and place in the large pot. Add the pork belly, the quartered onion, and the bouquet garni. Cover with water/stock, add salt and pepper to taste, and bring to a boil. Reduce to a simmer and cook until the beans are tender, over an hour. Let cool for 20 minutes, then discard the
More about "cassoulet anthony bordain recipes"
CASSOULET RECIPE | ANTHONY BOURDAIN: NO RESERVATIONS : …
From travelchannel.com
Estimated Reading Time 5 mins
CASSOULET | RICARDO
From ricardocuisine.com
CASSOULET RECIPE | BON APPéTIT
From bonappetit.com
5 OF ANTHONY BOURDAIN’S BEST RECIPES TO TRY IF YOU …
From sheknows.com
ANTHONY BOURDAIN'S LES HALLES COOKBOOK: STRATEGIES, RECIPES, AND ...
From amazon.ca
Reviews 1.1KFormat HardcoverAuthor Anthony Bourdain
CASSOULET RICK STEIN - GCROB.COM
From gcrob.com
CASSOULET | CASSOULET RECIPES, STEW RECIPES, SAUSAGE CASSOULET
From pinterest.co.uk
CASSOULET – LA BOîTE
From laboiteny.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ANTHONY BOURDAIN'S ESCARGOTS RECIPE | COOKSTR.COM
From cookstr.com
SHORTCUT FRENCH CASSOULET RECIPE - CLASSIC FRENCH STEW
From boulderlocavore.com
SOME RESERVATIONS: 12 DISHES ANTHONY BOURDAIN SWORE …
From therecipe.com
CASSOULET, AN IRONIC VEGAN TRIBUTE TO ANTHONY BOURDAIN
From pollymcgee.com
CLASSIC CASSOULET FROM FROM SCRATCH: 10 MEALS, 175 RECIPES, AND
From app.ckbk.com
CASSOULET RECIPE | COOKING CHANNEL
From cookingchanneltv.com
ANTHONY BOURDAIN CASSOULET RECIPE
From share-recipes.net
CASSOULET RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TRADITIONAL FRENCH CASSOULET RECIPE - SERIOUS EATS
From seriouseats.com
TRADITIONAL CASSOULET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WHEN ANTHONY BOURDAIN COOKS WITH MICHAEL RUHLMAN ON THE …
From pinterest.co.uk
CASSOULET RECIPES, CASSOULET, DRY BEANS RECIPE - PINTEREST
From pinterest.com.au
JULIA CHILD’S CASSOULET RECIPE - ORG
From wgbh.org
HOW TO CONQUER THE CASSOULET - THE NEW YORK TIMES
From nytimes.com
LE CASSOULET D'ANTHONY BOURDAIN | CASSOULET, FOOD, RECIPES
From pinterest.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CASSOULET á LA BOURDAIN - WHOSE IDEA WAS THIS, ANYWAY?
From whoseideawasthis.typepad.com
CASSOULET | RECETTE CASSOULET, CASSOULET TOULOUSAIN, CASSOULET
From pinterest.ca
CASSOULET TOULOUSIAN FROM ANTHONY BOUDAIN'S | CASSOULET RECIPES ...
From pinterest.com
CASSOULET FROM LES HALLES COOKBOOK BY ANTHONY BOURDAIN
From app.ckbk.com
BOURDAIN'S POTATO SALAD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
95 ANTHONY BOURDAIN'S RECIPES IDEAS - FOOD NEWS
From foodnewsnews.com
CHOWHOUND
From chowhound.com
RECIPES | ANTHONY BOURDAIN: NO RESERVATIONS - TRAVEL …
From travelchannel.com
CHEF QUALITY INGREDIENTS DELIVERED TO YOUR DOOR CASSOULET KIT ...
From dartagnan.com
CASSOULET RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
INTERMEDIATE EATER: CASSOULET CARCASSONNE CONQUERS ALL
From seattlepi.com
CASSOULET: BEAN DISH OF THE GODS - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
FIVE ANTHONY BOURDAIN RECIPES YOU CAN MAKE AT HOME
From drafthouse.com
THE ONLY CASSOULET RECIPE YOU’LL EVER NEED? - FRENCHENTRéE
From frenchentree.com
MICHAEL RUHLMAN’S “FROM SCRATCH,” IS THE NEW MUST-HAVE COOKBOOK
From thedailybeast.com
CASSOULET - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love