Cassoulet Oh Yeah Comfort Recipes

HOW TO MAKE CASSOULET

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.

CASSOULET IN THE STYLE OF TOULOUSE (CASSOULET DE TOULOUSE)

Steps:

• Two days in advance, season the pork shoulder, fresh ham hock or pig's knuckles, and the pork skin moderately with salt and pepper. Place in an earthenware or glass dish, cover, and refrigerate overnight. Soak the beans overnight in enough water to cover by at least 2 inches.
• The following day, simmer the pork skin in water to cover until it is supple, 10 to 20 minutes. Drain, roll up the strip, and tie it with string.
• Dry the cubes of pork shoulder with paper towels. In an 8- or 9-quart flameproof casserole, heat the duck fat over moderately high heat. Add the pork shoulder and lightly brown on all sides. Add the onions and carrots and sauté, stirring, until the onions are soft and golden, about 5 minutes. Add the ham hock or pig's knuckles and the whole piece of ventrèche or pancetta. Allow these meats to brown a little around the edges, turning the pieces occasionally. Add the whole head of garlic, and the tomato or tomato paste; cook, stirring, for 1 minute. Add the stock, bundle of pork skin, and herb bouquet. Bring to a boil; cover, reduce the heat to low, and simmer the ragout for 1 1/2 hours.
• When the ragout has cooked for l hour, drain the beans and put them into a large saucepan, cover with fresh water, and slowly bring to a boil. Skim, and simmer for a few minutes, then drain and immediately add the beans to the simmering ragout. Continue simmering for up to 2 hours, or until the beans are tender. (You can tell when the beans are done by removing one or two beans with a spoon and blowing on them-the skins will burst.) Let cool, then skim off all the fat that has risen to the top; reserve 2 tablespoons of this fat for finishing the cassoulet. Cover the pork ragout and beans and refrigerate overnight to develop the flavors.
• The next day, steam the duck confit for 10 minutes to soften. As soon as the meat is cool enough to handle, pull it off the bones in large chunks.
• Remove the ragout and beans from the refrigerator and bring to room temperature. Pick out the ham hock or pig's knuckles, pancetta, garlic head, and herb bouquet. Cut the meat from the ham hock or pig's knuckles into bite-size pieces, discarding bones and fatty parts. Cut the pancetta into 1-inch pieces, discarding the extraneous fat. Set all the meats aside. Press on the garlic to extract the pulp and set aside. Discard the garlic skins and herb bouquet.
• In a food processor or electric blender, puree the pork fat or salt pork with the cooked and raw garlic and 1 cup water. Add this garlic puree to the ragout and beans and simmer for 30 minutes. Remove from the heat. Fold reserved meats into the ragout and beans.
• Preheat the oven to 325°F. To assemble the cassoulet, remove the roll of pork skin from the ragout. Untie, cut the skin into 2-inch pieces, and use to line a 5 1/2- or 6-quart ovenproof casserole, preferably earthenware, and fat side down-the skin side sticks (see Note below). Using a large slotted spoon or skimmer, add one half of the beans and pork shoulder. Scatter the duck confit on top of the pork and beans. Cover with the remaining beans and pork ragout. Taste the ragout cooking liquid and adjust the seasoning; there will probably be no need for salt. Pour just enough of the ragout liquid over the beans to cover them. Be sure there is at least 1 inch of "growing space" between the beans and the rim of the dish. Drizzle with the 2 tablespoons fat reserved in Step 4. Place the casserole in the oven and let cook for 1 1/2 hours.
• Prick the sausages and brown them under a hot broiler or in a skillet. Drain; cut larger sausages into 3- or 4-inch pieces.
• Reduce the oven heat to 275°F. Gently stir up the skin that has formed on the beans. Place the sausages on top of the beans. Dust the bread crumbs on top of the beans and sausage. Bake the cassoulet for 1 more hour. The top crust should become a beautiful golden brown; if it isn't, turn on the broiler and carefully "toast" the top layer of beans, about 2 minutes. Transfer the cassoulet from the oven to a cloth-lined surface and let it rest 20 minutes. Drizzle with the walnut oil just before serving.

CASSOULET OH YEAH COMFORT

Steps:

• Soak the Cannellini beans in water overnight.
• Drain and top with salted water and bring to a boil then simmer for an hour.
• Preheat oven to 400 degrees.
• Remove skin from duck and place in a large frying pan fat side down to render the fat. When crisp and cooled break into bite size pieces and set aside.
• Remove the meat from the bones and break into bite size pieces.
• Place the bones in a pot cover with salted water and simmer.
• In a 6 1/2 quart dutch oven brown bacon and sausage.
• Remove meat from pan. When cool enough to handle slice into bite size pieces.
• Caramelize the paste in the dutch oven. Add 1 tablespoon olive oil or duck fat add the onion, carrots, celery, and jalapeno if using. Cook for 8 minutes.
• Stir in herbs. Season with salt and pepper.
• Top with the meats, tomatoes, and the strained beans.
• Give a good stir. Add enough of the simmered duck stock or water to cover the beans. Place lid on and bake for 1 1/2 hours stir and check to see if additional stock is needed.
• Bake for 1 hour more. Check beans for tenderness continue baking if not done to your liking.
• Remove from oven stir a taste seasoning with additional salt and pepper.
• Reduce heat to 350 degrees.
• Remove the crisp skin of the duck from the frying pan.
• To the fat add 2-4 tablespoons butter and the bread crumbs and brown a couple minutes.
• Top the cassoulet with half the crumbs and bake uncovered for 15 minutes.
• Top with rest of bread crumbs and place under broiler to crisp and brown.
• Crumbled duck skin can be sprinkled over the cassoulet or.
• sprinkle on a side of a crisp salad.