Three Chefs Wine Bistro II
Three Chefs Wine Bistro II
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Dipaolo, Dan
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Gigi's Quick Cassoulet



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Bistro de la Nuit I
Bistro de la Nuit I
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La Belle Cuisine


Gigi’s Quick Cassoulet

1 pound dried white beans
1 teaspoon salt
1 onion studded with 2 cloves
Bouquet garni of parsley sprigs, celery
leaves, rosemary and thyme
1/2 pound salt pork, diced, blanched in
boiling water
1 pound garlic sausage, diced
3 cups leftover goose pieces
[okay, so you could use duck -
or in a pinch, chicken]
1 onion, chopped
1 tablespoon butter or goose fat
3 cloves garlic, minced
3 large tomatoes, peeled and chopped
2 cups dry baguette crumbs
1/3 cup melted butter or goose fat

Combine beans, salt, onion and bouquet garni. Add enough water to cover beans by 2 inches. Bring to boil; simmer, covered, until beans are tender, about 2 hours. Drain and reserve liquid. Remove onion and bouquet garni. Mix beans with salt pork, garlic and goose. Sauté chopped onion in heated
fat until golden. Add garlic and sauté for 2-3 minutes. Add tomatoes and
simmer until mixture is mushy, about 15 minutes. Season with salt and
pepper. Stir this mixture into beans.
Pour the beans into a 2 1/2-quart casserole. Add enough of the reserved
cooking liquid to cover. Add water if necessary. Bake uncovered 2 hours
at 300 degrees F. Top with crumbs mixed with butter. Bake another
hour. Serves 6 to 8.

If you prefer to go for the authentic cassoulet cookathon,
by all means check out Gigi's Cassoulet!

Featured Archive Recipes:
Franks and Beans Cassoulet (Todd English)
Rustic Meat and Bean Pot (Rachael Ray)

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