CLASSIC FRENCH CASSOULET
This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui!
Provided by Joanna Cismaru
Categories Main Course
Time 2h40m
Number Of Ingredients 15
Steps:
- Preheat your oven to 325 F degrees.
- Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
- Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
- Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
- Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
- Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
- Garnish with parsley and serve.
Nutrition Facts : Calories 430 kcal, Carbohydrate 22 g, Protein 33 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 102 mg, Sodium 970 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
SAUSAGE AND WHITE BEAN CASSOULET
Provided by The Hearty Boys
Categories main-dish
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Wash the beans well and put them in a large stockpot. Add water to the beans to cover by 2 inches and set over high heat. Bring to a boil for 2 minutes, remove from the heat, cover and let stand 1 hour.*
- Preheat the oven to 375 degrees F.
- Put the duck sausage on a baking sheet and place it in the oven for 15 to 20 minutes. Remove and let cool. The sausage will not be fully cooked through.
- Add the whole onion, whole carrot, 2 of the thyme sprigs and 3 of the bay leaves to the beans. Add more water to the pot to cover again by 2 inches. Bring to a boil, lower the heat and let simmer until the beans are mostly tender but with still a little bite to them, about 50 to 60 minutes. The beans will have soaked up all most all of the liquid you cooked them in.
- Meanwhile, pour the olive oil into a large skillet and place over medium heat. Add the bacon and cook stirring every now and then until crispy, about 2 to 3 minutes. Using a slotted spoon remove the crispy bacon pieces to a paper towel lined plate and reserve. To the same skillet, add the diced onion, sliced carrots and garlic and sweat the mixture for 20 minutes, until the onion begins to turn translucent.
- Slice the duck sausage on the bias into 1/2-inch thick pieces and add them to the vegetable mix. Add the remaining bay leaves, thyme sprigs and sliced kielbasa and cook, stirring, for 5 minutes. Next add the wine, beef broth, tomato paste and salt and pepper. Raise the heat to high, bringing the mixture to a boil. Stir well to dissolve the tomato paste and lower the heat. Allow to simmer for 5 minutes.
- Remove the whole onion and carrot from the beans, add the vegetable sausage mixture to the stockpot and return to a low heat. Stir well and cover. Let the cassoulet simmer for 15 to 20 minutes, or until most of the wine mixture has been absorbed by the beans. Spoon into a casserole dish, sprinkle the top of each serving with some of the reserved crispy bacon and serve with a crusty baguette on the side.
TRADITIONAL CASSOULET
Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!
Provided by Sally Vargas
Categories Entree Dinner Ingredient
Time 11h55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven: Set an oven rack to the center and preheat the oven to 300°F.
- Bake the cassoulet: Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.
Nutrition Facts : Calories 1005 kcal, Carbohydrate 90 g, Cholesterol 136 mg, Fiber 21 g, Protein 62 g, SaturatedFat 14 g, Sodium 3226 mg, Sugar 7 g, Fat 42 g, UnsaturatedFat 0 g
WHITE BEAN CASSOULET
Make and share this White Bean Cassoulet recipe from Food.com.
Provided by Diane C 2
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges.
- Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour.
- Stir in sausage and allow to cook for 10 more minutes.
- Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Sauteed Italian Sausage:.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Spinach Pesto:.
- Combine all ingredients in a food processor and puree until smooth.
- Garlic Parmesan Crostini:.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
Nutrition Facts : Calories 1945.8, Fat 121.8, SaturatedFat 20.3, Cholesterol 27.9, Sodium 2218.6, Carbohydrate 168, Fiber 20.3, Sugar 13, Protein 55.2
ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE
This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 425 degrees F.
- Place mushroom caps, gill side up, on baking sheet.
- Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes.
- Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
- Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 91.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 9.5, Sodium 481.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.7, Protein 5.3
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