Text 34380, 101 rader
Skriven 2010-02-04 20:16:48 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: getting to no 748
=========================
 RH> Too bad they don't have a show where "average Joes" can't compete
 RH> against each other.
 ML> I'm sure they must.
 RH> They've had a few specialty ones from time to time but nothing on a
 RH> long term basis.

What does one learn from average joes? Of course, they might
make it into a comedy show, replacing the wow factor with an
oh no factor.
 
 ML> Slow cooked duck leg confit
 ML> 8 duck legs; trimmed of excess fat
 RH> Sounds interesting.  Why, tho, if you're using all that other fat,
 ML> The reason in the recipe is that with a low enough
 ML> temperature, the fat clinging to the meat will maintain a
 ML> textural presence and in fact might not render out at all.
 RH> I see.  IOW, too much fat can be a bad thing in this instance.

Not bad per se, just noticeable. A confit, though it's cooked
in fat, has little visible fatty tissue clinging to it (except
the skin, if it's included).

---------- Recipe via Meal-Master (tm) v8.05

      Title: Cassoulet
 Categories: French
      Yield: 4 Servings

-----------------------------------BEANS-----------------------------------
      4 c  Navy beans **
      1 ga Distilled water
      6    Bay leaves
      1    Onion, peeled, stuck with 6
           Cloves
      4    Cloves garlic, minced
      1 ts Dried thyme

-----------------------------------MEATS-----------------------------------
      6 sl Thick bacon, diced
      1 lb Garlic sausage ***
      1 lb Pork shoulder ****
      1 lb Lam leg, cut into 1-inch
           -chunks
      1 c  Chopped onion
      1 c  Chopped celery
      6    Cloves garlic, minced
      1 c  White wine
      2 c  Crushed tomatoes
      1 ts Salt
           Lots of black pepper
           Reserved bean liquid
      2 c  Fine dry bread crumbs
    1/2 c  Chopped parsley

  BEANS: ** rinsed and soaked overnight, then drained.

  Cook the beans in the water with the onion, garlic and thyme, until they
  are tender. This will take as many as 2 hours. Remove the onion and bay
  leaves and discard. Drain the beans RESERVING THE LIQUID and set aside.

  MEATS: *** (polish or kielbasa works well), cut into 1-inch chunks. ****
  trimmed well and cut into 1-inch chunks

  In a large, heavy pan sauté the bacon until crisp.  Remove and reserve
  bacon bits. Brown the sausage. Remove and then brown the pork and lamb
  chunks. Remove the meat from the skillet and add the onion and celery.
  Cook, scraping up the browned bits from the skillet, until the onion is
  brown. Add the garlic and wine, and simmer 5 minutes.

  To Assemble:

  Use a 4-quart dutch oven or casserole.  Place the meats, onions and
  tomatoes into the casserole and back at 350 for 1 hour, or until meat is
  tender. Remove from oven and stir in beans, salt and pepper. Pour in the
  reserved bean stock until it nearly covers the beans. Bake the cassoulet,
  uncovered, in the oven for 1 hour, until bubbling. Rmove from oven and
  cover with the bread crumbs. Bake 30 minutes longer, until the bread crumbs
  are browned. Remove from the oven and serve with parsley sprinkled over the
  top.  A salad is nice with this incredibly heart dish. This recipe will
  serve 10 or more.

  Notes:  There are as many recipes for Cassoulet as there are for all other
  stews combined.  She lightened this up by not using confit or other fatty
  ingredients.  She provided an interesting history regarding this dish.
  Traditionally, French bakeries were closed on Sunday. The bread ovens,
  which had been going from Monday morning to Saturday afternoon, were
  allowed to cool. Late Saturday afternoon the people would put their
  cassoulets in the bread ovens for Sunday's noon meal. As the ovens cooled
  the cassoulets would cook slowly.

  Source: John Geckles, The Dinner Table

  Submitted to The Dinner Table by John Geckles

-----



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