Text 10625, 122 rader
Skriven 2014-03-06 09:07:10 av Dave Drum (1:18/200.0)
  Kommentar till text 10605 av Michael Loo (1:123/140)
Ärende: Mutts & Mutton 294
==========================
MICHAEL LOO Said to DAVE DRUM about Mutts & Mutton 294

ML>  ML> Funny thing, I like stews and gravies but am not a fan
ML>  ML> of soups. Guess I've said that about a hundred times.

ML>  DD> So, is chilli a stew or a soup?

ML> If it has beans or poultry or is vegetarian it's a soup.

If it has beenz and you cook it long enough (like in a crockpot) can it 
become a cassoulet?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cannellini Bean, Italian Sausage & Fennel Cassoulet
 Categories: Crockpot, Beans, Pork, Vegetables, Wine
      Yield: 8 servings

      1 lb Dried cannellini beans
     18    Thyme stems; divided use
      1    Turkish bay leaf
      6    Parsley sprigs
  2 1/2 lb Bulk sweet Italian sausage
    1/4 lb Smoked bacon; chopped
      1 lb Onions; peeled, chopped
      1    Bulb fennel; coarse chopped,
           - tops reserved
      5 cl Garlic; peeled, minced
      2 c  Merlot or Zinfandel wine
      5 c  Chicken broth
  1 1/2 c  Chopped ripe tomato
    1/2 ts Fresh cracked pepper
           Salt

MMMMM--------------------BREAD CRUMB TOPPING------------------------
    1/2 c  Bread crumbs
      1 cl Garlic; minced
      2 tb Minced fresh parsley
      2 ts Extra virgin olive oil

  Note from source: For best results, cook the beans one
  day, then assemble the cassoulet and simmer in a
  slow-cooker the next. If you like the flavor of Italian
  sausage, you should like the flavor of the added fennel,
  which becomes very subtle when it's cooked. It can be
  omitted, however.

  Rinse beans, drain and put into a 4-quart pot with 4
  quarts water. Bring to a boil over high heat; reduce heat
  and cover, simmering for 30 minutes. Drain the beans.

  While the beans are cooking, make a bouquet garni of 10
  thyme stems, bay leaf, all the parsley and some of the
  fennel tops by bunching them together and wrapping tightly
  with kitchen twine or cotton thread. *

  In a 12" saute pan over medium-high heat, cook the sausage
  until browned. Reserve the sausage.

  Pour the excess oil out of the pan and add the bacon,
  stirring until browned and almost crisp.

  Pour off all but 1 tablespoon bacon drippings. Add onions,
  fennel and garlic to bacon, stirring often until onions
  begin to brown, about 7 minutes.

  Add the wine, bringing to a boil over high heat, scraping
  up browned bits from the bottom of the pan. Cook until
  reduced by half.

  Pour the wine mixture into slow-cooker with beans. Mix in
  the chicken broth, bouquet garni, tomato and pepper.
  Scatter the sausage on top of the beans.

  Cover and cook until beans and sausage are very tender,
  about 8 to 10 hours on low or 4 to 5 hours on high. Check
  the level of liquid occasionally, adding more if
  necessary. If there is too much liquid, remove the lid,
  turn heat to high and simmer to concentrate. Add salt to
  taste.

  TO PREPARE THE BREAD CRUMB TOPPING: About 15 minutes
  before serving, saute bread crumbs, garlic and parsley in
  oil over medium-high heat until browned, stirring
  constantly. If the topping is made ahead of time, reheat
  in the microwave on High (100% power) for 20 to 30 seconds
  before using.

  TO SERVE THE CASSOULET: Discard the bouquet garni from the
  beans, spoon into bowls, sprinkle each with some of the
  bread crumb topping and garnish with a stem of thyme.

  Serve with crusty country bread and a merlot, zinfandel or
  Bordeaux wine.

  * IF YOU ARE MAKING THE BEANS A DAY AHEAD: Place the garni
  on top of the beans, cover and refrigerate. The next day,
  put the beans in a slow-cooker that holds 4 quarts or
  more. Proceed with recipe.

  Servings: 8
 
  Adapted from source: Christine Carbone; Dallas Morning News

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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