Cassoulet With Pork And Kielbasa Food

CASSOULET WITH PORK AND KIELBASA

Steps:

• Dry the chicken with paper towels, then season with salt and pepper.
• Heat the oil in a large Dutch oven over med-high heat until just smoking.
• Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
• Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
• Pat the pork dry with paper towels, then season with salt and pepper.
• Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
• Brown the pork, about 10 minutes.
• Stir in the onion and cook until softened, about 5 minutes.
• Stir in the garlic and tomato paste and cook for 30 seconds.
• Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
• Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
• Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
• Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
• Discard the thyme sprigs and bay leaves.
• Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.

TRADITIONAL FRENCH CASSOULET RECIPE

Steps:

• In a large bowl, cover beans with 3 quarts water and add salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
• Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside. (If not using duck fat, cook pork with no additional fat.)
• Season chicken pieces with pepper (do not add salt) and place skin side down in now-empty pan. Cook without moving until well-browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
• Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
• Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes.
• Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot, as necessary, to keep beans mostly covered.
• Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

SIMPLIFIED CASSOULET WITH PORK AND KIELBASA

Steps:

• Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
• Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside.
• Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic.
• While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside.
• Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside.
• Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute.
• Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more.
• Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve.

KIELBASA CASSOULET (W/BEANS) - ONE-POT DISH

Steps:

• In large skillet or pot, cook sausage over med-high heat until slightly charred or browned, stirring occasionally.
• Lower heat to simmer and add remaining ingredients. Be sure to rub thyme in palm while adding to enhance flavor.
• Cook until liquid is nearly dissolved, about 20 minutes.
• Add salt and pepper to taste.
• NOTE: Can substitute 1 cup chicken broth with 3/4 cup chicken broth and 1/4 cup white wine.

PORK CASSOULET

Steps:

• 1. Preheat oven to 375°F.
• 2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
• 3. Cover with a lid or foil and bake for 1 1/2 hours.
• 4. Remove the ribs; set aside.
• 5. In the same pot, over medium heat, brown the bacon.
• 6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
• 7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
• 8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
• 9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
• 10. Let cool and serve.

CASSOULET WITH LOTS OF VEGETABLES

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

CASSOULET

Steps:

• The night before cooking, marinate the meat and soak the beans. For meat: In a large bowl, combine all ingredients except fat and toss to combine. Cover and refrigerate overnight. For beans: In a large bowl, combine beans, 1 teaspoon salt and enough cold water to cover by 4 inches. Cover and let sit overnight.
• The next day, roast the meat: Heat oven to 325 degrees. Pour fat over meat in the bowl and toss to coat. Spread meat in one even layer on a rimmed baking sheet, leaving space between each piece to encourage browning (use two pans if necessary). Top meat with any fat left in bowl. Roast until browned, about 1 hour, then turn pieces, cover with foil, and continue to roast until soft, another 1 1/2 hours. Remove meat from baking sheet, then scrape up all browned bits stuck to the pan. Reserve fat and browned bits.
• Meanwhile, cook the beans: Drain beans, add them to a large stockpot and cover with 2 inches water. Add bouquet garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt and the pepper. Stick whole clove into the folds of the onion half and add that as well. Bring to a boil and then simmer over medium heat, stirring often, until beans are cooked through, 1 to 1 1/2 hours, adding garlic sausage after 30 minutes. When beans are cooked, remove bouquet garni and aromatics, including vegetables. Reserving cooking liquid, drain the beans and sausage.
• While beans are cooking, bring a medium pot of water to a boil and add salt pork. Simmer for 30 minutes, remove and let cool. Cut off skin, then slice pork into very thin pieces and reserve.
• Heat a very large skillet (at least 12 inches) over medium heat and add a drizzle of duck or other fat. Add fresh pork sausages and cook until well browned on all sides, about 20 minutes. Remove to a plate and reserve, leaving any sausage fat in skillet.
• In same skillet over medium-high heat, add 1/4 cup of the reserved fat and the browned bits from the roasted meat. Add diced onions, carrots and celery, and cook until softened, about 10 minutes. Add 9 whole garlic cloves and cook until fragrant, another 2 to 4 minutes. Add tomato purée, season with salt to taste, and simmer until thickened to a saucelike consistency, 5 to 10 minutes, if necessary. Add cooked beans and stir to combine. Remove from heat and reserve.
• Assemble the cassoulet: Heat oven to 375 degrees. In a large Dutch oven, lay salt pork pieces in an even layer to cover the bottom of the pot. Add a scant third of the bean and garlic sausage mixture, spreading evenly. Top with half of the roasted meat pieces, 2 pork sausages and 2 duck legs. Add another scant third of the bean mixture, and top with remaining meat, sausages and duck legs. Top with remaining beans, spreading them to the edges and covering all meat. Pour reserved bean liquid along the edges of the pot, until liquid comes up to the top layer of beans but does not cover. Sprinkle bread crumbs on top and drizzle with 1/4 cup duck fat.
• Bake until crust is lightly browned, about 30 minutes. Use a large spoon to lightly crack the crust; the bean liquid will bubble up. Use the spoon to drizzle the bean liquid all over the top of the crust. Return to oven and bake 1 hour more, cracking the crust and drizzling with the bean liquid every 20 minutes, until the crust is well browned and liquid is bubbling. (The total baking time should be 1 1/2 hours.) Remove from oven and let cool slightly, then serve.

CASSOULET FOR THE GANG

Steps:

• In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute longer. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Place 1 can of beans in a food processor; add 1/4 cup wine. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender. Freeze option: Freeze cooled cassoulet in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SHORTCUT PORK CASSOULET

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain.
• Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
• Meanwhile, preheat oven to 300°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons drippings from pot. Increase heat to medium-high. Working in batches, cook pork shoulder and kielbasa in pot until brown, about 8 minutes per batch. Using slotted spoon, transfer pork and kielbasa to bowl with bacon.
• Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, tomatoes with juices and tomato paste; bring to boil. Stir in meats from bowl, then drained beans. Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Maintain oven temperature.
• Using slotted spoon, transfer 1 cup beans and vegetables from pot to processor and purée. Return purée to pot. Stir in wine. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and refrigerate. Bring cassoulet to simmer before continuing.)
• Smooth top of cassoulet. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle half of crumb mixture over cassoulet. Arrange bell pepper atop crumb mixture. Sprinkle with remaining crumb mixture. Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes.
• Garnish cassoulet with parsley.