Subj : Top Parisian Noshes - 01a
To   : All
From : Dave Drum
Date : Tue Feb 28 2023 04:32:00

The Cassoulet at L'Assiette: Situated on a quiet street below
Montparnasse is the chef David Rathgeber's L'Assiette, a gilded example
of fine French bistro fare. The brief menu includes market-driven
specialties like escargot and pâté, but it would be a mistake not to
order the cassoulet.

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

     Title: Cassoulet - Part 1
Categories: Beans, Pork, Lamb/mutton, Vegetables, Herbs
     Yield: 12 servings

MMMMM----------------------------MEAT---------------------------------
 2 1/2 lb Bone-in pork stew meat;
 2 1/2 lb Bone-in lamb stew meat; in
          - 2" pieces
 2 1/2 ts Kosher salt
     9 cl Garlic; peeled
          +=PLUS=+
     3 cl Grated or minced garlic
   1/3 ts Ground cloves
     1 ts Fresh ground pepper
     1    Bay leaf; torn in pieces
     2    Sprigs rosemary; torn in
          - pieces
     2    Sprigs thyme; torn in
          - pieces
   1/2 c  (4 oz) duck or goose fat;
          Melted

MMMMM---------------------------BEANS--------------------------------
     1 lb Dried Tarbais, flageolet,
          - lingot, Great Northern or
          - cannellini beans
     3 ts Kosher salt
     1    Bouquet garni *
     1    Rib celery; halved
     1 lg Carrot; halved
     2 cl Garlic; peeled
   1/2 ts Fresh ground pepper
     1    Whole clove
   1/2    White onion; cut stem to
          - root end
     8 oz Fully cooked French garlic
          - sausage or kielbasa; skin
          - removed, cut in chunks

MMMMM--------------------------THE REST-------------------------------
     8 oz Salt pork
   1/4 c  Duck or goose fat or lard;
          - more as needed
     1 lb Fresh pork sausage; pricked
          - all over w/fork
 1 1/2 lg Onions; diced
     2 lg Carrots; diced
     2    Celery ribs; diced
     9 cl Garlic; peeled
     3 c  Tomato puree
          Salt
     4    Legs duck confit
 1 1/2 c  Panko or other plain, dried
          - bread crumbs

 * 3 sprigs Italian parsley, 3 sprigs thyme and 1 bay
 leaf, tied with kitchen string

 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 325ºF/165ºC.
 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 11/2 hours. Remove meat from baking sheet, then
 scrape up all browned bits stuck to the pan. Reserve fat
 and browned bits.

 CONTINUED IN PART TWO

 By: Melissa Clark

 Yield: 12 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... If it's lush, green and thriving in the garden... it's a weed.
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