Wisconsin Cassoulet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Dried navy beans, picked clean
1: Celery top with leaves,
1: Bay leaf,
1 Sprig: parsley,
2 tbsp: Olive oil,
3: Boned/skinned chicken breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs breast halves--cut into 1 1/2" pcs,
2 ounce: Slab bacon, cut into 1/4" dice
1 1/2 lbs: Pork tenderloin, cut into 1 1/2" pcs
1/2 cup: Peeled and chopped onion,
1/4 Cup: , (scant) chopped celery
1/4 Cup: , (scant) chopped carrots
1 1/2 Cloves: garlic, peeled and minced
1 1/2 cup: Chicken broth, defatted
1: 14-oz can stewed red ripe tomatoes, undrained & chopped tomatoes; undrained & chopped tomatoes; undrained & chopped
3 tbsp: Pure maple syrup,
2 tbsp: Light brown sugar,
1/2 tsp: Dried thyme,
1/8 tsp: Dried savory,
1/8 tsp: Dry mustard,
1/8 tsp: Cracked black pepper,
1/4 lbs: Kielbasa, cut into 1 1/2" pcs
2 tbsp: Chopped flat-leaf parsley PLUS,
1 1/2 tbsp: Flat leaf parlsey, for garnish
1 tsp: Salt, or to taste
Directions:
Soak the beans overnight in water. Rinse in several changes of cold water;
drain and place in a large heavy pot with fresh cold water to cover beans.
Add celery tops, bay leaves, and parsley springs. Simmer for 30 minutes
over medium heat. Meanwhile, in a large pot, brown the bacon over medium
heat to render the fat. Remove the bacon with a slotted spoon and reserve.
Add one tablespoon of olive oil to the pot. Brown the chicken and pork
each in small batches. Remove to a bowl with a slotted spoon and set aside.
Add remaining tablespoon of oil to the pot; wilt the onion, celery and
carrots over medium-low heat, about 8 - 10 minutes. Return meats and bacon
to pot, along with the beans. (Discard celery tops.) Add remaining
ingredients through and including cracked black pepper; simmer gently for 1
hour, stirring occasionally. Stir in the kielbasa; simmer for 30 minutes
longer, stirring once or twice.
Stir in 1/4 cup of the chopped parsley and season with salt. Serve
immediately, garnished with the remaining parsley.
Recipe By : Sandi Hillmer via Parade Sunday insert
Posted to FOODWINE Digest 23 Sep 96
Date: Mon, 23 Sep 1996 17:25:48 -0500
From: Ellen Court
Source from luhu.jp
drain and place in a large heavy pot with fresh cold water to cover beans.
Add celery tops, bay leaves, and parsley springs. Simmer for 30 minutes
over medium heat. Meanwhile, in a large pot, brown the bacon over medium
heat to render the fat. Remove the bacon with a slotted spoon and reserve.
Add one tablespoon of olive oil to the pot. Brown the chicken and pork
each in small batches. Remove to a bowl with a slotted spoon and set aside.
Add remaining tablespoon of oil to the pot; wilt the onion, celery and
carrots over medium-low heat, about 8 - 10 minutes. Return meats and bacon
to pot, along with the beans. (Discard celery tops.) Add remaining
ingredients through and including cracked black pepper; simmer gently for 1
hour, stirring occasionally. Stir in the kielbasa; simmer for 30 minutes
longer, stirring once or twice.
Stir in 1/4 cup of the chopped parsley and season with salt. Serve
immediately, garnished with the remaining parsley.
Recipe By : Sandi Hillmer via Parade Sunday insert
Posted to FOODWINE Digest 23 Sep 96
Date: Mon, 23 Sep 1996 17:25:48 -0500
From: Ellen Court
Source from luhu.jp