Novi recepti

Projekt Peterson Garden: Učenje Chicaga da raste

Projekt Peterson Garden: Učenje Chicaga da raste

  1. Dom
  2. Cook

13. maja 2014

By

Rezervoar za hranu

Peterson Garden Project podučava ljude koji žive u zajednicama u Chicagu kako vrtlariti i sami kuhati hranu. Ove godine objavili su mjesečni vodič za vrtlarstvo za Chicagoland i otvaraju Fearless Food Kitchen, kuhinju za podučavanje koja će imati časove i događaje.


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, moji zimski kaputi, rukavice i šalovi su bili sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još većim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

Nakon mog putovanja u Pariz prošle jeseni, bio sam (gotovo neočekivano) na francuskom izletu s hranom i cijelu zimu, jedno jelo za kojim sam želio, ali koje nisam uspio pripremiti do prošle sedmice, otprilike je francusko kao dobiva i, mislim, savršeno govori o toj vrsti obroka –cassoulet.

Ako niste upoznati s kašutom, to je jelo koje se lijepi za rebra, bogatije od gulaša, ali zapravo nije jelo od bijelog pasulja, piletine ili patke, kobasica, slane svinjetine, juhe i tone bijeli luk. Svaka osoba koja ga napravi ima svoj recept –koji je naravno na “desni ” način (pravi način koji se obično poklapa sa načinom na koji su odrastali – iako u slučaju cassoulet -a, on zapravo ima cijelu akademiju) .

Jelo ima zastrašujuću reputaciju, čak i za mene – vidi gore re. L ’académie Universelle du Cassoulet. Tu je i pačji konfit (koji mnogi recepti uključuju upute da ga sami napravite), vrlo specifična vrsta pasulja, višednevno vrijeme kuhanja itd. Itd. Ali ne mora biti toliko komplicirano. Ne zalažem se za mikrotalasnu verziju (vjerovatno sam natjerao Francuza da se prevrne u grobu samo utipkavajući to), ali, kao i za svako jelo nastalo korištenjem onoga što imate i istezanjem da posluži gomili, može se & #8211i bilo je! –jednostavno (i, ako ne baš brzo, barem ne ’t zahtijeva puno vremena mirovanja).

Ja sam#8217ve imao ovaj recept od oktobra, ali moj omiljeni dio nije sam recept (iako je to ono što sam koristio i što sam dolje izmijenio), to je članak koji mu prethodi. Savršeno se bavi faktorom zastrašivanja i načinom na koji to zamišljam da je napravljen na početku – sa sastojcima koje imate ili prilično lako možete nabaviti, dopuštajući prilagođavanja prema potrebi i prema vašem ukusu. I koliko god uspjeli, bit će nevjerovatno.

Da bih nenamjerno dokazao to, zapravo sam zeznuo stvar kad sam ovo napravio. Gledajući unatrag, trebao sam dodati još vode dok se kuhalo, trebalo je biti malo više čorbe u pasulju dok to nije bilo gotovo. Idealno bi bilo da se kora formira od tečnosti, a ne od pasulja ili piletine. Nije bio problem –to je još uvijek bilo ukusno (i potpuno prožderano i u osnovi sam se morao spriječiti da pokupim sve hrskave komadiće pileće kože) i sljedeći ću put prilagoditi.

Cassoulet
Za fantastičnu pozadinu i objašnjenje zašto vam za pripremu ovog jela nije potrebna patka, pročitajte ovo.

1 kilogram sušenog belog pasulja (deluju i severni i kanelini)
3 kašike košer soli rastvorene u 3 litre vode

1 litra pilećeg temeljca (domaće je idealno, inače koristite malo natrijuma)
3 pakovanja (3/4 unci) želatine bez ukusa
2 kašike pačje masti (opciono)
8 unci slanog svinjskog mesa, narezanog na kockice 3/4 inča
8 komada pilećih butina i bataka ili 4 cijele četvrtine pilećih butina
Svježe mljeveni crni papar
1 kilogram svinjskih kobasica (češnjak i bilje su odlični ako ih možete pronaći, talijanski je dobar drugi izbor)
1 veliki luk, iseckan
1 mrkva, neoguljena, prelomljena na pola
2 stabljike celera, prelomljene na pola
1 cijela glavica bijelog luka, olabavljena papirnata kožica obrisana i odrezano malo vrha kako bi se otkrili čenovi
4 grančice peršuna
2 lovorova lista
6 klinčića

Pasulj stavite u veliku zdjelu i dodajte slanu vodu. Pokrijte i ostavite sa strane 12-18 sati. Ocijedite i isperite.

Zagrijte pećnicu na 300 stepeni i postavite rešetku u donji srednji položaj. Ako koristite temeljac kupljen u trgovini, sipajte ga u zdjelu i pospite želatinom sa strane.

Zagrijte svoj najveći, najteži lonac na srednje niskoj temperaturi. Dodajte pačju mast (ako je koristite). Posolite svinjetinu i kuhajte dok ne porumeni i hrskavo prebacite u veliku zdjelu. Piletinu začinite paprom (nije potrebna sol) i kuhajte dok koža ne porumeni. Izvadite piletinu u činiju sa svinjskim mesom. Dodajte kobasice u lonac i kuhajte dok s obje strane ne porumene, pa ih dodajte u zdjelu s piletinom.

Iz lonca ocijedite sve osim 2 žlice masti. Dodajte luk i kuhajte, ostružući sve zapečene komadiće od kuhanja mesa. Kad luk postane proziran, dodajte ocijeđen pasulj, celer, šargarepu, peršun, lovorov list, klinčiće (zavežite ih u malo gaze kako biste kasnije lakše izvadili), a pileći temeljac prokuhajte. Pokrijte lonac, smanjite vatru i kuhajte 45 minuta ili dok pasulj malo ne omekša, ali još nije skuhan.

U pasulj umiješajte kobasicu i svinjsko meso. Gurnite glavicu češnjaka u sredinu lonca kako biste je kasnije lakše dohvatili. Ugnječite piletinu, sa kožom okrenutom prema gore, u pasulj. Pasulj treba samo prekriti tečnošću.

Premjestite lonac u pećnicu i pecite 2 sata, nepokriven, provjerite na pola puta i po potrebi dodajte malo vode uz rub lonca kako bi grah ostao pokriven. Nakon 2 sata, na vrhu će se formirati lagana kora. (Ako ne počne da izgleda hrskavo, uključite pećnicu na 325 stepeni.)

Malo pomešajte lonac da se slomi kora. Nastavite kuhati još 2 do 3 sata, mućkajući lonac svakih 30 minuta da razbije koricu, dodajući vodu uz rub lonca koliko je potrebno da grah ostane pokriven.

Kad je cassoulet spreman, gornja kora bit će tamnosmeđa. Izvadite češnjak i pažljivo istisnite omekšale režnjeve, dodajući ga natrag u orah ili premazujući komad hrskavog hljeba. Poslužite odmah uz bocu vina i odličnu veliku salatu (ovo je također jedno od onih jela koja su sljedećeg dana jednako dobra).


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, svi zimski kaputi, rukavice i šalovi su mi sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još gotovim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

Nakon mog putovanja u Pariz prošle jeseni, bio sam (gotovo neočekivano) na francuskom izletu s hranom i cijelu zimu, jedno jelo za kojim sam želio, ali koje nisam uspio pripremiti do prošle sedmice, otprilike je francusko kao dobiva i, mislim, savršeno govori o toj vrsti obroka –cassoulet.

Ako niste upoznati s cassoulet-om, to je jelo koje se lijepi za rebra, bogatije od gulaša, ali zapravo nije jelo od bijelog pasulja, piletine ili patke, kobasica, svinjskog mesa, juhe i tone bijeli luk. Svaka osoba koja ga napravi ima svoj recept –koji je naravno na “desni ” način (pravi način koji se obično poklapa sa načinom na koji su odrastali – iako u slučaju cassoulet -a, on zapravo ima cijelu akademiju) .

Jelo ima zastrašujuću reputaciju, čak i za mene – vidi gore re. L ’académie Universelle du Cassoulet. Tu je i pačji konfit (koji u mnogim receptima sadrži upute da ga sami napravite), vrlo specifična vrsta pasulja, višednevno vrijeme kuhanja itd. Itd. Ali ne mora biti toliko komplicirano. Ne zalažem se za mikrotalasnu verziju (vjerovatno sam natjerao Francuza da se prevrne u grobu samo utipkavajući to), ali, kao i za svako jelo nastalo korištenjem onoga što imate i istezanjem da posluži gomili, može se & #8211i bilo je! –jednostavno (i, ako ne baš brzo, barem ne ’t zahtijeva puno vremena mirovanja).

Ja sam#8217ve imao ovaj recept od oktobra, ali moj omiljeni dio nije sam recept (iako je to ono što sam koristio i što sam dolje izmijenio), to je članak koji mu prethodi. Savršeno se bavi faktorom zastrašivanja i načinom na koji to zamišljam da je napravljen na početku – sa sastojcima koje imate ili prilično lako možete nabaviti, dopuštajući prilagođavanja prema potrebi i prema vašem ukusu. I koliko god uspjeli, bit će nevjerovatno.

Da bih nenamjerno dokazao to, zapravo sam zeznuo stvar kad sam ovo napravio. Gledajući unatrag, trebao sam dodati još vode dok se kuhalo, trebalo je biti malo više čorbe u pasulju dok to nije bilo gotovo. Idealno bi bilo da se kora formira od tečnosti, a ne od pasulja ili piletine. Nije bio problem –to je još uvijek bilo ukusno (i potpuno prožderano i u osnovi sam se morao spriječiti da pokupim sve hrskave komadiće pileće kože) i sljedeći ću put prilagoditi.

Cassoulet
Za fantastičnu pozadinu i objašnjenje zašto vam za pripremu ovog jela nije potrebna patka, pročitajte ovo.

1 kilogram sušenog bijelog pasulja (Great Northern i cannellini oboje rade)
3 kašike košer soli rastvorene u 3 litre vode

1 litra pilećeg temeljca (domaće je idealno, inače koristite malo natrijuma)
3 pakovanja (3/4 unci) želatine bez ukusa
2 kašike pačje masti (opciono)
8 unci slane svinjetine, narezane na kockice 3/4 inča
8 komada pilećih butina i bataka ili 4 cijele četvrtine pilećih butina
Svježe mljeveni crni papar
1 kilogram svinjske veze za kobasice (češnjak i bilje su odlični ako ih možete pronaći, talijanski je dobar drugi izbor)
1 veliki luk, iseckan
1 mrkva, neoguljena, prelomljena na pola
2 stabljike celera, prelomljene na pola
1 cijela glavica bijelog luka, olabavljena papirnata kožica obrisana i odrezano malo vrha kako bi se otkrili čenovi
4 grančice peršuna
2 lovorova lista
6 klinčića

Pasulj stavite u veliku zdjelu i dodajte slanu vodu. Pokrijte i ostavite sa strane 12-18 sati. Ocijedite i isperite.

Zagrijte pećnicu na 300 stepeni i postavite rešetku u donji srednji položaj. Ako koristite temeljac kupljen u trgovini, sipajte ga u zdjelu i pospite želatinom sa strane.

Zagrijte svoj najveći, najteži lonac na srednje niskoj temperaturi. Dodajte pačju mast (ako je koristite). Posolite svinjetinu i kuhajte dok ne porumeni i hrskavo premjestite u veliku zdjelu. Piletinu začinite paprom (nije potrebna sol) i kuhajte dok koža ne porumeni. Izvadite piletinu u činiju sa svinjskim mesom. U lonac dodajte kobasice i kuhajte dok s obje strane ne porumene, pa ih dodajte u zdjelu s piletinom.

Iz lonca ocijedite sve osim 2 žlice masti. Dodajte luk i kuhajte, ostružući sve zapečene komadiće od kuhanja mesa. Kad luk postane proziran, dodajte ocijeđen pasulj, celer, šargarepu, peršun, lovorov list, klinčiće (zavežite ih u malo gaze kako biste kasnije lakše izvadili), a pileći temeljac prokuhajte. Pokrijte lonac, smanjite vatru i kuhajte 45 minuta ili dok pasulj malo ne omekša, ali još nije skuhan.

U pasulj umiješajte kobasicu i svinjsko meso. Gurnite glavicu češnjaka u sredinu lonca kako biste je kasnije lakše dohvatili. Ugnječite piletinu, sa kožom okrenutom prema gore, u pasulj. Pasulj treba samo prekriti tečnošću.

Premjestite lonac u pećnicu i pecite 2 sata, nepokriven, provjerite na pola puta i po potrebi dodajte malo vode uz rub lonca kako bi grah ostao pokriven. Nakon 2 sata na vrhu će se formirati lagana kora. (Ako ne počne da izgleda hrskavo, uključite pećnicu na 325 stepeni.)

Malo pomešajte lonac da se slomi kora. Nastavite kuhati još 2 do 3 sata, mućkajući lonac svakih 30 minuta da razbije koru, dodajući vodu uz rub lonca koliko je potrebno da grah ostane pokriven.

Kad je cassoulet spreman, gornja kora bit će tamnosmeđa. Izvadite češnjak i pažljivo istisnite omekšale režnjeve, dodajući ga natrag u orah ili premazujući komad hrskavog hljeba. Poslužite odmah uz bocu vina i odličnu veliku salatu (ovo je također jedno od onih jela koja su sljedećeg dana jednako dobra).


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, svi zimski kaputi, rukavice i šalovi su mi sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još većim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

Nakon mog putovanja u Pariz prošle jeseni, bio sam (gotovo neočekivano) na francuskom izletu s hranom i cijelu zimu, jedno jelo za kojim sam želio, ali koje nisam uspio pripremiti do prošle sedmice, otprilike je francusko kao dobiva i, mislim, savršeno govori o toj vrsti obroka –cassoulet.

Ako niste upoznati s cassoulet-om, to je jelo koje se lijepi za rebra, bogatije od gulaša, ali zapravo nije jelo od bijelog pasulja, piletine ili patke, kobasica, svinjskog mesa, juhe i tone bijeli luk. Svaka osoba koja ga napravi ima svoj recept –koji je naravno na “desni ” način (pravi način koji se obično poklapa sa načinom na koji su odrastali – iako u slučaju cassoulet -a, on zapravo ima cijelu akademiju) .

Jelo ima zastrašujuću reputaciju, čak i za mene – vidi gore re. L ’académie Universelle du Cassoulet. Tu je i pačji konfit (koji mnogi recepti uključuju upute da ga sami napravite), vrlo specifična vrsta pasulja, višednevno vrijeme kuhanja itd. Itd. Ali ne mora biti toliko komplicirano. Ne zalažem se za mikrotalasnu verziju (vjerovatno sam natjerao Francuza da se prevrne u grobu samo utipkavajući to), ali, kao i za svako jelo nastalo korištenjem onoga što imate i istezanjem da posluži gomili, može se & #8211i bilo je! –jednostavno (i, ako ne baš brzo, barem ne ’t zahtijeva puno vremena mirovanja).

Ja sam#8217ve imao ovaj recept od oktobra, ali moj omiljeni dio nije sam recept (iako je to ono što sam koristio i što sam dolje izmijenio), to je članak koji mu prethodi. Savršeno se bavi faktorom zastrašivanja i načinom na koji to zamišljam da je napravljen na početku – sa sastojcima koje imate ili prilično lako možete nabaviti, dopuštajući prilagođavanja prema potrebi i prema vašem ukusu. I koliko god uspjeli, bit će nevjerovatno.

Da bih nenamjerno dokazao to, zapravo sam zeznuo stvar kad sam ovo napravio. Gledajući unatrag, trebao sam dodati još vode dok se kuhalo, trebalo je biti malo više čorbe u pasulju dok to nije bilo gotovo. Idealno bi bilo da se kora formira od tečnosti, a ne od pasulja ili piletine. Nije bio problem –to je još uvijek bilo ukusno (i potpuno prožderano i u osnovi sam se morao spriječiti da pokupim sve hrskave komadiće pileće kože) i sljedeći ću put prilagoditi.

Cassoulet
Za fantastičnu pozadinu i objašnjenje zašto vam za pripremu ovog jela nije potrebna patka, pročitajte ovo.

1 kilogram sušenog bijelog pasulja (Great Northern i cannellini oboje rade)
3 kašike košer soli rastvorene u 3 litre vode

1 litra pilećeg temeljca (domaće je idealno, inače koristite malo natrijuma)
3 pakovanja (3/4 unci) želatine bez ukusa
2 kašike pačje masti (opciono)
8 unci slanog svinjskog mesa, narezanog na kockice 3/4 inča
8 komada pilećih butina i bataka ili 4 cijele četvrtine pilećih butina
Svježe mljeveni crni papar
1 kilogram svinjskih kobasica (češnjak i bilje su odlični ako ih možete pronaći, talijanski je dobar drugi izbor)
1 veliki luk, iseckan
1 mrkva, neoguljena, prelomljena na pola
2 stabljike celera, prelomljene na pola
1 cijela glavica bijelog luka, olabavljena papirnata kožica obrisana i odrezano malo vrha kako bi se otkrili čenovi
4 grančice peršuna
2 lovorova lista
6 klinčića

Pasulj stavite u veliku zdjelu i dodajte slanu vodu. Pokrijte i ostavite sa strane 12-18 sati. Ocijedite i isperite.

Zagrijte pećnicu na 300 stepeni i postavite rešetku u donji srednji položaj. Ako koristite temeljac kupljen u trgovini, sipajte ga u zdjelu i pospite želatinom sa strane.

Zagrijte svoj najveći, najteži lonac na srednje niskoj temperaturi. Dodajte pačju mast (ako je koristite). Posolite svinjetinu i kuhajte dok ne porumeni i hrskavo premjestite u veliku zdjelu. Piletinu začinite paprom (nije potrebna sol) i kuhajte dok koža ne porumeni. Izvadite piletinu u činiju sa svinjskim mesom. U lonac dodajte kobasice i kuhajte dok s obje strane ne porumene, pa ih dodajte u zdjelu s piletinom.

Iz lonca ocijedite sve osim 2 žlice masti. Dodajte luk i kuhajte, ostružući sve zapečene komadiće od kuhanja mesa. Kad luk postane proziran, dodajte ocijeđen pasulj, celer, šargarepu, peršun, lovorov list, klinčiće (zavežite ih u malo gaze kako biste kasnije lakše izvadili ribu) i pileći temeljac prokuhajte. Pokrijte lonac, smanjite vatru i kuhajte 45 minuta ili dok pasulj malo ne omekša, ali još nije skuhan.

U pasulj umiješajte kobasicu i svinjsko meso. Gurnite glavicu češnjaka u sredinu lonca kako biste je kasnije lakše dohvatili. Ugnječite piletinu, sa kožom okrenutom prema gore, u pasulj. Pasulj treba samo prekriti tečnošću.

Premjestite lonac u pećnicu i pecite 2 sata, nepokriven, provjeravajući na pola puta i po potrebi dodajući malo vode uz rub lonca da grah ostane pokriven. Nakon 2 sata, na vrhu će se formirati lagana kora. (Ako ne počne da izgleda hrskavo, uključite rernu na 325 stepeni.)

Malo pomešajte lonac da se slomi kora. Nastavite kuhati još 2 do 3 sata, mućkajući lonac svakih 30 minuta da razbije koricu, dodajući vodu uz rub lonca koliko je potrebno da grah ostane pokriven.

Kad je cassoulet spreman, gornja kora bit će tamnosmeđa. Izvadite češnjak i pažljivo istisnite omekšale režnjeve, dodajući ga natrag u orah ili premazujući komad hrskavog hljeba. Poslužite odmah s bocom vina i velikom velikom salatom (ovo je također jedno od onih jela koja su sljedećeg dana jednako dobra).


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, svi zimski kaputi, rukavice i šalovi su mi sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još većim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

Nakon mog putovanja u Pariz prošle jeseni, ja sam (gotovo neočekivano) bio na francuskoj hrani i cijelu zimu, jedno jelo za kojim sam želio, ali koje nisam uspio pripremiti do prošle sedmice, otprilike je francusko dobiva i, mislim, savršeno govori o toj vrsti obroka –cassoulet.

Ako niste upoznati s cassoulet-om, to je jelo koje se lijepi za rebra, bogatije od gulaša, ali zapravo nije jelo od bijelog pasulja, piletine ili patke, kobasica, svinjskog mesa, juhe i tone bijeli luk. Svaka osoba koja ga napravi ima svoj recept –koji je naravno na “desni ” način (pravi način koji se obično poklapa sa načinom na koji su odrastali – iako u slučaju cassoulet -a, on zapravo ima cijelu akademiju) .

Jelo ima zastrašujuću reputaciju, čak i za mene – vidi gore re. L ’académie Universelle du Cassoulet. Tu je i pačji konfit (koji u mnogim receptima sadrži upute da ga sami napravite), vrlo specifična vrsta pasulja, višednevno vrijeme kuhanja itd. Itd. Ali ne mora biti toliko komplicirano. Ne zalažem se za mikrotalasnu verziju (vjerovatno sam natjerao Francuza da se prevrne u grobu samo utipkavajući to), ali, kao i za svako jelo nastalo korištenjem onoga što imate i istezanjem da posluži gomili, može se & #8211i bilo je! –jednostavno (i, ako ne baš brzo, barem ne ’t zahtijeva puno vremena mirovanja).

Ja sam#8217ve imao ovaj recept od oktobra, ali moj omiljeni dio nije sam recept (iako je to ono što sam koristio i što sam dolje izmijenio), to je članak koji mu prethodi. Savršeno se bavi faktorom zastrašivanja i načinom na koji to zamišljam da je napravljen na početku – sa sastojcima koje imate ili prilično lako možete nabaviti, dopuštajući prilagođavanja prema potrebi i prema vašem ukusu. I koliko god uspjeli, bit će nevjerovatno.

Da bih nenamjerno dokazao to, zapravo sam zeznuo stvar kad sam ovo napravio. Gledajući unatrag, trebao sam dodati još vode dok se kuhalo, trebalo je biti malo više čorbe u pasulju dok to nije bilo gotovo. Idealno bi bilo da se kora formira od tečnosti, a ne od pasulja ili piletine. Nije bio problem –to je još uvijek bilo ukusno (i potpuno prožderano i u osnovi sam se morao spriječiti da pokupim sve hrskave komadiće pileće kože) i sljedeći ću put prilagoditi.

Cassoulet
Za fantastičnu pozadinu i objašnjenje zašto vam za pripremu ovog jela nije potrebna patka, pročitajte ovo.

1 kilogram sušenog belog pasulja (deluju i severni i kanelini)
3 kašike košer soli rastvorene u 3 litre vode

1 litra pilećeg temeljca (domaće je idealno, inače koristite malo natrijuma)
3 pakovanja (3/4 unci) želatine bez ukusa
2 kašike pačje masti (opciono)
8 unci slane svinjetine, narezane na kockice 3/4 inča
8 komada pilećih butina i bataka ili 4 cijele četvrtine pilećih butina
Svježe mljeveni crni papar
1 kilogram svinjske veze za kobasice (češnjak i bilje su odlični ako ih možete pronaći, talijanski je dobar drugi izbor)
1 veliki luk, iseckan
1 mrkva, neoguljena, prelomljena na pola
2 stabljike celera, prelomljene na pola
1 cijela glavica bijelog luka, olabavljena papirnata kožica obrisana i odrezano malo vrha kako bi se otkrili čenovi
4 grančice peršuna
2 lovorova lista
6 klinčića

Pasulj stavite u veliku zdjelu i dodajte slanu vodu. Pokrijte i ostavite sa strane 12-18 sati. Ocijedite i isperite.

Zagrijte pećnicu na 300 stepeni i postavite rešetku u donji srednji položaj. Ako koristite temeljac kupljen u trgovini, sipajte ga u zdjelu i pospite želatinom sa strane.

Zagrijte svoj najveći, najteži lonac na srednje niskoj temperaturi. Dodajte pačju mast (ako je koristite). Posolite svinjetinu i kuhajte dok ne porumeni i hrskavo premjestite u veliku zdjelu. Piletinu začinite paprom (nije potrebna sol) i kuhajte dok koža ne porumeni. Izvadite piletinu u činiju sa svinjskim mesom. Dodajte kobasice u lonac i kuhajte dok s obje strane ne porumene, pa ih dodajte u zdjelu s piletinom.

Iz lonca ocijedite sve osim 2 žlice masti. Dodajte luk i kuhajte, ostružući sve zapečene komadiće od kuhanja mesa. Kad luk postane proziran, dodajte ocijeđen pasulj, celer, šargarepu, peršun, lovorov list, klinčiće (zavežite ih u malo gaze kako biste kasnije lakše izvadili ribu) i pileći temeljac prokuhajte. Pokrijte lonac, smanjite vatru i kuhajte 45 minuta ili dok pasulj malo ne omekša, ali još nije skuhan.

U pasulj umiješajte kobasicu i svinjsko meso. Gurnite glavicu češnjaka u sredinu lonca kako biste je kasnije lakše dohvatili. Ugnječite piletinu, sa kožom okrenutom prema gore, u pasulj. Pasulj treba samo prekriti tečnošću.

Pomaknite lonac u pećnicu i pecite 2 sata, nepokriven, provjerite na pola puta i po potrebi dodajte malo vode uz rub lonca kako bi grah ostao pokriven. Nakon 2 sata na vrhu će se formirati lagana kora. (Ako ne počne da izgleda hrskavo, uključite pećnicu na 325 stepeni.)

Malo pomešajte lonac da se slomi kora. Nastavite kuhati još 2 do 3 sata, mućkajući lonac svakih 30 minuta da razbije koru, dodajući vodu uz rub lonca koliko je potrebno da grah ostane pokriven.

Kad je cassoulet spreman, gornja kora bit će tamnosmeđa. Izvadite češnjak i pažljivo istisnite omekšale režnjeve, dodajući ga natrag u orah ili premazujući komad hrskavog hljeba. Poslužite odmah uz bocu vina i odličnu veliku salatu (ovo je također jedno od onih jela koja su sljedećeg dana jednako dobra).


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, svi zimski kaputi, rukavice i šalovi su mi sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još većim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

Nakon mog putovanja u Pariz prošle jeseni, ja sam (gotovo neočekivano) bio na francuskoj hrani i cijelu zimu, jedno jelo za kojim sam želio, ali koje nisam uspio pripremiti do prošle sedmice, otprilike je francusko dobiva i, mislim, savršeno govori o toj vrsti obroka –cassoulet.

Ako niste upoznati s cassoulet-om, to je jelo koje se lijepi za rebra, bogatije od gulaša, ali zapravo nije jelo od bijelog pasulja, piletine ili patke, kobasica, svinjskog mesa, juhe i tone bijeli luk. Svaka osoba koja ga napravi ima svoj recept –koji je naravno na “desni ” način (pravi način koji se obično poklapa sa načinom na koji su odrastali – iako u slučaju cassoulet -a, on zapravo ima cijelu akademiju) .

Jelo ima zastrašujuću reputaciju, čak i za mene – vidi gore re. L ’académie Universelle du Cassoulet. Tu je i pačji konfit (koji u mnogim receptima sadrži upute da ga sami napravite), vrlo specifična vrsta pasulja, višednevno vrijeme kuhanja itd. Itd. Ali ne mora biti toliko komplicirano. Ne zalažem se za mikrotalasnu verziju (vjerovatno sam natjerao Francuza da se prevrne u grobu samo utipkavajući to), ali, kao i za svako jelo nastalo korištenjem onoga što imate i istezanjem da posluži gomili, može se & #8211i bilo je! –jednostavno (i, ako ne baš brzo, barem ne ’t zahtijeva puno vremena mirovanja).

Ja sam#8217ve imao ovaj recept od oktobra, ali moj omiljeni dio nije sam recept (iako je to ono što sam koristio i što sam dolje izmijenio), to je članak koji mu prethodi. Savršeno se bavi faktorom zastrašivanja i načinom na koji to zamišljam da je napravljen na početku – sa sastojcima koje imate ili prilično lako možete nabaviti, dopuštajući prilagođavanja prema potrebi i prema vašem ukusu. I koliko god uspjeli, bit će nevjerovatno.

Da bih nenamjerno dokazao to, zapravo sam zeznuo stvar kad sam ovo napravio. Gledajući unatrag, trebao sam dodati još vode dok se kuhalo, trebalo je biti malo više čorbe u pasulju dok to nije bilo gotovo. Idealno bi bilo da se kora formira od tečnosti, a ne od pasulja ili piletine. Nije bio problem –to je još uvijek bilo ukusno (i potpuno prožderano i u osnovi sam se morao spriječiti da pokupim sve hrskave komadiće pileće kože) i sljedeći ću put prilagoditi.

Cassoulet
Za fantastičnu pozadinu i objašnjenje zašto vam za pripremu ovog jela nije potrebna patka, pročitajte ovo.

1 kilogram sušenog bijelog pasulja (Great Northern i cannellini oboje rade)
3 kašike košer soli rastvorene u 3 litre vode

1 litra pilećeg temeljca (domaće je idealno, inače koristite malo natrijuma)
3 pakovanja (3/4 unci) želatine bez ukusa
2 kašike pačje masti (opciono)
8 unci slane svinjetine, narezane na kockice 3/4 inča
8 komada pilećih butina i bataka ili 4 cijele četvrtine pilećih butina
Svježe mljeveni crni papar
1 kilogram svinjskih kobasica (češnjak i bilje su odlični ako ih možete pronaći, talijanski je dobar drugi izbor)
1 veliki luk, iseckan
1 mrkva, neoguljena, prelomljena na pola
2 stabljike celera, prelomljene na pola
1 cijela glavica bijelog luka, olabavljena papirnata kožica obrisana i odrezano malo vrha kako bi se otkrili čenovi
4 grančice peršuna
2 lovorova lista
6 klinčića

Pasulj stavite u veliku zdjelu i dodajte slanu vodu. Pokrijte i ostavite sa strane 12-18 sati. Ocijedite i isperite.

Zagrijte pećnicu na 300 stepeni i postavite rešetku u donji srednji položaj. Ako koristite temeljac kupljen u trgovini, sipajte ga u zdjelu i pospite želatinom sa strane.

Zagrijte svoj najveći, najteži lonac na srednje niskoj temperaturi. Dodajte pačju mast (ako je koristite). Posolite svinjetinu i kuhajte dok ne porumeni i hrskavo prebacite u veliku zdjelu. Piletinu začinite paprom (nije potrebna sol) i kuhajte dok koža ne porumeni. Izvadite piletinu u činiju sa svinjskim mesom. U lonac dodajte kobasice i kuhajte dok s obje strane ne porumene, pa ih dodajte u zdjelu s piletinom.

Iz lonca ocijedite sve osim 2 žlice masti. Dodajte luk i kuhajte, ostružući sve zapečene komadiće od kuhanja mesa. Kad luk postane proziran, dodajte ocijeđen pasulj, celer, šargarepu, peršun, lovorov list, klinčiće (zavežite ih u malo gaze kako biste kasnije lakše izvadili ribu) i pileći temeljac prokuhajte. Pokrijte lonac, smanjite vatru i kuhajte 45 minuta ili dok pasulj malo ne omekša, ali još nije skuhan.

U pasulj umiješajte kobasicu i svinjsko meso. Gurnite glavicu češnjaka u sredinu lonca kako biste je kasnije lakše dohvatili. Ugnječite piletinu, sa kožom okrenutom prema gore, u pasulj. Pasulj treba samo prekriti tečnošću.

Premjestite lonac u pećnicu i pecite 2 sata, nepokriven, provjeravajući na pola puta i po potrebi dodajući malo vode uz rub lonca da grah ostane pokriven. Nakon 2 sata, na vrhu će se formirati lagana kora. (Ako ne počne da izgleda hrskavo, uključite pećnicu na 325 stepeni.)

Malo pomešajte lonac da se slomi kora. Nastavite kuhati još 2 do 3 sata, mućkajući lonac svakih 30 minuta da razbije koru, dodajući vodu uz rub lonca koliko je potrebno da grah ostane pokriven.

Kad je cassoulet spreman, gornja kora bit će tamnosmeđa. Izvadite češnjak i pažljivo istisnite omekšale režnjeve, dodajući ga natrag u orah ili premazujući komad hrskavog hljeba. Poslužite odmah s bocom vina i velikom velikom salatom (ovo je također jedno od onih jela koja su sljedećeg dana jednako dobra).


Cassoulet

Prvo, napomena prije nego što sam ovo napravio, Chicago je bio na dobrom putu do proljeća. Bilo je 70 stepeni, moji zimski kaputi, rukavice i šalovi su bili sklonjeni. Onog dana kad je ovo ušlo u pećnicu? Četiri centimetra snega. Ne znam da li je to potvrda ili optužnica. Upozoreni ste.

Postoji posebna vrsta obroka koja se najbolje poslužuje od jela u kojem je napravljena, za stolom krcatim punim čašama za vino, gotovim tanjirima i još gotovim apetitima. Vrsta obroka koja se može zadržati za stolom dugo nakon što je hrana nestala, iako se čini da čaše nikada ne prazne.

After my trip to Paris last fall, I’ve (hardly unexpectedly) been on a French food kick and all winter, the one dish I’ve been craving, but never quite got around to making until last week, is about as French as it gets and, I think, perfectly speaks to that kind of meal–cassoulet.

If you’re not familiar with cassoulet, it’s a rib-sticking, richer-than-stew but not-really-a-casserole dish of white beans, chicken or duck, sausage, salt pork, broth, and a ton of garlic. Every person who makes it has their own recipe–which is of course the “right” way (the right way usually coinciding with the way they had it growing up–though in cassoulet’s case, it actually has a whole academie).

The dish has an intimidating reputation, even to me–see above re. L’académie Universelle du Cassoulet. There’s the duck confit (which many recipes include instructions to make yourself), a very specific type of bean, the multi-day cooking time, etc., etc. But it doesn’t need to be that complicated. I’m not advocating for a microwave version (I probably made a Frenchman roll over in his grave just by typing that), but, as with any dish borne out of using what you have and stretching it to serve a crowd, it can be–and was!–simple (and, if not exactly fast, at least doesn’t require a lot of standing-at-the-stove time).

I’ve had this recipe kicking around since October, but my favorite part isn’t the recipe itself (though it’s what I used and what I modified below), it’s the article that precedes it. It addresses perfectly the intimidation factor and how to make this the way I imagine it was made at the beginning–with ingredients you have or can pretty easily get, allowing for adjustments as needed, and to your own tastes. And pretty much however you make it, it will be amazing.

To unintentionally prove a point, I actually screwed up when I made this. In hindsight, I should have added more water while it was cooking, there should have been a bit more broth-yness to the beans by the time it was done. Ideally the crust forms from the liquid, not the beans or chicken. Not a problem–it was still delicious (and totally devoured and I basically had to stop myself from picking off all the crispy chicken skin bits) and I will make adjustments next time.

Cassoulet
For fantastic background, and an explanation of why you don’t need duck to make this dish, read this.

1 pound dried white beans (Great Northern and cannellini both work)
3 tablespoons kosher salt dissolved in 3 quarts of water

1 quart chicken stock (homemade is ideal, otherwise use low sodium)
3 packets (3/4 ounces) unflavored gelatin
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Svježe mljeveni crni papar
1 pound pork sausage links (garlic and herb is great if you can find it, Italian is a good second choice)
1 veliki luk, iseckan
1 carrot, unpeeled, broken in half
2 stalks celery, broken in half
1 whole head of garlic, any loose paper-y skin rubbed off and a little of the top cut off to expose the cloves
4 sprigs parsley
2 lovorova lista
6 cloves

Put the beans in a large bowl and add the salt water. Cover and set aside for 12-18 hours. Ocijedite i isperite.

Heat oven to 300 degrees and set the oven rack to the lower middle position. If using store-bought stock, pour it into a bowl and sprinkle with gelatin set aside.

Heat your largest, heaviest pot over medium-low heat. Add duck fat (if using). Add salt pork and cook until browned and crispy transfer to a large bowl. Season chicken with pepper (no salt needed), and cook until the skin is golden brown. Remove chicken to the bowl with the salt pork. Add sausages to the pot and cook until browned on both sides add to bowl with chicken.

Drain off all but 2 tablespoons of the fat from the pot. Add onions and cook, scraping up any browned bits from cooking the meat. When the onions are translucent, add drained beans, celery, carrots, parsley, bay leaves, cloves (tie them into a bit of cheesecloth to make it easy to fish out later), and chicken stock bring to a simmer. Cover the pot, reduce heat to low, and cook for 45 minutes or until the beans have softened slightly but aren’t yet cooked through.

Stir sausage and salt pork into the beans. Tuck the garlic head into the center of the pot so it’s easy to retrieve later. Nestle chicken, skin-side up, into the beans. The beans should be just covered with liquid.

Move the pot to the oven and cook for 2 hours, uncovered, checking halfway through and adding a little water along the edge of the pot if needed to keep the beans covered. After 2 hours, a slight crust will have formed on top. (If it’s not starting to look crusty, turn the oven up to 325 degrees.)

Wiggle the pot a little to break the crust. Continue cooking for another 2 to 3 hours, shaking the pot every 30 minutes to break the crust, adding water along the edge of the pot as needed to keep the beans covered.

When the cassoulet is ready, the top crust will be dark brown. Fish out the garlic and carefully squeeze out the softened cloves, either adding it back to the cassoulet or spreading it on a piece of crusty bread. Serve immediately with a bottle of wine and a great big salad (this is also one of those dishes that’s equally good the next day).


Cassoulet

First, a note–before I made this, Chicago was well on its way to spring. It was 70 degrees, my winter coats and gloves and scarves were all put away. The day this went in the oven? Four inches of snow. I don’t know if that’s an endorsement or indictment. You’ve been warned.

There’s a particular kind of meal best served out of the dish it was made in, at a table crowded with full wine glasses, ready plates, and even more ready appetites. The kind of meal that lends itself to lingering at the table long after the food is gone, though the glasses never seem to run empty.

After my trip to Paris last fall, I’ve (hardly unexpectedly) been on a French food kick and all winter, the one dish I’ve been craving, but never quite got around to making until last week, is about as French as it gets and, I think, perfectly speaks to that kind of meal–cassoulet.

If you’re not familiar with cassoulet, it’s a rib-sticking, richer-than-stew but not-really-a-casserole dish of white beans, chicken or duck, sausage, salt pork, broth, and a ton of garlic. Every person who makes it has their own recipe–which is of course the “right” way (the right way usually coinciding with the way they had it growing up–though in cassoulet’s case, it actually has a whole academie).

The dish has an intimidating reputation, even to me–see above re. L’académie Universelle du Cassoulet. There’s the duck confit (which many recipes include instructions to make yourself), a very specific type of bean, the multi-day cooking time, etc., etc. But it doesn’t need to be that complicated. I’m not advocating for a microwave version (I probably made a Frenchman roll over in his grave just by typing that), but, as with any dish borne out of using what you have and stretching it to serve a crowd, it can be–and was!–simple (and, if not exactly fast, at least doesn’t require a lot of standing-at-the-stove time).

I’ve had this recipe kicking around since October, but my favorite part isn’t the recipe itself (though it’s what I used and what I modified below), it’s the article that precedes it. It addresses perfectly the intimidation factor and how to make this the way I imagine it was made at the beginning–with ingredients you have or can pretty easily get, allowing for adjustments as needed, and to your own tastes. And pretty much however you make it, it will be amazing.

To unintentionally prove a point, I actually screwed up when I made this. In hindsight, I should have added more water while it was cooking, there should have been a bit more broth-yness to the beans by the time it was done. Ideally the crust forms from the liquid, not the beans or chicken. Not a problem–it was still delicious (and totally devoured and I basically had to stop myself from picking off all the crispy chicken skin bits) and I will make adjustments next time.

Cassoulet
For fantastic background, and an explanation of why you don’t need duck to make this dish, read this.

1 pound dried white beans (Great Northern and cannellini both work)
3 tablespoons kosher salt dissolved in 3 quarts of water

1 quart chicken stock (homemade is ideal, otherwise use low sodium)
3 packets (3/4 ounces) unflavored gelatin
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Svježe mljeveni crni papar
1 pound pork sausage links (garlic and herb is great if you can find it, Italian is a good second choice)
1 veliki luk, iseckan
1 carrot, unpeeled, broken in half
2 stalks celery, broken in half
1 whole head of garlic, any loose paper-y skin rubbed off and a little of the top cut off to expose the cloves
4 sprigs parsley
2 lovorova lista
6 cloves

Put the beans in a large bowl and add the salt water. Cover and set aside for 12-18 hours. Ocijedite i isperite.

Heat oven to 300 degrees and set the oven rack to the lower middle position. If using store-bought stock, pour it into a bowl and sprinkle with gelatin set aside.

Heat your largest, heaviest pot over medium-low heat. Add duck fat (if using). Add salt pork and cook until browned and crispy transfer to a large bowl. Season chicken with pepper (no salt needed), and cook until the skin is golden brown. Remove chicken to the bowl with the salt pork. Add sausages to the pot and cook until browned on both sides add to bowl with chicken.

Drain off all but 2 tablespoons of the fat from the pot. Add onions and cook, scraping up any browned bits from cooking the meat. When the onions are translucent, add drained beans, celery, carrots, parsley, bay leaves, cloves (tie them into a bit of cheesecloth to make it easy to fish out later), and chicken stock bring to a simmer. Cover the pot, reduce heat to low, and cook for 45 minutes or until the beans have softened slightly but aren’t yet cooked through.

Stir sausage and salt pork into the beans. Tuck the garlic head into the center of the pot so it’s easy to retrieve later. Nestle chicken, skin-side up, into the beans. The beans should be just covered with liquid.

Move the pot to the oven and cook for 2 hours, uncovered, checking halfway through and adding a little water along the edge of the pot if needed to keep the beans covered. After 2 hours, a slight crust will have formed on top. (If it’s not starting to look crusty, turn the oven up to 325 degrees.)

Wiggle the pot a little to break the crust. Continue cooking for another 2 to 3 hours, shaking the pot every 30 minutes to break the crust, adding water along the edge of the pot as needed to keep the beans covered.

When the cassoulet is ready, the top crust will be dark brown. Fish out the garlic and carefully squeeze out the softened cloves, either adding it back to the cassoulet or spreading it on a piece of crusty bread. Serve immediately with a bottle of wine and a great big salad (this is also one of those dishes that’s equally good the next day).


Cassoulet

First, a note–before I made this, Chicago was well on its way to spring. It was 70 degrees, my winter coats and gloves and scarves were all put away. The day this went in the oven? Four inches of snow. I don’t know if that’s an endorsement or indictment. You’ve been warned.

There’s a particular kind of meal best served out of the dish it was made in, at a table crowded with full wine glasses, ready plates, and even more ready appetites. The kind of meal that lends itself to lingering at the table long after the food is gone, though the glasses never seem to run empty.

After my trip to Paris last fall, I’ve (hardly unexpectedly) been on a French food kick and all winter, the one dish I’ve been craving, but never quite got around to making until last week, is about as French as it gets and, I think, perfectly speaks to that kind of meal–cassoulet.

If you’re not familiar with cassoulet, it’s a rib-sticking, richer-than-stew but not-really-a-casserole dish of white beans, chicken or duck, sausage, salt pork, broth, and a ton of garlic. Every person who makes it has their own recipe–which is of course the “right” way (the right way usually coinciding with the way they had it growing up–though in cassoulet’s case, it actually has a whole academie).

The dish has an intimidating reputation, even to me–see above re. L’académie Universelle du Cassoulet. There’s the duck confit (which many recipes include instructions to make yourself), a very specific type of bean, the multi-day cooking time, etc., etc. But it doesn’t need to be that complicated. I’m not advocating for a microwave version (I probably made a Frenchman roll over in his grave just by typing that), but, as with any dish borne out of using what you have and stretching it to serve a crowd, it can be–and was!–simple (and, if not exactly fast, at least doesn’t require a lot of standing-at-the-stove time).

I’ve had this recipe kicking around since October, but my favorite part isn’t the recipe itself (though it’s what I used and what I modified below), it’s the article that precedes it. It addresses perfectly the intimidation factor and how to make this the way I imagine it was made at the beginning–with ingredients you have or can pretty easily get, allowing for adjustments as needed, and to your own tastes. And pretty much however you make it, it will be amazing.

To unintentionally prove a point, I actually screwed up when I made this. In hindsight, I should have added more water while it was cooking, there should have been a bit more broth-yness to the beans by the time it was done. Ideally the crust forms from the liquid, not the beans or chicken. Not a problem–it was still delicious (and totally devoured and I basically had to stop myself from picking off all the crispy chicken skin bits) and I will make adjustments next time.

Cassoulet
For fantastic background, and an explanation of why you don’t need duck to make this dish, read this.

1 pound dried white beans (Great Northern and cannellini both work)
3 tablespoons kosher salt dissolved in 3 quarts of water

1 quart chicken stock (homemade is ideal, otherwise use low sodium)
3 packets (3/4 ounces) unflavored gelatin
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Svježe mljeveni crni papar
1 pound pork sausage links (garlic and herb is great if you can find it, Italian is a good second choice)
1 veliki luk, iseckan
1 carrot, unpeeled, broken in half
2 stalks celery, broken in half
1 whole head of garlic, any loose paper-y skin rubbed off and a little of the top cut off to expose the cloves
4 sprigs parsley
2 lovorova lista
6 cloves

Put the beans in a large bowl and add the salt water. Cover and set aside for 12-18 hours. Ocijedite i isperite.

Heat oven to 300 degrees and set the oven rack to the lower middle position. If using store-bought stock, pour it into a bowl and sprinkle with gelatin set aside.

Heat your largest, heaviest pot over medium-low heat. Add duck fat (if using). Add salt pork and cook until browned and crispy transfer to a large bowl. Season chicken with pepper (no salt needed), and cook until the skin is golden brown. Remove chicken to the bowl with the salt pork. Add sausages to the pot and cook until browned on both sides add to bowl with chicken.

Drain off all but 2 tablespoons of the fat from the pot. Add onions and cook, scraping up any browned bits from cooking the meat. When the onions are translucent, add drained beans, celery, carrots, parsley, bay leaves, cloves (tie them into a bit of cheesecloth to make it easy to fish out later), and chicken stock bring to a simmer. Cover the pot, reduce heat to low, and cook for 45 minutes or until the beans have softened slightly but aren’t yet cooked through.

Stir sausage and salt pork into the beans. Tuck the garlic head into the center of the pot so it’s easy to retrieve later. Nestle chicken, skin-side up, into the beans. The beans should be just covered with liquid.

Move the pot to the oven and cook for 2 hours, uncovered, checking halfway through and adding a little water along the edge of the pot if needed to keep the beans covered. After 2 hours, a slight crust will have formed on top. (If it’s not starting to look crusty, turn the oven up to 325 degrees.)

Wiggle the pot a little to break the crust. Continue cooking for another 2 to 3 hours, shaking the pot every 30 minutes to break the crust, adding water along the edge of the pot as needed to keep the beans covered.

When the cassoulet is ready, the top crust will be dark brown. Fish out the garlic and carefully squeeze out the softened cloves, either adding it back to the cassoulet or spreading it on a piece of crusty bread. Serve immediately with a bottle of wine and a great big salad (this is also one of those dishes that’s equally good the next day).


Cassoulet

First, a note–before I made this, Chicago was well on its way to spring. It was 70 degrees, my winter coats and gloves and scarves were all put away. The day this went in the oven? Four inches of snow. I don’t know if that’s an endorsement or indictment. You’ve been warned.

There’s a particular kind of meal best served out of the dish it was made in, at a table crowded with full wine glasses, ready plates, and even more ready appetites. The kind of meal that lends itself to lingering at the table long after the food is gone, though the glasses never seem to run empty.

After my trip to Paris last fall, I’ve (hardly unexpectedly) been on a French food kick and all winter, the one dish I’ve been craving, but never quite got around to making until last week, is about as French as it gets and, I think, perfectly speaks to that kind of meal–cassoulet.

If you’re not familiar with cassoulet, it’s a rib-sticking, richer-than-stew but not-really-a-casserole dish of white beans, chicken or duck, sausage, salt pork, broth, and a ton of garlic. Every person who makes it has their own recipe–which is of course the “right” way (the right way usually coinciding with the way they had it growing up–though in cassoulet’s case, it actually has a whole academie).

The dish has an intimidating reputation, even to me–see above re. L’académie Universelle du Cassoulet. There’s the duck confit (which many recipes include instructions to make yourself), a very specific type of bean, the multi-day cooking time, etc., etc. But it doesn’t need to be that complicated. I’m not advocating for a microwave version (I probably made a Frenchman roll over in his grave just by typing that), but, as with any dish borne out of using what you have and stretching it to serve a crowd, it can be–and was!–simple (and, if not exactly fast, at least doesn’t require a lot of standing-at-the-stove time).

I’ve had this recipe kicking around since October, but my favorite part isn’t the recipe itself (though it’s what I used and what I modified below), it’s the article that precedes it. It addresses perfectly the intimidation factor and how to make this the way I imagine it was made at the beginning–with ingredients you have or can pretty easily get, allowing for adjustments as needed, and to your own tastes. And pretty much however you make it, it will be amazing.

To unintentionally prove a point, I actually screwed up when I made this. In hindsight, I should have added more water while it was cooking, there should have been a bit more broth-yness to the beans by the time it was done. Ideally the crust forms from the liquid, not the beans or chicken. Not a problem–it was still delicious (and totally devoured and I basically had to stop myself from picking off all the crispy chicken skin bits) and I will make adjustments next time.

Cassoulet
For fantastic background, and an explanation of why you don’t need duck to make this dish, read this.

1 pound dried white beans (Great Northern and cannellini both work)
3 tablespoons kosher salt dissolved in 3 quarts of water

1 quart chicken stock (homemade is ideal, otherwise use low sodium)
3 packets (3/4 ounces) unflavored gelatin
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Svježe mljeveni crni papar
1 pound pork sausage links (garlic and herb is great if you can find it, Italian is a good second choice)
1 veliki luk, iseckan
1 carrot, unpeeled, broken in half
2 stalks celery, broken in half
1 whole head of garlic, any loose paper-y skin rubbed off and a little of the top cut off to expose the cloves
4 sprigs parsley
2 lovorova lista
6 cloves

Put the beans in a large bowl and add the salt water. Cover and set aside for 12-18 hours. Ocijedite i isperite.

Heat oven to 300 degrees and set the oven rack to the lower middle position. If using store-bought stock, pour it into a bowl and sprinkle with gelatin set aside.

Heat your largest, heaviest pot over medium-low heat. Add duck fat (if using). Add salt pork and cook until browned and crispy transfer to a large bowl. Season chicken with pepper (no salt needed), and cook until the skin is golden brown. Remove chicken to the bowl with the salt pork. Add sausages to the pot and cook until browned on both sides add to bowl with chicken.

Drain off all but 2 tablespoons of the fat from the pot. Add onions and cook, scraping up any browned bits from cooking the meat. When the onions are translucent, add drained beans, celery, carrots, parsley, bay leaves, cloves (tie them into a bit of cheesecloth to make it easy to fish out later), and chicken stock bring to a simmer. Cover the pot, reduce heat to low, and cook for 45 minutes or until the beans have softened slightly but aren’t yet cooked through.

Stir sausage and salt pork into the beans. Tuck the garlic head into the center of the pot so it’s easy to retrieve later. Nestle chicken, skin-side up, into the beans. The beans should be just covered with liquid.

Move the pot to the oven and cook for 2 hours, uncovered, checking halfway through and adding a little water along the edge of the pot if needed to keep the beans covered. After 2 hours, a slight crust will have formed on top. (If it’s not starting to look crusty, turn the oven up to 325 degrees.)

Wiggle the pot a little to break the crust. Continue cooking for another 2 to 3 hours, shaking the pot every 30 minutes to break the crust, adding water along the edge of the pot as needed to keep the beans covered.

When the cassoulet is ready, the top crust will be dark brown. Fish out the garlic and carefully squeeze out the softened cloves, either adding it back to the cassoulet or spreading it on a piece of crusty bread. Serve immediately with a bottle of wine and a great big salad (this is also one of those dishes that’s equally good the next day).


Cassoulet

First, a note–before I made this, Chicago was well on its way to spring. It was 70 degrees, my winter coats and gloves and scarves were all put away. The day this went in the oven? Four inches of snow. I don’t know if that’s an endorsement or indictment. You’ve been warned.

There’s a particular kind of meal best served out of the dish it was made in, at a table crowded with full wine glasses, ready plates, and even more ready appetites. The kind of meal that lends itself to lingering at the table long after the food is gone, though the glasses never seem to run empty.

After my trip to Paris last fall, I’ve (hardly unexpectedly) been on a French food kick and all winter, the one dish I’ve been craving, but never quite got around to making until last week, is about as French as it gets and, I think, perfectly speaks to that kind of meal–cassoulet.

If you’re not familiar with cassoulet, it’s a rib-sticking, richer-than-stew but not-really-a-casserole dish of white beans, chicken or duck, sausage, salt pork, broth, and a ton of garlic. Every person who makes it has their own recipe–which is of course the “right” way (the right way usually coinciding with the way they had it growing up–though in cassoulet’s case, it actually has a whole academie).

The dish has an intimidating reputation, even to me–see above re. L’académie Universelle du Cassoulet. There’s the duck confit (which many recipes include instructions to make yourself), a very specific type of bean, the multi-day cooking time, etc., etc. But it doesn’t need to be that complicated. I’m not advocating for a microwave version (I probably made a Frenchman roll over in his grave just by typing that), but, as with any dish borne out of using what you have and stretching it to serve a crowd, it can be–and was!–simple (and, if not exactly fast, at least doesn’t require a lot of standing-at-the-stove time).

I’ve had this recipe kicking around since October, but my favorite part isn’t the recipe itself (though it’s what I used and what I modified below), it’s the article that precedes it. It addresses perfectly the intimidation factor and how to make this the way I imagine it was made at the beginning–with ingredients you have or can pretty easily get, allowing for adjustments as needed, and to your own tastes. And pretty much however you make it, it will be amazing.

To unintentionally prove a point, I actually screwed up when I made this. In hindsight, I should have added more water while it was cooking, there should have been a bit more broth-yness to the beans by the time it was done. Ideally the crust forms from the liquid, not the beans or chicken. Not a problem–it was still delicious (and totally devoured and I basically had to stop myself from picking off all the crispy chicken skin bits) and I will make adjustments next time.

Cassoulet
For fantastic background, and an explanation of why you don’t need duck to make this dish, read this.

1 pound dried white beans (Great Northern and cannellini both work)
3 tablespoons kosher salt dissolved in 3 quarts of water

1 quart chicken stock (homemade is ideal, otherwise use low sodium)
3 packets (3/4 ounces) unflavored gelatin
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Svježe mljeveni crni papar
1 pound pork sausage links (garlic and herb is great if you can find it, Italian is a good second choice)
1 veliki luk, iseckan
1 carrot, unpeeled, broken in half
2 stalks celery, broken in half
1 whole head of garlic, any loose paper-y skin rubbed off and a little of the top cut off to expose the cloves
4 sprigs parsley
2 lovorova lista
6 cloves

Put the beans in a large bowl and add the salt water. Cover and set aside for 12-18 hours. Ocijedite i isperite.

Heat oven to 300 degrees and set the oven rack to the lower middle position. If using store-bought stock, pour it into a bowl and sprinkle with gelatin set aside.

Heat your largest, heaviest pot over medium-low heat. Add duck fat (if using). Add salt pork and cook until browned and crispy transfer to a large bowl. Season chicken with pepper (no salt needed), and cook until the skin is golden brown. Remove chicken to the bowl with the salt pork. Add sausages to the pot and cook until browned on both sides add to bowl with chicken.

Drain off all but 2 tablespoons of the fat from the pot. Add onions and cook, scraping up any browned bits from cooking the meat. When the onions are translucent, add drained beans, celery, carrots, parsley, bay leaves, cloves (tie them into a bit of cheesecloth to make it easy to fish out later), and chicken stock bring to a simmer. Cover the pot, reduce heat to low, and cook for 45 minutes or until the beans have softened slightly but aren’t yet cooked through.

Stir sausage and salt pork into the beans. Tuck the garlic head into the center of the pot so it’s easy to retrieve later. Nestle chicken, skin-side up, into the beans. The beans should be just covered with liquid.

Move the pot to the oven and cook for 2 hours, uncovered, checking halfway through and adding a little water along the edge of the pot if needed to keep the beans covered. After 2 hours, a slight crust will have formed on top. (If it’s not starting to look crusty, turn the oven up to 325 degrees.)

Wiggle the pot a little to break the crust. Continue cooking for another 2 to 3 hours, shaking the pot every 30 minutes to break the crust, adding water along the edge of the pot as needed to keep the beans covered.

When the cassoulet is ready, the top crust will be dark brown. Fish out the garlic and carefully squeeze out the softened cloves, either adding it back to the cassoulet or spreading it on a piece of crusty bread. Serve immediately with a bottle of wine and a great big salad (this is also one of those dishes that’s equally good the next day).


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