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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