Cassoulet

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            FOOD FUNNY
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Thanks to Andrea in Wisconsin for sharing this true food funny:

When my first boyfriend and I were about 18 we went to a slightly
fancy Chinese Restaurant - low lights and a fish pond with koi. We
had a lovely dinner and at the end of the meal we were served finger
towels. I laugh every time I picture my boyfriend picking one up and
trying to bite into it. They did kind of look like some sort of tortilla.

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            TODAY'S RECIPE
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This classic French dish has as many variations as cooks. White
navy beans are an absolute must though, but you can use just about
any meats you happen to have on hand.

Cassoulet

1 lb (450 g) white navy beans
1 duck, cut into 8 serving pieces
1/2 lb (225 g) pork stew meat
1/2 lb (225 g) lamb stew meat
2 medium onions, diced
1/4 lb (125 g) slab of bacon, cut into 1/2 -inch (1 cm) dice
3 - 4 cloves garlic, finely chopped
1 bouquet garni (see below)
1/2 lb (225 g) pork sausage
4 cups (1 L) water
Salt and freshly ground pepper to taste

Bouquet garni

Tie together in a piece of cheesecloth:
12 black peppercorns
2 sprigs fresh thyme
4 bay (laurel) leaves
1 sprig rosemary

Soak the beans in water overnight. The next day, place a heavy pot
on the stove over medium heat and cook the duck pieces on both sides
to render some of the fat. This takes about 15 minutes total. Remove
the duck and set aside. Increase the heat to high and add the pork.
Brown well, remove from the pot and set aside. Brown the lamb,
remove and set aside. Pour off and discard most of the fat, leaving
about 3 tablespoons (45 ml) in the pot. Lower the heat to medium
and add the onions. Cook, stirring, until the onions soften, about 7
minutes. Add the drained beans, bacon, garlic, bouquet garni and
replace the duck, pork, and lamb. Add 4 cups (1 L) water, cover
and place in a preheated 300F (150C) oven for 2 hours. Add the
sausages, salt, and pepper. Return to the oven for 1 hour. Remove
and discard the bouquet garni before serving. Serves 6 to 8.
Received on Fri Jul 1 07:50:50 2005