All-Star Academy Veal Sausage & White Bean Cassoulet
There’s something soul satisfying about a rustic French Cassoulet and this take was created in only 30 minutes on Food Network’s All-Star Academy episode 7!!
Thanks to the many fans who asked me to post this version, but I also want to stress that a cassoulet itself is a totally flexible dish and you should feel free to change it up based upon what you have on hand. Bottom line: Experiment! Have fun and don’t worry too much about exact quantities. Taste, season and taste again!
You can use a packaged brand of sausage or, make a quick free form version like I did on the show with any ground meat. I had to use veal for that challenge (which btw, I also had to grind myself because there were only Veal Cheeks available in the pantry!) At home, I sometimes add a chunk of roasted pork belly and a piece of duck confit… that’s kind of the Ferrari version… but sausage and bacon alone are just fine!
You can also change out the veggies, skip the mushrooms, etc… just make sure to include basic aromatics like onion, garlic and carrots and, to use plenty of herbs whether fresh or dried. Canned beans are totally fine for this recipe, like the cannellini used on the show. When I make it at home, I like to use large white kidney beans (also known as butter beans) for their rich and creamy texture.
Thanks to the many fans who asked me to post this version, but I also want to stress that a cassoulet itself is a totally flexible dish and you should feel free to change it up based upon what you have on hand. Bottom line: Experiment! Have fun and don’t worry too much about exact quantities. Taste, season and taste again!
You can use a packaged brand of sausage or, make a quick free form version like I did on the show with any ground meat. I had to use veal for that challenge (which btw, I also had to grind myself because there were only Veal Cheeks available in the pantry!) At home, I sometimes add a chunk of roasted pork belly and a piece of duck confit… that’s kind of the Ferrari version… but sausage and bacon alone are just fine!
You can also change out the veggies, skip the mushrooms, etc… just make sure to include basic aromatics like onion, garlic and carrots and, to use plenty of herbs whether fresh or dried. Canned beans are totally fine for this recipe, like the cannellini used on the show. When I make it at home, I like to use large white kidney beans (also known as butter beans) for their rich and creamy texture.
Makes 6-8 portions
Quick Sausage: (or just use your favorite store bought!)
1 - pound ground veal
4-6 ounces ground bacon fat, reserve trimmed meaty portions for lardons
1 - link Italian sausage, casing removed
6-8 fresh sage leaves, chopped
2-3 sprigs fresh thyme, woody stems removed
Sea Salt & Pepper to taste
Olive oil
Mix the meat and herbs together, along with 1/2 teaspoon each of sea salt and ground pepper. Form a small test patty. Fry the test patty in a little olive oil over medium heat until fully cooked through, about 4-5 minutes. Test for seasoning and add any desired salt or pepper to your base mix before forming the mixture into small sausage “logs.”
If using prepared sausage, simply remove the casing and form into small logs or patties.
For the Cassoulet Base:
2 - cans white beans (cannellini, white kidney/butter beans or navy beans)
1 - cup sweet yellow onion, diced
1 - carrot (preferably heirloom,) sliced into 1/4” thick rounds or half rounds
1 - stalk celery, diced
1 - leak, white and lighter green parts, chopped
Reserved bacon, cut into 1/2 inch wide lardons (or 3 slices if using prepared sausage)
8 - ounces crimini or oyster mushrooms (optional,) thicker stem parts removed
2 - cups chicken stock
1/2 - cup vermouth or white wine
1 - tablespoon tomato paste
3 - sprigs thyme, woody stems removed
2 - teaspoons dried rosemary
1 - teaspoon paprika
1 - teaspoon granulated/powdered garlic
1-2 tablespoons flour, mixed with 2 tablespoons of stock into a slurry
2 - cups panko bread crumbs
1/2 - cup chopped flat leaf parsley
Sea Salt & Pepper
Olive oil
Equipment: Large heavy bottomed or cast iron skillet, a small sauté pan and Individual cast iron pans or small baking dishes for serving.
Heat oven to 400 degrees
Dice/chop the veggies the to about the same thickness and size; this will ensure even cooking. Add them to a heavy bottomed or cast iron pan with a tablespoon of olive oil. Sauté over medium high heat for 5 minutes. Add in the herbs and spices and continue to sauté 2-3 minutes. Add in the tomato paste; sauté 2 more minutes. Deglaze the pan with your Vermouth. Stir in the flour-stock slurry. Add the chicken stock and continue to cook until the mixture reduces and thickens into a gravy; about 3 minutes. Add in the mushrooms and the beans and allow to heat through 2-3 minutes.
Meanwhile in another pan, brown your sausage logs and bacon lardons; approximately 6-8 minutes. Reserve any fat/drippings for the bread crumb topping.
Divide the bean and vegetable mixture and its gravy evenly among your ovenable, individual serving dishes. Next distribute the cooked sausage and bacon lardons among the dishes and tuck them down into the gravy and beans.
Mix the bread crumbs with the residual fat/drippings. Add the parsley and a dash each of salt and pepper. Divide the breadcrumb mixture over the cassoulet base. Drizzle with a little more olive oil or melted butter. Place the dishes in the oven and bake for 8-10 minutes or until the breadcrumbs are a golden brown. Serve & enjoy!
Chicago Deep Dish ... by request
Sometimes I should keep my big mouth shut. My often asked question "what do you want for dinner?" that's usually met with "you're the cook," was met instead this time with "you know what I'd like? A REAL Chicago Deep Dish Pizza." Oh man, why did I ask?
Making a deep dish can be a lengthy process, sort of like lasagna. It tastes great but it's a bit of a chore, on top of being really heavy... in fat and, in fact... as it weighs about 5-6 pounds when done. But I asked, he replied, and now there's no getting around it. It's Chicago Deep Dish night.
For the sake of sanity, I choose a ready made fresh pizza dough rather than starting from scratch. For the sake of my diet, I cut the sausage down by more than half and added in a host of veg to fill the void. And while I make a quick version of my own marinara, you can certainly use a good quality jarred sauce. For my easy quick sauce, combine a box or can of strained tomatoes with 1 tsp each oregano, basil, rosemary, sea salt and 1/2 tsp each ground black pepper and red pepper flake; simmer 20 minutes and it's done enough... as the sauce will cook within the assembled pizza for an hour in the oven.
Making a deep dish can be a lengthy process, sort of like lasagna. It tastes great but it's a bit of a chore, on top of being really heavy... in fat and, in fact... as it weighs about 5-6 pounds when done. But I asked, he replied, and now there's no getting around it. It's Chicago Deep Dish night.
For the sake of sanity, I choose a ready made fresh pizza dough rather than starting from scratch. For the sake of my diet, I cut the sausage down by more than half and added in a host of veg to fill the void. And while I make a quick version of my own marinara, you can certainly use a good quality jarred sauce. For my easy quick sauce, combine a box or can of strained tomatoes with 1 tsp each oregano, basil, rosemary, sea salt and 1/2 tsp each ground black pepper and red pepper flake; simmer 20 minutes and it's done enough... as the sauce will cook within the assembled pizza for an hour in the oven.
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Frank's by Request... Chicago Deep Dish Pizza
2- fresh Pizza dough portions, at room temp 6 - cups Marinara Sauce 2 - links Hot Italian Sausage, casings removed 1 - large Eggplant, sliced thin 1 - sweet Yellow Onion, sliced thin 1/2 - Red Bell Pepper, sliced thin 1/2 - Yellow Bell Pepper sliced thin 5 ounces - fresh baby spinach 4 - ounces grated Romano (or Parm) Cheese 4 - ounces Mozzarella Cheese, sliced 4 - ounces Provolone Cheese, sliced 1 teaspoon - Red Pepper Flake Sea Salt & Pepper Handful of coarse semolina flour, polenta or corn meal Olive Oil Heavy bottomed cast iron pan Heat oven to 385 degrees Step 1- Slice all the vegetables thin and set aside. Step 2 - Drizzle the cast iron pan bottom and sides with olive oil and lightly sprinkle the semolina flour over the oil. Gently stretch and pull one of the pizza crusts into a round just larger than the pan bottom and lay it into the pan. Cut the second pizza dough into two sections and form into long bands of dough. Working gently, affix the dough lengths to the sides of |
the pan and push them into the dough bottom; be certain to seal all the edges. This may take a few minutes as the dough will tend to pull back. Keep working it, and it will eventually relax enough to form into a deep well of dough.
Step 3 - Assembly! Spoon about 1/3rd of the marinara onto the dough bottom. Next, top with a single layer of provolone cheese slices. Follow with a thick layer of the eggplant slices; season with salt & pepper. Next, break up the sausage into small chunks and lay them across the cheese. Next, add 1/2 of the onion and bell pepper slices. Top with 1/3rd more of the sauce, then sprinkle with 1/2 of the Romano cheese. Add a layer of the baby spinach, followed by the rest of the onions and bell peppers. Top that with a few more spoonfuls of sauce. Arrange the Mozzarella cheese slices across the pizza. Finish with the remaining spoonfuls of sauce and sprinkle with the remaining Romano cheese. Step 4 - Bake for 50 minutes then reduce heat to 365 degrees and continue to bake another 10-15 minutes. Remove from the oven and allow to stand for 20 minutes before slicing. If you want an extra crispy crust, return to the oven after resting and crank the heat to 400 degrees for about 10 minutes. Serve with additional red pepper flakes and Romano as desired. |
A Taste Tour of South America...
I love to theme my dinner parties, planning the entire menu and drinks, the decor and even the music play list around an ingredient or a country or a style of cooking. So when McCormick Gourmet named me one of their "Dinner Party Insiders" and asked that I throw another unique get-together, I jumped at the chance... and took my friends on a 6 course tasting tour of South America without ever leaving Napa.
The menu starter: Carpaccio with Argentine Chimichurri. Paper thin slices of filet mignon, perched atop sourdough crostini that were spread liberally with a house made chimichurri of chopped cilantro & parsley, lemon zest, lime juice, minced jalapeños, roasted garlic and charred sweet onion. Edible flowers and pea shoots completed the plating and a glowing fire pit served as an inviting backdrop. By the second "clink" of our champagne flutes the platter was devoured.
The menu starter: Carpaccio with Argentine Chimichurri. Paper thin slices of filet mignon, perched atop sourdough crostini that were spread liberally with a house made chimichurri of chopped cilantro & parsley, lemon zest, lime juice, minced jalapeños, roasted garlic and charred sweet onion. Edible flowers and pea shoots completed the plating and a glowing fire pit served as an inviting backdrop. By the second "clink" of our champagne flutes the platter was devoured.
More from Our South American Dinner Party...
Check out a few of these great recipes at http://mccormickgourmet.com
Video - Empanadas in 60 Seconds!
