Slow Cooking

Recipes

Written by Elke Probkevitz

Thursday, 20 January 2011 11:03

Although â€œquick and easyâ€ seems to be the way to go in this fast-paced day and age, there is something to be said for taking the time to prepare a meal and letting it simmer and stew into magnificence. Cassoulet (pronounced ka-soo-LAY) is just such a dish. Itâ€™s rich and hearty, yet elegant and impressive at the same time. Cassoulet is a dish made of slowly simmered beans and various meats. A robust meal filled with luxurious ingredients, this dish is a one-pot meal, all-inclusive.

Cassoulet is reminiscent of cholentâ€”like a French version of the Shabbos staple. It can be made with a variety of meats and can be eaten any day of the week. There are different variations to the dish, but it is traditionally made with white beans and a sumptuous array of meats, including duck, sausages, lamb, and poultry. It can be similar to a stew or a casserole with a crust on top. It serves a crowd and can be made in advance.

In making an authentic cassoulet, there are many labor-intensive steps and ingredients. The ingredients are each precooked separately and then baked in layers in a pot called a cassole. Some recipes for cassoulet call for cooking it for days and include over 20 ingredients. The result is worth the effort, with a complex blend of flavors that is rich and satisfying.

Each step in making a cassoulet builds on the flavors and brings you one step closer to the hearty goodness. The beans must be soaked, preferably overnight. A quick-soak method can be used, in which you simply cover the beans by two inches of water, bring to a boil for two minutes, cover with the lid, remove from heat, and leave to soak for an hour.

The vegetables must be prepped, cut into cubes or chopped into chunks, and sautÃ©ed. The meat should be browned over high heat, in batches so it has room to brown and it doesnâ€™t boil in its own juices. The beans and vegetables are then added back, along with fresh herbs and some sort of liquid, and it is baked till the beans and meat are tender. Then, a breadcrumb topping must be made to finish it off.

If you cannot afford the time it takes to put into a cassoulet, you can make a much simpler version of this dish that will still produce a hearty, satisfying meal. This simple version with lamb and white beans hits the spot without overwhelming the average cook.

Lamb-And-Bean Cassoulet

Ingredients:

8 oz. dried cannellini or great Northern beans
32 oz. water
1 1/2 lb. boned lamb, cut into 1-inch cubes, or 2 lamb shanks
2 Tbsp. canola oil
1 large onion, chopped
2 cloves garlic, minced
12 oz. chicken or beef stock
2 bay leaves
2 sprigs parsley
1 tsp. dried basil
1 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. pepper
2 medium carrots, peeled and sliced
16 oz. canned diced tomatoes with juice
4 oz. dry white wine

Directions:

Rinse beans and soak overnight (or use quick-soak method mentioned above). Drain beans and rinse.

In a 4-quart saucepan, brown half the lamb in hot oil. Remove meat from pan and brown remaining lamb with onion and garlic. Add back the lamb as well as the drained beans, stock, bay leaves, parsley, basil, marjoram, salt, and pepper. Bring to a boil and then reduce heat to a simmer. Cover and cook for 1 hour.

Add carrots, and cook 30 minutes longer or until lamb and beans are tender, adding water to pan if necessary. Stir in tomatoes with juice and wine. Simmer covered for 15 minutes more. Ladle into shallow bowls and serve

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-508-3663, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.