- 1 pound lean salt pork or 1 pound ham hock
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 ounces bacon, sliced in small pieces
- 4 large carrots, scraped and sliced
- 4 turnips, peeled and cubed
- bouquet garni
- 1 cabbage, thinly sliced
- 4 large potatoes, scrubbed and cubed
- 1 pound sausages (Toulouse sausage work well, but you could try others)
- 1 teaspoon black ground pepper
Blanche the salt pork to remove the salt by soaking in cold water for two hours and changing the water several times.
In a large soup pot, heat the olive oil on medium heat and cook the onion for several minutes. Add the bacon and cook, stirring occasionally, for five minutes. Add 1 quart of water, then the desalinated salt pork (or ham hock), carrots, turnips, and the bouquet garni. Bring to a boil then turn heat down and let the stew simmer for 90 minutes. If the water gets very low, add a bit more, but you don’t want to end up with a lot of liquid.
Meanwhile, cook the sausage according to package directions. The Toulouse sausage is boiled for about 20 minutes to cook it through. Boiling is a great method for cooking sausage that allows it to retain all of its juice.
After the stew has simmered for 90 minutes, add the cabbage, potatoes and sausage. Another cup of water may be added as well. Cover with a lid, but stir often. At first stirring may be difficult – more like rearranging things in the pot – but as the cabbage gradually shrinks, it becomes easier. You can then stir in the pepper.
Simmer another 90 minutes and serve hot. To serve I like to slice the sausage and pork into bite sized pieces and return them to the pot.
Makes 6 servings.
Cassoulet
What is Cassoulet?
One of the most popular french recipes, coming from South West of France. Sometimes english people confuse Cassoulet with their own breakfast! Cassoulet is a rich combination of beans and meats. There are several recipes, here is the easiest to cook.
| Ingredients |
1lb of dried white beans
1lb of pork sausage
4 “confit” duck legs (preserve)
1 lb pork spareribs
1/2lb unsmoked bacon
1 leek
1 stick of celery
1 onion
1 carrott
2 garlic cloves
1/2 tsp thyme
Laurel
1 1/2 tsp salt
1/2 tsp black pepper
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Cassoulet Recipe (serves 6)
Step 1: Soak the dry beans overnight in cold water.
Step 2: Cook the saussages.
Step 3: Remove the duck legs from the fat. Heat in the oven for 3 minutes unti fat has melt off.
Step 4: Cut the spareribs in 4, add salt and pepper.
Step 5: Sauté the vegetables with 1 garlic clove, thyme and laurel. Cover with water and cook for 1 hour and a half.
Step 6: Drain the beans and simmer slowly for 1 hour. Add 1 crushed garlic clove, salt and pepper.
Step 7: Put the meat, the vegetables and the beans in a baking dish. Cook in ther oven at 325° F / 160° C until there is no more liquid in the dish.
Cassoulet is better when reheated
Marinating budget-friendly chicken pieces in herb-laced lemon juice and oil allows this succulent lemon sage chicken recipe to stay juicy through the cooking process. Simple grilled or baked potatoes, a fresh chopped salad, and a plate of fruit turn this into a complete, wholesome meal.
Prep Time: 1 hours, 05 minutes
Cook Time: 12 minutes
Ingredients:
- 2 pounds chicken pieces
- 1/4 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons chopped fresh sage
- 1 clove garlic, crushed and chopped
- 3/4 teaspoon salt (reduce to 1/4 teaspoon if using sodium-containing chicken)
- 1/2 teaspoon ground black pepper
Preparation:
Stir the olive oil, lemon juice, lemon zest, sage, garlic, salt, and pepper until all the ingredients are thoroughly combined. Pour the lemon-sage marinade into a large glass baking dish; add the chicken to the dish, turning the pieces once to coat with the marinade. Cover the dish and refrigerate the chicken for 1 hour, turning the pieces once every 15 minutes.
Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side. The chicken is done when the thickest part feels firm to the touch and tests 165F on an instant-read thermometer. Serve hot as an entree or refrigerate the chicken and serve it sliced in a salad.
This lemon sage chicken recipe makes 6 servings.
Ingredients
* 4 tablespoons butter
* 1/2 cup all purpose flour
* 1 cup heavy whipping cream
* 1 cup milk
* 1 teaspoon Worcestershire sauce
* 1/2 teaspooon salt
* 1/4 teaspoon black pepper
* 2 tablespoons diced celery
* 1 tablespoon grated onion
* 1 tablespoon chopped pimento
* 3/4 cup shredded sharp cheddar cheese
* 1 pound Maine lobster meat, chopped
Method
* Preheat oven to 350°.
* Butter a 6 cup casserole dish.
* In a sauce pan, melt butter over medium heat.
* Whisk in flour and cook, stirring constantly for 2 to 3 minutes. Be careful not to brown the flour.
* Remove from heat and slowly whisk in the cream and milk. Stir in the Worcestershire sauce, salt, pepper, celery, onion and pimento
* Add 1/2 cup of the cheese and the lobster meat, mix well. Pour the mixture into the prepared casserole dish and top with the remaining 1/4 cup of cheese.
* Bake until the cheese is lightly browned, about 20 minutes.
Recipe Description: A heavenly light cheese soufflé from the haute Savoie region of France, made with Beaufort cheese.
| |
Preparation Time: 15 minutes |
Cooking Time: 40 – 50 minutes |
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Ingredients:4 T. butter
5 1/2 tbs extra sifted flour
1 qt milk
Yokes of 4 eggs
Whites of 4 eggs
A pinch of grated nutmeg
Salt and fresh ground pepper
7 T. Beaufort cheese
Serves: 4 persons
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Preparation:Use a dab of butter to coat the inside of an oven proof soufflé dish. Finely grate the cheese and set aside. Melt the remaining butter and slowly add the flour while stirring, add the cold milk, again while stirring. Season with some of the salt, pepper and the pinch of grated nutmeg and stir with a whisk until the mixture is smooth and thick;
Whip the egg whites, with a whisk, until they are stiff; add the 4 egg yokes and 6 T. of the grated cheese. beating it into the mixture;
Pour the mixture into the buttered soufflé dish and fold in the whipped egg whites; sprinkle the top with 1 T. of the grated cheese;
Place the soufflé in a hot oven, that has been preheated to 375 degrees for about 30 minutes and then serve immediately. |
