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Cassoulet, 11/29/12

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Chef Mark Abernathy

Red Door

 

The Beans

Sauté until soft

1 tbsp butter

1 cup onion chopped

1 cup carrots chopped

1 cup celery chopped

3 cloves minced garlic

 

Add

3 cups chicken or veal stock

3 strips crumbled crisp fried bacon

1 tbsp parsley chopped

2 cans white cannelloni or Navy beans, rinse off can juices and drain

1 can crushed tomatoes

1 cup button mushrooms chopped

Simmer on low for 15 minutes. Do not boil.

 

Each dish will contain the following:

Seasoned grilled duck breast cooked to medium rare sliced ¼ inch. Grilled yellow squash, brush ½ inch slices with oil and grill until marked. Cut into smaller pieces.

Spicy sausage, grilled until done and sliced.

Toasted bread slices cut into small chunks. I use Ciabatta or French Baggett.

 

To assemble:

Using a large or individual casserole dish, place a layer of beans, then top with the sliced duck, squash and sausage. Top with more beans, then top with the sliced duck, squash and sausage. Top with more beans and the chunks of toasted bread. Cover the top with shredded cheese: your choice, Gruyere, Mozzarella, Monterey Jack, Provolone or a blend. Then top that with grated parmesan.

 

Bake on the top shelf at 450 until the cheese starts to brown.

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