Recipe

Thomas Kellers Slow-cooker Cassoulet Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 3 months ago Someday, if I ever get back up to No. California, I would love to dine at the French Laundry. Meanwhile, here is a recipe from Thomas Keller I want to try. "Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with w... More Prep:30m Cook:600m Servings:10	Californiac
	keller frenchlaundry cassoulet

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Ingredients

4 lb. pork shoulder -- boneless, cut into 8 pieces and trimmed of excess fat

Kosher salt and freshly ground pepper -- to taste

2 Tbs. canola oil

1 cup panko

4 oz. bacon -- thick-cut, cut crosswise into 1/2-inch strips

4 cups yellow onions -- coarsely chopped (about 3 medium onions)

2 cups dry white wine -- such as Sauvignon Blanc

1/4 cup tomato paste

1 can Italian plum tomatoes -- peeled (35 oz.) drained and coarsely chopped

2 cups chicken broth

12 cups great northern beans -- cooked, or other small white beans

6 chorizo -- smoked, fully cooked or garlic sausage links about 1 1/2 lb. total -- each halved on the diagonal

1 head garlic -- halved crosswise

1/4 cup flat leaf parsley -- chopped fresh, plus more for garnish

1 lb. baguette -- cut into 1/2-inch-thick slices

Extra-virgin olive oil for brushing

Coarse sea salt -- such as sel gris, for garnish

Directions

Season the pork generously with kosher salt and pepper; set aside.

In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.

Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert.

Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.

Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic.

Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper.

Position a rack in the lower third of an oven and preheat the broiler.

Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes.

Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10.

"http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=280412E9-A2B9-0537-B4CA190A29506443#"

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NOTES : Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.

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Sample Menu in pdf format:

http://www.sanfrancisco-eating.com/menu/295.asp

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Comments

cuzpat 3 months ago said:
A high 5!

hungrybear 3 months ago said:
Good one

famina 2 months, 4 weeks ago said:
This entry reminds me of a blogger who cooked the entire French Laundry cookbook. It's a great blog:
http://carolcookskeller.blogspot.com/

I'd love to one day go to Thomas Keller's restaurant.

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