Cassoulet with Lots of Vegetables - Revision history

Griscom at 22:10, 12 January 2014

2014-01-12T22:10:04Z

← Older revision		Revision as of 22:10, 12 January 2014
Line 35:		Line 35:

	==History==		==History==
	Made 12-Jan-14		Made 12-Jan-14 (and earlier)

Griscom at 22:08, 12 January 2014

2014-01-12T22:08:35Z

← Older revision		Revision as of 22:08, 12 January 2014
Line 33:		Line 33:
	==Source==		==Source==
	[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables markbittman.com]		[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables markbittman.com]

			==History==
			Made 12-Jan-14

Griscom: /* Method */

2014-01-12T15:00:19Z

Method

← Older revision		Revision as of 15:00, 12 January 2014
Line 28:		Line 28:

	# Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.		# Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
	# Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.		# Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 [more like 10] minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 [45 better] minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
	# Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.		# Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

	==Source==		==Source==
	[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables markbittman.com]		[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables markbittman.com]

Griscom: /* Ingredients */

2014-01-12T14:59:49Z

Ingredients

← Older revision		Revision as of 14:59, 12 January 2014
Line 22:		Line 22:
	* 2 bay leaves		* 2 bay leaves
	* 4 cups cooked white beans (canned are OK), drained and liquid reserved in any case		* 4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
	* 2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed		* 2 [closer to 1 needed] cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
	* 1/8 teaspoon cayenne pepper, or to taste		* 1/8 teaspoon cayenne pepper, or to taste

Griscom: /* Source */

2013-01-05T22:25:43Z

Source

← Older revision		Revision as of 22:25, 5 January 2013
Line 32:		Line 32:

	==Source==		==Source==
	[[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables\|markbittman.com]]		[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables markbittman.com]

Griscom at 22:23, 5 January 2013

2013-01-05T22:23:43Z

← Older revision		Revision as of 22:23, 5 January 2013
Line 32:		Line 32:

	==Source==		==Source==
	[[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables]]		[[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables\|markbittman.com]]

Griscom: /* Source */

2011-01-10T01:16:30Z

Source

← Older revision		Revision as of 01:16, 10 January 2011
Line 32:		Line 32:

	==Source==		==Source==
			[[http://content.markbittman.com/recipes/cassoulet-with-lots-of-vegetables]]

Griscom at 01:16, 10 January 2011

2011-01-10T01:16:03Z

← Older revision		Revision as of 01:16, 10 January 2011
Line 1:		Line 1:
			==Summary==

	~~Makes:~~ 4 to 6 servings		===Yield===
	Time: 40 minutes		4 to 6 servings

			===Time===

			40 minutes

	==Ingredients==		==Ingredients==
Line 25:		Line 30:
	# Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.		# Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
	# Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.		# Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

			==Source==

Griscom: /* Ingredients */

2011-01-10T01:14:05Z

Ingredients

← Older revision		Revision as of 01:14, 10 January 2011
Line 4:		Line 4:

	==Ingredients==		==Ingredients==
	2 tablespoons olive oil		* 2 tablespoons olive oil
	1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination		* 1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
	1 tablespoon chopped garlic		* 1 tablespoon chopped garlic
	2 leeks or onions, trimmed, washed, and sliced		* 2 leeks or onions, trimmed, washed, and sliced
	2 carrots, peeled and cut into 1-inch lengths		* 2 carrots, peeled and cut into 1-inch lengths
	3 celery stalks, cut into 1/2-inch pieces		* 3 celery stalks, cut into 1/2-inch pieces
	2 medium zucchinis or 1 small head green cabbage, cut into		* 2 medium zucchinis or 1 small head green cabbage, cut into 1/2-inch pieces
	1/2-inch pieces		* Salt and freshly ground black pepper
	Salt and freshly ground black pepper		* 4 cups chopped tomatoes, with their juice (canned are fine)
	4 cups chopped tomatoes, with their juice (canned are fine)		* 1/4 cup fresh chopped parsley leaves
	1/4 cup fresh chopped parsley leaves		* 1 tablespoon fresh chopped thyme leaves
	1 tablespoon fresh chopped thyme leaves		* 2 bay leaves
	2 bay leaves		* 4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
	4 cups cooked white beans (canned are OK), drained and liquid reserved in any case		* 2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
	2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed		* 1/8 teaspoon cayenne pepper, or to taste
	1/8 teaspoon cayenne pepper, or to taste

	Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.		==Method==
	Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
	Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.		# Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
			# Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
			# Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

Griscom: Created page with ' Makes: 4 to 6 servings Time: 40 minutes ==Ingredients== 2 tablespoons olive oil 1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combinatio…'

2011-01-10T01:10:31Z

Created page with ' Makes: 4 to 6 servings Time: 40 minutes ==Ingredients== 2 tablespoons olive oil 1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combinatio…'

New page

Makes: 4 to 6 servings
Time: 40 minutes

==Ingredients==
2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into
1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
1/8 teaspoon cayenne pepper, or to taste

Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.