Friday, April 04, 2008

"Easy" Pork Cassoulet - Adapted from Epicurious

This is easy compared to the classic cassoulet, but still complicated enough to be fun to cook together and very tasty.  Start by making Winter Tomato Sauce, also from Epicurious.  Add 1 14 oz. can of chopped tomoatoes, 1C chopped onions, fresh thyme, 6 cloves garlic quartered, fresh rosemary, fresh basil, 1 bay leaf, 1 anchovie filet, 1t salt, 1t sweet paprika to a skillet with 3T olive oil.  Bring to a boil, simmer until reduced to 2C.  Remove the bay leaf and set the sauce aside.  
Make a wine sauce by sauteing 2C chopped onions in 2T olive oil until the onions are soft.  Add 2C dry white wine and reduce the mixture by half.  Add this to the winter tomato sauce.
To finish the cassoulet, brown 1lb bulk sausage.  We used canned beans, 2-14 oz cans of great northern beans.  Layer the beans, sausage and sauce in an oven proof covered dish. Top with bread crumbs and drizzle with olive oil.  Bake uncovered at 400 F for 1 hr.  Delicious with a crusty bread and dry white wine.



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