Meatless Cassoulet Au Vin Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes.
• Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing).
• Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed.
• In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan.
• Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil.
• Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours.
• Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan.
• Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce.
• Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine.
• Preheat the broiler.
• Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned.

Steps:

• Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook.
• Preheat oven to 325 degrees F.
• Reserve 5 of the garlic cloves.
• In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes.
• In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper.
• Cover casserole with a tight fitting lid and bake for about one hour.
• Add more liquid if needed to keep the beans from burning.
• Mince the reserved garlic cloves.
• Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil.
• Increase oven heat to 400 degrees F.
• Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
• Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed.
• Break the crust and stir it into the cassoulet.
• Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
• Return uncovered dish to the oven and bake until the second and final crust has formed.
• Then serve.

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Reserve 4 of the garlic cloves.
• 3. Microwave carrots, onions, garlic, green pepper, potato, until crisp.
• tender. I often use the technique of pre-cooking vegetables in the microwave to save a little time. After removing from microwave, salt and toss the vegetables with oil, then roast at 400 until somewhat carmelized, about 20 minutes.
• 4. Decrease oven heat to 350.
• 5. In an earthenware (or Corning-ware) casserole, toss the beans, vegetables, diced tomatoes, herbs de Provence, thyme, red wine, bacon and tofu dogs and 1/2 cup broth.
• 6. Cover casserole with a tight fitting lid and bake an hour or more. I usually go about an hour and a quarter.
• 7. Add more broth if needed to during the baking time to keep the beans from burning.
• 8. Mince the reserved garlic cloves.
• 9. Combine garlic with the bread crumbs, minced parsley, cheese and 1.
• teaspoon olive oil. I do this in the food processor.
• 10. Increase oven heat to 400 degrees F.
• 11. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top.
• 12. Return uncovered casserole to the oven and bake about 15 minutes, or.
• until a golden crust has formed.
• 13. Break up the crust and stir it into the cassoulet. I add a little extra.
• broth too at this point.
• 14. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet.
• 15. Return uncovered dish to the oven and bake until the second and final.
• crust has formed.
• 16. Cool a little bit, then serve.