ver the top of the cassoulet. Pour the 2 tablespoons duck
ntil finely crumbled.
Remove cassoulet from oven and take out
reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop
tock and tomatoes over the cassoulet in crock pot or le
Make cassoulet:.
Halve leeks lengthwise and
o taste. Set aside.
Cassoulet: Fry the bacon pieces in
Place beans in 4 cups water in deep bowl; let stand 8 hours or overnight. Or, heat beans and 4 cups water in 2 quart saucepan, to boiling, boil briskly 2 minutes. Remove from heat. Let stand covered 1 hour.
Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 to 20 minutes; drain.
Combine beans with liquid, lamb, onion, carrot, garlic and thyme in clay cooker. Stir in tomato sauce. Insert bay leaf and ham hock in center.
Place covered cooker in COLD oven. Set oven at 375\u00b0F (190 C). Bake, stirring once or ...
n top of the warm cassoulet.
Return to oven and
routons. Serve.
**Most soup recipes start by chopping or mincing
Clean the French beans and cut into two or three parts (3-5 cm).
Saute finely minced onion on butter until translucent.
In the meantime put French beans into hot water and cook 5-8 minutes, than remove from water and drain.
Add French beans into sauteed onion; add tomato juice, very finely minced garlic and parsley. Season it with salt and pepper. Stir and add some beef stock to cover French beans.
Cook until French beans are soft, or 20-30 minutes adding beef stock if necessary.
To make the French toast:
Place half of
Mix all french toast ingredients together until smooth.<
ater use.
To make French toast: Whisk eggs and milk
ven to 400\u00b0F. Place French fries on a baking pan
ecessary.
Meanwhile, cook the french fries (or potato wedges, if
For the French toast: Butter a 9-by-
Cut two slices French bread diagonally, each slice about
o 425\u00b0.
Uncover French toast.
Drizzle with melted
mmediately, or refrigerate/freeze.
French Dip Spread: Heat the olive
Heat olive oil in a large Dutch oven. Sweat onions, garlic and 1/2 tbsp thyme for 15 mins, until onions are very soft. Season then add vegetable stock. Bring to a boil. Cover and simmer for 15 mins. Add wine and season.
Meanwhile, preheat oven to 325\u00b0F. Distribute soup between 4 serving bowls. Top with French bread and grated cheese. Transfer to oven for 12 mins, until cheese melts. Serve garnished with thyme leaves and fresh ground black pepper.