Post by StormyPinkness on Dec 17, 2012 19:52:47 GMT -5
I have been making frugal foods. Tonight we are having a "cassoulet" which is in quotes because it really isn't a cassoulet. I took a ham hock, an onion, some carrot and celery, some garlic, a can of diced tomatoes, a bay leaf, and some herbs de provence and topped it with some chicken quarters in the crock pot. When I get home I am going to chop up the meat and add it back in and cook it a little longer. I think I might put some panko on top since I have it. I hope it is good because it cost less than three dollars to make.
Post by Shaxspear III Esq. on Dec 17, 2012 20:32:42 GMT -5
I love cassoulet. I made one a few weeks ago and nater got to have some. Cassoulets aren't exactly the most healthy thing to eat, but then again most delicious things arent. And heck yes for it being cheap AND easy to make. Cook a bunch of meat in fat, throw in some vegetables, cook at a low temperature, and then eat.
Post by StormyPinkness on Dec 18, 2012 12:33:49 GMT -5
Well, it turned out really well, especially for an experiment.
I heated a little oil and browned the seasoned leg quarters (skin on) and removed to a plate. Softened a chopped onion, two sliced carrots, and two sliced stalks of celery in the leftover fat/oil. Threw in a few cloves of minced garlic at the end, added a can of diced tomatoes, drained and rinsed can of kidney beans and garbanzo beans, a bay leaf, a heaping teaspoon of herbs de provence, and some salt and pepper. Mixed that around and dumped it in the crock on top of a smoked ham hock. Put the leg quarters on top so the juices would go down to the beans/vegetables. Cooked 6 hours on low and then let sit all day in the fridge. When I got home I removed the chicken from the bones and a bit of ham from the hock and added them back and put everything in a casserole dish. Cooked it in the oven on 250 for about an hour and then turned it up to 350 and put on some lightly buttered panko. Let that go for about half an hour, pushed it down and added some more. Then about 20-30 minutes later we were ready to eat and I hit it with the broiler for a minute to get a nice brown top.
It was super tasty. When I was transferring it to a baking dish I saw a lot of gelatin had developed from the bones and that made it a really nice texture.
Post by Shaxspear III Esq. on Dec 18, 2012 16:21:02 GMT -5
Oh you did put beans in it? Sounds everything like a cassoulet should be.
Yes nater that's what we ate before the RHCP concert.
Here's how I made mine:
Took a dutch oven and cooked some salted pork cut into cubes until they were crispy then removed them. Then I took a whole chicken and quartered it. Browned the chicken in the pork fat then removed it. Then I took some andoulie sausage and browned that in the pork/chicken fat and then removed it. Then I sauteed some carrots, shallots, beets and garlic in the pork/chicken/sausage fat until softened. Then added some white beans and chicken stock. Brought that to a boil and then reduced to a simmer. Threw in some tomato paste and a bouquet garni of thyme, rosemary and parsley and then the rest of the meat back in the pot. Threw it in the oven on a low temp for a couple of hours. So good, and it was even better as leftovers the next day. I want to try it again but with duck.
Post by Shaxspear III Esq. on Dec 20, 2012 2:05:55 GMT -5
Crab and artichoke dip -Low fat cream chese, crab meat, artichokes, roasted garlic, roasted shallots, tobasco, lemon juice, salt, pepper, and paprika. Topped with tomato sauce, oregano and grana padano cheese. Served with pita shells.
French onion soup -Onions carmelized in butter. Flour, brown sugar, sherry, red wine, beef stock, thyme, salt, pepper and bay leaves. Topped with gruyere and puffed pastry.
Duck a l'orange -Whole duck stuffed with oranges, lemons and thyme. Roasted in the oven. Topped with a sauce made from red wine vinegar, sugar, chicken stock, duck drippings, grand marnier, lemon juice, orange juice, salt, pepper and orange zest confit. Served with potato au gratin and roasted root vegetables (carrot, turnip, parsnip, rutabaga)
Skillet apple and pear tarte tatin Apples and pears browned in a caramel sauce made from apple cider vinegar, water, sugar, grand marnier, cinnamon, mace, and all spice. Topped with puff pastry, baked and then flipped over onto a plate. Served with some french vanilla ice cream.