Ingredients
1 lb dried navy beans, picked
1 over
4 celery tops, with leaves
2 bay leaves
2 sprigs parsley
1/4 lb slab bacon, cut into
1 1/4 inch cubes
1/4 cup olive oil, or more if
1 necessary
3 whole chicken breasts,
1 skinned, deboned & cut into
1 1 1/2 inch pieces
1 pork tenderloin (about 3
1 lbs) cut into 1 1/2in pieces
1 cup peeled and chopped onion
3/4 cup chopped celery
3/4 cup peeled and chopped carrots
3 cloves garlic, peeled and
1 minced
3 cup defatted chicken broth
1 can (28 oz) stewed tomatoes,
1 undrained & coarse chopped
1/3 cup pure maple syrup
1/4 cup light brown auger
1 tsp teaspoon dried thyme
1/4 tsp dried savory
1/4 tsp dry mustard
1/4 tsp cracked black pepper
1/2 lb kielbasa sausage, cut into
1 1 1/2 inch pieces
1/4 cup chopped flat-leafed parsley,
1 plus a tbs for garnish
2 tsp salt, or to taste
Directions
1. Soak the beans overnight in wafer to cover by 1 inch. 2. Rinse the
beans in several changes of cold water. Drain and place in a large,
heavy pot with water just to cover beans. Add the celery tops, bay
leaves and parsley sprigs. Simmer for 30 minutes over medium heat. 3.
Meanwhile, in a very large pot, brown the bacon over medium heat to
render the fat. Remove the bacon with a slotted spoon and reserve.
Add two tablespoons of olive oil to the pot. Brown the chicken and
the pork each in small batches. Remove to a bowl 4. Add the remaining
2 tablespoons of olive oil to the pot and cook the onion, celery and
carrots over medium-low heat until wilted, about 8 to 10 minutes. 5.
Return the browned meat and bacon to the pot along with the beans.
(Remove and discard the celery tops). 6. Add the remaining
ingredients, except for the kielbasa, parsley and salt. Simmer gently
for 1 hour, stirring occasionally. 7. Stir in the kielbasa and
continue to simmer for 30 minutes longer, stirring once or twice. 8.
Stir in 1/4 cup of the chopped parsley and season with salt. Serve
immediately, garnished with the remaining 3 tablespoons chopped
parsley.
Serves 8 to 10.
Per serving (based on 10): 677 calories, 54g carbohydrates, 65g
protein,
22 g fat, 160mg cholesterol.
SANDI HILLMER, MUSKEGO, WIS. Rich in chicken, beans, pork and
vegetables, Sandi Hillrner's Wisconsin Cassoulet takes the prize as
the quintessential one dish meal A lightly sweetened tomato sauce
holds the beguiling flavors together, ready to delight both family
and friends. Sandi's
Parade Magazine 9/22/96 Typos by Bobbie Beers
Servings: 4 servings
Sandi Hillmer's Wisconsin Cassoulet Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Progressing into Roman times around 25BC a man called Apicius created a number of scripts detailing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. Aspicius informs us how the Roman chefs used a wide range of herbs and spices, including some that we all recognise such as bay, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including basil and coriander. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on food, some of which are now in private collections. By the advent of the twentieth century, cooking publications were highly popular mostly as a result of better eduction, people having more leisure time and having more money. |
We hope you enjoy this Sandi Hillmer's Wisconsin Cassoulet recipe.
