New Years Cassoulet was a success!

So, it came to D day with the cassoulet. Up early to do the 90 last steps to prepare this dish. Meantime we did some shopping and 160.00 later I scored an Emile Henry dish to make the cassoulet in. I was pretty sneaky because I have eyed this item for a long time and then talked Dr. Food into it by making him think it was HIS idea.

So it all started with soaking salt pork and pork skin to make them supple.



Of course I was armed with plenty of duck fat (because there wasn't enough FAT in all the pork that goes on in this dish)



Ham hocks were involved here too



Lots of stirring and browning



Duck confit that we did days before came out perfect



Meantime I baked a bread



After about 30 more steps into the oven it went



Made a simple salad because I couldn't imagine any more food being served



and there you have it



I did make a phyllo and blueberry dessert. I just happened to have 10lbs of blueberries in the freezer from berry picking in the summer.



If you dare:

Toulouse-Style Cassoulet
Recipe by Paula Wolfert


INGREDIENTS
2 fresh ham hocks
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
6 ounces fresh pork skin with 1/4 inch of fat attached
Salt and freshly ground pepper
2 pounds dried Tarbais or cannellini beans, picked over and rinsed
2 ounces salt pork, skin removed
1/3 cup duck fat (see Note)
3 small carrots, thinly sliced
2 medium onions, diced
One 5-ounce piece of pancetta
One 5-ounce piece of prosciutto
1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
1 large plum tomato, chopped
2 quarts plus two cups chicken broth
Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
6 duck confit legs (see Note)
1 tablespoon vegetable oil
1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
1/4 cup fresh bread crumbs

DIRECTIONS
1. Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

2. The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

3. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

4. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.

5. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

6. Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

7. Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.

8. Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.

9. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.

10. Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

MAKE AHEAD
The cassoulet can be prepared through Step 6 up to 3 days ahead. Let cool, then refrigerate. Bring the ragout and beans to room temperature before proceeding.
NOTES
The cassole can be ordered from claycoyote.com; duck fat and confit legs from dartagnan.com; Tarbais beans and Toulouse-style sausages from frenchselections.com.