Other on-line Slow Food recipes can be found by following our link to "The Neighbor's Kitchen"

Classic Cassoulet

Serving Size: 12
Categories: Main Dish

1. Place beans in large Dutch oven and add water to cover by 3 inch. Heat over medium heat to boiling.
2. Meanwhile, prepare bouquet garni. Scrub 1 carrot and trim ends. Peel 1 onion and stick it with the cloves. Add bouquet garni, onion, 1 head garlic, pork rind (if using) and duck giblets (but not he liver) to beans. Reduce heat to low and simmer covered, adding water if necessary, until tender, 1 and 1/2 hours.
3. Drain beans reserving liquid. Discard herbs and vegetables. Chop giblets and pork rind; mix with beans in large bowl. Add salt and pepper.
4. Meanwhile, fry bacon in large heavy saucepan over medium heat until golden, about 5 to 7 minutes. Drain on paper towels, then stir into beans. Discard fat.
5. Trim fat from duck and prick skin thoroughly with fork. Brown duck on all sides in same saucepan overmedium high heat, about 10 minutes. Drain on paper towels. Pour off duck fat and reserve.
6. Pare and thickly slice remaining carrots; coarsely chop remaining onions. Add to the same saucepan; cook stirring occasionally, over medium heat until softened about 5 minutes. Mince 5 cloves garlic, add to pan, and cook 2 minutes. Stir in tomatoes; cook 3 minutes. Add 1 cup bean liquid and scrape brown bits from bottom of pan.
7. Return duck to saucepan; sprinkle with thyme. Add enough bean liquid to partially cover duck. Simmer covered over low heat until duck is tender, about 1 and 1/4 hours. Remove duck. Spoon off as much fat as possible from the broth.
8. Meanwhile, add sausage to large pan of simmering water; simmer 5 - 7 minutes. Drain and cool slightly. Peel and cut into 1/4 inch thick slices.
9. Heat oven to 325=B0.
10. Halve remaining clove garlic and rub over inside of large Dutch oven, then coat with2 tablespoons reserved duck fat.
11. Sprinkling each layer with pepper, add ingredients to pot as follows; one fourth the beans; half the sausage, one fourth the beans; one third the duck broth with the vegetables, the duck pieces, one third the broth, one fourth the beans, then remaining sausage, broth, and beans. Add bean liquid if necessary to come to the top of the beans without covering them. Sprinkle with 1/4 cup bread crumbs and drizzle with 2 tablespoons duck fat.
12. Bake covered 35 minutes. Remove cover and bake 45 minutes longer, breaking crust and turning top crust under with large spoon 2 or 3 times.
13. Increase heat to 400=B0. Add some tomato liquid if cassoulet seems dry. Sprinkle with remaining 1/4 cup bread crumbs and drizzle with 2 tablespoons duck fat. Bake until top is crusty and golden, about 20 minutes longer. Serve hot from Dutch oven.

*Tip for bouquet garni, tie 1 bay leaf, 1 leek, 1 rib celery, 3 sprigs parsley, and 1 pinch dried thyme in cheesecloth. (or purchase)

Serve with a Cotes du Rhone

David’s Note: I cut the cooked duck meat off the bone before layering it in the cassoulet

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Just one of the 34791 recipes available on SOAR - the Searchable Online Archive of Recipes http://soar.Berkeley.EDU/recipes/

Kennedy Beef
A "dump and stir" recipe from the 60’s – still good in the busy 90’s!

2 lb. beef round cut into 1" cubes (or use venison)
1 pkg. dry onion soup mix\
1 can cream of mushroom soup
pepper
1/2 cup dry red wine
2 cans mushrooms, drained

Place beef in casserole with onion soup mix, mushroom soup and a good sprinkle of pepper. Bake, covered, for 2 1/2 hours at 250^o F. Stir. Cover and bake 30 minutes more. Add wine (up to 1 cup if you want more wine flavor) and mushrooms. Bake, uncovered, for 1 hour. Serve with noodles or rice.

Quickie Beef Tenderloin
An excellent way to fix beef tenderloin or venison loin.

1-2 lb. beef tenderloin (or venison loin)
Kitchen Bouquet
1 can beef consommé

If using beef tenderloin with a small tail, fold the tail end under to form a piece of meat that is of equal thickness. Place meat in 9x13 cake pan, or roasting pan with 2" sides. Brush meat generously with Kitchen Bouquet. Pour consommé over meat. Roast meat at 500^o F. Roast 25 minutes for rare, 30 minutes for medium. If using venison loin (which tends to be a bit thinner than beef tenderloin), roast 20 minutes for rare. Let stand a few minutes. Slice and serve with juices from pan.

Easy Oven Roast
Another 60’s recipe that fits into the busy life of the 90’s!

3 1/2 lb. boneless chuck or bread and butter roast
pepper
1 pkg. dry onion soup mix

Sprinkle meat with pepper, rub both sides of meat with onion soup mix. Lay meat on a long piece of aluminum foil. Fold foil to cover meat completely, but not tightly, and seal. Place on baking sheet. Roast at 350^o F. for 3 to 3 1/2 hours.

Wash Day Dinner
Called in by Phoebe

In a casserole, put a layer of peeled, sliced potatoes. Top with a layer of sliced carrots, then a layer of sliced onion. Top with a layer of raw ground beef. Pour 1 quart of tomatoes over and bake.

Shipwreck Casserole
This is my grandmother’s version of "Wash Day Casserole." I enjoyed it as a child and still make it – often times at my cabin so I can work outside while it’s baking.

1 lb. ground beef
potatoes
carrots
mushrooms
1 can cream of mushroom soup
milk

Put ground beef (raw) in the bottom of a casserole. Add a layer of sliced, raw potatoes, then a layer of sliced, raw onion, and a layer of sliced mushrooms (either fresh or canned). Mix mushroom soup with 3/4 can of milk (about 1 cup). Pour diluted soup over the casserole. Bake at 300-325^o F. for 2 1/2 to 3 hours.

For additional Slow Food ideas, look in the recipe box on my home page under
Soups, Stews and Chili.

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