Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Butternut Squash Soup
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White Bean Cassoulet
Ingredients:
  • 4oz slab bacon chopped into big chunks
  • 2 pounds cooked smoked sausages cut into rounds
  • 6 duck legs “confited” or otherwise braised
  • 2 medium onions, chopped
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped sage
  • 1 ˝ qt cannelini beans (canned are ok- about 3 cans)
  • 12 oz chicken broth (canned is ok-but beware of the salt)
  • 6-8 fresh tomatoes14 1/2-ounce cans diced tomatoes in juice
  • ˝ hd of savoy cabbage chiffonade (sliced thinly)
  • 6 oz heavy cream
  • Topping:
  • 4 oz olive oil
  • 4 cups panko or dry fresh breadcrumbs
  • 4oz grated Parmesan
  • chopped fresh parsley
Render bacon in a large pot over medium-high heat until brown, and the fat is well rendered. Add sausages and duck. Then add the garlic and just before it turns color, add the onion, tomatoes, and herbs. After a few minutes, add the beans, cabbage and broth. Then the cream.
Cover pot and place in a preheated 350° oven .Bake 30 minutes. (at this point the cassoulet can be cooled and stored up to a couple of days. If re-heating, bake covered for 20 minutes and then proceed). Mix the topping ingredients together and sprinkle over the cassoulet. Bake at 400 for another 20 minutes.

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