Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Thirty-minute Cassoulet

Contributed by: Jacques Pepin
Cusine: French
# of Servings: 4-6
Ingredients:

1 tablespoon good olive oil

1 pound rolled shoulder ham (or daisy ham or Boston butt)

3/4 pound hot Italian sausages, cut into 1-inch pieces (about 6 pieces)

4 bratwurst sausages, about 1 pound

1 cup diced button mushrooms

I cup diced

  • 1 tablespoon good olive oil
  • 1 pound rolled shoulder ham (or daisy ham or Boston butt)
  • 3/4 pound hot Italian sausages, cut into 1-inch pieces (about 6 pieces)
  • 4 bratwurst sausages, about 1 pound
  • 1 cup diced button mushrooms
  • I cup diced onion
  • 2 tablespoons crushed garlic
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 15 1/2-ounce cans cannellini beans,drained and rinsed
  • 3/4 cup diced tomato
  • 2 small hot peppers or more to taste, optional
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons coarsely chopped fresh parsley
  • Tabasco sauce
  • Dijon mustard
Preparation:
  1. Heat the olive oil in a large skillet and add the ham and Italian sausage.
  2. Cover and cook over high heat for seven to eight minutes, turning occasionally.
  3. Add the bratwurst, mushrooms, onion, garlic, thyme and bay leaf.
  4. Mix well and cook for five to six minutes.
  5. Add the beans, tomato, hot peppers (if using), half a cup of water and black pepper.
  6. Return to a boil, reduce the heat to low, cover and boil gently for five minutes.
  7. To serve, discard the bay leaf and hot peppers.
  8. Cut the ham into slices and the bratwurst in half; arrange the meat on a platter with the beans.
  9. Sprinkle with parsley.
  10. Serve with Tabasco and mustard on the side.