Cassoulet-Style Sausage and Beans

Tags

beans, French, garlic, sausage, tomato, wine

So apparently we’re in for 6 more weeks of winter… I’ll believe that when I see it because so far we haven’t even had much of a winter! But my body knows what time of the year it is, and I therefore must cook accordingly. It’s time for soups and casseroles and comforting foods.

This dish is a quicker version of a French cassoulet, which is a slow-cooked stew or casserole with beans and meat. I don’t believe I’ve ever had a real cassoulet, but it’s okay because this dish can fill that void! All the flavors meld wonderfully, and the breadcrumbs add a nice crunch along with an extra garlic kick. Sausage and beans pair perfectly! I have Julia Child’s cookbook with a real cassoulet recipe in it, so maybe I’ll make it one day, but in the meantime I’ll stick with this tasty twist on sausage and beans! Cassoulet-Style Sausage and Beans
Yield: 4 servings

2 tablespoons olive oil, divided, plus more for drizzling
4 garlicky pork sausages
5 cloves garlic, minced, divided
¾ cup Panko breadcrumbs
2 tablespoons chopped parsley, divided
1 teaspoon dried thyme, divided
2 slices of thick-cut bacon, diced
½ onion, diced
1 (14.5-ounce) can diced tomatoes, drained
⅓ cup dry white wine
⅔ cup chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed

Preheat the oven to 475 degrees F.

Heat a skillet over medium heat. Add 1 tablespoon olive oil and heat until shimmering; add the sausages. After about 5 minutes, add the bacon to the sausages and sauté until bacon is golden brown and sausages are thoroughly browned on both sides. Remove sausages from the pan; set aside.

Meanwhile, make the breadcrumb mixture. In a small bowl, combine Panko, 1 minced clove of garlic, 1 tablespoon parsley, and ½ teaspoon thyme; season with salt and pepper. Add 1 tablespoons olive oil, stirring to evenly coat the breadcrumbs; set aside.

Lower the heat to medium-low and add the onion; season with salt and pepper. Sauté for about 5 minutes, or until onions start to turn translucent. Add the garlic and sauté another 2 minutes then add the tomatoes. Raise the heat to medium-high and cook until the liquid has evaportated and the tomatoes are just beginning to catch on the pan. Add the wine and cook until the liquid has evaporated again. Add the chicken broth, beans, 1 tablespoon parsley, and ½ teaspoon thyme. Cook for 1 minute, until the broth is bubbling.  Transfer the bean mixture to a wide, shallow baking dish and arrange the sausages on top. Top with the breadcrumb mixture and lightly drizzle with olive oil. Bake for 18 to 20 minutes, or until the sides of the pan are bubbling and the breadcrumbs are golden brown. Serve hot with a green salad.

Source: Adapted from French Revolution, as seen on Lilacs in May

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Croque Monsieur/Madame

Tags

Bechamel sauce, cheese, French, ham, Mornay sauce

I have always loved France. That’s why, when it came time to pick what language I wanted to study in middle school, I chose French. I continued on through high school, and over the course on my studies I learned about the language, the culture, and the food. And I fell in lovewith the food. When I first learned about Orangina and Nutella, I thought they were the coolest things ever. Granted, to this day, I still think Nutella is one of the most amazing foods though I did get over my Orangina craze…Another food I remember learning about was the croque monsieur. It’s basically a fancy grilled ham and cheese sandwich, but it’s oh so good! Typically made with Gruyère or Emmantal (both Swiss cheeses) and a Bechamel or Mornay sauce, this sandwich first emerged in Paris in the early 1900s. Its creamy and cheesy and decadent. A perfect Parisian treat! Add an egg and you have yourself a croque madame! Croque Monsieur or Croque Madame
Yield: 2 sandwiches

Mornay Sauce:
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
¼ cup Gruyere cheese, shredded
Pinch of ground nutmeg

Sandwiches:
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
½ cup Gruyère cheese, shredded
2 eggs, optional

Preheat broiler, with oven rack set in center of oven.

To make the Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and whisk for 1 minute. Gradually whisk in milk. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Off the heat, add nutmeg and Gruyère cheese; stir to combine and melt the cheese. Season with salt and pepper.

To make the sandwiches: Place bread slices on baking sheet and bake for 3 to 4 minutes, or until toasted. Flip bread over and toast for another 2 or 4 minutes. Top two pieces of bread, each with half the ham and 2 tablespoons Gruyère. Top with remaining bread. Spoon Mornay sauce, then ¼ cup grated cheese over sandwiches. Bake for 5 minutes on center rack, then move the rack to the top position and broil for 3 to 5 minutes or until cheese is melted and golden brown on top. Serve immediately.

To make a Croque Madame, fry an egg sunny side up and place on top of the sandwich before serving.

Source: Adapted from Bon-Appétit and Ina Garten