184. PICNIC CHICKEN PITAS with BACON

yields 4 servings


1 package (10 oz.) frozen broccoli florets, cooked and drained
2 cups shredded cooked chicken
1 cup (4 oz.) shredded cheddar cheese
1 medium tomato, chopped
¼ cup mayonnaise
2 tablespoons prepared mustard
½ teaspoon salt
1/8 teaspoon pepper
4 pita breads (6 inches), halved
4 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt and pepper; pour over the broccoli mixture and toss to coat. Spoon about ¾ cup into each pita half; top with bacon.


courtesy of: Marla Brenneman, Goshen, Indiana

183. STRIP STEAKS with BACON LATTICE and SUN-DRIED TOMATO BUTTER

makes 6 hearty servings


Sun-Dried Tomato Butter
¾ cup (1 ½ sticks) butter, at room temperature
1 tablespoon Dijon mustard
7 whole sun-dried tomatoes packed in oil, drained and minced
1 large clove garlic, minced
¼ cup minced fresh parsley
¼ cup freshly grated Parmesan cheese

Steaks
6 strip steaks, 12-14 oz. each and 1-inch thick
1/3 lb. sliced bacon
1 tablespoon dry mustard
2 teaspoons salt
2 teaspoons coarsely cracked black pepper

Up to 1 week in advance of serving, prepare the sun-dried tomato butter: Process the butter and mustard in a food processor until smooth. Add the sun-dried tomatoes, garlic, parsley, and Parmesan. Pulse the machine on and off until the ingredients are just incorporated. Lay a large piece of plastic wrap out on a flat surface. Shape the butter into a 1-inch-thick log down the center of the wrap. Roll the plastic around the butter to enclose it completely and store in the refrigerator until ready to use.

Prepare the fireplace or grill for cooking.

To make the bacon lattice on the steaks, cut 3 deep diagonal slashes lengthwise and 2 slashes crosswise on the top of each steak with a sharp knife. Take care not to cut all the way through to the other side of the steaks. Cut the bacon into thin strips and insert them into the slashes to form a lattice. Mix together the dry mustard, salt, and pepper, and rub this mixture over both sides of the steaks.

Grill the steaks 3 to 4 inches above the hot coals, starting with the bacon side up and turning once, 10 to 12 minutes for medium-rare meat. As the steaks come off the grill, top each one with a 1-inch-thick slice of the tomato butter. Serve at once.


courtesy of: Cold-Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 299-300.

182. ROAST GOOSE with BACON

serves 6 to 8


1 6 to 8-pound goose
2 teaspoons salt
1/4 teaspoon pepper
1 apple, sliced
4 to 6 bacon slices
bacon drippings

Sprinkle goose inside and out with salt and pepper. Fill the goose with sliced apple. Truss bird. Cover breast with bacon slices and cheesecloth soaked in drippings. Place goose breast up on rack in roasting pan. Roast at 325 degrees until tender, about 20 to 25 minutes per pound, basting frequently with drippings in pan.

NOTE: To truss a bird means to bind or skewer the wings or legs before cooking.


courtesy of: West Virgina Department of Natural Resources

181. PICKLED POTATO SALAD with BACON

serves six


1 1/2 pounds red potatoes, cooked until tender
1 package (8 oz) sliced bacon, cooked until crisp
1 cup of pickles, cut into chunks
2 green onions, chopped
1/4 cup vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

In 1 tablespoon bacon drippings, add cubed potatoes, pickles, green onions, vinegar, sugar, salt and pepper. Cook until potatoes are lightly browned and mixture is heated through, stirring frequently. Serve warm.


courtesy of: Strub's Pickles, Hamilton, Ontario

180. BUTTERNUT SQUASH, BACON, and ROSEMARY PHYLLO PIZZA

serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre


a 1 1/2-pound butternut squash
1 tablespoon vegetable oil
1/2 cup water
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
10 sheets phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 tablespoon fresh rosemary leaves, minced
6 scallion greens, chopped
1 small red onion, sliced thin and separated into pieces

Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

courtesy of: Gourmet, December 1994

179. LAMB FRIES with BACON

1 teaspoon oil
225g lambs fry (testicles), cut into thin strips
4 bacon rashers, de-rind and chopped
1 onion, sliced
2 large potatoes, peeled and thinly sliced
4 teaspoons gravy powder mixed with 300 mls water
salt and pepper to taste
1 tablespoon parsley, chopped

Heat the oil in a large frying pan. Add lambs fry, bacon and onion. Cook for 3 to 4 minutes until fry is browned. Remove from fry-pan and reserve. Place a layer of potatoes in the bottom of the pan, cover with the fry, onion and bacon. Finish with a layer of potatoes, Pour over gravy and season. Cover with a tight fitting lid or foil and cook over a low heat, for 30 minutes or until potatoes are tender. Sprinkle over parsley, before serving.


courtesy: anonymous

178. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

serves 6


1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

Heat oven to 350 degrees F. Cook in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion. Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well. Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.


courtesy of: National Pork Board

177. SWISS 'N' BACON PIZZA

yields 8-12 servings


2 tubes (12 oz. each) refrigerated buttermilk biscuits
1 lb. sliced bacon, cooked and crumbled
1 medium tomato, chopped
1 medium onion, chopped
1 cup (4 oz.) shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil

Split each biscuit into two halves. Press onto a greased 14-inch pizza pan, sealing seams. In a bowl, combine the remaining ingredients; spread over crust. Bake at 350 degrees for 20-23 minutes or until golden brown. Cut into thin wedges.

NOTE: Reduced-fat or fat-free mayonnaise may NOT be substituted for regular mayonnaise in this recipe.


courtesy of: Vicki Robers, Stratford, Wisconsin

176. ALLIGATOR SPAGHETTI with BACON

3 lbs alligator meat
3-6 oz cans of tomato paste
4 tablespoons salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
1/2 cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 teaspoons oregano
3 cloves minced garlic
2 tablespoons sweet basil
1/2 lb sliced bacon, diced
1-1/2 cups water
1/4 teaspoon Tabasco

In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tbsp bacon grease. Add alligator meat which has been cut into 1 inch cubes and brown. (If using smoked alligator meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved alligator meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts.


courtesy of: Louisiana Fur and Alligator Advisory Council, Natchitoches, Louisiana

175. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.


courtesy of: Chef Tish, Nevada

174. BROCCOLI and BACON CASSEROLE

1/2 pound bacon (cooked & drained)
6 eggs beaten
2 cups milk
1 teaspoon each salt, dry mustard, chives
6 slices leftover bread or biscuits
1 cup grated sharp cheese
1 box of frozen broccoli, (cooked & drained) mushrooms-optional

Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.

NOTE: Can be mixed the night before.


courtesy of: The Olde Square Inn, Mount Joy, Pennsylvania

173. CREAMED CORN with BACON

serves four


4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.


courtesy of: Gourmet, September 1998

172. PENNE with PUMPKIN, BACON, and CREAM SAUCE

2 cups fresh pumpkin, steamed (or 1 can of puree)
1 pound penne
6 strips thick-cut bacon
2 cloves minced garlic
3/4 cup cream (or milk)
1 tablespoon parsley, finely chopped
1 cups parmesan cheese, grated

If you're using fresh pumpkin, cut it into quarters and steam until soft. Peel off the skin and mash. Cook the penne al dente. Use lots of water, don't add salt, and don't overcook the penne. In a deep skillet, cook the bacon. Remove any gristle, but save the grease. Dice the strips. Lower the heat and sautee the garlic in the bacon grease with the diced bacon. Garlic burns very easily, so stir often. (If you want to be really fancy, let the bacon grease cool and cook the garlic on the lowest setting for about 20 minutes until it's golden brown.) Add the mashed (or canned) pumpkin, parsley, and cream. Stir until warmed. Drain the pasta. Stir in the grated parmesan, then the sauce. Mix well and serve immediately.


courtesy of: Jim Carson, Seattle, Washington

171, SMOKY PUMPKIN SOUP in a PUMPKIN with BACON

serves six


1 6-7 lb. pumpkin
3 strips bacon
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. dried sage
Tabasco to taste
Salt and freshly ground pepper to taste
2 cups chicken or vegetable broth
1 cup apple cider
2 cups half and half

Cut a wide, deep circle around stalk of the pumpkin and remove and discard the lid. Scrape seeds and membranes from the pumpkin with a large heavy spoon; scrape out most of the flesh, reserving the pumpkin shell. Coarsely chop enough of the flesh to measure 3 cups; reserve remaining flesh for another use.

Fry the bacon till crisp in a large skillet, drain on paper towels, crumble and reserve. Add the onion and garlic to the skillet and sauté over moderate heat 3 minutes, stirring. Add the pumpkin, sage, Tabasco, salt, pepper stock and cider. Cover and simmer over moderately low heat about 30 minutes or until pumpkin is tender. Carefully transfer contents of the skillet to a food processor or blender (in batches, if necessary), puree, and transfer to a large saucepan. Add half and half to the puree, stir well, and heat until very hot but not boiling. Pour soup into the reserved pumpkin shell, sprinkle crumbled bacon on top. Serve soup from the pumpkin shell.


courtesy of: The Compleat Pumpkin Eater / Co-op Food Stores, Hanover & Lebanon, New Hampshire

170. CHICKPEA, CHORIZO, and CHICKEN STEW with BACON and MT. TAM CHEESE

makes 6 to 8 main-course servings


1 lb dried chickpeas (2 1/2 cups), picked over
2 medium tomatoes
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 tablespoons plus 2 teaspoons olive oil
2 oz slab bacon, rind discarded and bacon cut into 1/4-inch dice
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons fresh jalapeño chiles (about 3), seeded and minced
2 large celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice
2 Turkish bay leaves or 1 California
1/2 cup sweet Spanish Sherry
10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water
3/4 lb fresh chorizo* links (spiced Mexican pork sausage)
1 1/2 lb chicken thighs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 fresh rosemary sprigs
1 (8-oz) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature
Special equipment: an electric coffee/spice grinder


Prepare chickpeas:
Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.

Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.

Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.

Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.

Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.


Prepare chorizo and chicken while chickpeas simmer:
Put oven rack in middle position and preheat oven to 375°F.

Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.

Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.


Finish stew:
When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.


NOTE: Stew can be made 3 days ahead and cooled completely, then chilled, covered. Reheat over moderate heat, thinning, if desired, with additional stock or water.


*Available at Latino markets.
**Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).


courtesy of: Gourmet, October 2004 / adapted from Jeffrey Brana

169. BAKED BUTTER BEANS and BACON

makes 3-4 servings


1 16 oz. can large butter beans, reserving liquid
2 strips bacon
1 tablespoon bacon drippings
1/4 cup chopped onion
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons brown sugar
1/4 cup liquid drained from beans

Drain beans, reserving the liquid. Set both aside. Cook bacon until crisp; drain and crumble. Leave one tablespoon of the bacon fat in the pan and in it cook the onion until soft, about 5 minutes. Combine beans, crumbled bacon, onion, seasonings and 1/4 cup liquid drained from beans. Put all in a small greased casserole. Bake uncovered 30 minutes in a 350° oven. If beans become dry, add some of the reserved liquid.


courtesy of: Bush's Best, The Bush Brothers

168. CHEESY BACON POTATO SOUP

serves 8-10


8 strips bacon, diced, fried and drained
5 cups potatoes, diced into ½-inch cubes
1½ cups celery, diced
1½ cups carrots, diced
1 cup onions, diced
1½ teaspoons salt
1-12 ounce can evaporated milk
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 cup milk (whole or half & half)
2 cups Velveeta cheese (½ brick), cubed
freshly ground black pepper to taste

Combine potatoes, celery, carrots and onions in large saucepan. Add salt and enough water to cover vegetables. Boil gently for 20 minutes (or until vegetables are tender). Slightly mash some (but not all) vegetables. Add remaining ingredients and heat until bubbly. Serve hot.


courtesy of: Nueske's Hillcrest Farm, Wittenberg, Wisconsin

167. RAISED PORK PIE with BACON

serves 10


For the fillings:
1.2kg boned pork shoulder
8oz lean bacon
1 tablespoon chopped fresh sage
½ teaspoon each ground mace, freshly grated nutmeg and ground allspice
2 teaspoons anchovy essence
salt and freshly ground black pepper

For the jelly:
2 lb. pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves


For the pastry:
1 lb. plain flour
1 tsp salt
10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water

For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours. Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 1 pint. Season to taste and leave to cool.

To make the filling: cut the pork and bacon into ½-inch pieces. Put half of the pork and 2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.

Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.

Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.

To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.

Roll out the larger piece and use to line the base and sides of an 8-inch clip-sided cake tin, leaving the excess pastry overhanging the edges.

Preheat the oven to 400F.

To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.

Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.

Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.

Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.

Bake the pie for 30 minutes, then lower the oven temperature to 350F and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.

Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.


courtesy of: Rick Stein, Seafood Restaurant, Padstow, UK

166. CRUNCHY BACON COLESLAW

1 cup red cabbage, shredded
1 tablespoon sugar
1/2 cup peanuts, chopped
4 cups green cabbage, shredded
4 slices bacon, crisply cooked, crumbled
salad dressing (to desired consistancy)

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.


courtesy of: John Morrell & Co.

165. CASSOULET of WHITE BEANS, BACON, SAUSAGE, and DUCK

for Derek Cavens

yields twelve servings


2 pounds small white beans (such as Great Northern), soaked overnight in plenty of cold water
1/2 pound salt pork or thick-cut bacon, blanched
2 halved onions and 1 chopped onion
1 smashed garlic clove and 1 minced glove
Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves
2 quarts chicken stock
1 pound pork sausages
4 tablespoons rendered duck fat or olive oil
1 cup dry white wine
1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes
Coarse salt
Freshly ground black pepper
1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone
1-1/2 cups toasted bread crumbs

To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.

To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.

Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.

To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.


courtesy of: The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook, by Mary Risley. Simon & Schuster, 2003.