November 8: Lunchbreak - Executive Chef Dirk Flanigan Makes Dirk Flanigans Cassoulet
Event:
Tuesday, November 9
7:00 - 9:00 p.m.
Kendall College Brookhaven Wine Room
900 N. North Branch Street
Chicago
chicagourmets.org

To purchase a copy of the cookbook:

The Essential New York Times Cookbook: Classic Recipes for a New Century


Henri
18 S. Michigan Avenue
Chicago
(312) 578-0763
www.henrichicago.com
To read more about the restaurant:
metromix.com

The Gage
24 S. Michigan Avenue
Chicago
(312) 372-4243
www.thegagechicago.com
To read more about the restaurant:
metromix.com

Dirk Flanigan's Cassoulet

Ingredients:
1 lb White Beans Haricot Coco or Great Northern Beans
1 cup duck fat or olive oil
1/8 lb unsalted butter
6 cloves garlic, smashed
2 onions chopped
12 pieces baby carrots blanched until "al dente"
1 large ham hock or 1/3 lb of bone in ham
1 lb. pork belly or slab bacon, cut into half inch by 3 inch pieces
4 sprigs thyme
3 sprigs marjoram
4 fresh bay leaves
20 peppercorns
16 to 20 pieces whole peeled large cherry tomatoes
1 cup white wine
2 cups duck or chicken stock
6 confit duck legs or chicken legs
1 lb. Toulouse style pork sausages
2 cups coarse breadcrumbs, tossed in duck fat or olive oil and toasted

Directions:
Soak beans over night in a large container. Brown pork belly and sausages in duck fat set aside. Sauté onion and garlic in duck fat, deglaze with white wine, cook to a syrup add beans, place in a large pot with ham hock, bouquet d' garni. To make, using butcher's string tie a small packet with 2/3rds of the herbs, bay leaf, peppercorn. (You can also buy pre-made bouquet d' garni at finer food stores) and add beans.
Cover ingredients with duck or chicken stock, bring to boil, then reduce heat to a simmer cover and cook for 1 hour stirring occasionally. Check for seasoning, flavor and consistency. To adjust consistency remove ham hock and bouquet d' garni, blend 2 cups of the beans smooth and add back to pot. Pull meat from ham hock bone and butter, add to pot and stir.
For portions fill single serving earthenware containers 2/3rds full, add a browned sausage and a piece of pork belly or bacon to top of each dish with peeled tomatoes and bread crumbs bake for 20-25 minutes at 375 until bubbly and browned.
Add crisped duck or chicken leg and sautéed baby carrots sprinkled with a few bruised marjoram leaves. Serve with baguette or crusty country style bread and butter. Pair with a glass of Mas de Gourgonnier.

Serves up to 6