Cassoulet By Executive Chef Jason Leizert
Published Monday, January 7, 2013 1:41PM PST
Last Updated Monday, January 7, 2013 1:54PM PST
By Executive Chef Jason Leizert
1 cup Dried Porcini mushrooms
2 cups White Navy Beans cold soaked over night
5 cups Warm Water
3 Shallots, peeled and sliced
1 clove Roasted garlic
2 Sprigs thyme
1 Bay leaf
1 Small sprig rosemary
Place the dried Porcini mushrooms in a bowl and cover with the warm water. Set aside. In a large saucepan, sauté the shallots for 20 minutes with a little bit of olive oil. Add thyme, bay leaf, rosemary and roasted garlic. Strain the Navy Beans and add to the pot. Strain the porcini mushroom water into the bean mixture. Discard mushrooms. Cook on medium heat until the beans are tender. Once cooked, place in the fridge overnight.
3 Egg yolks
1 cup Olive oil
2 Lemons, juiced
1 tsp Salt
Over a Bain-Marie or double boiler, place the egg yolks in the bowl with half of the lemon juice and salt. Whisk until thick. Take off heat. Slowly whisk in Olive oil. Once combined, adjust seasoning to taste with lemon juice and salt.
Makes 1 serving
3 cups Chanterelle mushrooms
2 tbsp Thyme, chopped
1 tbsp Italian flat leaf parsley, chopped
1 tbsp Unsalted butter
½ cup Cheddar cheese, grated
1 Whole egg
1 tbsp White vinegar
1 cup Baked beans
Salt and pepper to taste
Sauté the Chanterelle mushrooms and set aside. Have a poaching pot ready to poach the eggs with water and vinegar. Bring to a simmer. In a pot, add 1 cup cooked beans with 1 cup cooked chanterelles. Bring to a simmer. Add thyme and parsley and remove from heat.
Crack egg and drop into poaching pot. Poach until soft, approx. 3-5 minutes. While egg is poaching, add butter and cheese to the beans and season to taste.
Place beans in a bowl and serve with poached egg on top. Garnish with hollandaise sauce.