I'm having a wine tasting dinner in 10 days and we'll be tasting four different Cabernet Sauvignon wines. Good Friends asked if I was aware that a Mutual Friend is a vegetarian.
I sent her an email asking if she had any ideas and she told me about a vegetarian cassoulet recipe that she had found.
I gathered the ingredients and made that for dinner last night. Everyone (including the kids and some of their friends) liked it and it went pretty well with a cheap bottle of Cab that I had hanging around.
I think the only thing that could make it better would be the addition of some steak tips. ;-)
Posted by bbarton at October 14, 2003 10:46 AMI used minced garlic from a jar and Italian seasoned bread crumbs. I added the oil and garlic to the bread crumbs and it came out pretty good. I added some fresh parm. cheese to the top for the final browning. I also used a container of "Italian Seasoning" for the spices called for in the herb de Provence.
2 TBSP olive oil
1 med onion – diced
1 lg carrot – diced
1 lg red potato – diced
6 lg garlic cloves – minced (seems like a lot to me, but what the hell, we’ll probably be too drunk to notice. J )
1 TBSP – herbs de Provence….i’ve tried to find this before….goodluck…I think if you just throw in a dash each of rosemary, thyme, sage and probably some parsley you would be fine.)
½ tsp salt
½ tsp fresh ground black pepper
1 bay leaf
2 15oz cans cannellini beans rinsed and drained
1 14.5oz can diced tomatoes
2 cups veggie broth
Bread Crumb Topping:
2 TBSP olive oil
3 thick slices of French bread
2 sprigs parsley
4 garlic cloves, peeled.
Directions:
Preheat oven to 325. In lg skillet, sauté onion, carrot and potato in olive oil over medium-high heat for 5 minutes. Add garlic and herbs, salt and pepper and sauté another minute. Combine veggies with bay leaf, beans, tomatoes and broth in a large lightly oiled casserole dish and bake uncovered 20 minutes.
To make breadcrumb topping, combine oil, bread, parsley and garlic in a food processor and puree on high until finely crumbled.
Remove cassoulet from oven and take out bay leaf. Raise oven temp to 400. sprinkle half the bread crumbs on top and bake another 15 mins. Remove cassoulet from oven, stir breadcrumb topping into beans. Top with remaining breadcrumb mixture and bake another 15 minutes or until topping is lightly browned. Serve immediately.
Posted by: Bob on October 14, 2003 11:17 AM
What's the recipe?
Posted by: David on October 14, 2003 10:55 AM