My little son fell sick last week, it is a kind of flu the doctor said but I’m a bit worrying. I’d like to prepare his favorite dishes, Cassoulet or any French soups with stew but I don’t have any recipes, I don’t know much about cooking too but I’ll try to manage, if he is happy he may recover rapidly.
Thanks for help
Here is a recipe Geraldino, I made researches and find this one, maybe you can try it:
1 lb. dried great northern beans
10 tbsp. duck fat or olive oil
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1"cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 confit duck legs (optional)
1 lb. pork sausages
2 cups bread crumbs
1. Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.
2. Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.
3. Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.
4. Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12" skillet over medium-high heat for 8 minutes; transfer to a plate. Brown sausages in the fat, about 8 minutes. Cut sausages into 1⁄2" slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew.
5. Heat oven to 300˚. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until crust is golden, about 5 minutes.
Thanks a lot Mayelle, I would like to prepare it as soon as possible, maybe for dinner but he is still with his father, they will come back on Wednesday. According to you, I’d rather prepare Cassoulet or French soup?
You’d better prepare Cassoulet but if you really want to prepare French soup, why not preparing French garlic soup or Green bean soup. I was thinking about that famous Traditional French soup, Garbure it is called if I was not wrong but you shouldn’t since he probably can’t stand meat yet. However, if you do not have time, you can also order ready-to-eat meals Delices & Gourmandises for example.
This online store looks fantastic, but I see that they are in Belgium.
Do you know if the deliver to other countries also? I mean - do they have other branches?
The classic French soup recipe is meant for cold weather. It contains caramelized onions and cheese just to make this recipe a fantastic one. It can be served with toast