Add the remainder of the sauce onto the top of the rows of beef enchiladas then cover with remainder of cheese Place in oven for 30 to 35 minutes Let sit for 5 to 10 minutes then Enjoy! Name of Dish Type: Ethnicity: Source: Contributor: Cassoulet Meat Provencal Riad Nasr & Andrew french Lee Hansen (Balthazar’s) Quantities Units Ingredients 1 lb fresh pork belly 2 cups kosher salt 2 lbs tarbais beans 1 head garlic, halved horizontally 4 cloves 2 med bay leaves 8 sprigs thyme 6 sprigs rosemary 1 tblsp whole black peppercorns ½ cup duck fat 1 large yellow onion (diced) 3 large carrots (diced) 6 large celery stalks (diced) ½ cup tomato paste 2 cup canned plum tomatoes (drained and chopped) 2 cloves garlic (minced) 1 bouquet (a bundle of herbs either tied together with string or wrapped in cheesecloth. 6-8 sprigs parsely, 3 sprigs thyme, bayleaf) 6 cup chicken stock 1 lb garlic sausage (each cut in half) 6 legs confit duck 1 cup bread crumbs ¼ cup chopped flat leaf parsely Directions: DAY 1 1. Cure the pork belly: In a large casserole dish or deep bowl, cover the pork belly generously in the salt. Refrigerate over night DAY 2
Add the remainder of the sauce onto the top of the rows of beef enchiladas then cover with remainder of cheese Place in oven for 30 to 35 minutes Let sit for 5 to 10 minutes then Enjoy! Name of Dish Cassoulet Type: Meat Ethnicity: Provencal french Source: Riad Nasr & Lee Hansen (Balthazar’s) Contributor: Andrew Quantities Units Ingredients 1 2 2 1 4 2 8 6 1 ½ 1 3 6 ½ 2 2 1 6 1 6 1 ¼ lb cups lbs head med sprigs sprigs tblsp cup large large large cup cup cloves cup lb legs cup cup fresh pork belly kosher salt tarbais beans garlic, halved horizontally cloves bay leaves thyme rosemary whole black peppercorns duck fat yellow onion (diced) carrots (diced) celery stalks (diced) tomato paste canned plum tomatoes (drained and chopped) garlic (minced) bouquet (a bundle of herbs either tied together with string or wrapped in cheesecloth. 6-8 sprigs parsely, 3 sprigs thyme, bayleaf) chicken stock garlic sausage (each cut in half) confit duck bread crumbs chopped flat leaf parsely Directions: DAY 1 1. Cure the pork belly: In a large casserole dish or deep bowl, cover the pork belly generously in the salt. Refrigerate over night DAY 2