6. Add chicken pieces once garlic is likely brown 7. When chicken is cooked, add eggs and rice 8. Toss 9. Add curry powder and mix until the rice is coated with both the egg and curry powder 10. Season with salt and pepper 11. Garnish with green onions and serve Name of Dish Type: Ethnicity: Source: Contributor: Cassoulet Meat Provencal Riad Nasr & Andrew Higgs french Lee Hansen (Balthazar’s) Quantities Ingredients 1 lb 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 whole black peppercorns ½ cup duck fat 1 yellow onion (diced) 3 large carrots 6 large celery stalks (diced) ½ cup tomato paste 2 cup canned plum tomatoes (drained and chopped) 2 cloves garlic (minced)
6. Add chicken pieces once garlic is likely brown 7. When chicken is cooked, add eggs and rice 8. Toss 9. Add curry powder and mix until the rice is coated with both the egg and curry powder 10. Season with salt and pepper 11. Garnish with green onions and serve Name of Dish Cassoulet Type: Meat Ethnicity: Provencal french Source: Riad Nasr & Lee Hansen (Balthazar’s) Contributor: Andrew Higgs Quantities Ingredients 1 2 2 1 4 2 8 6 1 ½ 1 3 6 ½ 2 2 lb cups lbs head med sprigs sprigs cup large large cup cup cloves pork belly kosher salt tarbais beans garlic, halved horizontally cloves bay leaves thyme rosemary whole black peppercorns duck fat yellow onion (diced) carrots celery stalks (diced) tomato paste canned plum tomatoes (drained and chopped) garlic (minced)