WINES 101 with Patricia Cornwell
NOVEMBER 2010:
CASSOULET With 2006 Amador Foothill Katie's Cote & 2006 Chateau Bel Air Galliers Blanc
2006 Amador Foothill Katie's Cote: 51% Syrah, 49% Grenache; These young vineyards produced an excellent crop in 2006. The lush blackberry fruit and exotic spiciness of the grapes are expressed fully in the wine. This fusion of fruit, oak and ripe tannins will develop more complexity with further aging. Perfect for duck confit, braised lamb shanks and hearty stews.
2006 Chateau Bel Air Galliers Blanc: Comprised of 75% Semillon and 25% Sauvignon Blanc, this white Bordeaux has both strength and character. Delicious citurs flavors with a solid backbone and lingering finish. The Semillon adds notes of honey, making this a perfect match for ham, turkey, chicken and salmon.
RECIPE: CASSOULET
INGREDIENTS:
1 lb. dried great northern beans
1/2 cup 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 tomatoes
1 cup white wine
2 cups chicken broth
4 confit duck legs (optional)
1 lb. pork sausages
2 cups bread crumbs
PREPARATION:
1. Soak beans in a 4-qt. bowl in 7 1/2 cups of water overnight. Heat 2 Tbsp. duck fat in a 6-qt. pot over medium 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 the heat and simmer beans until tender about 1 1/2 hours.
2. Transer ham hocks to a plate; let cool. Pull off meat; dicard 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 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°F. 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 the oven temperature to 500°F; cook cassoulet until crust is golden, about 5 minutes.
Makes 6 - 8 servings.