Archive for Monday, September 21, 2009


This week on ‘Jayni’s Kitchen’

September 21, 2009


This week:

Chris Wofford, executive chef at Ten at the Eldridge Hotel, prepares recipes from his new menu.



8 ounces dried cannellini or great northern beans

1 sprig fresh parsley

2 sprigs fresh thyme

1 bay leaf

4 black peppercorns

2 garlic cloves, peeled

2 tablespoons olive oil

2 chicken leg quarters, legs and thighs separated

1 pound pork shoulder, cut into 1 1/2-inch pieces

1/4 cup all-purpose flour

1 1/2 quarts (6 cups) water

1 medium onion, cut into small diced

1 carrot, peeled and cut into small diced

8 ounces Polish sausage, cut into 1-inch pieces

Herb Crust:

1 teaspoon minced garlic

2 tablespoons fresh parsley, finely chopped

1 1/2 cups dried breadcrumbs

Salt and black pepper, to taste


Pick through the beans for rocks and dirt. Rinse well and place them in a large bowl. Cover the beans with water and soak overnight. Drain before using.

Make a sachet by wrapping the parsley and thyme sprigs, bay leaf, peppercorns and garlic cloves in a piece of cheesecloth. Tie with kitchen twine; set aside.

Heat the olive oil in a large skillet over medium-high heat. Brown the chicken legs and thighs on both sides. Remove them from the skillet and drain on paper towels. Add the pork shoulder pieces to the skillet and brown on all sides. To make a light roux, sprinkle the flour over the pork and stir until the flour browns. Add 1 cup of the water and stir until thickened. Pour the pork mixture into a large Dutch oven or casserole. In a separate bowl, combine the onion, carrot and drained beans. Add half of the vegetable and bean mixture to the Dutch oven. Add the browned chicken pieces and Polish sausage. Top with the remaining bean mixture. Tuck the herb sachet into the beans and add the remaining water. Cover and bake the cassoulet in a 350-degree oven for about 1 1/4 hours, or until the beans are soft and the meats are tender.

Herb Crust: In a small bowl, combine the minced garlic, parsley, breadcrumbs, salt and pepper. When the cassoulet is done, sprinkle the herb mixture over the top and return it to the oven (uncovered) to brown, 15 to 20 minutes. Serves 4 to 6.

— Chris Wofford


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