Big Piggy Belly: WEEK 9 INTO COOKING CLASS

Monday, October 24, 2011

WEEK 9 INTO COOKING CLASS

Week 9 into my cooking class!! Which means... there is only 4 more weeks of actual cooking! It's been great so far, cooking, trying out new things, learning more about different things related to food, meat, vegetables, etc. I might actually end up taking another cooking class next semester!

Well! This week, our group made Shortcut Pork Casoulet which is actually a french dish! It's kind of like a casserole and it actually turned out really good! Everyone loved it (at least our group did) and I would recommend all of you to make this at home as well! Enjoy!

SHORTCUT PORK CASOULET

INGREDIENTS:

1 lb Dried great northern beans
5   Bacon slices, coarsely chopped
3.5 lbs   Boneless pork shoulder, trimmed of excess fat, cut into 1 to 1/5 inch pieces
1 lb   Kielbasa, cut into 3/4 inch thick slices
2.5 Cups   Finely diced onion
1 cup   Sliced celery
1 cup   Sliced peeled carrots
4   Large garlic cloves, minced
1 Tbsp   Dried thyme
2 Cups   Canned low-salt chicken broth
1   14 1/2 oz can diced tomatoes in juice
2 Tbsp   Tomato paste
1/2 Cup   White wine
2 Cups   Coarse Fresh breadcrumbs made from French bread
1/2 Cup   Grated parmesan cheese
2 Tbsp   Olive Oil
1    Small red bell pepper, cut into 1/4 "thick rounds
as needed   Fresh parsely, chopped.

I.C.A.
Ms. Piggy.