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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: February 2013

Serves 4-5A CookTale

Cassoulet and a wintry weekend evening go together. The main ingredients blend well in this kind of provincial dish. Duck Confit, Slab Bacon, Kielbasa, Pork Butt, White Beans and Vegetables. The Demi Glace rounds out the Cassoulet and imparts a necessary depth of flavor. It is not indispensable, but if you can, add it.


1/2 lb Great Northern White Beans
4 oz slab Bacon, cut into Lardons & boiled gently for 10 minutes
8 oz Polish sausages (Kielbasa will work)
2 Duck Confit Legs & Thighs
8 oz of Pork Butt
3 Carrots, sliced
2 Onions, chunked
3 Garlic Cloves, peeled
28 oz can of San Marzano whole Tomatoes
2 Ounces of Demi Glace Gold (online from More than Gourmet)
1/2 Cup of Chicken Broth
Herb Bouquet of Bay Leaf


1. Preheat oven to 300 degrees.

2. Cover the Beans with cold water, bring to the boil and cook 5 minutes, then drain. Put the Beans into a large casserole and cover with fresh hot water.

3. Add the Bacon, all the rest of the Meat, Vegetables, Garlic, Tomatoes and Herbs. Adjust seasonings. Heat to the simmer on the top of the stove. Then set in the preheated oven to simmer slowly for 2 hours. (After 1 hour, stir.).

4. Dissolve the Demi Glace Gold in the heated Chicken Broth & add to the Cassoulet while it’s still hot. Mix together & serve.

Rolletini of Chicken Thighs layered with  Prosciutto Plated
RECIPEServes 2

A CookTale

It was the evening for a Chicken dinner. Instead of our usual method of pan sauteing, these were deboned, pounded thin, well seasoned, layered with slices of Prosciutto and wrapped as small bundles. Served with roasted-to-a-char slices of Cauliflower. A first time but certainly not the last time.


2 8 oz Chicken Thighs (skin on & bone in)
4 Thin slices of Prosciutto
Kosher Salt & Pepper
1 C of Marinara Sauce (homemade or Rao’s)
1 TB of EVOO


1. Heat the oven to 400 degrees F.

2. Debone the Thighs. Pound them, skin side up, as thinly as possible without tearing them.

3. Season with Salt & Pepper. Layer each with 2 slices of Prosciutto. Roll them into bundles & secure with toothpicks. Place in a small casserole dish & coat with the TB of EVOO.

4. Roast for 20 about minutes. Then turn on the broiler for a few minutes more to achieve an appealing color Remove, keep warm & set aside.

5. Heat the Marinara sauce in a saucepan.

6. To each plate, spoon a bed of Marinara sauce & top with a Rollatini bundle.