Lunchbreak: Cassoulet from David Burke’s Primehouse

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David Burke’s Primehouse
616 N. Rush Street
(312) 660-6000

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1 cup cooked flageolet beans (French style stew bean, can substitute other such as cannellini)
1 Tablespoon roasted garlic cloves
2 Tablespoons small diced butternut squash
2 Tablespoons julienne fresh red pepper
vegetable stock
olive oil
salt/pepper, to taste
4 slices zucchini, sliced 1/2” thick
1/4 cup braised fennel, recipe to follow
1/4 cup, fresh arugula
1/8 cup shaved fresh fennel
2 Tablespoons pine nut vinaigrette

In a sauté pan, add in one tablespoon olive oil and heat.  Sauté roasted garlic, butternut squash, red peppers, braised fennel and beans until squash is tender.  Add in a splash of vegetable stock and salt/pepper to taste.  Ragout should be somewhat saucy with the addition of the stock.  Set ragout aside.  In a small hot sauté pan, sear zucchini coins on both sides until tender. Set aside zucchini.  In a small bowl, toss the shaved fresh fennel, arugula, s/p to taste and about 1 tablespoon vinaigrette together.  On a plate, spoon bean ragout on the bottom.  Stack/layer zucchini coins on the side of ragout.  Top with salad mixture.  The remaining 1 Tablespoon of vinaigrette can be sauced around the plate.

Pine Nut Vinaigrette

2 Tbs toasted pine nuts
1 Tbs sweated onion
2 Tbs rice wine vinegar
4 Tbs olive oil
2 Tbs Water
salt and pepper to taste

Combined nuts, onions, vinegar and oil in a blender.  Puree until smooth.  Add oil in steady stream adjusting seasoning with salt and pepper to taste.

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