Haus JaJa

Instructions

1. Preheat oven to 375 degrees.
2. Add onion, garlic, parsley, and cilantro to food processor and process until smooth. Add the beans and process until mixed but still slightly chunky.
3. Remove from processor and place in a bowl and add remaining ingredients.
4. Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
5. Bake for 20 minutes on each side, until nicely browned.

Instructions

1. Dissolve yeast in 1/2 cup of warm water. Let sit for 10-15 minutes until water is frothy.
2. Sift flours and salt into large bowl of electric mixer.
3. Make a small depression in the middle of flour and pour yeast water in depression.
4. Slowly add 1 cup of warm water, and stir on low with electric mixer.
5. Place dough on floured surface and knead for 10-15 minutes until the dough is smooth and elastic.
6. Coat large bowl with vegetable oil and place dough in bowl, turning once to coat all sides.
7. Allow to sit in a warm place for about 3 hours and until doubled in size.
8. Roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
9. Preheat oven to 500°F with the rack on bottom shelf. Preheat baking sheet.
10. Roll out each ball of dough with a rolling pin into 5-6 circles (1/4 inch thick).
11. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
12. Gently push down puff after removing from oven.

Instructions

1. For the sauce, heat olive oil in a large saucepan. Add onions and cook until translucent. Add tomatoes, vinegar, raisins, salt and pepper. Bring to a boil then simmer uncovered for 30 minutes stirring occasionally.
2. Meanwhile, bring a large pot of water to a boil. Immerse the head of cabbage into boiling water, peeling off each leaf with tongs as soon as it is flexible. Set leaves aside.
3. For the filling, in a large bowl, combine pork, lamb, eggs, onion, breadcrumbs, rice, thyme, salt, pepper, and paprika. Add 1 cup of the sauce to the meat mixture and mix lightly.
4. Preheat oven to 350°F. Place 1 cup sauce in the bottom of a large dutch oven. Remove the triangular rib from the base of each leaf. Place 1/3 to ½ cup filling in an oval shape near the rib edge of each leaf and roll upwards towards the outer edge, tucking in the sides as you roll. Place the rolls seam-side down over the sauce. Continue alternating rows of sauce and rolls. Pour remaining sauce over the top and add bay leaf. Cover with lid and bake for 1 hour.

1. Preheat oven to 375°F. Butter and flour muffin tray.
2. In a large bowl, whisk sieved flour, baking powder, salt, and baking soda.
3. Cut butter into 1-inch pieces and add the lemon zest. Mix with electric mixer with paddle attachment on medium speed until smooth and lightened in color. Add sugar in a steady stream, then blend in the egg and vanilla.
4. Reduce speed to low and add flour mixture alternately with the buttermilk.
5. For streusel, whisk flour, sugar, cinnamon, baking powder, and salt. Add the butter and stir until forms crumbs.
6. Portion the batter into pans. Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries and add a handful of streusel.
7. Bake for 25-30minutes.

Instructions

1. To make the beans: Wash and drain beans. Place in a large pot with 4 ½ quarts water, cover and bring to boil. Boil uncovered for exactly 2 minutes. Cover and let stand exactly 1 hour.
2. Remove pork rind and cut into ½ inch thick cubes. Simmer rind and pork in 3 quarts water for 15 minutes to remove excess salt. Rinse in cold water, drain and set aside. When beans have finished soaking, bring to a simmer, add the pork and rind and herb bouquet and salt to taste (1/2 tbsp if using salt pork or 1 tbsp if not using salt pork). Simmer slowly, partially covered until beans are just tender – about 1 ½ hours and salt to taste near the end of cooking.
3. Dry the lamb pieces. Film casserole with oil, heat to very hot and brown lamb pieces, removing the browned pieces to a dish. Brown the onions lightly in the lamb drippings. Return lamb to casserole and add garlic, tomato paste, herbs, wine and enough stock to just cover lamb. Salt lightly, cover and simmer slowly until lamb is tender, about 1 ½ hours.
4. Heat pan to very hot with oil and fry duck breast skin side down first. Turn to medium heat, cover and let cook through – approximately 20 minutes. Cut kielbasa half lengthwise and into chunks. Brown in duck drippings. Cut duck into serving chunks. Cut salt pork into thin slices and remove excess fat and remove rind.
5. To assemble cassoulet, using a slotted spoon, remove beans from their liquid, but reserve liquid. Arrange 3rd of beans in bottom of 6-quart casserole. Cover with a layer of lamb, duck, sausage and salt pork. Repeat with a layer of beans, then meat. End with a layer of beans coming to within about ¼ inch of rim of casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as needed to just cover beans. This can be prepared up to 2 days in advance.
6. Cooking the cassoulet: Sprinkle bread crumbs and parsley over cassoulet. If the assembled cassoulet has been refrigerated, place the covered casserole in a 325°F oven for an hour of more until contents are bubbling. Remove from oven. If using freshly made cassoulet or starting after heating it as above, heat oven to 400°F and bake uncovered for 20-30 minutes until breadcrumb topping has crusted and browned lightly. Break crust into beans with the back of a spoon and return casserole to oven. Lower temperature to 350°F and bake for 15 minutes or more until a second crust has formed. Break it into the beans, and if the cooking liquid seems too thick or the beans too dry, add bean-cooking liquid. When the crust forms again, it’s ready to serve.