Farmers Market dinner

Charcuterie board for starters, and to finish, a slow braised pork butt with a kale and white bean cassoulet. Paired with some fabulous Tempranillo, and Malbec wines No I didn't go out to dinner last night but rather, I made it myself!

I went down to the Ferry Building Farmers Market yesterday to get inspired by the local produce to make a hearty dinner with a fresh local flair. Early Girl Farms had amazing kale, and it all came together with that one item. A kale and white bean cassoulet with potatoes, carrots, onions, pancetta from Boccolone, and top that off with a nice piece of slow braised pork butt, rich and fatty, but full of flavor. I spent all day gathering my ingredients, used some that I already had in the pantry and pulled together a dinner that felt like we went out to eat!

A super delicious meal that really didn't break the bank:
here's what it really cost
Pork butt: (1.29lbs) $6.44
pancetta (from Boccolone) : $5
Kale, 2 bunches: $3.25
White beans 2 cans: $2
bread (from Acme): $2.45
charcuterie meats: $4.25
red pepper tapenade: $3.99
wine (2 bottles) :$34
TOTAL: $57.13

This ended up being dinner for 3, and we were all stuffed, so it goes to show that making dinner at home can be gourmet and way cheaper that eating out! so go to your local farmers market and get inspired, and cook up some restaurant quality food without the restaurant prices, invite over some friends, and impress them. Here's the recipe...


Recipe
For the Cassoulet
1 bunch kale, chopped
1/2 white or yellow onion, small dice
1/4 cup pancetta or good quality bacon
3 small red potatoes, small dice
1 med carrot, small dice
1 cup chicken or veggie stock
2 cans white beans, drained and rinsed
2 cloves garlic, med sliced

in a large pan, heat the pancetta/bacon on med-high heat, render the fat. add onions. lower heat to medium and sweat for 2 mins, add carrots and potatoes. add 1/2 the stock and cover. cook until potatoes and carrots are almost tender, stir occasionally. Add kale and garlic. allow to heat and wilt, add remaining stock and cover., cook until kale is al dente. Add the white beans and heat through, salt and pepper to taste.

For the pork butt:
1.25 lbs pork butt
salt and pepper
1 Tblspn olive oil

preheat oven to 300 degrees. heat a pan on high, salt and pepper the pork, sear all sides of the pork, place in a baking dish, and cook on low for 3 hours, or until the meat is fork tender. Allow to rest before cutting into portions.

to serve, scoop cassoulet into a bowl, top with meat, garnish with sliced apples, and serve.