10 Timeless Recipes You Can Serve For Years To Come (2024)

Pasta

Ingredients

• 1 small fennel bulb, thinly sliced

• 1 small onion, thinly sliced

• 1/2 tsp. red pepper flakes

• 2 cloves garlic, minced

• 3 T capers, roughly chopped

• 1/3 cup black niçoise olives, pitted and halved

• 1/2 bunch basil, leaves torn

• 1 24-oz. jar Marky Ramone's Brooklyn's Own Pasta Sauce* or other jarred sauce

• 2 lb. fettuccine pasta

• 1 cup sheep's-milk ricotta cheese

• Zest of 1 lemon

• 2 T fresh parsley, chopped

• 2 T extra-virgin olive oil

• Salt and freshly ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat a thin layer of olive oil in the bottom of a large saucepan over medium heat. Add fennel, onion, and red pepper flakes with a sprinkle of salt and pepper and cook, covered, stirring occasionally, until tender. Add garlic, capers, olives, and torn basil, and cook for another 5 minutes, or until the garlic is golden. Add tomato sauce and bring to a simmer. Add the fettuccine to the boiling water and cook until tender, about 10 minutes. When it is still firm to the bite, strain the pasta and toss with the sauce; keep hot. In a mixing bowl, combine the ricotta, lemon zest, parsley, olive oil, and salt and pepper to taste. Serve pasta hot, with a spoonful of ricotta on top of each portion. Serves 8.

*Available at markyramone.com. If desired, add cooked hot or sweet Italian sausage to the pasta.

Garlic Bread

Ingredients

• 1 bulb garlic

• 1/2 cup extra-virgin olive oil

• 2 T fresh basil, chopped

• 1 loaf ciabatta

• Salt and freshly ground black pepper to taste

Directions

Preheat oven to 350°F and place a rack in the center. Cut the bulb of garlic in half horizontally. Brush cut halves with a bit of olive oil and sprinkle with salt and pepper. Wrap halves in aluminum foil and bake for 30 minutes, or until cloves are golden and cooked through. Let garlic stand until cool enough to handle, then squeeze cloves from the skin into a bowl.

With a whisk, combine the garlic, basil, remaining olive oil, and salt and pepper to taste. Cut ciabatta into 1"-thick slices and place on a baking sheet. Brush slices with roasted-garlic oil. Bake for 8 minutes, or until bread is crispy and golden. Serve with pasta.

Ingredients

• 1 lb. uncooked lamb merguez sausage

• 1 T olive oil

• 1/2 cup finely chopped carrot

• 1/2 cup finely chopped onion

• 1/2 cup finely chopped fennel

• 6 cloves garlic, chopped

• 1 can (14.5 oz.) diced tomatoes

• 1 tsp. ground turmeric

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1 tsp. hot paprika

• 1 tsp. ground coriander

• 1 packet (0.13g) saffron powder

• 2 qts. unsalted chicken stock

• 1 cup dry chickpeas, soaked in water overnight

• 3/4 cup dry French green lentils

• 3.5 oz. roasted wheat vermicelli noodles, broken into bite-size pieces

• 2 cups cilantro leaves

• 2 cups parsley leaves

• 1 bunch scallions, thinly sliced

• 2 lemons, each cut in 8 wedges, seeded

• Salt and finely ground white pepper

Directions

Remove sausages from their casings and roll them into approximately ½" dia. meatballs.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add meatballs and sear on all sides until brown. Remove the meatballs to a plate lined with paper towels and reserve, covered, in the refrigerator. Reduce heat to medium-low and add the carrot, onion, fennel, and garlic to the sausage-meatball fat. Season with salt and pepper, and cook, stirring, for 8 minutes, or until onions are translucent. Add tomato and cook, stirring, for another 5 minutes. Add the spices and cook, stirring, for 3 minutes. Add stock and chickpeas, season with salt and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes. Add lentils and continue to simmer for another 30 to 45 minutes, or until chickpeas and lentils are tender. Add the vermicelli noodles and reserved meatballs, and continue to cook on low until noodles are tender, about 5 minutes. Rinse and dry cilantro and parsley leaves, and chop half of each. Stir the chopped cilantro, chopped parsley, and half the scallions into the soup. Adjust seasoning with salt and pepper if needed.

Divide soup among 8 bowls, and top with cilantro and parsley leaves and remaining scallions. Serve with lemon wedges.

Serves 8

Ingredients

• 3 oz. brioche, cut into 1?2-inch cubes

• 4 T butter

• 1/2 lb. fresh morel mushrooms, stems trimmed

• 1/2 bunch asparagus

• 4 skinless cod fillets, 6 oz. each

• Zest and juice of 1 lemon

• 1 cup pearl onions, peeled and halved

• 2 T Noilly Prat or other dry vermouth

• 1/2 cup chicken stock or low-sodium chicken broth

• 1/2 cup heavy cream

• 2 eggs, hard-boiled, then grated or finely chopped

• 2 T chopped chives

• Salt and ground white pepper to taste

Directions

Line a baking sheet with aluminum foil and arrange brioche cubes in a single layer. Melt 2 T of butter and drizzle over top. Bake in an oven preheated to 350°F until golden brown, about 5 minutes. Sprinkle croutons with salt to taste, cool, and reserve.

To clean the morels, dunk them in a bowl of cold water, drain, and repeat until the water runs clear. Strain, and pat dry with a towel.

Prepare the asparagus by breaking off and discarding any tough, white bottoms. Cut stalks, on an angle, into 1- to 2-inch pieces.

Season the cod fillets on both sides with the lemon zest and salt and pepper. Set aside.

Melt remaining butter in a 3-quart saucepan over medium heat. Add pearl onions and cook, stirring, for 2 minutes until softened but not browned. Add mushrooms, asparagus, and salt and pepper, and continue to cook, stirring, until any liquid has evaporated, about another 3 minutes. Add vermouth and simmer until almost dry. Add chicken stock and cream, and simmer until liquid is reduced by half. Add the cod, cover, and reduce the heat to medium-low. Cook for 8 minutes, or until the fish can be easily pierced with a toothpick. Pour lemon juice over the cod.

Divide the fish, vegetables, and sauce among 4 dinner plates. Sprinkle each serving with egg, croutons, and chives.

Serves 4

Ingredients

3 whole (2½-3 lb.) sea bass, filleted, skinned, and pin-boned (you can ask your fishmonger to do this). Reserve all bones.

Fish Broth

Ingredients

• 1 T extra-virgin olive oil

• 2 lb. fish bones (reserved from sea bass)

• 2 large shallots, sliced

• 2 tsp. fine sea salt

• 6 parsley stems, leaves picked and reserved

• 1/2 tsp. white peppercorns

• 1/2 tsp. fennel seeds

• 1/2 tsp. coriander seeds

• 1 cup dry white wine

• 1 quart water

Directions

Heat the olive oil in a large saucepan over medium heat. Add the fish bones, shallots, salt, parsley stems, and spices. Cook, stirring, for about 4 minutes or until fragrant. Add the white wine and reduce the liquid in the pan by half. Add the water and lightly simmer for 30 minutes. Strain the fish broth and discard the solids.

Aioli

Ingredients

• 2 large cloves garlic, peeled

• 2 egg yolks

• 1/2 T Dijon mustard

• 3/4 tsp. salt

• 1 pinch Espelette or cayenne pepper

• 1/4 cup fish broth (see recipe above)

• 1/4 cup extra-virgin olive oil

• 1/2 cup canola oil

Directions

Place garlic, egg yolks, mustard, salt, Espelette or cayenne pepper, and fish broth in a blender and puree until combined. While the machine is still running, add the olive oil and canola oil in slow, steady streams. The sauce should emulsify, with a thick, pale consistency similar to mayonnaise. Taste for seasoning and then set aside. (If you are ready to cook the fish, leave the aioli in the blender; otherwise, refrigerate it.)

Fish

Ingredients

• 1 quart fish broth (see recipe above)

• 6 skinless sea bass fillets (from the three whole sea bass) cut in 1-inch pieces

• Salt and freshly ground white pepper

• Espelette pepper or cayenne pepper to taste

• 3 small carrots, peeled and cut in ¼-inch pieces

• 8 oz. white button mushrooms, cleaned and quartered

• 1 small leek, light green and white parts, cut in ¼-inch pieces and rinsed well

• 1 small bulb fennel, trimmed and cut in ¼-inch pieces

• 8 oz. fingerling potatoes, cut in ¼-inch pieces

• Juice of 1 lemon

• 1/4 cup parsley leaves, reserved from broth (see recipe above)

Directions

In a small saucepot, heat the fish broth to a light simmer. Season the fish with salt, white pepper, and Espelette or cayenne pepper. Add the carrots, mushrooms, leek, fennel, and potatoes to the broth, cover, and lightly simmer until potatoes are tender, about 8 minutes. Add the fish, cover, and cook for 3 to 4 minutes more, or until cooked through. With a slotted spoon, scoop the fish and vegetables from the broth and divide into six warm soup bowls; cover with foil or plastic wrap.

Transfer the broth to the blender with the aioli and puree until smooth. Adjust seasoning with more salt, pepper, Espelette or cayenne, and lemon juice to taste. Ladle the broth into the soup bowls, sprinkle with parsley, and serve hot.

Salad

Ingredients

• 1.5 lb. fresh crabmeat

• 2 ripe mangoes

• 1 large papaya, either green (tastes similar to a cucumber) or ripe

• 1 cucumber

• 1 daikon radish

• 1/2 bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems

• 3 limes, cut into wedges

• 3 oz. shaved coconut, lightly toasted

Special equipment: Mandoline

Directions

Check the crabmeat for shells. Peel the mangoes and cut the flesh into ¼" cubes. Peel the papaya and slice in half lengthwise to remove the seeds, then cut into four sections. Slice the papaya thinly on the mandoline, and then cut it into ¼"-wide batons. Using a channel knife or the tip of a spoon, shave the cucumber lengthwise, leaving a bit of skin between each groove to create a striped effect. Thinly slice the cucumber into wheels on the mandoline. Peel the radish, cut into 2-inch segments, slice thinly on mandoline, then julienne. Very lightly chop the herbs, or if desired, keep the leaves whole. Serve buffet style, placing each ingredient in a separate vessel (including the lime, shaved coconut, gelée, and vinaigrette—see below) or toss it all together and serve on salad plates. Season with salt and pepper to taste. Serves 6 to 8.

Coconut Gelée

Ingredients

• 1 13.5-oz. can unsweetened coconut milk

• 1 whole-stalk piece of lemongrass, smashed and cut into chunks

• Reserved stems of mint, cilantro, and Thai basil

• 2.5 tsp. powdered gelatin

• Salt, as needed

Directions

Combine the coconut milk with the lemongrass and herb stems and let rest, covered, in the refrigerator overnight. The next morning, pour 3 tablespoons of cool water into a bowl; sprinkle the gelatin evenly over top. Rest for 5 minutes to allow the gelatin to absorb the water. Strain the coconut milk through a fine-mesh sieve, discarding the lemongrass and herb stems, and bring ? cup of the coconut milk to a simmer in a small pot. Remove from heat and allow to cool for a few seconds, then stir in the gelatin. Combine with the remaining coconut milk, season with a pinch of salt if desired, then pour into a pie pan or a small, shallow dish. Place in the refrigerator, uncovered, for three hours or until fully set. Using a paring knife, slice coconut gelée in a grid pattern to form ½" cubes. Remove the cubes with a small offset spatula. Keep chilled until ready to serve the salad.

Thai Vinaigrette

Ingredients

• 1 T sriracha chili sauce

• Zest and juice of 1 lime

• 2 tsp. grated ginger

• 1 T chopped cilantro

• 1 T peanut oil

• 1/3 cup grapeseed oil

• Salt and pepper to taste

Directions

Combine the chili sauce, lime zest and juice, ginger, and cilantro in a bowl. Whisk in the peanut oil, then slowly whisk in the grapeseed oil in a steady stream. Season to taste with salt and pepper.

Roasted Chateaubriand with Pan Jus

Ingredients

• 2.5 lb. chateaubriand roast (the top, thick part of the tenderloin), trimmed of fat and silver skin, and tied at 1/2" intervals with butcher's twine

• 3 T olive oil

• 4 T butter

• 4 cloves garlic, peeled and smashed

• 4 sprigs thyme

• 2 T minced shallot

• 1/2 cup dry white wine

• 2 cups no-sodium veal or beef broth

• 1 cup (about 6 oz.) peeled chestnuts, halved

• 3 stalks celery, peeled and cut into medium dice, leaves reserved for garnish

• 1 small fresh black winter truffle (about 2 oz.)

• Salt and freshly ground white pepper

Directions

Preheat oven to 350°F. Let beef rest at room temperature for 15 minutes, then liberally season with salt and pepper. Heat olive oil in a large, ovenproof sauté pan over high heat. Sear the meat until browned on all sides, about 8 minutes total. Reduce heat to low, and add 2 T of the butter, the garlic, and the thyme. Once butter is melted, use a spoon to baste the meat with pan liquid. Put the pan in the oven for 6 to 8 minutes for medium-rare, or until the internal temperature reaches 130° to 135°F on an instant-read thermometer inserted into the thickest part of the roast. Place meat on a cutting board, cover loosely with foil, and let rest for 10 minutes.

While the meat is resting, make pan jus by pouring off all but 1 T of fat from the pan and discarding garlic and thyme. Return the pan to medium-high heat, and add the shallot and white wine. Cook, stirring to release any browned bits from the pan, for 2 minutes, or until almost dry. Add broth, and boil until the sauce thickens, 3 to 5 minutes. Adjust seasoning, if needed, with salt and pepper.

Heat remaining butter in a medium sauté pan over medium-high heat. Add chestnuts and cook, stirring occasionally, until golden brown and fragrant, about 4 minutes. Add diced celery and continue to cook, stirring, until tender. Season with salt and pepper.

To serve, remove twine from the meat, slice into 6 portions, and sprinkle with salt and pepper. Divide mashed celery root (see recipe below) among 6 warm plates, and spoon roasted chestnuts and celery over top. Place a slice of beef on each plate, and spoon pan jus over and around the filet. With a mandolin or truffle shaver, thinly shave the truffle on each serving, about 4 to 5 slivers per plate. Garnish with celery leaves.

Celery Root with Black Truffle

Ingredients

• 1 lb. celery root, peeled and cut into 1" pieces

• 1/2 cup (about 3 oz.) peeled chestnuts

• 2 cups whole milk

• 3 T unsalted butter

• 1 T chopped fresh black winter truffle

• Freshly ground white pepper

Directions

In a medium saucepan, combine celery root, chestnuts, milk, a pinch of salt, and enough water to cover. Simmer over medium heat until celery root is tender, 20 to 30 minutes. Strain through a colander set over a bowl, reserving the liquid. Add the butter to the saucepan and melt over medium heat until nut-brown in color. Add the truffle and toast until aromatic and the butter is foamy. Return celery root mixture and 1 cup reserved liquid to the pan. With a fork, mash ingredients together. Adjust seasoning to taste with salt and pepper.

Ingredients

• 1/2 cup hazelnuts

• 1 T all-purpose flour

• 1/3 cup + 1 T sugar

• 2 eggs

• 3 egg yolks

• 2/3 cup heavy cream

• 1 pinch of salt

• Butter

• 1 cup of pitted fresh cherries (or Bing cherries, which are sweeter)

• 1.5 T kirsch, brandy, or cognac

• 1/3 cup sliced almonds

• 1/2 cup confectioners' sugar

• Unsweetened whipped cream

Directions

In a food processor with a blade attachment, grind the hazelnuts and flour together into a fine powder. (Don't overgrind, or the oils from the nuts will be released, making it into a paste rather than a powder.) Then, in a separate bowl, add the sugar, eggs, egg yolks, cream, and salt to the powder. Using an electric mixer with a whisk attachment, mix ingredients thoroughly. Transfer the batter to another container and cover. Refrigerate overnight.

The next day, preheat the oven to 350° F. Remove batter from the refrigerator. Butter and 8 1/2-inch pie pan or a nonstick mold; the container should be at least 1 inch high. IN a bowl, mix the cherries with the kirsch, cognac, or brandy. While the batter is still chilled, stir with a whisk to ensure that the ingredients are evenly distributed. Pour 1/2 cup of the batter into the pan or mold. Place an even layer of cherries over the batter, and then pour the remaining batter over the cherries. Sprinkle sliced almonds on top.

Bake for 30 to 40 minutes, or until the top is puffed and and golden brown and the batter is set. Serve hot or warm with a dusting of confectioners' sugar and a dollop of unsweetened whipped cream. Don't refrigerate it at any point; let it cool on its own. Clafoutis is best cooked in the afternoon and eaten that night.

Serves 6

Salad

Ingredients

• 1 Gala apple, cored and diced into 1/2-inch cubes

• 1 small fennel heart, thinly sliced

• 3 celery stalks, trimmed and cut diagonally into 1/4-inch slices

• 4 endives, trimmed and cut into 1-inch pieces

• 1/4 cup candies pineapple wedges, thinly sliced

Directions

Toss ingredients in a large bowl.

Dressing

Ingredients

• 1/4 cup plus 1 T extra-virgin olive oil

• 1/4 cup onion, coarsely chopped

• 1/4 cup Gala apple, peeled and coarsely chopped

• 1/4 cup celery, coarsely chopped

• 1/4 cup fennel, coarsely chopped

• 2 tsp. curry powder

• Pinch of saffron

• Pinch of cayenne pepper

• 1/4 cup water

• 1/4 cup mayonnaise

• 1/4 cup white-wine vinegar

• Salt and freshly ground pepper

Directions

Warm 1 tablespoon of olive oil over medium heat in a small sauté pan. Add the onion, apple, celery, fennel, curry, saffron, and cayenne. Stirring mixture constantly, cook for 5 to 7 minutes, until tender. Allow to cool.

Scape into a blender or food processor, and puree with the water, mayonnaise, vinegar, and remaining olive oil; the dressing should lightly coat a spoon. Season to taste with salt and pepper. Refrigerate until ready to serve.

Apple Gelée

Ingredients

• 4 Granny Smith apples, cored and halved

• Pinch of vitamin C powder

• 1/2 tsp. of gelatin, softened in 1 T cold water

Directions

Cut half of one apple into tiny dice and set aside.

Coarsely chop remaining apples and puree in a blender or food processor. Add the vitamin C powder (to prevent oxidation) and pulse to blend.

Line a strainer with a double thickness of damp cheesecloth, set the strainer over a bowl, and pour in the puree. After it drains, use a wooden spoon to press the solids, extracting the last bit of juice. Discard the pulp and save the juice; you will need one cup.

Microwave the softened gelatin for 15 seconds to dissolve (or warm in saucepan over low heat); also warm 1/4 cup of apple juice in the microwave or saucepan. Stir the gelatin into the warm juice. Add the remaining juice and the diced apple. Pour all into a glass serving bowl and chill to set, about 3 hours.

Pineapple Gelée

Ingredients

•1 cup canned unsweetened pineapple juice

• 1 tsp. gelatin, softened in 1 T cold water

Directions

Starting at the microwave (or saucepan) stage and substituting pineapple juice for apple juice, proceed as above.

Spiced Pecans

Ingredients

• 1/2 cup pecan halves

• 2 tsp. brown sugar

• 1/2 tsp. ground cinnamon

• Large pinch of cayenne pepper

• 1 tsp. water

Directions

Preheat the oven to 350° F. Toast the pecans until golden brown, about 10 minutes.

Mix all ingredients together in a small sauté pan over low heat and cook, stirring, until the water evaporates and the nuts are nicely glazed. Cool on a plate.

Serves 6

Raspberry Sauce

Ingredients

• 2 cups fresh raspberries

• 2 T water

• 2 T sugar

Panna cotta

Ingredients

• 1 packet unflavored gelatin

• 1⁄3 cup cold water

• 2⁄3 cup whole milk

• 1⁄3 cup heavy cream

• 1⁄2 cup sugar

• 1 bunch basil, small leaves picked and set aside

• 2 cups plain yogurt

• Zest of 1 lemon

Ginger Cookie Base

Ingredients

• 3⁄4 cup sugar

• 1⁄2 cup butter, softened to room temperature

• 1 egg

• 1⁄2 tsp. vanilla extract

• 2 T freshly grated ginger

• 2 cups flour

• 1⁄4 tsp. baking soda

• Pinch of salt

Directions

In a medium saucepan, combine 1 cup of raspberries with the water and sugar and set over medium heat. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat, add the remaining cup raspberries, and stir just enough to coat them. Strain the sauce into a small bowl and set both raspberries and sauce aside to cool.

To prepare the panna cotta, sprinkle the gelatin into the water and let stand so that the gelatin blooms, about 2 minutes. In a medium saucepan over low heat, warm the milk, cream, sugar, and basil bunch until the sugar has dissolved. Remove from the heat and let sit for 10 minutes. Whisk in the gelatin and then strain through a fine-mesh sieve into a large mixing bowl. Add the yogurt and lemon zest and whisk to combine.

Set 6 medium ramekins or small bowls on a flat tray. Pour in the yogurt mixture, leaving about 1⁄2′′ at the top. Top each ramekin with several raspberries and transfer to the refrigerator to set for about 4 hours. This can be done up to 2 days in advance.

To make the ginger cookies, preheat the oven to 325°F. In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar and butter until it is light and very fluffy. Replace the whisk with the paddle attachment. Add the egg, vanilla, and grated ginger and stir just to combine. Add the flour, baking soda, and salt. Mix the dough until just combined.

Remove the dough from the bowl, cover it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Roll out the dough to a 1⁄2′′ thickness and, using a ramekin or cookie cutter, cut out 6 circles. Place them on a lightly greased cookie sheet and bake for 15 to 20 minutes, until cookies are golden. Let cool completely.

Before serving, warm the sides of each ramekin under hot running water. To serve, place a cookie on top of each ramekin, and put a small plate on top. Flip each quickly to unmold the panna cotta. Garnish the plates with the remaining raspberries, raspberry sauce, and small basil leaves.

Makes 8 servings

For the Cassoulet

Ingredients

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• One 4-pound Pekin duck, legs and breasts removed and split

• 1.5 pounds lamb shoulder, cut into 8 pieces

• 8 "Toulouse" sausages or sweet Italian link sausages

• Salt and freshly ground pepper

• 1 pound slab bacon, cut into 8 large cubes

• 2 large onions, cut into ½-inch dice

• 4 large carrots, cut into ½-inch dice

• 2 large stalks celery, peeled and cut into ½-inch dice

• 1 head garlic, separated into cloves, peeled, and sliced

• Bouquet garni (1 bay leaf, 4 sprigs flat-leaf parsley, and 3 sprigs thyme, tied with a strip of leek green)

• 2 tablespoons tomato paste

• 1 pound tomatoes, peeled, seeded, and cut into ½-inch dice

• 2.5 pounds cannelini beans (about 6 cups), pre-soaked in cold water for 8 to 12 hours

• Piment d'Espelette or sweet paprika and cayenne

For the Topping and the Finishing

Ingredients

• 2 cups fresh bread crumbs

• 3 tablespoons coarsely chopped flat-leaf parsley leaves

• 6 cloves garlic, finely chopped

• Salt and freshly ground pepper

• 6 tablespoons melted unsalted butter, melted duck fat, or vegetable oil

Directions

Center a rack in the oven and preheat the oven to 400°F. Melt the butter with the oil in a shallow 12-quart pot or Dutch oven over medium heat. Season the duck, lamb, and sausage with salt and pepper. Add to the pot, along with the bacon, and brown the meats evenly on all sides. Add the onions, carrots, celery, garlic, and bouquet garni and cook without color, while stirring, for 10 minutes. Add the tomato paste and mix well. Add the tomatoes, beans, and 16 cups water; slowly bring to a boil. Cover the pot and bake 1 to 1 ½ hours, until the beans are tender. (Do not overcook the beans; they will split.) After 45 minutes check the cassoulet and if needed, add more water. Remove the cassoulet from the oven. Season to taste with salt, pepper, and piment d'espelette.

Reduce the oven temperature to 350°F. Combine the bread crumbs, parsley, and garlic in a mixing bowl and season with salt and pepper. Sprinkle half of the bread crumb topping over the cassoulet and drizzle with half of the melted butter. Bake uncovered for 15 to 20 minutes. Remove from the oven. Using the back of a spoon, push the crust down into the liquid to moisten. Cover with the remaining bread crumb topping and butter. Preheat the broiler. Broil the cassoulet, keeping a close eye on it, 5 to 7 minutes until the crust is golden brown.