Ingredients for Assault

Video Transcript

"Hi, I'm Elvis Hillard. I'm here on behalf of Expert Village, and today, we're going to be making a dish called a French cassoulet. These are the ingredients today that we're going to be using to make our dish. You're just going to use a couple of stalks of the celery right here. You're not going to need that much. You want to make sure that you take those leaves off of it. I'll show you about that in a minute. A little bit of zucchini and squash -- medium size, just make sure it's really firm when you do purchase it. Make sure there's no bruises or anything like that into it. You just need an onion. It can be a red onion; it can be a yellow onion, Vidalia. Vidalia onions are really sweet, so that's a pretty good thing that you can use. A little bit of butter, and you're going to use a touch of olive oil. That's just going to help to salty down your dish. Your tomatoes -- just use regular, old vine ripe tomatoes. You can even use Roma if you want to. And if you just don't even want to deal with it, you can use canned tomatoes. I mean, even like Rotel would be excellent in this dish. Garlic, this is something that I always express. Whenever you buy garlic, make sure it's really firm. You want to check it, and I mean, it's not like you have to open it up to find out. Smell it, check it. All your ingredients, you really want to just smell and make sure that they just smell fresh, there's no weird smell to them or anything. Fennel, we're going to use one and a half of them in this dish today. They come with this. You can also save these stalks right here, save them for stock. We've got fresh thyme. Make sure -- like a lot of times when you go to a grocery store and you start looking for thyme, you look through those containers and they're all brown and black and everything. The guys just don't check them as much as they can, so I always get my thyme from the very back of that aisle, that line that they're all sitting at, some bay leaves and then the beans. In this dish, I mean, it's not like you're cooking red beans and rice or anything, so you can just go ahead. Your best option is to buy a bean that's already cooked. Like these are just Great Northern beans. You can get cannelloni. I mean, pinto. You can use anything you want, whatever you prefer to use. These are basically the ingredients that you will be using today. And to finish it off, we just have a baguette that we're going to slice and put on top when the dish is finished. These are the ingredients you're going to have to need."