January 28, 2020
The classics always tend to stick around, and for good reason. People across the country still make the journey to Graceland to visit the home of a man who hasn’t recorded a song in almost 50 years. “Citizen Kane” still ranks in the top three of most movie critics’ list of greatest of all time, even though it was made before the invention of colour film. To this day, the people of France, and anyone with an appreciation for their cuisine, are still cooking cassoulet.
How To Make Cassoulet In One Hour
You might be wondering: What is cassoulet? In layman’s terms, it’s a rich stew made of white beans, duck confit and sausage. It’s hearty, it’s delicious and it’s very decadent. The origins of cassoulet are not easy to trace, but one theory links it back to medieval times, when stewed meat and beans were staples of a king’s diet. Some trace it back to 13th-century Arabic cooks, who introduced the white bean to France.  Related... 'Instant Pot' Electric Pressure Cooker Has A Cult Following – And Now I Know Why No matter when or where it came from, one thing is for certain — it takes a long time to prepare. From soaking the beans overnight to slowly cooking duck legs in their own fat and braising all of the ingredients for hours, it becomes a two-day dish to prepare. Don’t get me wrong, it’s definitely worth the wait, but with the help of the Instant Pot and a few shortcuts, the entire dish can be prepared in an hour from start to finish.
One way to save time is to take a trip to your butcher shop and ask them for prepared confit duck legs. Another trick is using the Instant Pot to soak the beans. Rather than soaking overnight, you can recreate the same effect by bringing them up to pressure and letting them sit in the hot liquid for 15 minutes. After that, all that’s left is adding the remaining ingredients to the Instant Pot and letting the machine do the rest of the work. 
I fell in love with this dish 10 years ago when I made it for the first time in culinary school, but because of the time and labor involved I’ve only made it a handful of times. Now when I want this classic I don’t have to hope it’s on the menu of a local bistro. I can make it myself in no time.Instant Pot CassouletServes 6
Ingredients1 pound dried cannellini beans8 ounces thick-cut bacon, diced1 large yellow onion, diced3 garlic cloves, minced2 tablespoons tomato paste2 duck confit legs, meat pulled away from bones and shredded 8 ounces fully cooked garlic chicken sausage, sliced 1/2-inch thick4 cups chicken stock4 thyme sprigs, leaves removed and stem discarded1/2 cup red wine1 cup panko breadcrumbs1/4 cup butter2 tablespoons finely chopped parsleyKosher salt, to tasteDirections
1. Place beans in the bowl of the Instant Pot and add enough water to cover the beans by 2 inches. Seal pressure cooker lid and set to cook on high pressure for 5 minutes. Once the pressure is reached, immediately turn off the pot and let the beans soak for 15 minutes. Do not cook the beans on high pressure — this comes later. After the beans have soaked, drain and set aside.
2. Turn the Instant Pot on high sauté. Add bacon and cook until fat is rendered, about 5 minutes.
3. Add onions and cook an additional 2 minutes until translucent. Add garlic and cook until fragrant, about 1 minute.
4. Add tomato paste, stirring to coat the bacon and onions, and cook for 2 minutes, until slightly browned.
5. Add red wine and deglaze the pan, scraping up any browned bits on the bottom of the pan. Cook until reduced by half, about 5 minutes.
6. Add shredded duck meat, chicken sausage, chicken stock, thyme and reserved beans. Season with salt. Seal pressure cooker lid and cook on high pressure for 20 minutes, then use the quick release method.
7. While the cassoulet is cooking, melt butter over medium heat in a large saucepan. Add panko, tossing to coat with butter. Cook until panko is golden brown and toasted, about 2 to 3 minutes. Remove from heat and stir in chopped parsley.
8. Spoon cassoulet into serving bowls and garnish with generous heap of parsley panko.
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Star Wars Director Says It's About Time A Woman Makes A Star Wars Movie
Jan 02, 2024
Oscar-winning documentary filmmaker Sharmeed Obaid-Chinoy is directing an upcoming Star Wars movie that brings back Daisy Ridley in the role of Rey. Obaid-Chinoy will become the first woman to direct a Star Wars film, dating back to the franchise's origins in the 1970s. Speaking about this, Obaid-Chinoy told CNN that she is "very thrilled" to make the movie and create something that is "very special.""We're in 2024 now, and I think it's about time we had a woman come forward to shape the story in a galaxy far, far away," she said.Obaid-Chinoy won Best Documentary, Short Subjects Academy Awards for Saving Face (2012) and A Girl in the River: The Price of Forgiveness (2015).In 2020, Lucasfilm boss Kathleen Kennedy told the BBC that a woman would eventually direct a Star Wars movie, saying that would "absolutely" happen, "without question." Victoria Mahoney was a second unit director on The Rise of Skywalker, but a woman has never claimed a top directing credit on a Star Wars movie.On the TV side of things, The Mandalorian has featured a number of female directors, including Deborah Chow and Bryce Dallas Howard. Chow went on to direct the Obi-Wan TV series, too.Another high-profile franchise that has never had a female director is James Bond. Producer Barbara Broccoli and Skyfall director Sam Mendes have both said they want to see a woman direct a future 007 film.As for Obaid-Chinoy's Star Wars movie, little is known about it apart from the fact that Ridley will come back to play Rey. It is expected that this film will be the first of the three new Star Wars films to come to theaters, possibly releasing in December 2025.According to a report, Peaky Blinders creator Steven Knight is writing the Rey movie, taking over for Damon Lindelof and Justin Britt-Gibson.
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NBA Names Clare Akamanzi CEO Of NBA Africa
Jan 02, 2024 15:29
The NBA named Clare Akamanzi – an accomplished business executive and international trade and investment lawyer – as CEO of NBA Africa. Akamanzi will start her position on Jan. 23, 2024, and report to NBA Deputy Commissioner and Chief Operating Officer Mark Tatum. In this role, Akamanzi will oversee the NBA’s business and basketball development efforts in Africa and will be responsible for continuing to grow the popularity of basketball, the NBA and the Basketball Africa League (BAL) across the continent, including through grassroots basketball development, media distribution, corporate partnerships, and social responsibility initiatives that improve the livelihoods of African youth and families. For the last six and a half years, Akamanzi was CEO of Rwanda Development Board (RDB), where she spearheaded Rwanda’s economic development by enabling private sector growth. Under Akamanzi’s leadership, RDB implemented several business policy reforms and initiatives that led to significant investment and development for the country, including through partnerships with the BAL, Arsenal FC, Paris Saint-Germain FC, FC Bayern Munich and TIME Magazine, among others. “Clare’s business acumen, international experience and familiarity with basketball and the NBA make her the ideal executive to lead our business in Africa,” says Tatum. “NBA Africa and the Basketball Africa League are well-positioned for continued growth, and under Clare’s leadership we believe these initiatives will transform economies, communities and lives across the continent.” “I’ve seen firsthand how sports can positively impact businesses, families and communities in Africa, and the NBA and the BAL are a perfect example of that,” says Akamanzi. “The NBA has done an incredible job growing basketball and the economy around it across the continent, and I’m excited about the enormous opportunities ahead to build on that momentum.” Previously, Akamanzi was Chief Operating Officer of RDB and Head of Strategy and Policy Unit, Office of the President of the Republic of Rwanda. She has extensive international trade, business and diplomatic experience, having previously worked for the Rwandan Government at the World Trade Organization in Geneva, Switzerland and at the Rwandan Embassy in London, England. Akamanzi has worked or studied in seven different countries and holds an honorary LLD from Concordia University in Montreal, Canada, in recognition of her work in Rwanda. She earned a master’s degree in public administration from Harvard University’s Kennedy School of Government in Cambridge, Massachusetts, where she was the recipient of three prestigious awards for academic excellence and distinguished contribution to the community: the Lucius N. Littauer Fellows Award, the Raymond & Josephine Vernon Award and the Robert Kennedy Public Service Award. In addition, Akamanzi holds a Master of Laws degree in international trade and investments from the University of Pretoria in South Africa, and a Bachelor of Laws degree from Makerere University in Kampala, Uganda. Akamanzi has served on several company boards, including the World Health Organization (WHO) Foundation, ECOBANK and Aviation, Travel and Logistics (ATL) company. She was recognized by Forbes as one of Africa’s Top 50 Powerful Women in 2020.
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