Cassoulet [Recipes]
2009 Mar 14
here's one that was published in gourmet/bon appetite mags
www.epicurious.com
another from cuisine france
www.cuisine-france.com
www.epicurious.com
another from cuisine france
www.cuisine-france.com
2009 Mar 18
When I make cassoulet I follow a hybrid of recipes I have picked up from various sources. I generally start with braised pork hocks, I sometimes throw a bone from a cured pork shoulder (coppa) or cured ham to add extra flavour. Once the meat is really, really tender and completely off the bone and all connective tissue dissolved (about 1.5-2 hours in pressure cooker, prob 4 hours in regular pot)I let the meat cool, separate the bones and dice all the meat and skin really fine.
Then saute diced carrots, onions, garlic (and occasionally celery, turnip or potato) in a little bit of pork or duck fat. I add this to a casserole with the diced meat and a generous amount of rehydrated and cooked navy beans or white kidney beans (soak over night in cold water, change water then bring to a trembling boil for about 3 hours, no salt in the water). There are special Languedoc "Cassoulet" beans you can use, the name escapes me but I am sure the internet has that info. When I am in a hurry I use canned beans.
Of course you could brown sausages (cut into chunks), lardons, a duck breast, confit leg of duck or pieces of pork belly and add them to the casserole at this point. I usually find one or two types of meat plenty for me, but to each their own.
Then I top it up with the braising liquid from the pork hocks, add a few sprigs of thyme and rosemary and a bayleaf. Cover with breadcrumbs and then dot it with duck fat, bake in the oven around 375ish for about an hour, until it is bubbling and crust is browned. If I am concerned that there is not a lot of gelatin in the braising liquid to thicken the sauce, I will mix a little flour and duck/pork fat together and mix that into the casserole dish at this point.
The last step (breadcrumbs) I gather is a bit controversial in view of the tradition. Apparently a lot of french cuisine experts feel the cassoulet should make its own crust from the surface of the beans without the aid of breadcrumbs.
ET VOILA! Poutine, let us know the recipe you end up going with!
Then saute diced carrots, onions, garlic (and occasionally celery, turnip or potato) in a little bit of pork or duck fat. I add this to a casserole with the diced meat and a generous amount of rehydrated and cooked navy beans or white kidney beans (soak over night in cold water, change water then bring to a trembling boil for about 3 hours, no salt in the water). There are special Languedoc "Cassoulet" beans you can use, the name escapes me but I am sure the internet has that info. When I am in a hurry I use canned beans.
Of course you could brown sausages (cut into chunks), lardons, a duck breast, confit leg of duck or pieces of pork belly and add them to the casserole at this point. I usually find one or two types of meat plenty for me, but to each their own.
Then I top it up with the braising liquid from the pork hocks, add a few sprigs of thyme and rosemary and a bayleaf. Cover with breadcrumbs and then dot it with duck fat, bake in the oven around 375ish for about an hour, until it is bubbling and crust is browned. If I am concerned that there is not a lot of gelatin in the braising liquid to thicken the sauce, I will mix a little flour and duck/pork fat together and mix that into the casserole dish at this point.
The last step (breadcrumbs) I gather is a bit controversial in view of the tradition. Apparently a lot of french cuisine experts feel the cassoulet should make its own crust from the surface of the beans without the aid of breadcrumbs.
ET VOILA! Poutine, let us know the recipe you end up going with!
2009 Mar 20
There was a discussion on two white beans, Cannellini and Tarbais, used in cassoulet here;
www.ottawafoodies.com
An aside; on election night in the U.S. last November, there was a large banner that read "CASSOULET" in Times Square that frequently appeared in the broadcast coverage (a French comedy show was behind it). George Stephanoulos on ABC even asked "I want to know who Cassoulet is." Doh!
So many viewers saw it and Googled the word, that cassoulet made it into Google's top 100 search terms that day.
Vive le cassoulet!
www.ottawafoodies.com
An aside; on election night in the U.S. last November, there was a large banner that read "CASSOULET" in Times Square that frequently appeared in the broadcast coverage (a French comedy show was behind it). George Stephanoulos on ABC even asked "I want to know who Cassoulet is." Doh!
So many viewers saw it and Googled the word, that cassoulet made it into Google's top 100 search terms that day.
Vive le cassoulet!
2009 Mar 20
Tracinho are you thinking of flageolet beans? As AMR pointed out we did in fact have a bean discussion but those Tarbais beans are quite expensive and hard to find. I think flageolets are usually served with lamb but maybe one could use them in a cassoulet?...
AMR Great story! Thanks for sharing.
AMR Great story! Thanks for sharing.
2009 Mar 24
OK, here is the finished product! check it out on my blog..
thedogthecatandeverythinginbetween.blogspot.com
thedogthecatandeverythinginbetween.blogspot.com
Poutine