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Cassoulet recipe for dummies

f
Food Tourist Dec 18, 2004 09:27 PM

I would love to make a cassoulet for Christmas and need a simple recipe with the least number of "exotic" ingredients. Please provide me with simple instructions for a beginner cook, if this is possible! Also, I might not be able to find duck here, so is it still possible to make without it? Are there variations on cassoulet that are just as tasty?
 
Thanks!
Food Tourist

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  1. s
    Steve T Dec 18, 2004 09:27 PM

    I would boil the recipe down to two parts: beans and meat.
     
    For meat, I think three different ones are pretty necessary. You could get away with a shredded roast chicken, a sausage, and a lamb stew. That provides a combination of flavors and textures.
     
    The beans really do require an animal fat more complex than chicken. I can't imagine doing it with an oil, or chicken fat, but maybe others will argue otherwise. The beans get cooked along with finely chopped veggies (carrot, celery, garlic, onion) that have been sauteed in the animal fat. The liquid should be stock (chicken, if not more complex) and add some tomatoes.
     
    The problem is that a lot of the charm is to keep distinct flavors rather than have a stew, so each meat and the beans really do need to cook separately until near the end.

    9 Replies
    1. re: Steve T
      s
      Sarah Dec 18, 2004 10:42 PM

      NYTimes had a slow cooker recipe which worked out really well for me. Used duck tho. Hope you can find recipe...if you can't, let me know and I'll try to track it down.

      1. re: Sarah
        r
        RebeccaBG Dec 19, 2004 12:03 AM

        I just did a NY Times search and came up with a Bittman article from Jan 29 '03 called Slow and Easy, the Way to Go. The abstract didn't mention recipes that were included. You have to pay for the full article since it's from their archives. I'd be willing to buy it if the cassoulet recipe is in it and because I like Bittman. If you know this article, can you tell me what other recipes he might have included. If this article doesn't have the cassoulet recipe, would you please post it. Thanks.

        1. re: RebeccaBG
          s
          swingline Dec 19, 2004 10:54 AM

          Bittman recipe is linked

          Link: http://www.recipezaar.com/mycookbook/...

          1. re: swingline
            r
            RebeccaBG Dec 19, 2004 07:09 PM

            Thanks for posting this Cassoulet recipe, but it's not the one that Bittman does in the slow cooker, which is the one I'm looking to get.

            1. re: RebeccaBG
              e
              emkay Dec 19, 2004 07:44 PM

              Here is the correct link:

              Link: http://www.e-cookbook.net/articles/sl...

              1. re: RebeccaBG
                s
                Sarah Dec 19, 2004 10:56 PM

                R - OK, here it is(paraphrased): Slow-Cooker Cassoulet
                1/2 lb small white beans(pea or navy)
                4 clove garlic, peeled & crushed, plus 1 Tb minc garlic
                1 med-lrg chp onion
                2 carrots, peeled & in chunks
                2 c chp tomatoes w/juice(canned OK)
                3- sprigs fresh thyme or 1/2 tsp dried
                2 bay leaves
                1/4 lb slab bacon or salt pork, in one piece
                4 sweet Ital sausages (3/4 lb)
                1 lb boneless pork shoulder
                2 duck legs
                Ckn, beef or veg stock or water; s&p to taste
                1 c plain bread crumbs, opt; parsley for garnish

                1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay and meats in slow cooker and turn heat to high. (brown sausage and duck legs in skillet if you like, before adding) Add stock/water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hrs on high heat, 7 hrs or more on low.
                2. When done, add s&P to taste, along w/minced garlic. If you like, remove cassoulet from cooker and place in a deep casserole. cover w/bread crumbs and roast at 400 until bread crumbs brown(15 mins). Garnish and serve.
                Serves at least 4.

                1. re: Sarah
                  r
                  RebeccaBG Dec 20, 2004 10:30 PM

                  Thanks for recipe, which sounds yummy. I'll try it soon and let board know how it comes out. But where can you buy only the legs of a duck? Maybe that question belongs on Manhattan board, where I live.

                  1. re: RebeccaBG
                    s
                    Sarah Dec 23, 2004 08:53 PM

                    Please let me know how it came out... were my friends fibbing when they raved over it?

            2. re: RebeccaBG
              s
              Sarah Dec 19, 2004 02:46 PM

              That's where the Slow-Cooker Cassoulet recipe is from -I can't today but will post the recipe next week if you can't get it sooner. BTW, it's very easy and very delicious, and yes, I did brown the ingreds they suggest.

        2. a
          angella Dec 19, 2004 07:36 AM

          i have not personally made cassoulet, nor do i dare attempt to for it is too long of a process for me. however, if you're in san francisco the best cassoulet that i've tasted is at a restaurant called Chapeau! (the exclamation mark is part of the name) or you can try this recipe from one of my favorite cooking resources. if this link doesn't work for you (the access to the recipe is granted through an online subscription only)then let me know and i'll post the recipe in it's entirety.
          have fun!

          Link: http://www.cooksillustrated.com/artic...

          1 Reply
          1. re: angella
            f
            Food Tourist Dec 20, 2004 08:21 PM

            Hi Angella,
            Thanks, but I couldn't read the Cook's Illustrated recipe; however, I fully trust that their recipe would be amazing as I love their other recipes in their magazines.
            Please send me the "streamlined" cassoulet recipe. Thanks and Merry Christmas!
            Food Tourist

          2. j
            JudiAU Dec 20, 2004 11:19 AM

            My husband made cassoulet last week, composed solely from items from our freezer. To a base of onion, carrot, and garlic sautéed in duck fat he added frozen flageolets, two roasted duck legs confit, roasted pig from a caja china party, and garlic Ukrainian sausage a friend brought from Minnesota and water. Cooked for about and hour. Topped with a thick layer of bread crumbs and baked until crisp and toasty.

            Not classical surely but wonderful. I think he used The Way to Cook or How to Cook Everything as a reference.

            Cassoulet is merely a stew. Don't let it intimidate you and watch out for the salt.

            1 Reply
            1. re: JudiAU
              c
              Carb Lover Dec 20, 2004 02:08 PM

              That sounds wonderful, and agree that not all cassoulet has to be complicated. Reminds me of how Bourdain says in his Les Halles book that if you can make a decent meatloaf, you're on your way to being a charcuterie who can whip up country pate!

              As a counterpoint though, my Balthazar cookbook says their menu cassoulet takes 6 days total to make (I'm sure most of it is soaking beans, sitting time, etc.), so they've streamlined their cookbook recipe to take just 3 days total. I'm going to try to follow their recipe as much as possible (esp. since it's my first time) to see how it turns out...

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