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Oct 19, 2009 06:58 PM

Cassoulet for one?

I want to make Cassoulet, but my dilemma is that I don't know anyone I can invite over to enjoy it with me. They are either not as culinarily adventurous as I thought they would be or we are all hitting an age where the combination of meats and fats may send someone to a cardiologist. I am looking at recipes from Bourdain, Wolfert, CH (Will Owen I think) and possibly Julia Child. If I halve any of these recipes will it still be good? Or is cassoulet one of those recipes that doesn't translate well when halved? Lastly, I've never had cassoulet before so I am a little concerned I might not like it as much as I think I will (g-d forbid), therefore if I make a full recipe I may be courting disappointment. I figure if I make half a recipe there will be enough for leftovers and possibly freezing a portion or two. Thanks for your feedback.

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  1. cassoulet freezes well, but it also benefits from a couple of days in the fridge so the flavors can deepen. choose the one that sounds best to you, prepare the entire recipe as directed, eat as much as you want, stash a serving or two in the fridge to enjoy later in the week, and freeze the rest.

    1. I think the main problem with making a reduce recipe, is the amount of work that goes into a classic recipe (several days worth).

      I believe Jacques Pepin has a quick version that might adapt to a reduced size better. Look up his 'more fast food my way' TV series.

      1. You've never eaten cassoulet? That's quite a commitment. Maybe go out and eat some before you put in the time and effort. If it's something you like, you'll be happy to have leftovers. They will be showing up on menus soon. Quercy on Court St in Cobble Hill has a nice one. Wine will assuage your cardio concerns

        1. Judith Jones has a "small cassoulet" recipe in her new book "The Pleasures of Cooking for One" as well as a recipe for a "mini-Cassoulet" in her book "The Tenth Muse."


          1 Reply
          1. re: The Dairy Queen

            Interesting, "The Tenth Muse" is on my list of books to buy or borrow, hmm... Thanks

          2. I would strongly suggest that you taste this dish at a restaurant or elsewhere (canned?) before making it. I love cassoulet and have made my own and eaten it in friends homes. Yet, I do know of at least three friends who tried making it at home never having tasted it before and were incredibly disappointed and didn't think it was at all worth the trouble. I didn't taste their cooking, so either they had too high of expectations or a bad recipe. Just wanted to mention this to save you the same grief.