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Cassoulet Recipe [Split from "Best fresh pork liver" post on the Minneapolis-St. Paul board

iL Divo Jan 19, 2011 07:19 AM

[This post was split by the Chowhound Team from a discussion on the Minneapolis-St. Paul board: http://chowhound.chow.com/topics/7605... ].

Michael, how hard would it be to get you to post a cassoulet recipe that is extra special for all of us here? oh pleeeeeeeeeeeeeeeeeeeeeeeeeeeease!

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  1. Michael Florey RE: iL Divo Jan 19, 2011 12:39 PM

    the one we use is a traditional 2-day recipe, so it takes a fair amount of time. We originally got it from Saveur magazine's cassoulet issue years ago, and have refined it over the years. We use tarbais beans, but flageolet's also work well. We get garlic sauage and armagnac duck sausage friom d'Artagnan, use Nueske's bacon instead of pork rind, and get hocks from Kramarczuk's. We add extra garlic and nutmeg, and extra liquid to the beans. Also we've found that its best to cook the duck legs separate adn render soem fat off, then add them to the top of the cassole towarsd the end.

    Here is a link to the basic Saveur recipe. It is great:

    http://www.saveur.com/article/Recipes...

    1 Reply
    1. re: Michael Florey
      Michael Florey RE: Michael Florey Jan 19, 2011 12:44 PM

      Wow, that may be my worst typing job ever. Sorry.

    2. c oliver RE: iL Divo Jan 21, 2011 12:26 PM

      Here's a current thread:

      http://chowhound.chow.com/topics/753807

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