Cassoulet
A dish immersed in history, surrounded by controversy and seemingly insurmountable.

But if you get right down to it, all it is is a slow cooked stew of plump, white beans and several kinds of meat, usually duck or goose, some sausages and pork or lamb. (If you're a vegetarian, this isn't the dish for you!)



Three cities, Castelnaudary, Carcassonne and Toulouse, were locked in a continuous debate over who invented southwest France's signature dish. Although it is now generally acknowledged that Cassoulet was first made in Castelnaudary during the 100 Years War, around the middle of the 14th century.

Before last weekend I had made a delicious and savory "Poor Man's Cassoulet" recipe by Mark Strausmann, but had never actually made an authentic version. Living in the Languedoc, just down the road from Carcassonne and Castelnaudary, means that we're inundated with Cassoulet. You can pick up a can or jar at most food shops and order a steaming, aromatic cassole full every winter at most restaurants.

So, I figured, why bother? Then last weekend, I had the opportunity to help make three luscious, bubbling cassoles of Cassoulet at Camp Cassoulet, hosted by Kate Hill.

It was a revelation! Why have I never made this extraordinary dish before? The weekend completely de-mystified Cassoulet for me, and I am forever thankful to Kate for helping to do this. Now everyone can attend a wonderful Camp Cassoulet weekend with Kate.

Here is Kate's recipe.

Cassoulet takes time, but the moment you break through the crust and savor a steaming, rich mouthful will make it worth every second!