Cassoulet
Filed in archive Recipes , Traditions on November 11, 2007
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!
Permalink: Cassoulet
Tags: cassoulet southwest+france camp+cassoulet 2007 food sautÃ+green loving+rosemary green+tomatoe
Vote for Cassoulet:
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Rating: 7.33 out of 6 vote(s) cast.
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Response from:
swirlingnotions
(11/13/07 3:14pm)
Oh my lord does this look good! Cassoulet is one of my very favorite dishes . . . I'm so jealous you get to make it right there at its source!
Response from:
Jennifer
(11/14/07 3:19am)
Swirlingnotions, You should go to Kate's Camp Cassoulet yourself! It was an amazing, fun weekend and I was surprised at how much I learned! Also, that part of France is so gorgeous.
Response from:
Bez
(03/22/08 11:03am)
I cooked Kate's recipe in the UK and it was hugely successful - although I'm sure it would have been even better cooked in France. It was full of flavour and made a very hearty and enjoyable meal for a cold English February day. This is definitely a dish I will be cooking again and will try with different ingredient combinations as well. Last time - to utilise what I had available - I cooked it with pork steaks, chicken thighs and german sausage. Next time I'll use duck and belly pork I think - mmmmm, looking forward to that one!
Response from:
Jennifer
(03/23/08 5:40am)
Bravo Bez! I love that you used what you had available and created your own Cassoulet. I'm sure it was just as wonderful as the traditional version. Thanks for letting me know of your success!
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