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 Post subject: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 8:56 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Hi,

Reading Amy's thoughts about Serious Eats opens the floodgates in my mind. I have about 15 of their recipes in my files. Most are reliable but watch out for Chicago contributors; some of these recipes are not independently tested. Yes, I have sent many memo... That's a different story.

I am a devotee of the late Paula Wolfert's cassoulet which excludes lamb. It takes time to make but is incredible. I have tried about 5 different short cut versions including Jacques Pepin's. None really had the texture or complexity of the Paula Wolfert version from "The Cooking of South West France".

Last week, I made "Cassoulet Style Sausage and Beans" by Kerry Seretsky from Serious Eats. I thought it was extremely good. Mom was in total disagreement; she thinks it it was miraculous. Yes, this recipe is doable and excellent. The texture was perfect and I have some ideas to add complexity.

http://www.seriouseats.com/recipes/2012 ... ref=search

I do have some suggestions for the recipe:
    Cut the sausage into 3/4" discs that will be lightly sauteed. Garlic Sausage is almost impossible to find in Springfield. I finally found Johnsonville Irish Garlic O'Sausage. This was really excellent for the dish.

    The dish could be a bit better if it had the complexity of cured pork belly and duck confit. (Pork belly confitted in duck fat?) I think un-smoked cured bacon and elimination of the olive oil would be an improvement.

    I also would like to try flageolet beans with this quick cooking version.

Tim

We will be coming to Chicago for Dylan's first birthday in the morning. We will also


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 Post subject: Re: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 9:12 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Thanks, Tim. I'll give this a try. We love beans and sausage around here.

fitzie


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 Post subject: Re: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 9:12 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Thanks, Tim. I'll give this a try. We love beans and sausage around here.

fitzie


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 Post subject: Re: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 9:15 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Fitzie,

From personal experience, two servings and you may have to sleep alone!

cc


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 Post subject: Re: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 9:44 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I really wish I had individual cast iron serving pots, and unfortunately, my local rental company doesn't carry them. I'd really love to serve cassoulet on a party I have scheduled for NYE.

Thanks for the review Tim! I've got garlic sausage in the freezer that is just screaming for a cassoulet.

Amy


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 Post subject: Re: Quick Cassoulet
PostPosted: Thu Dec 12, 2013 11:53 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Amy wrote:
I really wish I had individual cast iron serving pots, and unfortunately, my local rental company doesn't carry them. I'd really love to serve cassoulet on a party I have scheduled for NYE.

Amy

Amy,

The FiestaWare soup bowls are the right size and pretty reasonable.

The best thing about this recipe is the bread crumb mix, green and flavorful.

I used brown veal stock which was a bit heavy. I'll have to make some white veal stock.

Tim


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 Post subject: Re: Quick Cassoulet
PostPosted: Mon Dec 30, 2013 8:44 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Tim, I did make this and we really enjoyed it. It's on the menu for New Year's Day. Thanks for the heads-up.

fitzie


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 Post subject: Re: Quick Cassoulet
PostPosted: Mon Dec 30, 2013 10:46 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Fitzie,

I am also working on a second helping of this recipe with the following changes.

Ingredients:
    pork/duck fat instead of EVOO for the saute
    Johnsonville Irish O'Garlic Sausage or Serious Eats garlic sausage for pizza
    cured un-smoked bacon or pre-cooked pork skin
    chicken, pork or white veal stock
    pork or duck confit would be sublime

Procedures:
    cut sausage into 3/4" bites
    lightly brown the sausage; you don't want to overcook these.
    After adding the broth/stock, simmer for about 15 minutes

Other thoughts:
    Rather than transfer to a bakng dish, I cooled the bottom of the saute pan, using that to finish the dish.
    You can also transfer the cassoulet to individual oven-safe bowls for baking and service

Tim


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 Post subject: Re: Quick Cassoulet
PostPosted: Tue Dec 31, 2013 8:04 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I'll be doubling the recipe. I always remove the casings from the sausage. I'm adding chicken thighs as some of our guests don't care for sausage. Other than that I'll stick to the recipe. I think this is a great way to ring in the New Year.
Thanks again for the recipe'

fitzie


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