How To make Country Cassoulet
3 cups water
3/4 pound dry navy beans
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth -- (14-1/2 ounces)
1/4 pound bacon
diced
4 chicken legs or thighs
2 carrots :
quartered
2 medium onions quartered
1/4 cup coarsely chopped celery with leaves
1 can tomatoes :
chopped, liquid
reserved (8 ounces) 2 garlic cloves :
crushed
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1 teaspoon whole cloves
1/2 pound smoked sausage -- cut into 2-inch
-- pieces Chopped fresh parsley
In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped
Busted by Sara Horton, 5/27/98
How To make Country Cassoulet's Videos
Cooking Julia Child's Cassoulet should be an Olympic Sport
Julia Child's Super Famous Cassoulet - recipe from Mastering the Art of French Cooking volume 1. #juliachild #jamieandjulia #antichef #cassoulet
00:00 What is Cassoulet?
02:12 Casserole Roasted Pork
06:38 Pork Rind Shenanigans
10:06 The Beans!
12:33 Lamb & Big Bertha
18:52 Sausage Cakes
20:58 No time for interlude
25:36 Finally, Let’s Assemble
27:48 Cook it!
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Take away cassoulet Carcassonne style.
Take away in France can be pretty unique. I'm passing through Carcassonne in the south of France and discovered freshly prepared take-away cassoulet. Served in a earthware dish, you can buy this meal for up to eight people to take home. I just had to try this out while visiting Les Halles Prosper Montagné. In this video I show you how good these take-away cassoulets can be!
If visiting Carcassonne:
Don't miss Les Halles Centrales Place d’Eggenfelden 11000 Carcassonne: A great central market to buy fresh meats and fish. Great quality at a great price.
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The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
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Our classic Cassoulet
Chef Philippe shares his cassoulet recipe.
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How to Make a Real Cassoulet in 3 Acts
Today I want to teach you how to make an authentic cassoulet in 3 easy acts. All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well. They will mention that there are 3 versions of true cassoulets (Castelnaudary, Carcassone, and Toulouse). Castlenaudary is the simplest and purest in flavor, made with beans, fresh pork, ham, sausages, and fried pork skins. Carcassonne adds lamb to Castlenaudary’s version and sometimes partridges. Toulouse’s version contributes lamb, bacon, sausage, and goose confit to the mix.
My version is far less complicated but will taste as good as any other cassoulet you are likely to encounter, even in France. Cassoulet is made in 3 acts; the beans, the lamb stew, and the confit. All are easily accomplished in a short amount of actual physical prep time sandwiched by long, slow cooking periods so prepare for that. I would even say get everything ready one day then cook the whole ensemble the next. Dishes like this profit by taking your time.
Cassoulet is an easy but time-consuming dish to cook. Look upon it as a delicious culinary project.
There is no dish in the Southwest of France more iconic, cherished, and controversial than the cassoulet. Not only is it the best pork and beans dish you can imagine, but it’s also a definitive dish of French country cooking — one that, to this day as you noted, stirs up fierce debate over what makes it authentic!
Get the full step by step recipe here:
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Simple Cassoulet Recipe | It's Only Food w/ Chef John Politte
Easy Cassoulet Recipe
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