Hearty Fiesta Cassoulet: Le cassoulet

» aren - Le cassoulet

Hi Richard, when I saw your article for cassoulet in the Food & Drink I immediately went to read.
Although, as you say it is not a true cassoulet it looks interesting and I'm going to give a shot.
I make a traditional cassoulet that takes practically the whole day to make so I divide the job in two, prep. one day and assemble and cook the next.
It is a most delicious concoction redolent and rich with such meats as goose, pork, lamb and garlic sausage,scented with a great variety of herbs and spices. The humble white bean soars to heretofore unheard of heights in this recipe.
Wine deglazes the pot and a crust gratinés the finished product, no cheese though, a simple bread crumb crust, suffused with the sauce of the lamb stew.

If you ever have a weekend to let yourself indulge in a veritable orgy of French cooking, may I suggest that you find a good recipe for a cassoulet, I would suggest the cassoulet of Toulouse,there are as many types of cassoulets as there are types of paellas. The best garlic sausage is a cervelas a large French poaching sausage. If you can't find one, a good quality Polish kiebasa does just fine.
Lastly make sure you have a crowd to feed!

Anyway, glad I found your place I love bean dishes and I'll be sure to visit again.

Buon apetito, Aren

-- posted by aren