Cassoulet time!

Jorge_Henriquez · January 27, 2012, 7:31pm

That was mid prep Frank. The top layer of beans hadn’t been spooned in yet.

That said, I ran into the same problem as you did; put too many beans on the bottom layer and didn’t have quite enough for the top layer. Oh well, rookie’s mistake.

Frank_Deis · January 27, 2012, 8:47pm

I understood that. I just don’t want you to end up with duck jerky!

If sausages are peeking out then probably no harm done.

You also know to cook them covered, so maybe less of a problem than “my way.”

Jorge_Henriquez · January 27, 2012, 9:21pm

Correct. I did cook this last night BTW. Both vessels covered. The beans up top were a bit “crusty” but the meats were quite moist. Will add a bit more liquid (saved the liquid leftover after boiling the beans, ventreche, herbs & onions) tomorrow evening when I put it in uncovered for the last 40 minutes.

Scott_G_r_u_n_e_r · February 12, 2012, 7:27pm

so how was it?

Jorge_Henriquez · February 12, 2012, 8:16pm

Oops, sorry for not following up. The cassoulet was very very good flavor wise, but I underestimated the amount of liquid and it came out drier than I would have wanted. Next day’s leftovers were much better due to the addition of more liquid. I would definitely get this kit in the future. It is a great value (judging by what the individual ingredients cost). One thing I will say, even with the kit and the ingredients on hand, this is a VERY time-consuming dish!

Phillip_F_r_a_n_k_s · February 12, 2012, 8:26pm

I’m going to have to give one of these a go. Free shipping this month too.

Jorge_Henriquez · February 12, 2012, 8:29pm

Absolutely Phil. Highly recommended. Makes enough for about 10 people with possibly a bit of leftovers.

Scott_G_r_u_n_e_r · February 13, 2012, 6:58am

dryness seems a common issue… My first was the same…held back some stock because it seemed soupy, but next thing you know its soaked it all up.

Michel_Abood · February 13, 2012, 7:58pm

The first time I made their kit, I had the same problem. Now, I know better. But yeah, it’s a fantastic value. I tried making it from scratch once and it was a nightmarishly expensive and time-consuming deal. From now on, it’s D’Artagnan all the way.

Ramon_C · February 13, 2012, 8:50pm

Cassoulet … Part Deux.

I finally got around to cooking the remaining 2 duck confit and the rest of the kit that, that in my opinion, I appropriately apportioned. This time around, and with a lot more confidence, I heeded my wife’s advice and added my own twists to d’Artagnan’s recipe.

In addition to the ventreche and the vegetables, I also added 2 thick slices of apple-smoked bacon to the beans while cooking and simmering them.
Then, upon layering the cooking pot, first with beans, then the meats, I evenly sprinkled chopped-up 3 garlic cloves.
And, oh what the heck, I placed one more thick slice of bacon on top of the meats.
After the final layering of beans, I sprinkled 2 chopped-up cloves of garlic.

After the first 30 minutes in the oven, the appealing aroma of cooking garlic and bacon wafted from the kitchen and to some of you guys who had been to La Sirene in NYC during peak cooking hours, you’ll know what I mean. I cooked last Wednesday evening, refrigerated, and ate for Saturday dinner. This version, and we love garlic and bacon, simply bested my original attempt with d’Artagnan’s recipe.

Frank_Deis · February 13, 2012, 10:17pm

Ramon, I think that for adding smoked meat, you are no longer invited to play Petanque.

But I also think that eating bacon is way more fun than playing Petanque…

Sounds like a tasty modification!

Ramon_C · February 15, 2012, 8:53pm

Frank: only had the apple-smoked kind of bacon available at home at the ime of cooking and it was late and cold outside and I didn’t want to have to run out for the regular slab. Next time, no smoked ones will be used, and I’ll look forward to an invite to a Petanque tournament.

Gary_Schulte · February 16, 2012, 8:06pm

Yes it is cassoulet time again ! In preparation for tomorrow’s cooking I will make duck breast dinner tonight so that I have the fat to use in the following recipe … http://www.foodnetwork.com/recipes/cassoulet-recipe/index.html . For the meats I substitute wild game from my freezer. So for tomorrow night’s recipe I will use pheasant, venison loin, and boar sausage. This is a meal that is hard to mess up and once you’ve made it a couple of times it is almost second nature to pull it together. The real reason I love cassoulet is that I can pull out full bodied red burgundies.

Jorge_Henriquez · February 16, 2012, 8:19pm

Gary_Schulte · February 16, 2012, 8:31pm

I must be really slow. For me it’s 1hr+ . Likely to be more this time since I will do 2 dutch ovens worth to feed 8 tomorrow night and 6 on Sunday evening.

Mark_Golodetz · February 18, 2012, 3:22pm

It takes about an hour, but there is really nothing hard in the prep.

Gary_Schulte · February 18, 2012, 7:40pm

As per the recipe above I usually leave out the bread crumb step but this time I put it on top the cassoulet. Big mistake as it made the cassoulet thick. I prefer without the brad crumbs as you then get a flavorful stew which can be sopped up with fresh bread. BTW most people liked a 1996 Michel Schlumberger Cabernet Sauvignon with the meal but for me a 2008 Vallana Spanna was the ticket…Gary

Mel_Hill · February 22, 2012, 7:48pm

haricot tarbais beans recently purchased in SF at the farmer’s market

putting together my version of cassoulet

pre over night soak
(the bad boys doubled or more in size over night)

added some garlic sausage, onions and carrots, chick stock, thyme & rosemary a splash of white wine and now that I think about it, I’ll add some duck confit I made a month ago…

shot this while adding the confit

house is smelling pretty good!

Paul_Jaouen · February 22, 2012, 8:29pm

The key is to cook it with the cover on and just remove cover with 20 minutes or so to go. Works out perfectly.

Mel_Hill · February 23, 2012, 2:19am

pre- bread crumbs

2006 CdR grenache Yum!

finished dish