Cooking Live with Slashfood: cassoulet is easy! and done

by Sarah Gilbert (Subscribe to Sarah Gilbert's posts)
Posted Feb 10th 2006 8:57PM
Filed under: Dinner, Recipes, Raves & Reviews, Cooking Live with Slashfood, France, Slow cooking

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cassoulet finished product
I've finished cooking my cassoulet, and it wasn't near as bad as I feared. Other than being labor-intensive for about an hour, it cooked all by itself while I hung out with my family. It's now being consumed as fast as we can shovel it in our mouths. It's so flavorful, and the different sorts of meats really go together well. I love LOVE the beans. I could eat them one by one all night long.

Next time, I think I'll make it with lamb and substitute something else for the garlic sausage - I don't really like it much. Maybe something spicy like andouille (although I know that's going a bit in a different direction). The duck is fantastic, and although the whole dish is pricey, it's worth it - I fed six adults for about $30, and you could go cheaper by purchasing your stew meat from a regular grocery store.

cassoulet, the spoonful
I never got a great photo of a spoonful of the mixture, but this one is the best. I love the breadcrumb crust, I want to top everything in breadcrumbs and duck fat! So delicious.

I'll make cassoulet again, and next time I won't be so scared. You CAN make cassoulet. If I can conquer my fears, you can conquer this hearty French country casserole.

Tags: cassoulet, cooking live, cooking live with sarah gilbert, cooking live with slashfood, CookingLive, CookingLiveWithSarahGilbert, CookingLiveWithSlashfood

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2-11-2006 @ 6:37AM

Thomas JACQUART said...

Dear Sarah,

Your recipe seem nice but i am sad to see it named a cassoulet.
I am french and ate many cassoulets during my life and you will never see beef, bacon or vegetables inside.
The only and real cassoulet is made with white beans,
sausage, "confit de canard" (duck) or sometimes goose and that s all.
The final touch is breadcrumb and ...to the grill.
That s the real cassoulet.

Best Regards.
Thomas.

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