CassouletRecipe - Articles and Posts from Slashfood

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Cooking Live with Slashfood: cassoulet is easy! step-by-step

Posted Feb 10th 2006 5:58PM by Sarah Gilbert
Filed under: Recipes, How To, Cooking Live with Slashfood

It's about 2 p.m. here in Portland, and I'm starting to cook my cassoulet. I've got a pile full of meats from Pastaworks (I'm using the veal for my yummy French stew). I'm a little jittery, as there are so many steps and so many different kinds of meat! I'm looking forward to finally attempting this legendary French country dish (the ultimate in slow cooking, if you ask me).

I'm going to start by cooking the white beans and, while they're simmering, I'll broil the duck confit. I'm terrified by duck, so I need a clear head and a clean kitchen.

Continue reading Cooking Live with Slashfood: cassoulet is easy! step-by-step

Cooking Live with Slashfood: cassoulet is easy!

Posted Feb 10th 2006 9:13AM by Sarah Gilbert
Filed under: Dinner, Site Announcements, Beef, Poultry, Recipes, On the Blogs, Cooking Live with Slashfood, France, Slow cooking

duck confit from pastaworks - photo sarah gilbert
I've decided to finally approach my fears head-on and make cassoulet. I've searched high and low for a good recipe and found a couple of great blueprints. I linked to this extremely detailed post on cassoulet when I spoke of it before, and I'm printing it out to use as a guide through my adventure.

Before you can make cassoulet, you have to decide how you're going to handle the meats. Most cassoulets are centered around duck, and use several parts of the bird. A classic rendition has the chef roasting the duck, rendering the fat, and making a 'confit' of the leg and a demiglace (French for stock) of the carcass. What's more, after all that, you have to select which other meats to include.

I made a critical decision when faced with my favorite butcher's meat counter and decided to buy duck confit already made. Brilliant no? It's pictured here. I also decided to go without the authentic duck stock and just buy storebought chicken broth. Hey, I don't have 48 hours to make this thing. I need cassoulet to be easy, or it's not happening.

Want to cook this live with me tonight? You'll have to head to the market. Here's what you'll need:

Continue reading Cooking Live with Slashfood: cassoulet is easy!

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Cooking Live with Slashfood: cassoulet is easy! step-by-step

Cooking Live with Slashfood: cassoulet is easy!

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