Cassoulet - French White Bean & Meat Gratin - Cassoulet de Toulouse Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Karen Young
I dont eat duck or pancetta and I don't want meat down in my beans. Just leave the bacon in whole pieces to flavor and then remove when done. The sausage is OK because it is large enough. Pieces of meat in my beans or vegetables is gross It is fat and flubbery and I don't see how anyone could stomach putting it in their mouth. This recipe sucks. But you are still an excellent chef. I love most of your recipes. But not anything with shell fish. That is disgusting too
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I dont eat duck or pancetta and I don't want meat down in my beans. Just leave the bacon in whole pieces to flavor and then remove when done. The sausage is OK because it is large enough. Pieces of meat in my beans or vegetables is gross It is fat and flubbery and I don't see how anyone could stomach putting it in their mouth. This recipe sucks. But you are still an excellent chef. I love most of your recipes. But not anything with shell fish. That is disgusting too
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Jim Morrison
This was great, but I substituted 2 cans B&M Boston baked beans, for the white French beans, and all I had was some hot dogs so I used them instead of all that stuff and just cooked in the 350F oven for about 1/2 an hour. I was all out of wine so I served them with root beer. Do you remember that campfire scene in Blazing Saddles? Yeah, it was like that. So now I can't figure out what the big deal is over French food anyway? Tastes the same as American to me.
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This was great, but I substituted 2 cans B&M Boston baked beans, for the white French beans, and all I had was some hot dogs so I used them instead of all that stuff and just cooked in the 350F oven for about 1/2 an hour. I was all out of wine so I served them with root beer. Do you remember that campfire scene in Blazing Saddles? Yeah, it was like that. So now I can't figure out what the big deal is over French food anyway? Tastes the same as American to me.
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Chris Freeman
Chef John, I'm a serial re-watcher of your videos (not to mention regular at-home reproducer of your dishes) but this one just tops all for me. It looks so intensely good. But, as you said, a lot of work. Hypothetically speaking, if I were to visit France, in which region would I be likely able to simply order this off the menu, saving me so much work (aside from the trouble of actually traveling to France?
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Chef John, I'm a serial re-watcher of your videos (not to mention regular at-home reproducer of your dishes) but this one just tops all for me. It looks so intensely good. But, as you said, a lot of work. Hypothetically speaking, if I were to visit France, in which region would I be likely able to simply order this off the menu, saving me so much work (aside from the trouble of actually traveling to France?
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Jeffrey Whitworth
Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bamYOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.
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Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bamYOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.
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bcask61
Cassoulet is a simple farmers dish. This fellow makes it way to complicated. It does look good though. Here is the quick version. In a large skillet brown your meat, add veggies, cook down till soft. Add soaked and drained beans. Add chicken=n stock to almost cover. Place in oven for 3-4 hours. Check occasionally to see if you need more stock. Serve with a crusty baguette. Oh, and use garlic. Plenty of garlic.
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Cassoulet is a simple farmers dish. This fellow makes it way to complicated. It does look good though. Here is the quick version. In a large skillet brown your meat, add veggies, cook down till soft. Add soaked and drained beans. Add chicken=n stock to almost cover. Place in oven for 3-4 hours. Check occasionally to see if you need more stock. Serve with a crusty baguette. Oh, and use garlic. Plenty of garlic.
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Philip West
It seems that French cooks do not use bread crumbs in the traditional Cassoulet recipe. They also layer the beans and meats - using about 4 layers of meat and 4 or 5 layers of beans. It also seems that they line the clay pot that they cook it in with pork belly fat. Lots of duck fat is used in the meat cooking, lots and lots of fat. No doubt that makes it extra delicious.
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It seems that French cooks do not use bread crumbs in the traditional Cassoulet recipe. They also layer the beans and meats - using about 4 layers of meat and 4 or 5 layers of beans. It also seems that they line the clay pot that they cook it in with pork belly fat. Lots of duck fat is used in the meat cooking, lots and lots of fat. No doubt that makes it extra delicious.
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Lars Westerhausen
It's funny how cooking terms differ from country to country. To me fond is not the residue on the bottom of the pan after frying, to me it's what you get if you cook bones, meat and vegetables. A fond de veau brun is what you would call dark veal stock. Also I would call herbs in cloth a sachet. A bouquet garni to me is just herbs tied together with kitchen twine.
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It's funny how cooking terms differ from country to country. To me fond is not the residue on the bottom of the pan after frying, to me it's what you get if you cook bones, meat and vegetables. A fond de veau brun is what you would call dark veal stock. Also I would call herbs in cloth a sachet. A bouquet garni to me is just herbs tied together with kitchen twine.
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Knut Knutson
I very much enjoy your videos. And I love to make Cassoulet. I order my beans online from Rancho Gordo in California. They are the Tarbias variety of bean grown in California. (they call them Cassoulet beans, as only beans from Tarbias France may be labeled Tarbias. By far the best deal I could find.
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I very much enjoy your videos. And I love to make Cassoulet. I order my beans online from Rancho Gordo in California. They are the Tarbias variety of bean grown in California. (they call them Cassoulet beans, as only beans from Tarbias France may be labeled Tarbias. By far the best deal I could find.
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pschroeter1
So when I substitute about half a dozen of the ingredient with closest approximations I can find at Walmart, will it still be a Cassoulet? This thing was so complicated I almost stop watching, but it looked so delicious I kept going and might be willing to try a bastardized approximation.
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So when I substitute about half a dozen of the ingredient with closest approximations I can find at Walmart, will it still be a Cassoulet? This thing was so complicated I almost stop watching, but it looked so delicious I kept going and might be willing to try a bastardized approximation.
reply
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