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while in paris recently *ahem*
i went to a great alscasian restaurant i can't remember its name (on the ile saint louis- that's the little island behind notre dame- it's on a corner, you can't miss it)
had the most amazing cassoulet.
seems the perfect cold rainy night food and a crock pot must.
here is the french recipe that takes hours to make- in fact it cannot be served before 8 pm.
how would you adapt this for a crock pot?
Ingredients for 8 persons :
600 gr [1.3 lbs] white kidney beans
800 gr [1.8 lbs] bacon
1 kg [2.2 lbs] pork meat (loin, knuckle…)
1 kg [2.2 lbs] lamb meat
8 pieces of preserved goose
1 Toulouse sausage
1 pork rind /
400 gr [14 oz] tomatoes
200 gr [7 oz] carrots
7 onions
10 garlic cloves /
5 cl [2 fl oz] olive oil
1 bouquet garni (bunch of aromatic herbs)
3 cloves / thyme / salt & pepper
- Soak the beans into water during 1 night then rinse them generously.
- Cover the bottom of a large casserole with the pork rind and display the beans on it.
Add the bacon, the pealed onions pricked with the cloves, the bouquet garni,
3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots.
Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours.
- During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces.
Season with salt & pepper, then add 5 cl /
2 fl oz water, cover and let simmer for 1 hour.
- Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind.
Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes.
i went to a great alscasian restaurant i can't remember its name (on the ile saint louis- that's the little island behind notre dame- it's on a corner, you can't miss it)
had the most amazing cassoulet.
seems the perfect cold rainy night food and a crock pot must.
here is the french recipe that takes hours to make- in fact it cannot be served before 8 pm.
how would you adapt this for a crock pot?
Ingredients for 8 persons :
600 gr [1.3 lbs] white kidney beans
800 gr [1.8 lbs] bacon
1 kg [2.2 lbs] pork meat (loin, knuckle…)
1 kg [2.2 lbs] lamb meat
8 pieces of preserved goose
1 Toulouse sausage
1 pork rind /
400 gr [14 oz] tomatoes
200 gr [7 oz] carrots
7 onions
10 garlic cloves /
5 cl [2 fl oz] olive oil
1 bouquet garni (bunch of aromatic herbs)
3 cloves / thyme / salt & pepper
- Soak the beans into water during 1 night then rinse them generously.
- Cover the bottom of a large casserole with the pork rind and display the beans on it.
Add the bacon, the pealed onions pricked with the cloves, the bouquet garni,
3 crushed garlic cloves, the pealed and cut (into 8 pieces) carrots.
Season with salt & pepper, cover with water ; put a lid and simmer for 2 hours.
- During this simmering, fry the pork and lamb pieces in oil. Add 4 pealed and minced onions and 2 pealed and minced garlic cloves. Spread with thyme then add the tomatoes cut into pieces.
Season with salt & pepper, then add 5 cl /
2 fl oz water, cover and let simmer for 1 hour.
- Right before the beans are cooked, take out the bouquet garni, the onions and the pork rind.
Cut the rind into small cubes then put them back with the beans, together with the sausage and the preserved goose. Add the meats with all the cooking juice and other ingredients. Gently mix and simmer for another 20 minutes.
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Re: cassoulet
12/01you know, I did a cassoulet once with many of these ingredients in my crock - there was no goose, however. I had to make do with whatever sausage I could lay hands on (spicy elk sausage? I forget), and I did not use bouquet garni. There was a lot of thyme and garlic, no olive oil. There may have been a cup of white wine. And chicken.
Where does one find preserved goose?
cassoulet is basically french stew with any old thing in it.
I basically threw everything in as cooked. The sausage went in either browned or cooked; beans were either soaked or partly cooked prior to going in. Threw the whole mess in, put it on low, and walked away for a day.
My version didn't turn out so good - it was too rich for everyone. And fairly salty. It was tasty, the ingredients were solid, but I think it was too much for our palates. I think if I had added the meat at the end (instead of the beginning), that might have helped a lot. This can be overdone.
it would be good to try the real deal sometime, just to see how it can be done properly.
here is an option
www.thatsmyhome.com/slowcook...oulet.htm
here is another - I think this was my model
southernfood.about.com/od/cro...c11.htm
