I have only ever been served a home cooked cassoulet once in the entire twenty years I've been here, it was unforgettable, in fact the entire meal was. Every other time, the cassoulet has been, as you say, from a tin or a jar and IMO, stodgy and bland to the degree of almost inedible...
I make it at lest twice through the winter months, almost as you do, except I add lovage instead of celery and parsley and especially thyme (hubby hates it) simply because everyone loves the slight hint of my favourite herb... not quite traditional but...
I, too, use lovage because I grow it, and it’s a big part of local cooking but most people would find that a bit exotic to find. Brava for making your own!
When you know the region it comes from, it’s even better...I visited Carcassone when I was living in Toulouse, it’s a surreal place of another time...it originated in between both cities 😉
Oh, I should put an admiring plug in For Steve Sando's Rancho Gordo Heirloom Beans, as Steve cares enough about quality and diversity that he grows and works with growers to produce those delicious dried beans we crave including 'Haricots Mais' Tarbais pole beans that he calls simply "Cassoulet Beans" -that was my idea, btw! Here's the link: https://www.ranchogordo.com/collections/heirloom-beans/products/cassoulet-tarbais-bean-2
We are having canned cassoulet for the first time tonight. I brought back can last time and decided to open it. I'm not sure what to expect, but I do have some precooked RG cassoulet beans to my homemade ventreche to add a little something extra. Merci Kate!
I haven’t made Cassoulet in a very long time, the timing couldn’t be better.
I have only ever been served a home cooked cassoulet once in the entire twenty years I've been here, it was unforgettable, in fact the entire meal was. Every other time, the cassoulet has been, as you say, from a tin or a jar and IMO, stodgy and bland to the degree of almost inedible...
I make it at lest twice through the winter months, almost as you do, except I add lovage instead of celery and parsley and especially thyme (hubby hates it) simply because everyone loves the slight hint of my favourite herb... not quite traditional but...
I, too, use lovage because I grow it, and it’s a big part of local cooking but most people would find that a bit exotic to find. Brava for making your own!
Can’t wait for it to get a bit cooler and have this bubbling away in the oven.
A cold Chicago winter is on the horizon. Just the time to try my hand at cassoulet. Thank you Kate!
When you know the region it comes from, it’s even better...I visited Carcassone when I was living in Toulouse, it’s a surreal place of another time...it originated in between both cities 😉
Kate, this sounds amazing and doable! Can’t wait for a cold winter weekend to give it a go.
This will be perfect for that winter Sunday when the polar vortex descends on Minneapolis.
Better get the fire going! Stay warm, we're still in t-shirts and sandals here in Gascony.
This is very close to the ingredients to make cassoulet I get from D’Artagnon by mail order in the US. Cassoulet is one of our favorite winter dishes!
Oh, I should put an admiring plug in For Steve Sando's Rancho Gordo Heirloom Beans, as Steve cares enough about quality and diversity that he grows and works with growers to produce those delicious dried beans we crave including 'Haricots Mais' Tarbais pole beans that he calls simply "Cassoulet Beans" -that was my idea, btw! Here's the link: https://www.ranchogordo.com/collections/heirloom-beans/products/cassoulet-tarbais-bean-2
I bought these beans in a fit of inspiration, but was too intimidated to proceed! Your post comes at the perfect time! :)
Brava! Have courage. And enjoy!
I depend on Ranch Gordo beans—the best! Thanks for a marvelous recipe. I’ve never made a cassoulet but I’d like to try.
We are having canned cassoulet for the first time tonight. I brought back can last time and decided to open it. I'm not sure what to expect, but I do have some precooked RG cassoulet beans to my homemade ventreche to add a little something extra. Merci Kate!