Kate, it is reassuring to know that we can cheat with the basics for cassoulet, like the French do. I have made it from scratch but getting the right ingredients can be a trial in the UK
Loved everything in this LIVE! I lived in the 17th as a student and am pushing myself to become fluent in French “again” , re learn French cooking etc! Reading my 7S Julia Child’s book “My Life In France”. Loving every page!
I’m really enjoying watching your live transmission (from Quebec), Kate. You must be a busy lady - you write, you cook, you host guests, you garden, you research, you visit antique stores, and you probably do much more too….. I would like to know how you make time to do all you do?
Kate I am utterly miffed I missed you, I had hot tea to hand ready and there was a knock at the door from my neighbour and I knew I was doomed! Bless her she can talk and she did!
I just listened through... Cassoulet tips all duly noted - thank you!
I absolutely love this! One of best things we ever had cassoulet at a small neighborhood restaurant in Castelnaudary the night before we ventured out on the Canal du Medi. Recommended by one of the locals at the marina where we rented our boat. I have both of your books and truly enjoyed your talk!
I just watched the recording - this was great! I bought your book when I lived in Northern California and bought a beautiful cassole from Crockett Pottery. I now live in the SW France near Pau and plan to make cassoulet for our New Year's Eve dinner. Your video was a great refresher - thank you!
Kate, I loved this video, history and tutorial! You are brilliant and this is fascinating. I think this is similar to cassoeula here in northern Italy. Do you know?
Kate, you are adorable! Thank you for this informative chat on such a comforting dish. I bought your book years ago and have made cassoulet many times. I love the process of confiting Liberty Duck legs and cooking the beans with onions and aromatics. One of the challenges I’m trying to overcome is the amount of salt to add. Since the duck legs are marinated in salt and then the stock and as these all cook the salt concentrates. I feel like making cassoulet is a meditation, so I’m going to continue the practice until I discover my perfectly balanced dish. I think one of my favorite cassoulets is at le Gigot in NYC on Cornelia Street. It’s this deep chestnut colored affair that’s so full of flavor.
Perfect seasoning is the holy grail of cassoulet! I tend not to use any salt in the initial cooking of beans and charcuterie (salt pork, ham hock, pigs trotters, etc.), knowing that the cooked meats (confit and other salted meats) will add just enough as well as the cooking reduction of the bouillon. I taste the broth before adding any additional salt and often add nothing more. If too salty, try reducing the amount of salt when making your confit, a heaping tablespoon per leg should be enough. I applaud your practice! Bravo!
Testing, bonjour Kate! I don't have any questions yet.
Kate, it is reassuring to know that we can cheat with the basics for cassoulet, like the French do. I have made it from scratch but getting the right ingredients can be a trial in the UK
Absolutely! There’s a time and place for everything!
I bought your book and then an antique cassole from Veronique in Toulouse. It is a 6 person size. It is a treasured item.
Loved everything in this LIVE! I lived in the 17th as a student and am pushing myself to become fluent in French “again” , re learn French cooking etc! Reading my 7S Julia Child’s book “My Life In France”. Loving every page!
ever use stock for the bean soaking liquid. Good or bad idea?
No need to Chad. You are making your own stock with the beans and charcuterie. Simple!
Thanks! And, again thanks for this online q and a - very helpful to us novices!
It has been so useful, thank you Kate.
Thank you so much for doing this today!
I’m really enjoying watching your live transmission (from Quebec), Kate. You must be a busy lady - you write, you cook, you host guests, you garden, you research, you visit antique stores, and you probably do much more too….. I would like to know how you make time to do all you do?
Hah! I also nap, rest, and get long night's of sleep. But I love my life and celebrate as much as I can each day. No time for negativity!
Kate I am utterly miffed I missed you, I had hot tea to hand ready and there was a knock at the door from my neighbour and I knew I was doomed! Bless her she can talk and she did!
I just listened through... Cassoulet tips all duly noted - thank you!
Oh not to worry Susie- IRL neighbors are more important than any other diversion. I value mine more than anything else!
I absolutely love this! One of best things we ever had cassoulet at a small neighborhood restaurant in Castelnaudary the night before we ventured out on the Canal du Medi. Recommended by one of the locals at the marina where we rented our boat. I have both of your books and truly enjoyed your talk!
Weren't you lucky! I remember my own first cassoulet in Castelnaudary and glad the bar was set so high. Thanks for watching!
Fantastic info! Happy new year!
I just watched the recording - this was great! I bought your book when I lived in Northern California and bought a beautiful cassole from Crockett Pottery. I now live in the SW France near Pau and plan to make cassoulet for our New Year's Eve dinner. Your video was a great refresher - thank you!
So great to hear from you, Tamara, and welcome to Southwest France! You're very close to Tarbais bean country, too. Profitez bien!
Merci et je vous souhaite une bonne année!
Kate, I loved this video, history and tutorial! You are brilliant and this is fascinating. I think this is similar to cassoeula here in northern Italy. Do you know?
Kate, you are adorable! Thank you for this informative chat on such a comforting dish. I bought your book years ago and have made cassoulet many times. I love the process of confiting Liberty Duck legs and cooking the beans with onions and aromatics. One of the challenges I’m trying to overcome is the amount of salt to add. Since the duck legs are marinated in salt and then the stock and as these all cook the salt concentrates. I feel like making cassoulet is a meditation, so I’m going to continue the practice until I discover my perfectly balanced dish. I think one of my favorite cassoulets is at le Gigot in NYC on Cornelia Street. It’s this deep chestnut colored affair that’s so full of flavor.
Perfect seasoning is the holy grail of cassoulet! I tend not to use any salt in the initial cooking of beans and charcuterie (salt pork, ham hock, pigs trotters, etc.), knowing that the cooked meats (confit and other salted meats) will add just enough as well as the cooking reduction of the bouillon. I taste the broth before adding any additional salt and often add nothing more. If too salty, try reducing the amount of salt when making your confit, a heaping tablespoon per leg should be enough. I applaud your practice! Bravo!