Quick Cassoulet
"Paul M. Cook" > wrote in message
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>
> "Julie Bove" > wrote in message
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>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>>I made this tonight using the recipe at allrecipes.com. It got very
>>>>mixed reviews. Most people really seemed to love it but a few felt
>>>>there wasn't enough flavor. Some people said to add a bit of sugar or
>>>>wine. Because I had 6 ounces more smoked sausage than what was called
>>>>for, I added more veggies, more seasonings and another can of beans
>>>>which were pinto because that was all I had that didn't have other
>>>>seasonings added, like cumin. I added a couple of squirts of ketchup,
>>>>thinking this would add to the flavor and then perhaps mistakenly added
>>>>a few more squirts. Perhaps I should have added a bit of tomato sauce or
>>>>paste instead. The overall end flavor was too ketchupy I think.
>>>>
>>>> Everybody ate it and nobody complained. Daughter and I felt it was
>>>> okay. Probably not something I will make again. But I had a smoked
>>>> sausage that I wanted to use up and I had quite a few cans of beans
>>>> that were just sitting there. So I thought I would give it a shot.
>>>>
>>>> Oddly it was made entirely on top of the stove. And because all of the
>>>> liquids were drained off, I felt it needed a bit of a sauce. Which is
>>>> why I put in the ketchup. It did make a filling meal. I will say
>>>> that.
>>>
>>> The dish's flavor profile does not have a lot of sweet flavor like
>>> ketchup would add. I would have added some hot sauce. Not a lot, just
>>> enough to add some background flavor. Cassoulet can be bland, hot sauce
>>> can correct this if used sparingly.
>>
>> That could be. It's just that what I had in the pan was super runny
>> because it didn't have time to cook down like it would have in the oven.
>> My daughter wouldn't have eaten it with hot sauce and I'm not sure I
>> would have either. I know my husband would have.
>
> The thing about hot sauce and many other seasonings is you do not add so
> much you taste hot sauce, then cassoulet. You use just enough to add a
> little background flavor to round it out. Done right nobody is going to
> really know it's even in the dish.
Okay...
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