Mark Bittman has a column in todays NY Times about Conquering the
Cassoulet.

I will admit I have never had the urge to take the time and trouble to
make a CLASSIC cassoulet.
I've done semi short cut versions.

Anyone here consider themselves versed in the making of this classic
dish.

I think if I didn't work full time I would enjoy making it, but it
takes so much time to do.

http://www.nytimes.com/2012/02/26/ma...mentsContainer


the comments under the article are pretty classic too.

Sitara wrote:

> Mark Bittman has a column in todays NY Times about Conquering the
> Cassoulet.
>
> I will admit I have never had the urge to take the time and trouble to
> make a CLASSIC cassoulet.
> I've done semi short cut versions.
>
> Anyone here consider themselves versed in the making of this classic
> dish.
>
> I think if I didn't work full time I would enjoy making it, but it
> takes so much time to do.
>
> http://www.nytimes.com/2012/02/26/ma...mentsContainer
>
>
> the comments under the article are pretty classic too.

"Glorified franks 'n' beans" is a good way of putting it. I like
cassoulet reasonably well in cold weather, but I don't think it's
anywhere close to being worth the trouble of making.

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> Sitara wrote:
>
>> Mark Bittman has a column in todays NY Times about Conquering the
>> Cassoulet.
>>
>> I will admit I have never had the urge to take the time and trouble to
>> make a CLASSIC cassoulet.
>> I've done semi short cut versions.
>>
>> Anyone here consider themselves versed in the making of this classic
>> dish.
>>
>> I think if I didn't work full time I would enjoy making it, but it
>> takes so much time to do.
>>
>> http://www.nytimes.com/2012/02/26/ma...mentsContainer
>>
>>
>> the comments under the article are pretty classic too.
>
> "Glorified franks 'n' beans" is a good way of putting it. I like cassoulet
> reasonably well in cold weather, but I don't think it's anywhere close to
> being worth the trouble of making.
>
> Bob

Definitely not a summer dish.

And don't bother using rabbit. Rabbit tastes just like chicken.


W. Pooh (AKA Winnie P.)

On Fri, 24 Feb 2012 16:16:06 -0800 (PST), ImStillMags
> wrote:

>Mark Bittman has a column in todays NY Times about Conquering the
>Cassoulet.
>
>I will admit I have never had the urge to take the time and trouble to
>make a CLASSIC cassoulet.
>I've done semi short cut versions.
>
>Anyone here consider themselves versed in the making of this classic
>dish.
>
>I think if I didn't work full time I would enjoy making it, but it
>takes so much time to do.
>
>http://www.nytimes.com/2012/02/26/ma...mentsContainer
>
>
>the comments under the article are pretty classic too.

Wasn't it originally a frugal way to use leftovers over a period of
days?
Janet US

"ImStillMags" > wrote in message
...
> Mark Bittman has a column in todays NY Times about Conquering the
> Cassoulet.
>
> I will admit I have never had the urge to take the time and trouble to
> make a CLASSIC cassoulet.
> I've done semi short cut versions.
>
> Anyone here consider themselves versed in the making of this classic
> dish.
>
> I think if I didn't work full time I would enjoy making it, but it
> takes so much time to do.
>
> http://www.nytimes.com/2012/02/26/ma...mentsContainer
>
>
> the comments under the article are pretty classic too.
>
>


The photo in the NY Times article is a long way from cassoulet. You could
call it "rare duck breast with beans"

On 2/24/2012 7:52 PM, Bob Terwilliger wrote:
> Sitara wrote:
>
>> Mark Bittman has a column in todays NY Times about Conquering the
>> Cassoulet.
>>
>> I will admit I have never had the urge to take the time and trouble to
>> make a CLASSIC cassoulet.
>> I've done semi short cut versions.
>>
>> Anyone here consider themselves versed in the making of this classic
>> dish.
>>
>> I think if I didn't work full time I would enjoy making it, but it
>> takes so much time to do.
>>
>> http://www.nytimes.com/2012/02/26/ma...mentsContainer
>>
>>
>>
>> the comments under the article are pretty classic too.
>
> "Glorified franks 'n' beans" is a good way of putting it. I like
> cassoulet reasonably well in cold weather, but I don't think it's
> anywhere close to being worth the trouble of making.
>
> Bob

French cholent.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Sqwertz" > wrote in message
...
> On Sat, 25 Feb 2012 00:05:49 -0800, Kent wrote:
>
>
>> The photo in the NY Times article is a long way from cassoulet. You could
>> call it "rare duck breast with beans"
>
> I knew we could count on you, Kent. You never miss a cassoulet post.
> You've never made it, but you never fail to put down somebody else's
> attempts. Even if it is Mark Bittman's.
>
> -sw
>
>
Mark Bittman:
Most people that write first and cook second don't know enough about cooking
to follow their "recipes"? They rely on someone else for the recipe.
You can't use any old white bean. It must be lingot or comparable. Great
northern beans are more or less OK, as in Julia's recipe. They're really too
small and they cook too quickly.
You don't use bacon. You use salt pork
Duck confit: In his rhetoric he doesn't know anything about it. You use the
leg-thigh, skin on, and salt it for 24 hours before you brown it.
4 cups chopped tomatoes is a joke. That's not cassoulet.
I've never seen duck breast in a cassoulet recipe. It's too dry.
As I said before the picture doesn't look like cassoulet. Where are the
bread crumbs?

Here is Julia Child's recipe, from "Julia's Menus for Special Occasions"
(Knopf)

For the beans:
2 pounds (5 cups) dry white beans, such as Great Northern
1 pound fat-and-lean salt pork (rind optional)
1 large herb bouquet made up of 8 parsley sprigs, 4 garlic cloves,
1/2 teaspoon thyme and 2 imported bay leaves,
all tied in washed cheesecloth
Salt, to taste

For the cassoulet:
4 pounds bone-in lamb shoulder, sawed into stewing chunks
Rendered goose fat, or cooking oil
2 large onions, sliced
4 or 5 large garlic cloves, minced
4 or 5 tablespoons tomato paste
1/2 teaspoon thyme
2 imported bay leaves
2 cups dry white wine
3 cups beef stock or bouillon, or
more if needed
Salt and pepper, to taste
5 pounds preserved goose, cut in pieces, plus cracklings
11/2 to 2 pounds sausage, such as kielbasa or chorizo, or sausage
meat formed into cakes
3 tablespoons rendered goose fat or melted butter; more if needed
2 cups moderately pressed-down fresh white crumbs from crustless,
nonsweet French or Italian bread
1/2 cup moderately pressed-down minced fresh parsley

Make the beans: Pick over the beans to remove any debris, wash and drain
them, and place in a large pot. Add 41/2 quarts water, cover and bring to a
boil. Boil uncovered for exactly 2 minutes. Cover and let sit for exactly 1
hour.
Meanwhile, if you are using the salt pork, remove the rind and cut pork into
slices 1/2 inch thick. Simmer rind and pork in 3 quarts water for 15 minutes
to remove excess salt. Rinse in cold water, drain and set aside.
When the beans have finished soaking, bring them to a simmer, adding the
optional pork and rind, the onion and herb bouquet, and 1 tablespoon salt if
you have not used salt pork, 1/2 tablespoon if you have. Simmer slowly,
partially covered until the beans are just tender, about 11/2 hours, adding
boiling water if needed to keep beans covered at all times, and salt to
taste near the end of the cooking. (May be done up to 3 days in advance;
refrigerate. Bring just to a simmer before proceeding with the cassoulet.)

To make the lamb: Dry lamb pieces. Film casserole with fat or oil, heat to
very hot, but not smoking, and brown lamb pieces, a few at a time, removing
the browned pieces to a dish. Pour out excess fat and brown the onions
lightly. Return lamb to casserole, add garlic, tomato paste, herbs, wine and
enough stock just to cover lamb. Salt lightly, cover and simmer slowly until
lamb is tender, about 11/2 hours. Correct seasoning. When cool, remove and
discard bones from lamb. (May be cooked up to 3 days in advance; when cold,
cover and refrigerate lamb in its cooking liquid. Discard congealed surface
fat before using.)

To assemble the cassoulet: Remove bones from preserved goose and, if you
wish, the skin. Cut goose into serving chunks the same size as the lamb
pieces. If using salt pork, cut it into thin slices. If using sausage, cut
in half lengthwise, then into chunks, and brown lightly in a frying pan with
goose fat or oil. If using sausage meat, form into cakes about 11/2 inches
across, and brown in fat or oil.
Using a slotted spoon, remove beans from their liquid, but reserve liquid.
Arrange a third of the beans in the bottom of a 6-quart casserole. Cover
with a layer of lamb, goose, sausage, a handful of goose cracklings and, if
using it, half the salt pork. Repeat with a layer of beans, then meat. End
with a layer of beans, coming to within about 1/4 inch of the rim of the
casserole. Ladle the lamb cooking liquid plus as much bean cooking liquid as
needed just to cover the beans. Spread breadcrumbs and parsley over the top.
(Recipe may be prepared to this point up to 2 days in advance, but if the
beans and lamb have not been freshly cooked, bring them to a simmer for
several minutes before assembling cassoulet, to prevent any chance of
spoilage. When cool, cover and refrigerate.)

Cooking the cassoulet: If you have assembled and refrigerated the cassoulet
in advance, place the covered casserole in a 325-degree oven for an hour or
more until its contents are bubbling and the center of the cassoulet reaches
212 degrees when tested with an instant-read thermometer, then proceed as
directed below. Heating the cassoulet on the stove to this point may cause
the beans on the bottom to scorch.)

Heat oven to 400 degrees.

Bring casserole to a simmer on top of the stove, then set it in the oven.
Bake for 20 to 30 minutes, until breadcrumb topping has crusted and browned
lightly. Break the crust into the beans with the back of a spoon and return
casserole to the oven. Lower temperature to 350 degrees and continue baking
15 minutes or more until a second crust has formed. Break it into the beans,
and if the cooking liquid seems too thick or the beans dry, add a spoonful
or so of the bean-cooking liquid. When the crust forms again, the cassoulet
is ready to serve.

Kent, lovingly, for Julia