Learn how to make Cassoulet! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this French White Bean & Meat Gratin recipe!
John. that looks like the best thing that's ever been cooked. We had a low dollar version growing up. I remember making what my mom called white bean casserole. Us kids did the cooking, as my mother was stricken with polio. She would instruct and taste test from her bed. Anyways, I think it was one bag dried navy beans, soaked overnight, a large onion, slab bacon and kielbasa. The obvious order of cooking. Dice bacon first, fry with onions, then the rest of ingredients, and just cover with College Inn chicken broth. Season w/Bell Seasoning, oregano, garlic powder and S+P. and simmer till mom liked it, then bake. We used whatever we had for topping. Ritz crackers, grated cheeses, or sometimes we'd diced up bread and dry it in the oven with Ital. season, butter. That was over 50 years ago, and I have never made this since, but I think I'll make the cassoulet instead.
@@AmandaFromWisconsin He was great artist. Yeah, too bad about all that inbreeding, though. It was what ultimately destroyed the powerful Spanish branch of the Habsburg House.
@Justin Croonenberghs Ingredients are great here, he has everything you need for a traditional Cassoulet. But 3 things are wrong here : the "sauce" is supposed to be waaaay thicker, almost like a paste that's confonding with the beans that should be almost overcooked and not as ferm as they look. Also you wanna keep the bones on the duck leg cuz it gives the flavor to the beans (just like you use carcasse for a chicken stock, same thing here) and last thing you're not supposed to use that much bread crumbs, it's not a gratin you don't really want it to form a crust. Don't get me wrong his "Cassoulet" is looking great and I'd eat it all that's for sure :)
Food Wishes fait un Cassoulet, et ça c'est une leçon, y compris pour moi qui suis Français. Ce qui me surprend, c'est que toutes les étapes (complexes) sont respectées, y compris les haricots tarbais. Chef John, your Cassoulet is fantastic. Bravo.
I love French cuisine. It just layers flavor and texture on top of flavor and texture to create something amazing and complex. Yes, it can take a while and require more ingredients, but it's so worth it.
I made your version of cassoulet, since Julia Child's version takes a month to make. It was very rich and filling, perfect for our very cold winter. Will be made again. Thanks Chef John.
I made your recipe for friends who came to lunch with us yesterday, Sunday, Feb 16th, 2020. We're in Nice, so no problem acquiring the Saucisses de Toulouse or the Confit de canard. I made it the day before, of course, (no time to do this sort of thing before leaving for a church service!!) but added the breadcrumb mixture before putting it in the oven before we left for church. I set the oven at a very low temperature but jacked it up when I got back to our flat, before my wife and our guests who had stayed for the after-service reception. It was a big hit. Delicious. I'll always use this recipe. There were just the four of us so we have lots left over. I saved all the extra liquid and will use it when I warm up the cassoulet.
This recipe is exactly the reason why I love this channel so much. It takes a long time to make, needs ingredients not usually in your fridge and isn't afraid of using "unhealthy" stuff - and Chef John simply doesn't care because the end result is totally worth it. So tired of all the recipes that are like "open can, add meat, the contents of another can and cheese". Going to make this tomorrow with the goose leftovers from today's Christmas meal.
macabelik Yes. 🙋🏽♀️ As I am the only person in my household that would appreciate this, there is no way I will ever put in that amount of effort. It looks absolutely amazing though.
I've made this several times now. It's the perfect winter comfort food for some festive occasion. A lot of work, but totally worth it. Thank you for a very accessible recipe! I live in Australia, where it is basically impossible to source Tarbais beans. The next best thing (and very close, I believe) are Great Northern Beans, which are readily available.
Chef John, you make a lot of wonderful videos and literally millions of people have enjoyed and benefit from. This takes the cake, though. That recipe looks breathtaking. And, I can't wait to try it. Thank you, sir. This is wonderful to the nth degree.
My goodness, that looks delicious and brings back some very happy memories. I had it at an auberge in Dordogne, France decades back and it is still probably my favourite dish of all time. I had a starter of boudin blanc which was amazing. The house wine was so cheap but probably one of the best wines I've ever had. It helped that the day was perfectly sunny, the setting was rustic and I was with a beautiful young lady who was the love of my life. I hate getting old.
The thing that stinks about getting old is when you don't have the ability to make new memories that can match ones like this. Sounds like heaven, thank you for sharing this!
A wonderfully uncomplicated video. This could inspire the most amateur of cooks to attempt an otherwise, complicated dish. You make a great teacher John. Thanks.
I usually hate RU-vidrs who talk in their videos with a specific pitch (like from low to high) but somehow it works for you and it actually adds to the appeal of your videos :))
Yes Kayla, you will find yourself coming back for more, again and again. Soon you will be addicted to chef John’s beautiful lilting style. His food is amazing! Trust me, you’ll learn to love his voice!
First, I love cassoulet. Second, I have no problem with the size of your pancetta hunks. I like my cassoulet to require at least a little bit of effort to eat, so that I don't feel entirely decadent. Third, as a man of a certain age, I was thrilled by the Jean Naté reference. That said, I personally would've gone with, "You are the Idi Amin Dada of your French counterpart to the Brazilian Feijoada."
Chef John, yours is the BEST recipe for Cassoulet! I made this dish yesterday using chicken thighs in place of the duck confit. Yes, it took a lot of time to prepare but it was definitely worth it! Merci, merci, merci!
Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bam! YOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.
Ooooh, Chef John, thank you for breaking down this 3 day and extremely complex recipe into something very doable and so very delicious looking. I have wanted to make this for a very long time but was afraid to tackle to it and now I know that I can!
Chef John my name is Madonna Jeannotte I’ve been watching your videos for awhile! I just love how you talk & walk us thru your cooking videos! You have a very lovely toned voice and always love your funny lil sly jokes you give us! Can’t wait to watch more of your videos! And I want to make this because I just love any kind of beans! Thank you a true fan, Ms. Madonna Jeannotte.
@@Daven834 Right? me too ! I STILL remember the day we got our first one at Williams Sonoma in Boston. I was so excited ! And, it was SO expensive I was freaking out with guilt, but it became the center of our family meals for more than 20 years.
My hat is off to you. I have made cassoulet twice and it is one of the most joyous winter meals you can have with a big chuck of bread and some wine and friends.
None of my friends look tasty enough to risk murder and a prison sentence, just to have your version of this cassoulet. I'll just use Chef John's version.
Just made this last night. Thank you, Chef John, for the wonderful recipe! It definitely beats the NY Time Cookbook recipe that I tried several years ago. Yours is perfect!
I live with a French girl from Toulouse and she is VERY opposed to the idea of putting breadcrumbs on cassoulet to make the crust. She claims that to do it "correctly" you are supposed to caramelize to top in the oven, crack it with a spoon and repeat about 5-7 times. If you do it that way it's more like a 7-12 hour bake time rather than 3.
I'm with you / the French girl... But this is a good, relatively practical, take, isn't it? I think one of the secrets of the kind of crust she's talking about, which is fantastic, you need not only a very long slow bake, but to introduce more collagen, somehow. Pork rind, or a ham hock in with the beans, for example.
I used to make Spanish casseroles. You started the day before by soaking the chick peas etc. and then simmered one meat after the other starting at 9 am. and finished at five in the afternoon - mind you I went to the pub for two hours whilst the meal simmered. Just incredible - you just make sure you make enough for four meals and just heat the meal up the next three days.
If you are scared of by how long time this takes, most of it is just the dish sitting around by itself. Active work on this is maybe 10 min...the rest is planning and patience.
I've found that you've made 3 types of this food ... this one, the one in 2011 and the one in 2009 ... WOW .. just wow! ... you're so dedicated to Cassoulet ... two thumbs up!
I have made this twice, the first time it was so delicious I couldn’t stop eating it , the second time , I threw it in the trash. So I am more than happy to have this tutorial online for reference. Once again thanks for posting. P. S. Do not substitute wine with chicken broth when deglazing vegetables.
Stop me if this is a bad idea, but I'm imagining Cajun cassoulet; andouille instead of Toulouse, red beans instead of white, trinity in place of mirepoix, a whole lot more cayenne- is there anything here?
Iain B, cassoulet is one of those food canvases, not unlike pizza or the hamburger, which allows you to choose the flavors and textures that you love and easily insert them into this dish. Cajun cassoulet is a natural extension of the dish. It is widely made by cajuns in many variations from very white salt and pepper flavored to spicy, herbatious traditional cajun flavor profile. Have fun!
I'm from New Orleans and your idea isn't far off. My cook makes amazing cassoulet with white beans (navy beans), chicken thighs (or roast duck), salt pork, and smoked cajun sausage. Mirepoix instead of trinity. She also adds a spoonful of chili powder to the tomato paste. Local cassoulet recipes don't have the gratin. I'll have to try that.
i like this version, the combination of meats he chooses are lovely. i've made butter beans with smoked duck breast and beef shanks in a similar fashion before ever learning about this dish. never thought to add a crust to it, but i think those fat drenched and herbed bread crumbs would take my dish to another level.
You can't really make a lot of European dishes with meat vegetarian without heavily altering the recipe, it tends to be heavily dependent on the ingrained flavour, so you end having to rewrite the recipe extensively.
Kendra, those of us of a certain age (Chef John included) remember the good old days, when Jean Nate' was heavily advertised.. one of those jingles that gets stuck in your psyche!
