
	Where results make sense

Topic: Cassoulet

Related Topics

Feijoada

Fabada Asturiana

Stew

Bean

Cuisine of France

Bouillabaisse

Spanish cuisine

Cooking

Paella

List of recipes

Coq au vin

Chorizo

Toulouse

Caipirinha

Shellfish

In the News (Thu 10 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	French Food and Cook : Cassoulet
		Cassoulet can be translated as "bean pot stew" or "white bean stew" or "meat and bean casserole".
		In France, there are as many cassoulet recipes as cook but for all recipes there are some basic rules to follow : A good cassoulet has to include 70% of haricot beans, juice and aromates and 30% of meat and you have to keep in mind that it is a simmered dish.
		However cassoulet is rather a winter dish and when you serve one, consider it is a complete meal so do not plan more than a salad and a light dessert or fruit with it.
	www.ffcook.com /pages/Wrecipearch47.htm (478 words)

	Boston.com / A&E / Dining/Food / Time is the essential ingredient for making authentic cassoulet
		The word cassoulet literally means a dish you prepare and serve in a cassole, a kind of bowl.
		Most cassoulets have a thick crust on top, made near the end of cooking by sprinkling bread crumbs on top of the bubbling casserole, then pushing the crumbs down once they brown.
		Their versions are deemed the holy trinity in Southwest France: cassoulet de Castelnaudary (made with pork); cassoulet de Toulouse (made with garlic sausage and lamb); and cassoulet de Carcassonne (made with mutton or partridge).
	www.boston.com /ae/food/articles/2003/12/31/time_is_the_essential_ingredient_for_making_authentic_cassoulet?mode=PF (914 words)

	Cassoulet Recipe \| Professional Friends of Wine
		I think this Cassoulet is a perfect and savory match for Pinot Noir.
		Cassoulet [that's pronounced Cass-, as in late singer Mama and -oulet, as in crooner Robert Goulet], is a combination of beans and a mix of meats.
		Originated in the Languedoc region of southern France and named for Cassol d'Issel, the village which made the traditional clay pots it was cooked in, Cassoulet has been adapted to many regions which now claim it for their own.
	www.winepros.org /tasting-notes/wine-food/cassoulet.htm (649 words)

	Le Cassoulet de Cleopatra
		This is a recipe for one of the best cassoulets we have ever had, in France, the United States or elsewhere.
		This cassoulet was prepared by Dany Chouet, chef and co-owner of Cleopatra, a bed and breakfast inn in Blackheath, about two or three hours (depending on construction and traffic on the Parramatta Road) west of Sydney, Australia.
		Note that cassoulet is a complicated dish and takes a fair bit of planning and a number of days to cook, so read this recipe carefully and try and schedule things.
	www.kaleberg.com /cass/cassoulet.html (1655 words)

	Cassoulet
		Cassoulet, is a rich, hearty stew of various meats, beans, fats, and aromatic vegetables and herbs, all simmered in layers for three days then topped with a fine golden crust.
		Making a cassoulet is very serious business in Paris, where I remember the concierge of the building I was living in prohibiting tenant visits to her apartment on the days she was baking the cassoulet, least a draft would affect the even heat in her oven.
		Her version borrows from the traditional Cassoulet in feeling, but is considerably less labor intensive.
	www.luxuryweb.com /html/cassoulet.html (507 words)

	Saveur - Cassoulet
		A beautiful, well-browned crust is one of the glories of cassoulet, but how often the crust should be broken and pushed down into the cassoulet while it cooks is open to debate.
		Cassoulet may be cooked for seven hours straight, but we prefer it cooked over two days.
		If cassoulet appears dry, break crust (browned top layer) by gently pushing it down with the back of a spoon, allowing a new layer of beans to rise to the surface.
	www.saveur.com /article.jsp?ID=15435&typeID=120 (688 words)

	Cassoulet - Wikipedia, the free encyclopedia
		Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), and white haricot beans.
		Numerous regional variations exist, the most notable being from Castelnaudary, the self-proclaimed "Capital of Cassoulet," where the cassoulet contains only beans, pork, and the local sausages; from Carcassonne; and from Toulouse, where, if it is not cooked with spicy Toulouse sausage and confit of goose, it is not considered a traditional cassoulet Toulousain.
		Cassoulet is commonly consumed in France as a commercial product sold in cans in supermarkets and grocery stores.
	en.wikipedia.org /wiki/Cassoulet (340 words)

	Tales from the Cassoulet Front (Site not responding. Last check: 2007-09-11)
		Cassoulet, the famed peasant French stew, provokes strong opinion and lively debate.
		Jean-Pierre Moullé, author of the appetizing cassoulet menu in the December 2001/January 2002 issue of Fine Cooking (#48, pp.
		Christian Delouvier, chef at Lespinasse in New York, is also from the southwestern France and says that a good cassoulet should include pork and lamb.
	www.taunton.com /finecooking/pages/c00081.asp (373 words)

	Untitled Document (Site not responding. Last check: 2007-09-11)
		Cassoulet offers you a personalised dining experience to enjoy in the company of family or friends.
		Whether it be breakfast, brunch, lunch, afternoon tea or dinner, come with us and enjoy a menu selected and cooked just for you.
		We can provide facilities for parties of up to twelve people, daytime, night-time, summer or winter, fair weather or foul; to have privacy for a staff meeting, a meal, a buffet or just a cruise with a few drinks and a good time.
	www.cassoulet.co.uk (82 words)

	easy cassoulet
		Having said all that, cassoulet can be a tasty and comforting winter meal, and definitely worth trying.
		The key to my easy cassoulet is not lots of stages and processes, but to cook it for long enough for the liquid and fat to emulsify completely.
		When the cassoulet is cooked, it should not have any see-through liquid coming out of it, but everything should be coated in creamy goodness.
	homepage.mac.com /perrylancaster/gemma/easy_cassoulet.html (501 words)

	Simply Recipes: Quick Beef Cassoulet Recipe
		Cassoulet, the traditional French stew or casserole made with meat and white beans, is typically slow-cooked and takes hours to prepare.
		Posted by: Lushlife on March 31, 2006 2:09 PM Hi, I am from the area in France where the cassoulet is the official specialty.
		Posted by: chef justin on April 3, 2006 8:38 PM You know, when I lived in Japan I ate natto (foul-smelling fermented soybean) "spaghetti", sardine and squid "pizza", and "tacos" that were all of 2 inches long.
	www.elise.com /recipes/archives/001834quick_beef_cassoulet.php (1336 words)

	Christmas Recipes - Make Cassoulet using leftovers
		Cassoulet is a delicious Christmas Recipe and a great way to utilize leftover cooked meat.
		Cover and cook on the floor of the simmering oven for 3 hours or longer but do not allow the cassoulet to become dry.
		Make a thick layer of the breadcrumbs over the top of the beans then bake the cassoulet in the roasting oven for 30 minutes until the bread crumbs are crisp.
	www.celebrating-christmas.com /recipes/cassoulet-leftovers.shtml (282 words)

	Hearty Fiesta Cassoulet
		According to Random House Webster's College Dictionary, Second Edition (one of my favorite dictionaries, by the way), a cassoulet is "a white-bean stew containing pork, garlic sausage, preserved goose, etc." Hmmm.
		In this alleged cassoulet, we find fl beans instead of white beans, although it meets the sausage and garlic tests if you indulgently fail to notice that the definition says "garlic sausage," not sausage and garlic.
		Although, as you say it is not a true cassoulet it looks interesting and I'm going to give a shot.
	www.suite101.com /article.cfm/bean_lovers/82844 (360 words)

	Kitchen Mailbox: Cassoulet, rich brownies help warm up winter days (Site not responding. Last check: 2007-09-11)
		Let's face it -- even with the mild temperatures of the past few days, winter weather is here.
		And to make wintry days a little more bearable, Kitchen Mailbox is featuring a hearty cassoulet and sinfully delicious brownies.
		Cassoulet with pork and kielbasa is just the kind of dish to serve after a few hours of shoveling the driveway or sled-riding with the kids.
	www.post-gazette.com /pg/06348/745894-106.stm (590 words)

	Cassoulet - Washington DC & Baltimore Area - Chowhound
		I have also had Cassoulet at Cote D'or that was not cooked as long as it should be.
		The cassoulet I recall at Le Gaulois was 90 percent beans, but seasoned nicely and served in the proper little copper pot.
		Bistro du Coin used to offer cassoulet during the winter--I haven't been there in a long time (too noisy last visit) so I don't know if it is on the menu.
	www.chowhound.com /topics/169346 (1232 words)

	An Obsession with Food: 01.2005
		Cassoulet from an expert features a thick crust of bean and meat protein goo, but I think I did okay for my first time.
		The wine's striking sour cherry flavors and subtle herbaceousness were paired with generous acidity and modest tannins that provided little defense against the onslaught of cassoulet and greens.
		I moved from the rustic cassoulet to a picturesque tower of fl bean tuiles that I adapted from a recipe in Art Culinaire.
	www.obsessionwithfood.com /2005_01_01_blog-archive.html (5815 words)

	Fodor's Travel Guides \| Forums Messages \| Best cassoulet in Paris
		Oh, in general, a cassoulet is like a 'bean stew'; with duck, pork, cooked slow/long time.
		I did have a decent cassoulet at a restaurant in the 9th near where I was staying last year -- Auberge and Compagnie on rue Clauzel.
		This is probably not going to help, but the best cassoulet is to be had in Castlenaudry on the Canal du Midi in the south of France.
	www.fodors.com /forums/pgMessages.jsp?fid=2&tid=34702932&numresponses=21&start=0&screen_name=RJD (738 words)

	Chicken Cassoulet from Everyday Cook
		Cassoulet, a dish from the southwest of France, traditionally consists of duck or goose and roast pork or lamb, sausages, pork rind, beans and seasoning, all cooked and served in an ovenware tureen.
		This stew of chicken and beans is a simplified version, but nevertheless makes a very satisfying dish; flavorful, hearty, and inexpensive—ideal for a family meal.
		When bought in the supermarket, the small white beans that we use in cassoulet, called navy beans or Great Northern beans, are never old enough to require soaking.
	www.jacquespepin.net /members/recipes/chickencassoulet.html (1044 words)

	“Cassoulet” 59 Recipes \| Recipezaar
		Though cassoulet is not usually a vegetarian dish, this variation on the classic is very good.
		This isn't a "real" cassoulet, which takes a long time to cook, but it gives you the same kind of hearty meal, in less than an hour.
		Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me).
	www.recipezaar.com /recipes.php?q=Cassoulet (528 words)

	Incredible Cassoulet \| Food & Wine (Site not responding. Last check: 2007-09-11)
		Cassoulet is the ultimate slow food, author Paula Wolfert admits.
		Cassoulet in its myriad versions will always be the quintessential expression of southwestern French cooking.
		A cassoulet requires a considerable amount of hands-on work; it also demands planning and searching out of ingredients.
	www.foodandwine.com /articles/incredible-cassoulet (442 words)

	eG Forums -> Cassoulet
		Julia says after all is said and done, the texture and flavor are very similiar to pork loin, and since duck fat is used elsewhere in the recipe, that it's not worth the trouble.
		Any good cassoulet recipe is long and complicated, but please don't be intimidated, most of the steps are prepared in advance.
		if your cassoulet seems a little dry, it is ok to baste the top with a little fatty stock or juices to keep it going.
	forums.egullet.com /index.php?showtopic=36082 (2428 words)

	cassoulet (Site not responding. Last check: 2007-09-11)
		This little entry is prompted by the only attempt at a cassoulet that Adam had tried in Vancouver at that time, and what a mess it was.
		From time to time Oyama Sausage makes a take home cassoulet (recommending that you add sausage or other products to the mix), and now the Mistral Bistro has a cassoulet de Castelnaudty on its menu.
		A cassoulet is of the order of those slow cooked stews like the Alsace sauerkraut where the marinated cabbage replaces the white beans; or the feijoa of Brasil.
	www.evevancouver.ca /food/dishes/cassoulet.htm (1057 words)

	Vegetarian Cassoulet
		Cassoulet, a hearty white bean casserole, is a French original.
		Remove cassoulet from oven and take out bay leaf.
		Remove cassoulet from oven; stir bread crumb topping into beans.
	www.gianteagle.com /healthnotes/Recipe/Veg_Cassoulet.htm (191 words)

	Sunday Supper Ethereal Cassoulet
		The restaurant may have been stretching the imagination a bit to call this a "cassoulet" and may have scared off some customers from trying it simply because of the lumpy associations we have with any dish that goes by the name "cassoulet".
		The seasonings on the Chinese duck will impart a little different flavor to the cassoulet, which is not that bad, but be prepared for somewhat unconventional slant to the overall flavor of the dish.
		This ethereal cassoulet is best served in a flat shallow bowl just deep enough to hold a thin layer of broth and all of the other ingredients.
	www.sundaysupper.com /favabean.htm (1595 words)

	Cassoulet Entrees
		Cassoulet Entrees provides you with a gourmet kitchen and quality recipe ready ingredients for you or your Personal Chef to prepare multiple meals to take home, freeze and serve at your convenience.
		Cassoulet Entrees' CAMP program allows you the freedom to choose and design your meals to fit your individual/family needs.
		Cassoulet Entrees Personal Chefs can create unique dining experiences for intimate dinner parties, picnics, and corporate luncheons, as well as larger social gatherings.
	www.cassouletentrees.com (185 words)

	Chocolate & Zucchini :: View topic - cassoulet in a crock pot
		As a good french man i should be offended by the idea of cassoulet making in a machine without human control but unfortunately i can not be offended by this one,i don't forsee any caveat,give it a try don't forget laurel,garlic and lot of grease :duck,goose or pork if desesperate.enjoy.
		I've never had cassoulet, but when I see it demonstrated on tv it looks wonderful.
		With pork rind in the bottom of the casserole and duck fat with the confit, there was plenty of fat.
	www.chocolateandzucchini.com /forums/viewtopic.php?t=738&start=0&postdays=0&postorder=asc&highlight= (1165 words)

Try your search on: Qwika (all wikis)