It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

Board-O, do you have a favorite recipe for your cassoulet? I am actually planning on making this for the holidays. I emailed Philippe Jeanty for his recipe, since it's the best I have had, but no response.

I'd ask Bella, but she said her's turneed out soggy.

No, Sky. I've never made it. We order it frequently in French restaurants during the winter. I think wiml has made it. I'd try his recipe. Two additional comments:

1. Never take any advice on cooking from Bella! Never!

2. Cassoulet does not have the texture of stuffing. When properly prepared, there is some firmness to the beans without any crunchiness. There is no mushiness or it has been overcooked. Having never made this, I imagine it's not easy to get perfect results.

I knew not to take Bella's advice when she made the stuffing comment, but seeing that I am a newbie, I wanted to be nice. Thanks Board-O. If anyone out there has a favorite cassoulet recipe, please feel free to pass it along.

quote:

Originally posted by Bella Donna:
It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

What?

quote:

Originally posted by wine+art:

quote:

Originally posted by Bella Donna:
It has the texture of like stuffing (the stuff you have on Thanksgiving) with a lot of flavors.

What?

that's what i was thinking...we just made this a few weeks ago (took 3 days to fully prepare) and it was not anything like stuffing. the beans should definitely be firm and you are dealing with duck, rabbit and sausage in much larger chunks than anything that goes in stuffing. Should be nothing like stuffing. It can be quite a heavy dish which i am guessing is why it is a winter dish typically. It definitely sticks to your ribs. Not for the faint of heart or vegetarians

quote:

Originally posted by Sky:
I'd ask Bella, but she said her's turneed out soggy.

A better description would be more moist than expected.

As for the stuffing description...I tried to describe what cassoulet is for a friend. They expected somewhat of a bean-meat stew from the recipe I described.

In Toulouse they eat it with Gaillac or Madiran, two local wines. Cahors is great too as it stands up to the meaty flavors. Yum, time to make one!

quote:

Originally posted by Bella Donna:
A better description would be more moist than expected.

In other words, soggy.

quote:

Originally posted by nasty bits:

quote:

Originally posted by wineismylife:
The classic pairing for this dish is Gigondas.

The people in Cahors would tell you you're full of sh*t, and so would everyone throughout the Languedoc, but that's obvious from almost everything you post.

LOL! Keep them coming.

quote:

Originally posted by wineismylife:

quote:

Originally posted by nasty bits:

quote:

Originally posted by wineismylife:
The classic pairing for this dish is Gigondas.

The people in Cahors would tell you you're full of sh*t, and so would everyone throughout the Languedoc, but that's obvious from almost everything you post.

LOL! Keep them coming.

... and are you into Sado-Masochism also?

I've had some excellent Gaillacs and Madirans with cassoulets but Minervois is my personal fav, 'specially Liviniere.

quote:

Originally posted by grunhauser:
I've had some excellent Gaillacs and Madirans with cassoulets but Minervois is my personal fav, 'specially Liviniere.

It's so much nicer when you come here as yourself instead of that mean old Anthony Bourdain guy.

quote:

Originally posted by grunhauser:
cassoulet pic

< Sound effects of stomach growling.... >

PH

Come over, I'll make some.


I don't know no old Bourdain, man, I haven't been here for weeks.

quote:

Originally posted by nasty bits:

quote:

Originally posted by grunhauser:
Come over, I'll make some.

You'll just whip some up in an hour or two, right?

This is like watching Sybil.

quote:

Originally posted by nasty bits:

quote:

Originally posted by grunhauser:
Come over, I'll make some.

You'll just whip some up in an hour or two, right?

I premake and freeze.

quote:

Originally posted by grunhauser:
Come over, I'll make some.

Be careful what you wish for, man!

Actually, we'll dine together one day soon. Your coast, or mine.....

PH

Lets make it mine, it's warmer over here.

Grunhauser, what's your recipe for the cassoulet?

FWIW, I had an AMAZING duck and pork cassoulet at Crow last week. We had a couple bottles of a nice Gigondas, and the match was beautiful. Simply awesome combination.

So, wineismylife nailed it.