Table Talk
Cassoulet
For our tenth anniversary, Charlie and I traveled in France for 2 weeks. It was a wonderful, memorable trip, during which we sampled foods and dishes in each region that we visited--such things as coq au vin, beef bourguignon, fois gras, chicken provencal. One of our most memorable meals was in Carcassonne, in the southern part of France. During the day, the ancient, walled fortress was teaming with tourists, but at night, the throngs of people left, and only those of us working, living or sleeping within the fortress were left to enjoy it. Charlie and I walked the walls and the narrow roads, finally stopping at a little cafe tucked beneath the massive stones. It was here that we were introduced to steaming crocks of Cassoulet, a wonderful dish filled with white beans, pork, lamb, sausage, and confit. It was absolutely wonderful. Sometime after we returned home, I came across a recipe for cassoulet, which I've been making ever since. I've since discovered that it isn't the most authentic recipe, but no matter. It's really good and more approachable for the average cook.
Cassoulet
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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1 lb. white navy beans
8 cups cold water
1/2 pound salt pork -- sliced
1 1/2 pounds lamb shoulder or leg, boneless -- cut in 1-inch cubes
4 large pork chops
1/2 pound pork sausage
1/2 teaspoon salt
1/4 teaspoon pepper
2 large onions -- chopped
1 can whole tomatoes -- (1 lb, 12 oz.)
1/2 cup dry red wine
3 garlic cloves -- finely chopped
1/4 cup parsley -- chopped
1 tsp. thyme (add more)
1 bay leaf
salt and pepper
Wash and pick over beans. Cover with cold water; soak overnight. Drain and rinse soaked beans. Cover with cold water, bring to boil. Skim as necessary. Simmer slowly for about one hour. Drain cooked beans, reserve liquid. In large skillet, fry salt pork until some of the fat is rendered; reduce. Brown lamb, pork chops, and sausage in pork fat. Remove from skillet with paper towels. Cut into small pieces. Sprinkle with salt and pepper.
Drain all but 2 T. of fat from skillet. Add onions and sauté until transparent. Add tomatoes, wine, garlic, parsley, thyme, and bay leaf. Combine tomato mixture, drained beans and meats. Spoon into large casserole. Pour reserved bean liquid over mixture just to cover. Bake in 350° oven about 1 ˝ hours or until meats are fork tender. Remove bay leaf before serving. (May require longer cooking & additional liquid)
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Per Serving (excluding unknown items): 672 Calories; 45g Fat (61.5% calories from fat); 33g Protein; 31g Carbohydrate; 8g Dietary Fiber; 103mg Cholesterol; 661mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 7 Fat.
