Comments on: Cassoulet

By: veron

veron — Wed, 28 Mar 2007 12:53:42 +0000

That looks so tasty , Marketman!I’m making this dish soon. I already ordered my tarbais beans. I’m also making duck confit next weekend and will save some for the cassoulet.

By: jules winnfield

jules winnfield — Thu, 15 Mar 2007 01:19:41 +0000

i see how callos came up. looking at the pic up top, add tripe and change the white beans to garbanzos, voila!!! a callos recipe would be interesting indeed. our callos has some pork pata items thrown in. pata skin strips, shredded pata meat, and diced pata cartiledge. but tripe still takes the starring role.

yup, the local tripes have the consistency and texture of an ongpin restaurant ‘goog morning’ face towel. but imported tripes are widely available in manila, where it is shipped in scalded, blanched, cleaned, odorfree, etc already.

By: wil-b cariaga

wil-b cariaga — Tue, 13 Mar 2007 21:54:56 +0000

I’m sure this is a very satisfying dish, but all the while i thought cassoulet was made out of pork and beans plus other ingredients. . .

By: sister

sister — Tue, 13 Mar 2007 16:59:39 +0000

Make duck confit, it’s really very easy, have 8 legs in the fridge right now You need major amounts of good duck or lamb broth so Cassoulet does not dry out. Look for “tarbais” white beans. Great Northern beans will work as well. This is our favorite New Year’s Day dinner.

By: frugalman

frugalman — Tue, 13 Mar 2007 12:44:21 +0000

â€œaroma clingâ€ ha ha. I have been looking for a phrase to describe this problem and you just said it for me. Thanks.
Actually, this is one of my pet peeves. I hate cooking â€œaroma clingâ€, so when we remodeled our kitchen, i put in a higher capacity exhaust vent.
â€œaroma clingâ€ problem minimized for us.

By: Marketman

Marketman — Tue, 13 Mar 2007 08:19:34 +0000

Cai, I inspected a lot of spectacular tripe (from the different stomachs of the cow to boot – there is a finer and a coarser tripe) in the Florentine markets and they looked clean and brilliant… but the tripe I see here in the markets looks far less appetizing…and I am not a big fan of it so doing a tripe recipe may be a bit of a stretch unfortunately… I did feature a pretty good tripe dish in my posts on Florence last year…

By: Cai

Cai — Tue, 13 Mar 2007 08:14:42 +0000

Hi Marketman!

I hope you’ll feature callos next time. I especially like the version of Tita Monings!=) Thanks in advance!

By: Annette

Annette — Tue, 13 Mar 2007 05:56:16 +0000

i love slow cooking as well. made your wagyu osso buco over the weekend and loved the falling off the bones tenderness. i should also ask where you got the confit though. Can’t wait to try this over the weekend.

By: Maria Clara

Maria Clara — Tue, 13 Mar 2007 04:13:09 +0000

Duck confit which is the key ingredient in cassoulet â€“ prepared in a well respected time-honored slow method of cooking drowned in duck fat yielded moist, tender and flavorful meat. Have seen confit made both on stove top and in the oven required at least 12 hours of baking/cooking just barely simmering just see specks of tiny bubbles forming on the outer edge of the cooking vessel. If big bubbles formed they usually tamed the fire. I like duck confit with boiled salted potatoes on the side drizzled with duck fat. Delicious. Of course, cassoulet gives another dimension of flavor in utilizing duck confit. Cassoulet itself entailed slow cooking process and anything cooked in fat is a savor. The whiff coming from your kitchen while cooking the cassoulet is really a delight with all the flavors mixed together that eventually enveloped your kitchen that carried out throughout your house and lingered through clothes!

By: jules winnfield

jules winnfield — Tue, 13 Mar 2007 04:13:04 +0000

thirsty…