If I’m going to be stuck in the house all day Sunday as the snow flies maybe I’ll attempt a version of the classic French Cassoulet. To do a true French Cassoulet takes 2 or 3 days and uses ingredients, such as duck and goose, readily available to a French farm wife as opposed to a American city boy like me. I sleuthed the internet for some easier Cassoulet recipes and here is what I found.
One cook’s adaptaion of Daniel Boulud’s Cassoulet
Since I have all day tomorrow, and part of today if I want to start now, HERE
is the recipe I’m going to use: Cassoulet in 10 Easy Steps
with pictures and instructions. The author uses sweet Italian Sausage but feel free to use Wohlner’s Hot Italian or Brats or Wohlner’s Own Smokehouse Boudin Sausage (on sale this week). My adaption will be to use Wohlner’s Chicken Legs (on sale this week) instead of duck legs. I’d love to use Duck Legs for flavor but Chicken Legs will stil be good.
Thomas Keller’s Slow-Cooker Cassoulet
Thomas Keller is regarded as one of America’s best chef, arguably the best. I can’t see how you could go wrong with the Williams-Sonoma adaptaion of Thomas Keller’s Slow-Cooker Cassoulet
. It may be difficult to find Spanish Chorizo (you DON’T want Mexican style chorizo). The reicips also mentions using garlic sausage so I imagine Boudin)on sale this week) or Wohlner’s Italian Sausage would work well, too. Hey, the Loundedoc farmwife used what she had available at the time, and that’s part of cooking and that’s what were doing here.
Want a 30 minute version of Cassoulet?
Jacque Pepin’s Thirty-Minute Cassoulet
Most Cassoulets, including Thomas Keller’s, take a couple or few hours to cook because use pork shoulder which requires hours of cooking-but so worth it! Jacque Pepin, Juila Child’s buddy, has a 30 minute version which cuts the cooking time down by using cooked ham in lieu of pork shoulder. He also uses Italian Sausage and Bratwurst—he’d enjoy shopping at Wohlner’s for sausages. Thirty-minute Cassoulet Recipe