{"id":21412,"date":"2014-12-07T20:25:10","date_gmt":"2014-12-07T19:25:10","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=21412"},"modified":"2017-10-23T13:41:16","modified_gmt":"2017-10-23T11:41:16","slug":"21412","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/21412\/","title":{"rendered":"Recette pour un tr\u00e8s bon cassoulet"},"content":{"rendered":"

Well, it’s cold out, and nothing quite warms me up better than a good cassoulet<\/em>. Qu’est-ce que c’est <\/strong>(what’s that?)? You’ll find plenty of variations, but a good cassoulet<\/em> is always a slow-cooked white bean and meat stew. It’s a pretty heavy (assez <\/strong>bourratif<\/strong>) dish, and it’s generally served at lunchtime. Attention: ce n’est pas pour le r\u00e9gime!<\/strong> (Careful: this isn’t a diet dish!)<\/p>\n

This dish is named after the traditional dish it’s cooked in, la cassole<\/strong>. This earthenware dish houses all the meat and vegetables in the oven, and it’s served from the same dish.<\/p>\n

There’s no question of its origin — ce plat vient<\/strong> du sud<\/strong> (this dish comes from the south) — but there’s an old quarrel of its original location. Castelnaudary, Carcassonne, and Toulouse all claim to be the rightful creators. Even today, the dish varies in its composition in these cities. If you like le porc et le mouton <\/strong>(pork and mutton), the Toulouse variety may be le meilleur choix pour vous <\/strong>(the best choice for you). Vous pr\u00e9f\u00e9rez le confit de canard <\/strong>(do you prefer duck confit? [Qu’est-ce que c’est? <\/strong>Confit is a cooking process that involves using salt to cure a piece of meat and then cooking it in its own fats])? You may enjoy the Castelnaudary variety. A Carcassonne, le cassoulet est similaire \u00e0 celui <\/strong>qu\u2019on retrouve \u00e0 Toulouse, mais la quantit\u00e9 de mouton est doubl\u00e9e. <\/strong>(In Carcassonne, their cassoulet<\/em> is similar to Toulouse’s, but they double the quantity of mutton). Parfois<\/strong>, le canard est remplac\u00e9 avec de la perdrix. <\/strong>(Sometimes, the duck is replaced with partridge).<\/p>\n

This dish has been called the chili of France. Everyone has their own way of preparing it. Julia Child has even said, “This is a peasant dish. There aren’t any actual rules.” Below is a typically traditional version, but you can also add some carrots, onions, celery, and garlic for an even tastier version! The recipe is printed below in English, but you can also download PDF versions in both anglais\u00a0<\/strong>and fran\u00e7ais<\/strong>.<\/p>\n

And if you’re looking for an accompanying wine, le rouge<\/strong> est le meilleur choix<\/strong>. Try it with a good Madiran, Bandol, or Cahors. If you insist on le vin blanc<\/strong>, try it with a Pacherenc du Vic Bilh Sec.<\/p>\n

“Un cassoulet sans vin, c’est comme un cur\u00e9 sans latin” – Pierre Desproges<\/p>\n

Ingredients<\/strong><\/p>\n

pour 4 personnes<\/p>\n

400g of white beans
\n1 tube sausage
\n4 pork spare ribs
\n4 duck\u00a0legs
\ngarlic, thyme, bay leaf
\nbreadcrumbs<\/p>\n

 <\/p>\n

\u00a0Preparation<\/strong><\/p>\n

    \n
  1. Soak the beans overnight in cold water.<\/li>\n<\/ol>\n
      \n
    1. With a strainer, drain the beans. Place them in a pan and cover with unsalted cold water. Add 5 cloves of garlic, some thyme, and a bay leaf. Let it cook for a half an hour just up to boil.<\/li>\n<\/ol>\n
        \n
      1. While the beans are cooking, cook the pork spare ribs in a pan. Once they’re finished and in the same pan, cook the sausage. Finally, cook the duck legs. If you’re getting the wings from a can, make sure to wash off all the fat before cooking.<\/li>\n<\/ol>\n
          \n
        1. Preheat the oven to about 230\u00b0F.<\/li>\n<\/ol>\n
            \n
          1. To construct the cassoulet, add a layer of the beans without its water. For the next layer, add some meat. Continue until you reach the top of the baking pan. Add salt and pepper if you feel the need. Add in some of the water from the beans.<\/li>\n<\/ol>\n
              \n
            1. Sprinkle breadcrumbs on top.<\/li>\n<\/ol>\n
                \n
              1. Bake in the oven for 3 hours.<\/li>\n<\/ol>\n

                 <\/p>\n

                Bon app\u00e9tit!<\/strong> Make it, and let us know what you think!<\/p>\n

                Download this recipe in English<\/a>\u00a0or\u00a0T\u00e9l\u00e9chargez cette recette en fran\u00e7ais<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

                Well, it’s cold out, and nothing quite warms me up better than a good cassoulet. Qu’est-ce que c’est (what’s that?)? You’ll find plenty of variations, but a good cassoulet is always a slow-cooked white bean and meat stew. It’s a pretty heavy (assez bourratif) dish, and it’s generally served at lunchtime. Attention: ce n’est pas…<\/p>\n

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