Search Results - Cassoulet
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Cassoulet (from Occitan caçolet [kæs?'le?; Fr. kasu'l?]) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin ( couennes) and white haricot beans. The dish is named after the cassole, the distinctive deep round earthenware pot with slanting sides in which cassoulet is traditionally cooked. Numerous regional variations exist, the best-known being the cassoulet from Castelnaudary, the self-proclaimed "Capital of Cassoulet", Toulouse, and Carcassonne. All are made with white beans (haricots blancs or lingots), which have replaced the medieval broad bean Vica fava, and duck or goose confit, meat and sausages. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a duck confit (duck cooked for several hours in its own fat) instead of mutton and serves it in a special dish (the "cassole") Cassoulet is also sold in France as a commercial product in cans and can be found in supermarkets and grocery stores across the country. These cassoulets vary in price and quality. The cheapest ones contain only beans, tomato sauce, sausages, and bacon — duck and goose are expensive and thus are absent from such preparations. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit.
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Showing 1 to 3 of 3 Articles matching 'Cassoulet' in related articles. |
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1. French Cuisine
November 14, 2008
The French have long been known as being among the rest of the world as being leaders in gourmet cooking. Their recipes have been modified and evolved over centuries of social and political changes. While the world may only have one view of their dishes, such as the popular coq-au-vin, their recipes are as varied as the regions from which they originate.
Lyon is home to duck pate, sausages, or roast pork, while in Toulouse you might be served a Cassoulet (a rich, slow-cooked bean stew or casserole). Brittany is famed for their crepes, while Rhone-Alps has such dishes as Raclette (cheese i... (read more)
Author: Kimberly Ruzich
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2. Local recipes: Asturian Fabada
July 05, 2007
This traditional one-pot dish from Asturias (North coast of Spain) is dead easy to prepare, the only tricky parts being perhaps getting the right ingredients (if outside Asturias) and the need to plan for it ahead of time. A French friend told me it is similar to their "cassoulet" and Britons get at first surprised that the beans are savory instead of sweet, but mostly everybody seems to like it. The main ingredients are Fabes (a particular kind of buttery beans with its own protected denomination, "Faba de la Granja Asturiana"; BTW, the singular is "faba", not "fabe") and different bits of m... (read more)
Author: Ana Cuesta
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3. Wine and food tours to the Languedoc,France
February 15, 2007
Why the Languedoc? Well, we have the most hours of sunshine in the whole of France. Secondly, we are the largest producing wine area in France. We have also the most varied landscapes, huge amounts of beach, mountains, skiing, and much more.
The wine. Here are the main regions. Minervois, Corbieres, St Chinian, Fitou and the Coteaux du Languedoc. They all have their own characteristics, flavours. They do vary in strength too- anything from 12% to 15%. Generally, they are made to drink young. However, they do survive ageing very well and fascinating characteristics can develop. The best wa... (read more)
Author: michael bowditch
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