One of the better known dishes from this part of France is 'Cassoulet'.
Depending on who you talk to, it either originated in Toulouse, or Castelnaudary. Most would go for the latter.
What is certain, however, are the basic ingredients; Beans, Confit de Canard, Toulouse sausage, and time.
I tend to add a small squirt of Tomato purée, a splash of red wine, and some fresh herbs. Then it's simply a matter of time; a couple of hours very slow cooking on 'George', and it's done.
Perfect winter food. Lovely.
That must be the best way to eat beans. That confit de canard and Toulouse sausage would make them extraordinary. Our brand are cooked with carrots and celery is not quite the sameReplyDelete
After a couple of hours gentle simmering, they become really delicious; we ate half last night. The other half is for tonight.Delete
Shall always remember the cassoulet we ate in a cosy little bistro in Carcassone. It was a freezing, winter's day and that meal was just perfect.ReplyDelete
We had -7 C two mornings ago, which gave me the idea of making a Cassoulet. It did the job!Delete
Delicious! I think I have a tin of the confit de canard at the back of the kitchen cupboard. Without It your version is the same recipe for my regular Italian sausage casserole so might go the whole hog (or duck) next time!ReplyDelete
I always use the 'Manchons' for my Cassoulet; the 'Cuisses' I reserve for special occasions.Delete
I love Cassoulet and have had many when in France. I haven’t actually made one myself but have bought one from the brand Reflets de France and it tastes good and pretty authentic.... I think I have one in the cupboard which would be perfect in this cold, wet weather we are having here but, I must have a go at making one. XXXXReplyDelete
I do sometimes buy a large tin of ready-made, but although they can be good, they're not the same. Of course if you want to make your own, you have to have the confit.Delete
Unfortunately of all the three main ingredients I have only the last one, time.ReplyDelete
Unfortunately, time alone won't keep you warm in winter.Delete
You can't beat slow food.ReplyDelete
Fast food NO, slow food YES.Delete
I had an unforgettable cassoulet on my first visit driving through France with P the year we met. I can still almost taste it 40 years later.ReplyDelete
It's funny how one remembers food, usually better than places.Delete
Beans seem to be used so much more in Continental cooking than they are here - I wonder why because they add such a lot to a slow-cooked dish don't they?ReplyDelete
Beans and lentils are very popular here; and so many different types of each. We eat them a lot.Delete
I make a vegan version (requiring 'liquid smoke'). It's our favourite dish.ReplyDelete
Vegan Cassoulet sounds interesting. I wonder what they'd say about it in Castelnaudary?Delete
It sounds scrumptious. I thought you had made an error when you referred to "time" and wrongly imagined that you meant "thyme".ReplyDelete
Actually it did have some fresh Thyme in there too!Delete
Thyme is timeless.Delete
That looks wonderful. Maybe I'll look up a recipe and try to make it. I'm looking for dinner recipe inspiration.ReplyDelete
You could certainly replace the Confit and Sausage with other things.Delete
I've never made cassoulet but my bean and venison stew is not a million miles away.ReplyDelete
I'm still waiting for my local village hunters to give me some venison. I may be waiting some while!Delete
I bet your home has a wonderful aroma to it. I love walking in the house when there is something cooking in the slow cooker and that wonderful whiff of a great dinner meets my nose.ReplyDelete
The combination of a wood fired cooker, and a slow cooked stew, makes a wonderful aroma. Very appetising.Delete
I love a sausageReplyDelete
I just knew you would. The bigger the better.Delete
I've seen it on menus here but I've never tried it. At least I now know what it is.ReplyDelete
I wonder if they import their 'confit', or make their own? You should try it.Delete
It sure is!Delete
Looks pretty delicious! Probably even better tasting second time around.ReplyDelete