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Food Cassoulet Is the Most Epic Dish You Will Ever Make

21:21  13 march  2018
21:21  13 march  2018 Source:   bonappetit.com

9 Meals to Make When Time *Isn't* of the Essence

  9 Meals to Make When Time *Isn't* of the Essence Here at Food52, we love to make things easy for you. We’re all about the one-pot meal, the kitchen hack that will cut your prep time in half, the sheet pan dinner that dirties just one dish. People lead busy lives and we’re committed to making sure you don’t have to sacrifice a hearty, home-cooked meal to a hectic schedule—we quite literally wrote a book on the subject. But for all our talk of efficiency, we realize that every once in a while, a laborious kitchen project is in order. We’re talking an afternoon-long, grab a good book, simmer-for-four-hours kind of meal.

I have made cassoulet more times than is advisable—first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen. The famed French peasant dish of white beans, silky duck confit

I have made cassoulet more times than is advisable—first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen. The famed French peasant dish of white beans, silky duck confit

I have made cassoulet more times than is advisable—first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen. The famed French peasant dish of white beans, silky duck confit, and rich ragout topped with a golden breadcrumb crust can take three days and nearly half a dozen pork products to make. It’s an occasion to break out the biggest pot you own, and I can’t think of another recipe that’s more fun to share with family and friends. Our classic version takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

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Our classic version takes no shortcuts and requires a little planning, but every step is totally doable, even if you ’re not a pro.

Cassoulet is a 3-day project that's absolutely worth it. Here's how to break it down so you can have duck fat feast that'll go down in history.

First things first: As food director Carla Lalli Music advises, you can divide and conquer. Tag-team with your most ambitious cook friends. One makes the duck, another tackles the ragout and beans. Whoever has the biggest table hosts, and assembly is a group event. Then open a few of bottles of wine and hang out until it’s time to feast.

But if you’re delving in yourself, here’s how to break it down, with some tips and tricks along the way. Sure, you need to spread the work out over three days, but the active cooking time is something closer to three hours, and no step requires advanced techniques. Here’s how to do it.

a bowl of food on a plate: Beans ready to cook.© Photo by Alex Lau Beans ready to cook.

One-Stop Shopping

Cassoulet requires a few ingredients you won’t find in the typical supermarket. Save yourself from searching all over town and head to D’Artagnan’s website, where you can order French Tarbais beans, precooked garlic sausage, and Moulard duck legs. Just don’t leave this for the last second.

Striking photo shows all the bacteria on an 8-year-old's hand

  Striking photo shows all the bacteria on an 8-year-old's hand Behold some of the bacteria that grew when a boy who had been playing outside pressed his hand onto a Petri dish. Springtime is play-in-the-dirt time, and if you or your kids ever needed more motivation to wash your hands afterwards, this germy, colorful creation ought to do it.Behold some of the bacteria that grew when an 8-year-old boy who had been playing outside pressed his hand onto a large Petri dish. The photo received lots of buzz after his mom posted it on Microbe World.

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Two Days Ahead

Soak the beans overnight.

Soaking beans before you cook them ensures a faster cooking time on the other end. Yes, there’s a shortcut we endorse, but you’ve already decided to make cassoulet, so you might as well do it the right way. Cover your Tarbais, corona, or cannellini beans with several inches of cold water and refrigerate overnight. (They may start to sprout or ferment if your kitchen is too warm.) Tarbais beans are traditional in this dish, prized for their thin-but-resilient skins and creamy texture. Authentic ones grow in France’s Tarbes region and can get pricey, but both corona and cannellini make fine substitutes.

a bowl of soup: Beans all flavored and tender.© Photo by Alex Lau Beans all flavored and tender.

Cure the duck legs.

The duck legs need at least 12 hours to cure, but lucky for you the process is easy, requiring just a lot of salt and waiting time.

One Day Ahead

Confit the duck legs.

Confit duck legs are a gift that keeps on giving in this dish: The rich meat gets pulled off the bone, the rendered fat is used to sauté the sausages and breadcrumbs, and the skin gets crisped up to crumble on top at the very end.

This Is the Best Dish To Bring to a Funeral

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Cassoulet Is the Most Epic Dish You Will Ever Make . I loved my mussels with the chips more than the hamper but I ate it all anyways.I wanted to get a flower crown but it was a bit expensive - for a flower crown.

Tuesday, March 1, 2016. Cassoulet – The World’s Most Complex Simple Recipe. There are so many reasons not to make cassoulet . That’s easy. Cassoulet is one of the most delicious dishes you ’ll ever have.

a box filled with different types of food: Confit complete.© Photo by Alex Lau Confit complete.

Cook the beans

All the aromatics, veg, and herbs—cloves, carrots, onion, garlic, thyme, and a bay leaf—flavor the beans as they cook. Not to mention that there’s a thick piece of pancetta in there, too. While the beans are simmering away, you can move on to the next part.

a woman cutting a pizza: Shred that duck.© Photo by Alex Lau Shred that duck.

Make the ragout.

This is your final step for the day. And again, it’s pretty hands off. You’re browning your pork shoulder and then letting it slowly become fork-tender in liquid. Once that’s done and cooled, you simply mix in the beans with some of their delicious bean liquid. Save what you don’t use! You might need it for moisture later if the cassoulet is looking dry as it cooks.

a person cooking food in a bowl: Ragout and beans ready to be mixed.© Photo by Alex Lau Ragout and beans ready to be mixed.

The Day Of

Prep the sausage and the breadcrumbs.

Remember that duck? You’re going to cook the skin from it first so that it gets all crispy and the fat renders out. Then you’re going to use that fat to cook your sausages. Lastly, you’re going to toast your breadcrumbs in the same pan, same fat. Pretty genius, right?

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It's a medieval peasant dish designed to make do with whatever was around. In Languedoc, that happened to be dried beans, preserved duck, and As you cook a cassoulet in the oven, the top layer of liquid slowly evaporates, leaving an ever more concentrated layer of proteins on its surface.

These dishes include "grilled bread spread with house- made mozzarella, or the world's most luscious chicken liver pate topped with a sweet-pungent swipe of pureed eggplant seasoned with fenugreek and honey." Cassoulet Is the Most Epic Dish You Will Ever Make .

a box filled with different types of food on a plate: That duck skin. Damn.© Alex Lau That duck skin. Damn. a person cooking food in a bowl: Layering away.© Photo by Alex Lau Layering away.

Layer cassoulet.

It goes like this: one-third of ragout mixture, half of the sausage and duck meat, another third of the ragout mixture, remaining sausages and duck meat, then remaining ragout mixture. Sprinkle most—but not all!—of the breadcrumbs on top.

Get the juices flowing.© Photo by Alex Lau Get the juices flowing.

Bake cassoulet.

You’re baking at 375° for 25-30 minutes at a time, a total of six times. In between each of those, you repeatedly break up the top layer with the back of a spoon and add more breadcrumbs before it goes back in the oven. This fuses the starchy beans and breadcrumbs with fat and gelatin from the meats, creating a deeply flavorful topping. After the final layer of breadcrumbs is added, you’ll serve with the ultimate garnish: Crumbled, crispy duck skin.

Get the recipe:

Classic Cassoulet

a bowl of food on a plate© Alex Lau

Related video: The One Dish for Every Dinner Party

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