Review: Pork Cassoulet, Sept. '01

[browneye]

WOW!
This was incredible! I am a HUGE lover of Cassoulet, beans, etc. and this is as close as it gets to a "10" for me.
It makes a very large Dutch-Oven full. My DH absolutely raved, and he rated it "10" as well. Pretty great, since the other Cassoulet he has had was at Cafe Campagne...a very first rate French Bistro in Seattle with to-die-for Cassoulet!

I think we both liked this even better!!!!!

I served it with crusty herb-toasted French bread, and Stuffed Artichokes. The artichokes are very good, but were a little too heavy and too much considering the heartiness of the Cassoulet.
Next time, just a field greens salad with an herby viniagrette will be the perfect accompaniment.

The wine was Parallele "45", Cotes du Rhone, Paul Jaboulet Aine, 1999 it was perfect.

Now for the notes on preparation: I did not vary much from the recipe, except I increased the Thyme, I used both dried thyme, and then about 2-3 teaspoons fresh thyme from my garden. I did not want to purchase white wine, so I used very extra dry sherry in the same amount. I have a feeling this contributed to the rich flavor.

Otherwise, I made it exactly like the recipe states.
I loved this recipe. I probably don't eat as much meat as other folks, therefore next time I will probably use less pork loin, more like 2 pounds, and increase the carrots. There was a lot of meat in this dish, which pleased my husband tremendously. I don't mean this as a negative comment. We really loved this Cassoulet and it is going on our top 5 all time favorite CL list.

Also, to decrease the bean soak and cook time, I skipped that step and cooked the beans in my Pressure Cooker (see pressure cooker thread to discover my passion for this little gadget) for 8 minutes instead, then changed the water and let them soak while I prepared the rest of the ingredients. They were cooked perfectly at the end of the recipe. This shaved off over an hour of advance prep time.

This is a must try for Cassoulet fans, I hope you enjoy it as much as we did.

Can't wait for leftovers tomorrow, I believe the flavors will have improved even more!
Oh - one afterthought. I guess I did one other thing, different, I had a can of diced tomatoes that was Italian Recipe with a little basil and oregano in there, but when I tasted them, I think it was insignificant in terms of the flavor. They weren't low salt, either.
Okay, that's all..

[Holly in KC]

Thanks for posting the review... this sounds fantastic. Can't wait to get my September issue to try it myself.

I also like cassoulet... the only other recipe I can remember from CL was from 2/97 (White Bean and Sage Cassoulet). It's been quite a while since I made that one, but I recall thinking it was a bit too sage-ey. The thyme flavor in this one sounds wonderful.

Did you try the version from 2/97? If so, are they comparable at all?

[browneye]

Originally posted by Holly in KC
Thanks for posting the review... this sounds fantastic. Can't wait to get my September issue to try it myself.

I also like cassoulet... the only other recipe I can remember from CL was from 2/97 (White Bean and Sage Cassoulet). It's been quite a while since I made that one, but I recall thinking it was a bit too sage-ey. The thyme flavor in this one sounds wonderful.

Did you try the version from 2/97? If so, are they comparable at all?

Holly, no, I have never made the other recipe. I am not sure I would care for the sage version. Love sage, but in my opinion, thyme is much nicer in a Cassoulet.

[Wendy w]

This sounds wonderful, Browneye! I can't wait to get my Sept. issue

[Ralph]

I'll have to add my hearty endorsement for this, too! Finally made it tonight (well, today & tonight!) & it was wonderful.

Due to my relative dislike of pork, I substituted veal & it cooked up perfectly. I vaguely remember an article I saw about a year ago (maybe in CL?) about cooking tough cuts of meat long & slow and they DON'T come out tough; I think that's the principle here. The other trick to give it that thick, "creamy" taste is that a cup of the beans & veggies are pureed & added back in before the second cook stage. Next time around, I may use duck breast instead.

Yes, the cook times are long: 1hr & 20min for the beans, then 1 hour plus another 45 minutes in the oven, not including saute time (about 15 minutes) & prep time. Nonetheless, hands-on time is quite minimal overall and well worth it.

[birdsitter1]

This sounds really good, can someone please post the recipe? I just moved and my mail is all messed up so I haven't received my mag yet. Not CL's fault, ALL my mail is late, missing, etc...

But this type of long cooking recipe will be perfect for the long weekend when I have time to cook.

Thanks!

[Terrytx]

* Exported from MasterCook *

Pork Cassoulet

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casserole Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried Great Northern beans
2 slices bacon, cut into 1-inch pieces
3 pounds boneless pork loin, cut into 1-inch cubes
1 pound turkey kielbasa, cut into 1/2-inch pieces
2 1/2 cups chopped onion
1 cup chopped celery
1 cup (1/4-inch) sliced carrot
4 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup water
2 tablespoons tomato paste
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (1/4-inch thick) red bell pepper rings
1 1/2 cups (1 inch) cubed French bread
1/3 cup (about 1 1/2 ounce) grated fresh Parmesan
cheese

Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain; return beans to pan. Cover beans with water, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes; drain.

Preheat oven to 300 degrees.

Add bacon to pan; cook over medium heat until crisp. Remove bacon with a slotted spoon. Increase heat to medium-high. Add pork to drippings in pan; cook 5 minutes or until browned, stirring occasionally. Remove pork with a slotted spoon. Add kielbasa; cook for 5 minutes or until browned, stirring occasionally. Remove kielbasa with a slotted spoon. Add onions, celery, carrot, garlic, and thyme; saute 4 minutes or until tender. Stir in 1/4 cup water, tomato paste, broth, and tomatoes.

Return beans, bacon, pork and kielbasa to pan; bring to a boil. Cover and bake at 300 for 1 hour. Remove 1 cup of beans and vegetables with a slotted spoon. Place in a blender or food processor; process until smooth. Return to pan. Stir in the wine, salt and black pepper. Arrange the bell pepper rings evenly on top.

Place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 1/2 cups. Combine with cheese. Sprinkle cassoulet with the breadcrumb mixture. Return the cassoulet to the oven, and bake, uncovered, an additional 45 minutes.

Yield: 10 servings (serving size: about 1 1/2 cups). 526 cal, 17.6g fat, 50.7g pro, 40.8g carb, 117mg chol, 808mg sod.

Source:
"Cooking Light-9/01"

[SusanMac]

Is there any reason you can't use canned beans? Would they get too mushy? (I don't like cooking with dried beans simply because of the extra time)

[Ralph]

Originally posted by SusanMac
Is there any reason you can't use canned beans?

I thought about this, too, Susan. I don't really see any reason why you couldn't use canned. Though the recipe doesn't indicate what quantity of beans you end up with, I'm sure it's easy to figure out looking at the bag of dried beans. I just can't give you the exact substitute. Fortunately, I had the day off yesterday and had the time to do the whole recipe.

[browneye]

Originally posted by SusanMac
Is there any reason you can't use canned beans? Would they get too mushy? (I don't like cooking with dried beans simply because of the extra time)

IMHO, part of the great thing about this dish is the wonderful thick sauce that develops while the dried beans cook, and the texture of the beans themselves. I am of the belief that canned beans would really ruin the dish. Sorry to be the dissenter, here.
Otherwise I agree with Ralph - what a great idea, Ralph, to use veal. I am sure there are a number of meats that would be great in this dish!

[Ralph]

Originally posted by browneye


IMHO, part of the great thing about this dish is the wonderful thick sauce that develops while the dried beans cook, and the texture of the beans themselves.

As I indicated, I think much of the thickness is achieved by the veggie puree, but browneye is probably right.


what a great idea to use veal. I am sure there are a number of meats that would be great in this dish!

My idea for duck came from an incredible cassoulet I had a couple years back at a local french-style bistro. I just tried to convince myself that it wasn't that unhealthy!

[dotglee]

Many thanks for the comparison to Cafe Campagne. That helps a lot. This has been on my must try list, but the weather in Seattle has been too good to think about a casserole. DH will love the chance to use his pressure cooker (thinly disguised as my Christmas present) on the beans. And I have noted your other suggestions.

We celebrated more weight loss with a trip to Cafe Campagne last weekend. When you have to have good steak frites, you can always count on them.

[browneye]

Originally posted by dotglee
Many thanks for the comparison to Cafe Campagne. That helps a lot. This has been on my must try list, but the weather in Seattle has been too good to think about a casserole. DH will love the chance to use his pressure cooker (thinly disguised as my Christmas present) on the beans. And I have noted your other suggestions.

We celebrated more weight loss with a trip to Cafe Campagne last weekend. When you have to have good steak frites, you can always count on them.

Oh YES! I love that place. Cafe Campagne's cassoulet has duck, lamb, sausage, etc.... very delicious, but I am quite sure full of all kinds of fats! Have you had it there?
This recipe, while a bit different from theirs, satisfied my craving for this hearty dish! I still love that place, and must visit it again soon. BTW, if you don't mind my asking, what are you and your DH doing to lose weight so successfully? and Congratulations on your progress!

[birdsitter1]

I made this today and was VERY pleased. I served it with cornbread.

Variations: I didn't use bacon. My local supermarket only sells bacon by the pound and I wasn't able to just buy a 1/3 lb or a little piece so.... I used a little olive oil to cook the porkloin. I'm sure using the bacon would have been great, but I don't think I really missed out.

Pureed more than one cup of the bean/veggie mixer in the blender. I did 2 cups, since I wanted it to be nice & thick. Came out great.

I will make this again, I think it's more of a cold weather dish, so I think I'll wait and make it on a November weekend, and use my bread machine to make some kind of yummy bread to go with it.

[Lisa W]

Wow! What great reviews for this recipe. It'll be one that I'll have to try. I have one question though, and I'll probably sound silly, but what is turkey kielbasa? Where would one find it at the grocery store?

[SoCal]

Lisa W, Turkey kielbasa is a type of sausage. You usually find it in the meat section or the lunch meat section of the grocery store. I think Hillshire Farms makes a turkey kielbasa or even Butterball. It comes in a 'rope' style as opposed to links. Hope this helps.

[birdsitter1]

I used the Hillshire farm brand of turkey kielbasa. Worked fine. Tastes the same to me, as regular kielbasa.

[MrsReber]

I'll have to try this as well. I even have a turkey kielbasa in the freezer! Hillshire farms makes an excellent kielbasa. DH didn't even realize it was Turkey for almost an entire year! He finally read the package and saw that it said turkey. Iy tastes the same as the full fat version.

[Peggy]

We made this last night at my Supper Club and the majority thought it was fantastic! This was my first "cassoulet" so I don't have anything to compare it to. I just know that I will definately be repeating it this winter. A wonderful "comfort" food! I agree with browneye about the beans. I think that canned beans would have been mushy. We used dried and I was amazed at how well they held together. If you haven't tried this, you really should!

Peggy

[MrsReber]

I made this last week and thought it was only okay. It didn't have nearly as much flavor as I thought it would. DH liked it, but felt it was a little bland as well. For all the work, I don't think I'll make it again.

[Karen M]

I agree with Mrs. Reber. I spent the whole weekend making this dish and thought it was only ok. We won't repeat.

[doggerham]

YUM. I made this Sunday afternoon, and boy did the house smell great. As one person said earlier, there is a LOT of meat, and I would consider cutting the pork down to 2 pounds from 3 pounds. It also made a lot. It grew out of my Dutch oven and had to be moved into an 8 quart stock pot, which worked out OK.

My only problem was that at 350 degrees , the top didn't really brown or get crispy. This might have been due to having it in a taller cooking container than originally called for, too. I would consider running a shallower container under the broiler for a few minutes before serving to crisp up the bread/cheese combo.

Has anyone frozen this yet, and what were your results? There are only 2 of us, and even with giving a casserole dishfull away to a friend, I still had to freeze a LOT.

Amy

PS, to the person who had the problem buying just a little bacon -- check in the fresh deli or butcher section -- sometimes they sell fresh bacon there, and I've bought as little as 2 slices at a time.

[Varaile]

Well, I made this dish a week ago Sunday. I thought it was a lot of work despite the "hands off" baking times.

I did cut the pork down to 2 lbs and I am very glad I did so! My cast iron dutch oven was full to the brim!:eek:

Mmmm...I couldn't stand the flavors of this dish. Was (sadly) completely revolted. :( Hubby thought it was good...for the first 3 meals.

I gave away two Glad storage containers (the soup/salad size) and froze two more (one of which I also gave away). I will find out tomorrow how the freeze/thaw went on the dish from one person. Two of the recipents did really enjoy the dish, and they even had mostly the dregs from the bottom! Go figure.

I won't be repeating this one. Ugh!

[KristaMB]

Somehow I missed this thread the first time around...I wish I would have seen this BEFORE I spent all afternoon making this and cleaning up, etc. As a few others have said, IMHO this isn't worth all the effort. DH really liked all the meat, but said it's equivalent in taste to a soup that I can make in about 10 minutes.