It is one of the classic dishes of the Languedoc and the whole of France. One legend places the birth of cassoulet during the siege of Castelnaudary by the Black Prince, Edward, Prince of Wales, in 1355. The townspeople gathered their remaining food to create a big stew cooked in a cauldron to nourish and bolster their defenders. The meal was so hearty and fortifying that the soldiers handily fought off the invaders, saving the city from occupation. While this is probably not the actual way it went down regrading the origin of cassoulet, one never knows and what is certain, is the importance of the dish as the symbolic defender of French culture.
But since then, several cities have laid claim to the true recipe. In an effort to quell a growing dispute and in a conciliatory gesture, chef Prosper Montagné decreed in 1929, " Le Cassoulet est le dieu de la cuisine occitane. Un Dieu en trois personnes: Dieu le père est celui de Castelnaudary, Dieu le fils est celui de Carcassonne et le Saint-Esprit qui est celui de Toulouse." ("God the father is the cassoulet of Castelnaudary, God the Son that of Carcassonne, and the Holy Spirit that of Toulouse."), making sure all three recipe versions were recognized as equal.Now that's village pride. Over a bean stew.
Andre Daguin, a famous chef of Gascony says, “Cassoulet is not really a recipe, it’s a way to argue among neighboring villages.” Much like chili cook-offs in Texas, cassoulet cooking competitions are held, not only in France, but now even in the United States as well.
Julia Child once quipped, “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.” And finally, Anatole France claimed that the cassoulet at his favorite restaurant had been bubbling away for twenty years!
While this recipe won't take quite as long as Anatole's, this does require a good amount of time if you truly want to do it right. This is a hearty and great alternative to plain old stew and can be a great way to use up all those leftovers by simply adding some fresh ingredients and some extra TLC in the kitchen. And duck. To me, really great cassoulet has to have duck, but everyone's palate is different. Some really rustic and kicked up versions include rabbit and they are some of the best I have ever tasted as well. This dish requires a little more attention than most , but the outcome is well worth it. Especially if you have the duck.....
Elaine's Rustic Cassoulet courtesy of Elaine Giammetta
Ingredients
1/2 lb bacon, cubed
1-15 oz can white kidney beans
1-15 oz can pinto beans
1 large Spanish onion, diced
10 garlic cloves, minced
3/4 lb ground pork
1/4 lb shredded duck confit
1 T dried parsley 2 T dried thyme leaf
1 T rosemary
1 bay leaf
1 t rubbed sage
1/4 to 1/2 c sherry (I use dry)
2-3 qts water (enough to cover all ingredients )
salt and pepper
fresh parsley
Method
In a slow cooker, or large heavy bottomed pot, spread the bacon cubes, evenly over the bottom of the pan. This will be the first layer. Drain and rinse the beans.
Mix beans, onion and garlic together and spread over the bacon creating the second layer. Crumble the ground pork and duck over the beans. This is the third layer.
Mix all the herbs together (except the bay leaf) and sprinkle over the meat. Add water and sherry making sure all the ingredients are covered. This is important, so to ensure proper cooking.
Add the bay leaf. Set temperature on very low and cook 6-8 hours or overnight if possible. If you are using a traditional pot, bring to a boil and then lower temperature and simmer on very low for 6-8 hours. After cooking is complete, gently stir in chopped parsley. Salt and pepper to taste.
Plating
Ladle into a bowl and top with a sprig of parsley. Serve with a warm baguette and a hearty glass of red wine. I chose a nice peppery Malbec. I hope you enjoy it.
Roasting a turkey during the Holidays can either make or break a successful meal. Like many at home cooks, I have a few horror stories of the days before I became the self proclaimed, "Gourmet Guy." I have also heard stories from others, both friends and family, about such things as leaving the plastic 'chitlins' bag' in the bird, raw and underdone turkeys, to piles of charcoal on a plate. In this installment, I am going to give you some fool proof rules-of-thumb and methods to insure that your Thanksgiving meal comes off as a complete success that will wow your guests. From the Menu Planning, to Proper Seasoning , to how to pick the right turkey, we'll take a look at all the basics.
How big of a turkey should I roast?
Most importantly, we need to count the amount of guests we will be serving. A good rule of thumb to go by would be:
One (1) pound of raw turkey per person which includes a moderate amount for leftovers.
1 1/2 pounds per person, if you have hearty eaters or want ample leftovers.
3/4 pound of whole turkey per person for no leftovers.
To properly thaw the turkey (if frozen), I recommend leaving it in a refrigerator for 4-5 days to slow thaw under a cool temperature. If you are pressed for time, you may place it in a sink or a container in the sink and run cold water over it for a few hours. Once the bird is thawed, you are ready to prepare it for cooking.
Brining (optional)
Not every home cook will go the extra mile at home, but I’ve found that brining your turkey can incorporate a great level of flavor and make your turkey extremely moist. I typically brine most poultry and pork before cooking, and have made several different types of flavored brines. A brine by definition is; a strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added. I really enjoy molasses and brown sugar and balance it out with some savory herbs, bay leaves, peppercorns and garlic. Depending on the size of the bird, you can brine a turkey for a few hours, or even let it go overnight. But, it is very important to remember that the brining solution is high in salt and you must adjust and lessen the amount of salt you use in your seasoning when you prepare your turkey for roasting.
Seasoning & Prepping the Bird
The next step can be a lot of fun, as you get to be very creative with seasoning and preparing your turkey. Seasonings offer a great deal of flavor and can be as simple as salt and black pepper, or as elaborate as Cajun spice or a rub consisting of garlic, chilies and dried herbs. Be sure to rub the entire cavity with your seasoning blend of choice, and always lubricate the outside of the skin with oil or butter so the seasonings will adhere and cook into the bird.
*Tip For Crispier Skin Crisp skin and a moist center is what we all desire when roasting the perfect turkey and I have learned a little trick to enhance the outer skin. Carefully lift the skin up around the bird and slide a few pats of softened butter underneath. Generously rub the outer skin with butter and your seasonings, and let them sink in for about an hour before roasting. Many family recipes include stuffing the bird with all kinds of aromatics or even a traditional bread stuffing. It is totally up to you to decide which way you want to go, but stuffing a turkey's cavity can really enhance the flavor of the meat.
Stuffing
There are two schools of thought when it comes to stuffing; In the Bird (stuffing) and & Out of the Bird (dressing). In my house we make both, or sometimes do a cornbread Oyster dressing (recipe below) as well. In some households, the turkey is stuffed with other birds; a boned chicken is stuffed into a boned duck, which is then stuffed into the turkey. Called a Tur-duck-en, this is actually not a new concept. In ancient Rome, as well as in medieval times, cooks stuffed animals with other animals.
Ten Bird Roast, but there's 12?
A 13th century Andalusian cookbook includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is also mentioned in T.C. Boyle's book Water Music. British celebrity chef Hugh Fearnley-Whittingstall makes an incredible ten-bird roast, calling it "one of the most
spectacular and delicious roasts you can lay before your loved ones." A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. The roast feeds around 30 people and also includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon along with sage, port and red wine. Wow, now that truly is a mouthful!
Turkey stuffing usually consists of bread crumbs or cubes, dried bread, with onion, celery, salt, pepper, and other spices and herbs such as sage, or a mixture like poultry seasoning.
In some cases, sausage or oysters are added as well. The term stuffing usually applies to the mixture when it is placed
into the bird, while dressing is usually used when cooked outside. If you want to add a little sweetness to the turkey, stuff the cavity with some apples and raisins. If you are looking for something more savory and herbaceous, try adding rosemary and thyme with a little garlic and onion. For our purposes here, and since I am the Gourmet Guy, we'll just stick to a traditional Oyster Stuffing.
Recipe Makes 14 cups Ingredients
1 3/4 cups chicken stock
1/4 cup salted butter
5 cups crumbled cornbread
1 pound bulk pork sausage, rendered and drained of fat (optional)
Turkey giblets, cooked and chopped (optional)
1 1/2 cups chopped onion
3 stalks celery, diced (if you do not like cooked celery, as I do not, you can substitute a teaspoon of celery salt, but adjust your salt amount accordingly) 2 eggs
1 pint shucked oysters, drained, or more if desired (reserve the oyster liquor, should be about a 1/4 of a cup)
1 teaspoon poultry seasoning
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon paprika
Ground black pepper to taste
Method In a skillet, saute the celery & onions in butter until translucent. Remove. In the same pan, saute the sausage until just about done, but don't overcook. Drain.
In a large
bowl combine the crumbled cornbread, cooked celery, cooked onions,
cooked giblets, cooked sausage, oysters, parsley, salt, pepper, paprika, dried sage. Mix well. Beat the 2
eggs. Add the eggs and chicken stock and oyster liquor to the stuffing mixture and thoroughly incorporate. In the bird: Stuff the bird's cavity. Remove stuffing promptly once bird is cooked. Out of the bird: Bake the stuffing in a large
casserole dish in a preheated 350 degrees F (175 degrees C)
oven approximately 1 hour and 20 minutes. Roasting Your Turkey
So, now that we are ready to roast, how do I know how long it should cook for, and how high the temperature should be? USDA says that a turkey should not roast under 325 degrees Fahrenheit, so that’s a fair starting point. Approximate cooking times for an unstuffed turkey are as follows: (it is around 20 to 30 minutes per pound)
10 - 18 lb bird 3 to 3 ½ hrs
19 – 22 lb bird 3 ½ to 4 hrs
22 – 24 lb bird 4 to 4 ½ hrs
24 – 29 lb bird 4 ½ to 5 hrs
One helpful hint to achieving a nice golden skin, is to start the "searing" process by cooking it in a 400 - 425 degree oven for 10-15 minutes (depending on the size) to start the browning process (sugars begin to caramelize), then lower the temperature to 325 degrees and slow roast for the appropriate time. Basting is another way to impart even browning and to distribute some of those great flavorful juices. You may baste with the juices found in the bottom of the pan, or use some type of fat. Also popular, is to baste with another flavorful liquid, for example a brown stock fortified with apple cider vinegar and herbs. If the bird begins to brown too much, you may cover it with aluminum foil until it has reached doneness, and then finish for the last few minutes uncovered. Be careful not to cover the bird entirely, as you don’t want to steam the turkey.
How do I know if my bird is done? The USDA recommends that the turkey be cooked to a temperature of 165 degrees as measured in the innermost part of the thigh. If the thigh is 165 degrees, the breast meat is likely to be 10 degrees hotter. Many cooks would tell you that a turkey roasted to those temperatures is overdone and would taste unacceptably dry. Use a meat thermometer to check for doneness, try not to rely on those "pop up timers" that come with most turkeys. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.
To test the accuracy of your instant read thermometer, insert the tip about 2 inches deep into boiling water. At sea level it should register 212 degrees F. If it does not, replace it; or if it has a calibration device, reset it for accuracy. Nobody wants an overcooked bird, so start checking your bird about 3/4's of the way through the total recommended cooking time.
Gravy Time to make the gravy! On the stove top, use the same pan that you roasted this delicious turkey in. The drippings and leftover fat and liquid are going to make this gravy a very tasty one. I like to use a ratio of 1 Tablespoon of fat to 1 Tablespoon of flour to create a "roux" that will thicken my gravy. You can use chicken or turkey stock, or even just deglaze with sherry or white wine and add water. Just be sure to cook out the flour so it doesn’t leave a raw taste to the gravy. Season with salt pepper to taste.
Lou's Traditional Cranberry Sauce
Ingredients
12 oz Cranberries, Fresh Frozen
1 3/4 Cups Water
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
2 Cup Orange Juice
1 Tbl Orange Zest, Chopped
1 tsp Ground Ginger
1/2 Cinnamon Stick
Method:
Place all ingredients in a sauce-pot, except the cranberries and bring to a boil. As soon as it boils, add the cranberries to the liquid. reduce heat to medium. Cook for approximately 5 minutes until all of the cranberries have "popped". Remove the cinnamon stick, and cool. The liquid will be loose and will thicken once it cools.
Turkey is done, gravy is ready and now it's time to roll out all the
fix-ins. Cranberry sauce, sweet potato pie, cornbread stuffing, yams,
green beans, creamed onions, apple and pecan pie are just some
of my favorites! Try something new this year and let me know how it
comes out! We all have a lot to be thankful for and I am very blessed
with such wonderful family and friends. God
Bless and Happy Thanksgiving. Don’t forget to save me some leftovers!
2 T dried thyme leaf
