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Smart simple adaptation of the traditional recipe
February 3, 2013
NOTE: I like Keller's take, its worry free. But DO NOT ATTEMPT this precise recipe if you don't have a slow cooker. Consult the original.
The recipe is excellent though poorly written. Most of the work take places in the morning, there's a huge 9-10 hour pause in the middle, the breadcrumbs (I found Panko worked just fine) are the only do ahead, so they really dry out.
Porkshoulder is great, but i don't care for Chirizo in this. I used a duck sausage, just your basic label. I added a ham hock when cooking the beans, took it out and discarded afterwards. Although I used a lot more beans, in this recipe they're only limiting you to twelve cups here because that's the limit as to what will fit in the slow cooker. Cassolet features white beans, it's meant to be eaten by many. More beans. As much as twice as many. The ham hock helps the flavor. I think you could use nearly any fowl in here as well. Duck is best for the great fat.
Pros: Yield, Easy, Appearance, Impressive, Will Make Again
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Will make again
January 16, 2013
I used 2 lbs. of pork shoulder, a whole rabbit (skinned), and 2 duck breasts. Simply brown the meat as directed. A good Toulouse garlic sausage is preferable to chorizo, which is too spicy for this dish, and worth seeking out. Definitely par cook the beans, or add them halfway through the process, or they get mushy. I would also use homemade toasted bread crumbs mixed with Herbs d'Provence instead of panko, and add a TBL of the herbs to the dish itself. Lovely winter meal. Dinner party worthy. Lasts for days! I have made Cassoulet per Julia Child's famous recipe, and this is every bit as good. Both versions take more than a day to prepare, and like any good chili, soup, or stew - are better the next day.
Pros: Yield, Good Value, Adaptable, Impressive, Will Make Again
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Perfection
January 1, 2013
A wonderful winter dish - perfect for New Year's Eve. For maximum flavor, prepare a day ahead and refrigerate overnight. Before your dinner party, reheat well, fold in the panko and parsley and finish as per the recipe. It will not disappoint.
Pros: Yield, Good Value, Easy, Appearance, Impressive, Will Make Again
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It's FRENCH cooking not Japanese
June 26, 2012
Keller is a piece of work as it is. Throwing, willy-nilly, exotic named ingredients into a receipe does not make it better. It only tarnishes the original.
Seasoned bread crumbs made from day old French bread is so much more fullfilling than trying to cheat on flavor with Japanese Panko tempura batter. It's too greasy for this dish. Crumb your bread and mix with a light dusting of Herbs de Provence
If you want Japanese cooking, then cook Edamame beans.
The two cannot be fused indiscriminately.
If you're going to cook French, then COOK FRENCH!!
This is almost as bad as his receipe for Ratatouille.