The Cassoulet from Castelnaudary | French Bistro Recipe
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- Опубліковано 16 жов 2024
- The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves (butter beans).
Trying to trace the story of the birth of cassoulet is not an easy task when you know the inflammatory rhetoric it provokes.
One of the oldest cookbooks in France, the 14th century: "le Viandier" written by Taillevant, (his real name was Guillaume Tirel, a cook who served several kings for over 60 years), gives some indications to the cassoulet origins.
Taillevant describes recipes of pies and stews, including the ragout of mutton and pork with beans.
The historians think that Taillevant could have been inspired by an Arabic book written by Mohamed de Bagdad in 1226, which reveals an extremely refined kitchen. This book uses a display of spices, herbs, legumes, and mutton. It is they who, in the seventh century, introduced into the south of France, the cultivation of a white bean and which taught the inhabitants of the country to prepare this legume. Mutton stew with white bean is one of the recipes of the Baghdad Cooking Treaty. Taillevant has taken this recipe in his “Viandier”.
The cassoulet, still called “estouffet” in the seventeenth century, takes (in the eighteenth century) the name cassoulet, from the dish in which it cooked, the "cassole", a clay casserole used since the ancient times to cook all sorts of stews and ragouts.
The recipe:
Time and patience is the key to this recipe in particular, with at least three to four hours of low and slow cooking and a significant amount of ingredients to prepare, you will spent a big part of the day in your kitchen!
Ingredients;
This recipe serves 5 persons.
Duck confit;
5 duck legs, 2kg duck or goose fat, 5 garlic cloves , 4 sprigs of thyme, 3 bay leaves, 2 ½ tbsp coarse sea salt, 1 tbsp crushed pepper, 5cl water
Chicken stock;
Chicken bones leftover’s (optional), 3 tbsp chicken stock powder, 1 onion, 1 garlic bulb, 1 leek, 3 celery stalks, 4 carrots, ½ bunch thyme, 4 bay leaves, 3 tbsp duck or goose fat, 1 tbsp black peppercorns, 1 nutmeg
Cassoulet;
1 kg dried white beans, 1 kg pork belly, 5 Toulouse sausages, 400 grams salted bacon, 2 sheets Pork bard or pork rind, , ½ bunch thyme, 8 garlic cloves, 1 ½ tbsp crushed black peppercorns
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What I love about your recipes Chef? Everything from scratch. No cans, jars or packages. Simple but complex and very traditional. Every recipe a real treat to watch. 👍
Wow! Thanks for the great comment Rick, a most welcome boost for my motivation , wish you a great week my friend!
I have always wondered how to make this. Thank you so much for all your love on our channel. It is much appreciated.
Thank you so much, i really appreciate!
what an absolute flavor bomb of a dish Wes, this is truly INCREDIBLE
Thank you so much Albert and a great weekend to you!
I love two cuisines for very specific reasons...French - complex, intense, rich and full of flavour...
Japanese - clean, fresh, vibrant and full of flavour. Both these cuisines reach their zenith through different means but both achieve greatness. Refined, complex yet simplicity that once understood is never forgotten. Thank you for making a beautiful version of a classic French dish....my favourite all-time cooking...
Thank you very much Greg, I think the Japanese cuisine is ultimate perfectionism. And by the way, i'm a big fan of the Asian cuisine, it is very different from one country to another and they really know what to do with spices!
The Gourmet Gambit my wife is Malaysian Chinese so I get to eat lots of dishes from Asia!!!
Very lovely french bistro recipe.
Thank you so much Kinnari!
Lovely cassoulet. Thanks you for the background story of this cassoulet from Castelnaudary. Love the history and original of any recipe. This dish is interesting and quite complicated but the result makes it worth the effort.
Thank you so much Marie and a great weekend to you!
🙋🙋🙋 Sir,
Each & every ingredient u have has it's own taste, it's definite aroma & also has it's own health benefits...,
It's quite difficult to make such an innovative yet healthy recipe,
The pinning of cloves into the onion was a great trick,
I will definitely wait 4 ur next upload,
Best wishes, Greetings to u & your loved ones 😊😊🤝🤝🤝
Thanks for the kind comment and have a nice day!
@@thegourmetgambit4238 U r most welcome 🤝🤝
Good recipe! 😋
Thanks a lot!
Very nice and healthy looking French Bistro Recipe
Thank you so much!
Wow! What a process…made so beautifully 😘
Homemade food is more delicious and good.🍗🍗
You are a good cook.
I want to taste your food, too.
I enjoyed the video.😍👍
Thanks a lot!
Outstanding dish! Looks so flavorful!
Thank you very much my friend!
omg, winner recipe. delicious!😍💯👍
Thanks a lot Glen!
Wow what an epic! Classic French cuisine at its very best, and one of the greatest dishes in the world 😋🌟👍
Thank you so much Pete, thanks for your great comment mate, it's much appreciated, Hope your doing well and have a great week my friend!
looks so yummy to eat , mouth watering recipe
Thanks for the comment!
Wow nice recipe looking so yummy
Thank you so much Sunita!
Interesting and rich in ingredients is this delicious recipe that you offer us, thanks.
Thank you so much!
Awesome authentic french recipe - delicious bistro make by you my great chef. Thank you so much for all the awesomely recreated recipies you show us 🐦🔷️
Thank you so much Iman!
Wow, this cassoulet is so beautifully done! I don't even know what to say - beautiful execution of this recipe! I hope whoever got the privilege of sharing this with you appreciated it. I love it!
Thank you so much!
So interesting to learn a bit about the dish as well!
Thanks for dropping by and have a nice day!
Better late than never Wes and pleased that I didn't miss this video -- well Done ..👍👍
Thank you very much Roger!
Amazing cooking with all natural flavours 👌👌👌
Thank you so much!
I already loved the first cassoulet recipe that you posted. o tempting to make but seems lot of work. Thank you for sharing. Happy day everyone
It is a lot of work indeed, the first video had some serious sound issues, so a remake was a good option, wish you all a great week guys!
This French bistrot recipe looks so good! Awesome cassoulet! 👍 27 - Delicious! Enjoy the weekend! 🙏
Thanks you too!
Delicious french bistro recipe...👍... TFS
Thanks a lot!
Oh my gosh, that looks delicious! I want some of that, Yum! It looks so savory and well made!
Thank you very much!
Hello The Gourmet Gambit, Your food looks sooo amazing and delicious. I'm a new fan and supporter.
Thank you so much!
Wow Wes, just WOW! That looks amazing. Not to be argumentative with your other viewers comment, but I also live in the States and I don’t really see any problem ingredients. I agree it would be too much for a single person, but a family of 4-5 would be perfect for this. Well done my friend, it really looks delicious. 👏👏👏👏👏
Thank you very much John, glad you liked it and you right, it's more a family reunion dish, it takes a fair amount of time and work. I may make this dish maybe 2 or 3 times a year. Thanks for the great comment and a happy week to you!
The Cassoulet from Castelnaudary looks so good! Well presented and explained. The end result is mouth-watering. Thanks for sharing. Have a great week! Are you really a vegetarian?
Thank you so much Kelvin, it's much appreciated. Yes i'm the only vegetarian in the household, no animal or fish proteins, no dairy products. have a great day my friend!
Everything from scratch, just like I love it. Amazing cassoulet! I’m ready to eat it! 👏🏻👏🏻👏🏻
Interesting recipe 👌👌👌👌
Thank you so much!
Oh my goodness Wes . Lol .. I’ve never seen anything like this before but my mouth is watering! Thank you for being thorough in your explanations so I can really learn all of the steps. You have all my favorite ingredients , duck comfit , duck fat , pork belly . I wish I could try this! Looks phenomenal! Hit a like for you Wes. Take care
Thank you so much Ryan, wish you guys a great weekend!
Great recipe ,full watched ,keep in touch always ❤
Thank you so much!
YOUR RECIPIES SEEMS SO GOOD:)
Thank you so much!
Wonderful, it’s very intriguing all the information and history behind one dish of food. Would’ve never known this was from the times of the Romans. Wonderful research alongside a great and delicious meal. 🧡😋
Thank you very much Iman, i really appreciate!
omg! winner recipe this. i want one too. salivating here.
Thanks for dropping by and have a nice day!
👍👍 great new recipe here.. thanks for sharing say Tom
Thank you so much Tom!
That is one yummy french bistro like from me😍😘😍😘
Thanks a lot!
I live alone, that would be enough food for the whole week. Being in the States some of the ingredients would be hard if not impossible to find, never mind the crock you cook the thing in. It sure looks good never the less.
I can imagine, it's more a Sunday family reunion dish, believe me, I dont do this every week, thanks for the comment!
The Cassoulet full of ingredients must be very good!
Thank you so much!
Looks very good. Are you in France?
This makes me hungry 🤤
Thank you very much!
Hey dear nice to meet you, I am glad to be here. I like the your recipe it looks delicious😋😍 . New member in the house let's connect and stay in touch for more videos . Best regards and greetings from Germany 💝✌️
Sorry I'm not doing "sub for sub". Thanks for dropping by and good luck for your channel!
12:27 wow! look so big food and really love look like so good delicious food
Thank you so much and have a great day!
23
wowwww nice one!!! sir
Thank you so much!
Super cassoulet mon amis
Merci beaucoup Sophie!
Wow good🔔🔔🔔🔔🔔
Thanks!
21like new friend
Thanks a lot!
Wish i didnt have to go hunting to get me some duck . duck is only available frozen around Christmas here in the states
Duck is very popular in Asian community's, you maybe find them in Asian shops Chris!
@@thegourmetgambit4238 i will have to check