{"id":10327,"date":"2012-11-13T05:00:15","date_gmt":"2012-11-13T12:00:15","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=10327"},"modified":"2020-05-01T16:19:21","modified_gmt":"2020-05-01T23:19:21","slug":"a-very-good-cassoulet","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=10327","title":{"rendered":"A Very Good Cassoulet"},"content":{"rendered":"

This was fantastic and so good on a cold winter night.<\/span><\/strong><\/p>\n

I was hoping to try this in France last Spring but there were so many other things to try and I had already made this a couple of times so it didn’t bother me that it wasn’t on my list of “tried things” while there.<\/p>\n

Did you grow up (or still do) eating white beans in a bowl with a big chunk of corn bread on the side (please don’t say sweet cornbread) with maybe some chow chow to add to your beans. We did and they were the best beans you could possibly hope for at the time. A few years ago, my dad showed my husband how he had started making beans. He would soak the beans over night and then he would put the beans in a pot (he used a pressure cooker) with a couple of country style ribs (or backbone depending on where you live) and a ham hock.<\/p>\n

Then along came Cassoulet (new to me). A word I had heard but never paid much attention to. I had never had the dish before our French Country Feast a few years ago. It was fantastic. A cassoulet is a stew made with white beans, sausage, duck confit, sometimes lamb, ham hocks and ham bone. Now, how could that not be an out of this world dish.<\/p>\n

This recipe may take hours in the making but it will well be worth it in the end. I would either serve my mother’s cornbread recipe or a crusty French bread with this. There are so many recipes on the Internet for cassoulet and methods of making it. I would suggest reading a few before trying this recipe. In the end though, how can you mess up beans and a bunch of different kinds of meat. The end results will be great, no matter what you put in it.<\/p>\n

BLAST FROM THE PAST<\/span><\/strong> — Fried Eggplant Chips with Honey Drizzle <\/a>was an appetizer we had in Seville, Spain. Very delicious. I was excited to see that 2,600 people have looked at this recipe. Back in March I had 1,600 views — WOW. I really get excited when I think how many people just happen to find a recipe of mine through a google search.<\/p>\n

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Cut up any type of sausage into thin pieces.<\/p>\n

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Brown the sausages in a skillet. They will release a lot of their fat and start to caramelize.<\/p>\n

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Line your cooking dish with thick sliced bacon to cover the bottom.<\/p>\n

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Browned sausages and the duck confit ready to get layered.<\/p>\n

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Layered and ready to bake.<\/p>\n

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A Very Good Cassoulet<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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