California Christmas Cassoulet

[Jonathan Day]

I'm sure Paula and John are right -- more important than pot absorption characteristics are the quality of the ingredients (the beans especially) and the cook's care and patience in making this dish.

Nonetheless, I can attest that those Le Creuset "Dutch Ovens" (I have large versions, both round and oval) have different cooking characteristics to similar earthenware vessels. The cast iron pots retain more liquid in stews, and the heat is less even -- both on the stovetop and in the oven. Perhaps the difference in liquid retention is because the terra cotta lids fit less tightly than those on the cast iron vessels, in which case a cassoulet, cooked without a lid, wouldn't be that different.

In any case, if you're going so far as to make real cassoulet, why not take the final step and cook it in a heavy earthenware container?

Edited January 4, 2004 by Jonathan Day (log)

[fifi]

In any case, if you're going so far as to make real cassoulet, why not take the final step and cook it in a heavy earthenware container?

I agree with that. I guess I will have to go digging and find that bowl. It is a really heavy pottery bowl that I used to use to mix and raise bread dough. I am going to try this and I might even stir it seven times. After all of that, why not. Let's see... If I start now, I could be eating cassoulet in... um... February?

[John Whiting]

In any case, if you're going so far as to make real cassoulet, why not take the final step and cook it in a heavy earthenware container?

If you're going that route and can't pop over to the Nots, I really recommend the large ceramic mixing bowl I mentioned earlier. It's almost exactly the proportions of a cassole (i.e. proportions of height/width at top/width at bottom) and it's one of the most easily obtainable of kitchen tools.

[John Whiting]

It is a really heavy pottery bowl that I used to use to mix and raise bread dough.

A big bread mixing bowl should be fine, providing it fits in your oven.

Let's see... If I start now, I could be eating cassoulet in... um... February?

You should still make January, providing you can find the bowl in time. Charles and Lindsey Shere's classic cassoulet recipe in the _Open Hand Celebration Cookbook_ takes a week, beginning with making the stock and the confit. (But Paula, I remember that you once told me that confit hasn't really reached maturity until it's six months old!)

[Wolfert]

my son told me "wine, confit and women are better with age."

For cassoulet, I think it will be ok to use a young confit.

Edited January 4, 2004 by Wolfert (log)

[fifi]

(But Paula, I remember that you once told me that confit hasn't really reached maturity until it's six months old!)

Uh oh. My, those mallards waddling around under my balconey are starting to look pretty tasty.

(OT... John, I got my nickname many years ago from a crusty old fart lab tech where I worked. He gave all the "girls" nicknames. I have been "fifi" ever since. At least I didn't get stuck with "Boom Boom". )

[Wolfert]

fifi: my son was referring to jarred or preserved confit.

Edited January 4, 2004 by Wolfert (log)

[fifi]

fifi: my son was referring to jarred or preserved confit.

I was going to make the confit like in your book. Does that have to age in the fridge for some time?

[Wolfert]

for cassoulet, you can use confit right away...

[John Whiting]

my son told me "wine, confit and women are better with age."

And best when all three are enjoyed together!

[Wolfert]

Was this conversation at the Oldways conference in London?

Edited January 5, 2004 by Wolfert (log)

[John Whiting]

Was it at the Oldways conference in London?

Yes indeed.

Glad to see you have come around to seeing it my way. At the time, I had the feeling you were a little leery of my adoration of 6 month old confit.

I wasn't leery, just surprised. I hadn't thought about it.

Or was it spending all that time in the region of the Nots that convinced you?

My own advancing age gives me a reverence for all things ancient.

[Carolyn Tillie]

At least I didn't get stuck with "Boom Boom". )

Funny... THAT was a nick-name given to ME by New Age author Don Michael Kraig about ten years ago when we were writing and editing a Pagan-based newsletter together. Right before going to print, he changed my editorial name as Carolyn "Boom-Boom" Tillie...

It kinda stuck.