Cassoulet Dish from Southern France

Cassoulet (French pronunciation: ​[ka.su.lɛ], from Occitan caçolet [kasuˈlet]) is a rich, slow-cooked casserole originating in the south of France, containing white beans (haricots blancs) and meat (typically bacon, sausages, duck or chicken and sometimes mutton).

The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot.

The region once known as the province of Languedoc is the traditional homeland of cassoulet, especially the towns of Carcassonne and Castelnaudary (near Revel), the town which claims to be where the dish originated.

Ingredients and Recipe below the Video
Photos at end of Post

Ingredients (serve 6 to 8 people)

Cannelloni Beans 24 hours in water (3 cups)

Carrots (3 medium)

Onion (1 medium diced)

Diced Tomatoes (1 can 14 oz)

Garlic (3-4 cloves)

Celery (2 stalks)

Anaheim Pepper (1 cut in slices)

Lamb Sausage (3)

Chicken Breast (1 cut in 1-2 inches pieces) if no duck confit is available.

Bacon (1-2 think slices cut in inches)

Chicken Broth (1 quart)

Coconut oil if you do not have duck fat (2 table spoons)

Salt (only after end of cooking, otherwise beans will have a hard skin)

Pepper (to taste)

Cumin (1-2 tea spoon)

Turmeric (1 tea spoon)

White Vinegar (2 table spoon)

Bread crumbs

Recipe

In a skillet Onion and Garlic with 1 table spoon of coconut oil until transparent (do not brown).

In a skillet brown the lamb sausages with 1 table spoons of coconut oil.

In a skillet brown the chicken pieces with 1 table spoon of coconut oil.

In the skillet where you brown the chicken cook lightly the bacon pieces and remove the liquid fat.

Mix all the ingredients (except salt and bread crumbs) in a crok-pot  (or slow cooker) and add water if necessary to cover the beans. Let simmer for 3-4 hours at high, then 6 hours at low (or until the beans are tender). 

Now add salt to taste.

Before serving spread bread crumbs on the top and broil for few minutes.

PHOTOS

White beans soaking in water

Ingredients

Garlic & Onion

Lamb Sausages

Chicken Breast

Bacon

Ingredients ready to be mixed in the crok-pot

Serving for 2

Choucroute Garnie Alsacienne (Sauerkraut Alsatian style)

The main ingredients

The finish product served on a plate

Ingredients to serve 4:

NOTE: Made with ingredients generally available in US and Canada

• 2 lb of Organic Sauerkraut
• 3 Tablespoons of Goose or Duck Fat (if not available use unsalted butter)
• 1/2 lb Natural Salted Cured Pork
• 2 Smoked Pork Shops (about 1/2 lb each)
• 4 Knackwursts (natural - cooked)
• 6 Uncured Wieners Sausage 
• 8 Small Potatoes
• 1 Onion medium size
• 2/3 Cup of Riesling White Wine
• 1/2 Cup of Organic Chicken Broth
• 1 Teaspoon of Garlic Granules
• 4 Coriander Seed
• 4 Juniper Berries
• Sea Salt and Pepper to taste

How to do it:

• Wash well the Sauerkraut, press it to remove the excess water and then press in a cloth to remove more water.
• Spice bag: in a cheese cloth put the Coriander Seeds, the Juniper Berries, and the Garlic Granules.
• Mince the Onion and cut the Salted Cured Pork in slices (1/4 inch thick).
• In a cast iron skillet put the minced Onion, the Duck Fat and the slices of the Salted Cured Pork.  Heat at medium until the onions are very translucent.

• In an Oven Pan put at the bottom half of the Salted Cured Pork slices.
• Put on top half of the Sauerkraut and half the Onions.
• Bury in the Sauerkraut the Spice bag.
• Put over the Smoked Pork Shops and cover them with what is left from the onion.

• Cover with what is left from the Sauerkraut and cover with the Knackwursts (poke their skin with a knife).
• Pour the Wine and Chicken Broth.

• Salt and Pepper.
• Cover and put in the oven at 275 for 1 hour 30 minutes.

• Peel the Potatoes and boil them for 10 minutes in water with Salt and Garlic Granules. Remove the Potatoes from the water and keep them aside warm.
• Remove the Choucroute from the oven and put the Potatoes on top. Cover and cook in the oven at 225 for 30 minutes.
• Put the wieners (poke their skin with a knife) 5 minutes in boiling water before serving the Choucroute.

Note: You can let cool the Choucroute after cooking and keep it in the fridge. Reheat in the oven within the next 2 days at 250 for 30 to 40 minutes.

• Serve the Choucroute.

Choucroute serving on a plate

Apple Pork Chops

Ingredients:

• 2 tablespoons Coconut Oil
• 1/2 cup chopped Onion
• 4 (1/2-inch thick) natural Pork Chops (with bone)
• Salt to taste
• Ground Black Pepper to taste
• 3 cooking Apples - peeled, cored and sliced
• 1/2 tablespoon Hot Mustard
• 1/8 teaspoon Ground Cloves
• 1 table spoon of Lemon Juice
• 3/4 cup Dry White Wine

How to do it:

• Preheat oven to 375 degrees F.

• Seasoning: In a small bowl, combine and mix well Hot Mustard, Lemon Juice, Cloves and White Wine.

• Heat 1 table spoon of Coconut Oil in large skillet. Saute Onion in oil until tender. Remove Onion and set aside.

• Brown Pork Chops on both sides in 1 table spoon of Coconut Oil.

• Place chops in a baking dish.

• Brush the Pork Chop with the Seasoning on both sides

• Cover the chops with the Apples and cooked Onion.

• Pour the Seasoning over.

• Cover and bake in the preheated oven for 45 minutes

• Enjoy!   

Served in your plate