Cassoulet, anyone (anywhere?)

I'm currently in the midst of making my annual bean feast - as Robin has mentioned previously, it's notoriously laborious and fat-laden, so I only do it once a year. I'm wondering if there are restaurants in town who are serving cassoulet - I know that Club Grotto at least used to. Do they still? Le Relais, perhaps? Anywhere else?

I had it at Club Grotto several times, not sure if it is still there.

Of course, if we had a DECENT, AUTHENTIC FRENCH BISTRO IN THIS CITY WE'D HAVE SOMEWHERE TO GET CASSOULET!!!!

not, that I have any strong feelings about it or anything . . .

I had a great casoulet at Lilly's a while back, but their menu changes so often I'd call ahead.

Of course, if we had a DECENT, AUTHENTIC FRENCH BISTRO IN THIS CITY WE'D HAVE SOMEWHERE TO GET CASSOULET!!!!

not, that I have any strong feelings about it or anything . . .

Ron, I think we have this discussion every 6 months, but I couldn't agree with you more. Why doesn't someone listen to us? We know we are right!!!

Of course, if we had a DECENT, AUTHENTIC FRENCH BISTRO IN THIS CITY WE'D HAVE SOMEWHERE TO GET CASSOULET!!!!

not, that I have any strong feelings about it or anything . . .

Ron, I think we have this discussion every 6 months, but I couldn't agree with you more. Why doesn't someone listen to us? We know we are right!!!

You have to have the money and KNOW there is a demand for your product.

So I've never had cassoulet and know nothing of it's allure...just googled to find a better description than what I already knew to be true - that it is a stew of beans and meat. What is the greatness of it? Please divulge, cause it sounds so similar to my Dad's favorite crock pot fare - satisfying and uninspiring. I definately get that there is so much that I am uninformed of about this dish, so dish it...

So I've never had cassoulet and know nothing of it's allure...just googled to find a better description than what I already knew to be true - that it is a stew of beans and meat. What is the greatness of it? Please divulge, cause it sounds so similar to my Dad's favorite crock pot fare - satisfying and uninspiring. I definately get that there is so much that I am uninformed of about this dish, so dish it...

calling it "a stew of beans and meat" is like calling a hot brown a turkey sandwich. It is a heavenly concoction melding duck confit with slow cooked tarbais beans, roasted pork and sausage. Usually it is topped with toasted bread crumbs and run under the broiler before service. It is as hearty of a dish as I have ever had. Perfect for cold weather.

The wikipedia picture I pulled up did not look as good as that sounds. I suppose the tarbais beans are a type of white bean? I think I read "haricot", but I forgot that it said confit. I'll have to try it when I find the option. Is it usually a less expensive item on a menu?

Although it is a different version, it is still quite tasty
Ky cassoulet w/ Misty Meadows Farm chicken, cannellini beans, country ham and sauteed greens served after 5pm Tues-Sun.

Jackie,

Maybe this descriptiobn of a cassoulet at Chez Panisse will give you a better feel:

"Then came the main event - big plates heaping with beans, each with its own sausage, goose leg confit and lamb. From the first bite of bean it was evident that this was a great cassoulet - each bean was cooked perfectly - tender but not at all mushy, overcome with the deep flavor of meat. The meat itself was all deeply satisfying, each piece with its own distinct flavor and texture. The overall effect was of rich, velvety luxuriousness, but magically not too rich, and never fatty or unctuous. We each devoured very last mosel and licked our plates clean."


The traditional recipes I've read use flagelot beans (which I have tons of) but I've not made it yet due to the severe calorie count. Mmaybe I need to rethink this....it sounds soooo good right now.

Deb

Deb, as I recall, calories are affordable to your physique. Thanks for the sumptuous description.

Wow Jackie, you just made my week!!!!


Glad you enjoyed the description: of course, it's from Chez Panisse where everything nis wonderful...

Deb