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Recipes needed for Flageolets

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Deb Hall

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Recipes needed for Flageolets

by Deb Hall » Wed Sep 19, 2007 5:18 pm

Folks,

Anybody got great recipes using dried French Flageolets? I have several lbs of the real thing and looking for wonderful ways to prepare them.

Thanks!

Deb
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Heather Y

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by Heather Y » Wed Sep 19, 2007 6:51 pm

Cassoulet perhaps?
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Gayle DeM

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by Gayle DeM » Wed Sep 19, 2007 9:39 pm

Deb, I bought some flageolets at the Gourmet for Everyone final sale. After much research, I believe that I will use them in the recipe “Tiny French Beans with Smoked Sausage” I found online at http://maisonceleste.wordpress.com/category/slow-cooking/

If I don’t use that recipe, I plan to use ”Braised Lamb Shanks with Flageolets” at http://teriskitchen.com/visitors/joshanks.html

If you wish to follow Heather suggestion of cassoulet, I found a recipe online for Cassoulet with Frisee and Chard that begins with 2 cups for flageolets http://www.terrafirmafarm.com/021803.html
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Robin Garr

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by Robin Garr » Wed Sep 19, 2007 11:06 pm

Deb, here's a recipe from Rancho Gordo, one of my favorite dry-bean purveyors, for a dish that looks like it will be just great when the weather cools off a little:

<b>Spring Lamb and Flageolet</b>
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by Heather Y » Wed Sep 19, 2007 11:14 pm

Nice Site Robin, thanks for the tip!
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by Deb Hall » Thu Sep 20, 2007 6:23 am

Heather and Gayle,

Thanks so much for the suggestions! They sound great.

Anybody have a recipe they've tried for Cassoulet? Robin? Did you pick up a recipe in Burgundy while you were enjoying those wonderful red wines ....(or am I getting my regional cooking messed-up?)

Deb
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by Robin Garr » Thu Sep 20, 2007 7:47 am

Deb Hall wrote:Anybody have a recipe they've tried for Cassoulet? Robin? Did you pick up a recipe in Burgundy while you were enjoying those wonderful red wines ....(or am I getting my regional cooking messed-up?)


Your regions are a little off, Deb, but hey. ;) Cassoulet really seems most at home in the Southwest - I had a lovely one at a touristy place in Carcassonne - but it's sort of like chili in the US - you can often get it at places outside its original territory.

I don't have a handy recipe for the real thing, I'm afraid. It's so fatty and takes so long, I kind of save it for a rare travel treat.

But here's a little help:

A column I wrote a while back with a brief description of an excellent cassoulet served at a LouisvilleHotBytes offline at Club Grotto:
<b>Winter is icumen in</b>

And a real cassoulet recipe that I linked from that column:
<b>Jim's Urban Guerrilla Cassoulet</b>
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by Heather Y » Thu Sep 20, 2007 8:49 am

I guess I am a little premature in my suggestion though (perfect winter dish), and by the way....

"Cassoulet is a classic French dish from the Languedoc region of southwestern France which is traditionally cooked in an earthenware pot known as a cassole (hence the name). In essence cassoulet is a slowly cooked casserole of beans and meats, often topped with a gratin of crunchy crumbs. It is classic hearty peasant food which matches the earthy wines of the region perfectly."
Last edited by Heather Y on Thu Sep 20, 2007 12:03 pm, edited 1 time in total.
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Deb Hall

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by Deb Hall » Thu Sep 20, 2007 10:25 am

Note the time stamp on my last message: I don't feel too bad about getting by regional French cooking wrong at 5 am....Lucky my fingers even work at that hour. :lol:

Thanks for the recipes: now if the weather would just cooperate...!

Deb
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by Deb Hall » Mon Sep 24, 2007 9:32 pm

Robin,

I bought some pork sage sausage from Dreamcatcher at the market to make the cassolet recipe you sent (when if the weather ever cools) . So glad to find out they had it! (I don't know if I could have brought myself to use the Jimmie Dean sausage that the recipe recommedned ... :wink: )

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by Robin Garr » Tue Sep 25, 2007 7:34 am

Deb Hall wrote:I bought some pork sage sausage from Dreamcatcher at the market to make the cassolet recipe you sent (when if the weather ever cools) . So glad to find out they had it! (I don't know if I could have brought myself to use the Jimmie Dean sausage that the recipe recommedned ... :wink: )


Deb, Dreamcatcher's meats are excellent. I expect you know that it's run by Stan and Leila Gentle, also of Stan's Fish Sandwich and the late, lamented St. Matthews Seafood.

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