Easy Herb Crust Cassoulet Recipes

Steps:

• Heat oven to 400°F. Spray 6 (10-oz) individual baking dishes (ramekins) with cooking spray.
• In 10-inch skillet, cook sausage over medium-high heat 4 to 6 minutes, stirring occasionally. Drain sausage on paper towels, reserving 2 tablespoons drippings in skillet. Cook onion, carrot and garlic in drippings 2 to 3 minutes, stirring constantly, until tender. Stir in sausage, beans and broth. Reduce heat; simmer 6 minutes. Stir in half of the thyme; spoon into baking dishes.
• In medium bowl, stir Bisquick mix, milk, egg and remaining thyme with fork until moistened. Pour batter over sausage mixture in each baking dish. Bake 30 minutes or until golden brown.

Steps:

• In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
• Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
• Bake, covered, at 325°F for 45 minutes.
• Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
• Serve in bowls with butter and a baguette or hot corn bread, if desired.
• Makes 6 servings.

Steps:

• We may think of it as decadent, but cassoulet is at heart a humble bean and meat stew, rooted in the rural cooking of the Languedoc region. But for urban dwellers without access to the staples of a farm in southwest France - crocks of rendered lard and poultry fat, vats of duck confit, hunks of meat from just-butchered pigs and lambs - preparing one is an epic undertaking that stretches the cook. The reward, though, may well be the pinnacle of French home cooking.Cassoulet does take time to make: there is overnight marinating and soaking, plus a long afternoon of roasting and simmering, and a few days on top of that if you make your own confit. However, it is also a relatively forgiving dish, one that welcomes variation and leaves room for the personality of the cook - perhaps more than any other recipe in the canon. As long as you have white beans slowly stewed with some combination of sausages, pork, lamb, duck or goose, you have a cassoulet.The hardest part about making a cassoulet when you're not in southwest France is shopping for the ingredients. This isn't a dish to make on the fly; you will need to plan ahead, ordering the duck fat and confit and the garlic sausage online or from a good butcher, and finding sources for salt pork and fresh, bone-in pork and lamb stew meat. The beans, though, aren't hard to procure. Great Northern and cannellini beans make fine substitutes for the Tarbais, flageolet and lingot beans used in France.Then give yourself over to the rhythm of roasting, sautéing and long, slow simmering. The final stew, a glorious pot of velvety beans and chunks of tender meat covered by a burnished crust, is well worth the effort.
• Named for the cassole, the earthenware pot in which it is traditionally cooked, cassoulet evolved over the centuries in the countryside of southwest France, changing with the ingredients on hand and the cooks stirring the pot.The earliest versions of the dish were most likely influenced by nearby Spain, which has its own ancient tradition of fava bean and meat stews. As the stew migrated to the Languedoc region, the fava beans were replaced by white beans, which were brought over from the Americas in the 16th century.Although there are as many cassoulets as there are kitchens in the Languedoc, three major towns of the region - Castelnaudary, Carcassonne and Toulouse - all vigorously lay claim to having created what they consider to be the only true cassoulet. It is a feud that has been going on at least since the middle of the 19th century, and probably even longer.In 1938, the chef Prosper Montagné, a native of Carcassonne and an author of the first version of "Larousse Gastronomique," attempted to resolve the dispute. He approached the subject with religious zeal, calling cassoulet "the god of Occidental cuisine" and likening the three competing versions to the Holy Trinity. The cassoulet from Castelnaudary, which is considered the oldest, is the Father in Montagné's trinity, and is made from a combination of beans, duck confit and pork (sausages, skin, knuckles, salt pork and roasted meat). The Carcassonne style is the Son, with mutton and the occasional partridge stirred in. And the version from Toulouse, the Holy Spirit, was the first to add goose confit to the pot.The recipe for cassoulet was codified by the "États Généraux de la Gastronomie" in 1966, and it was done in a way that allowed all three towns to keep their claims of authenticity. The organization mandated that to be called cassoulet, a stew must consist of at least 30 percent pork, mutton or preserved duck or goose (or a combination of the three elements), and 70 percent white beans and stock, fresh pork rinds, herbs and flavorings.That settled the question of which meats to use. But there are two other main points of contention that still inspire debate: the use of tomatoes and other vegetables with the beans, and a topping of bread crumbs that crisp in the oven. Julia Child chose to do both, as we do here. "The Escoffier Cookbook" and "Larousse Gastronomique" give some recipes that include the tomatoes, vegetables and bread crumbs, and some that omit them. The beauty of it is that if you make your own cassoulet, you get to decide.Above, "The Kitchen Table" by Jean-Siméon Chardin (1699-1779).
• Casserole dish You will need a deep casserole dish that holds at least eight quarts, or a large Dutch oven, to bake the cassoulet. If you use a Dutch oven, you won't need the cover. The cassoulet needs to bake uncovered to develop a crisp crust.Baking sheets All of the ingredients for a cassoulet are cooked before being combined and baked again. The meat can be cooked in any number of ways; here, the pork and lamb stew meat is roasted on rimmed baking sheets so that it browns.Large pot The beans and garlic sausage (or kielbasa) are cooked in a large pot before they are added to the casserole, though you could use a slow cooker or pressure cooker, if you have one. You will also need a second small pot for simmering the salt pork.Wirecutter, a product recommendations website owned by The New York Times Company, has guides to the best Dutch ovens and baking sheets.
• This slow-cooked casserole requires a good deal of culinary stamina. But the voluptuous combination of aromatic beans with rich chunks of duck confit, sausage, pork and lamb is worth the effort. Serve it with a green salad. It doesn't need any other accompaniment, and you wouldn't have room for one anyway.
• The hardest part of making a cassoulet may be obtaining the ingredients. Beyond that, it helps to think of cooking and building it in stages. Once you've gathered and prepared the components (the meat, beans, salt pork, sausage, duck confit and bread crumb topping), assembling the dish is just a matter of layering the elements.• You can use any kind of roasted meats for a cassoulet, and the kinds vary by region. Substitute roasted chicken, turkey or goose for the duck confit, bone-in beef for the lamb and bone-in veal for the pork. Lamb neck is a great substitute for the bone-in lamb stew meat, and you can use any chunks of bone-in pork, like pork ribs, in place of the pork stew meat. (The bones give the dish more flavor, and their gelatin helps thicken the final stew.)• Do not use smoked sausages in the beans, or substitute smoked bacon for the salt pork. The smoky flavor can overwhelm the dish, and it is not traditional in French cassoulets. If you can't find salt pork, pancetta will work in its place, and you won't need to poach it beforehand.• You can buy duck confit at gourmet markets or order it online. If you'd prefer to make it yourself, this is how to do it: Rub 4 fresh duck legs with a large pinch of salt each. Place in a dish and generously sprinkle with whole peppercorns, thyme sprigs and smashed, peeled garlic cloves. Cover and let cure for 4 to 24 hours in the refrigerator. When ready to cook, wipe the meat dry with paper towels, discarding the garlic, pepper and herbs. Place in a Dutch oven or baking dish and cover completely with fat. (Duck fat is traditional, but olive oil also works.) Bake in a 200-degree oven until the duck is tender and well browned, 3 to 4 hours. Let duck cool in the fat before refrigerating. Duck confit lasts for at least a month in the refrigerator and tastes best after sitting for 1 week.• Don't think the meat is the only star of this dish. The beans need just as much love. You want them velvety, sitting in a trove of tomato, stock and rich fat. Buy the best beans you can, preferably ones that have been harvested and dried within a year of cooking. The variety of white bean is less important than their freshness.• Bread crumbs aren't traditional for cassoulet, but will result in a topping with an especially airy and crisp texture. Regular dried bread crumbs, either bought or homemade, will also work.• When you roast the meat, leave plenty of space between the chunks of meat so they brown nicely. More browning means richer flavor. You can also use leftover roasted meat if you have them on hand.• The bouquet garni flavors both the beans and the bean liquid, which is used to moisten the cassoulet as it bakes. To make one, take sprigs of parsley and thyme and a bay leaf and tie them together with at least 1 foot of kitchen string. Tuck the bay leaf in the middle of the bouquet and make sure you wrap the herbs up thoroughly, several times around, so they don't escape into the pot.• Feel free to use a slow cooker or pressure cooker for the beans. Add the garlic sausage (or kielbasa) about halfway through the cooking time. It doesn't have to be exact, since the sausage is already cooked; you're adding it to flavor the beans and their liquid.• Use a very large skillet, at least 12 inches, for sautéing the sausages and finishing the beans before you layer them into the casserole dish. • In this recipe, the beans are finished in a tomato purée, which reduces and thickens the sauce of the final cassoulet. But you can substitute a good homemade stock for the purée. You'll get a soupier cassoulet, but it's just as traditional without the tomatoes.• The salt pork is layered in strips into the bottom of the baking dish. Then, while cooking, it crisps and turns into a bottom crust for the stew. So it is important to slice it thinly and carefully place it in a single layer on the bottom of the dish (and up the sides, if you have enough). Don't overlap it very much, or those parts won't get as crisp.• The reserved bean liquid is added to the cassoulet for cooking, and its starchiness is what keeps the stew thick and creamy. Using stock instead would make for a soupier but still delicious cassoulet.• You create a substantial top crust with crunch by repeatedly cracking the very thick layer of bread crumbs as the cassoulet cooks, and by drizzling the topping with bean liquid, which browns and crisps up in the heat. It's best to crack the topping in even little taps from the side of a large spoon. You are looking to create more texture and crunch by exposing more of the bread crumbs to the hot oven and bean liquid, which should be drizzled generously and evenly.• If you like you can skip the bread crumbs entirely, which is just as traditional. The top will brown on its own, but there won't be a texturally distinct crust.• You do not have to make the cassoulet all in one go. You can break up the work, cooking the separate elements ahead of time and reserving them until you are ready to layer and bake the cassoulet. Or assemble the cassoulet in its entirety ahead of time, without bread crumbs, and then top and bake just before serving.
• Photography Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional photography: Karsten Moran for The New York Times. Additional styling: Jade Zimmerman. Video Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling.
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• Soufflé

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove from skillet. Add sausage, cubed pork, onion and garlic to skillet. Cook until pork is browned, stirring occasionally. Stir in bacon and remaining ingredients. Pour into ungreased 2 1/2-quart casserole.
• Cover casserole. Bake 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf; spoon into decorative soup bowls to serve.

Steps:

• The night before cooking, marinate the meat and soak the beans. For meat: In a large bowl, combine all ingredients except fat and toss to combine. Cover and refrigerate overnight. For beans: In a large bowl, combine beans, 1 teaspoon salt and enough cold water to cover by 4 inches. Cover and let sit overnight.
• The next day, roast the meat: Heat oven to 325 degrees. Pour fat over meat in the bowl and toss to coat. Spread meat in one even layer on a rimmed baking sheet, leaving space between each piece to encourage browning (use two pans if necessary). Top meat with any fat left in bowl. Roast until browned, about 1 hour, then turn pieces, cover with foil, and continue to roast until soft, another 1 1/2 hours. Remove meat from baking sheet, then scrape up all browned bits stuck to the pan. Reserve fat and browned bits.
• Meanwhile, cook the beans: Drain beans, add them to a large stockpot and cover with 2 inches water. Add bouquet garni, celery, carrot, 2 garlic cloves, 2 teaspoons salt and the pepper. Stick whole clove into the folds of the onion half and add that as well. Bring to a boil and then simmer over medium heat, stirring often, until beans are cooked through, 1 to 1 1/2 hours, adding garlic sausage after 30 minutes. When beans are cooked, remove bouquet garni and aromatics, including vegetables. Reserving cooking liquid, drain the beans and sausage.
• While beans are cooking, bring a medium pot of water to a boil and add salt pork. Simmer for 30 minutes, remove and let cool. Cut off skin, then slice pork into very thin pieces and reserve.
• Heat a very large skillet (at least 12 inches) over medium heat and add a drizzle of duck or other fat. Add fresh pork sausages and cook until well browned on all sides, about 20 minutes. Remove to a plate and reserve, leaving any sausage fat in skillet.
• In same skillet over medium-high heat, add 1/4 cup of the reserved fat and the browned bits from the roasted meat. Add diced onions, carrots and celery, and cook until softened, about 10 minutes. Add 9 whole garlic cloves and cook until fragrant, another 2 to 4 minutes. Add tomato purée, season with salt to taste, and simmer until thickened to a saucelike consistency, 5 to 10 minutes, if necessary. Add cooked beans and stir to combine. Remove from heat and reserve.
• Assemble the cassoulet: Heat oven to 375 degrees. In a large Dutch oven, lay salt pork pieces in an even layer to cover the bottom of the pot. Add a scant third of the bean and garlic sausage mixture, spreading evenly. Top with half of the roasted meat pieces, 2 pork sausages and 2 duck legs. Add another scant third of the bean mixture, and top with remaining meat, sausages and duck legs. Top with remaining beans, spreading them to the edges and covering all meat. Pour reserved bean liquid along the edges of the pot, until liquid comes up to the top layer of beans but does not cover. Sprinkle bread crumbs on top and drizzle with 1/4 cup duck fat.
• Bake until crust is lightly browned, about 30 minutes. Use a large spoon to lightly crack the crust; the bean liquid will bubble up. Use the spoon to drizzle the bean liquid all over the top of the crust. Return to oven and bake 1 hour more, cracking the crust and drizzling with the bean liquid every 20 minutes, until the crust is well browned and liquid is bubbling. (The total baking time should be 1 1/2 hours.) Remove from oven and let cool slightly, then serve.