Cassoulet.
It's currently in the oven so I guess the final picture comes later.
Please don't hate on my tiny filthy kitchen.
These are some white beans that sat in water overnight. They soaked up a lot of it.
The goop is homemade chickenstock.
I boiled them for 45-60 minutes. Until nice and tender.
I left the lid off most of the time to get rid of excess water so the leftover liquid would still be a stock.
This is by no stretch of it "by the book."
It's really just leftovers with beans and a French name.
Which I think is fully in the spirit of the dish anyway.
Here's some bacon that wasn't used for breakfast. I threw it in with the beans.
See?
Also, the whitebalance didn't look this warm in camera. Sorry.
Monitoring this cassoulet.
Made a mirepoix while I waited for the beans to cook.
Substituted a nice big leek for onions and threw some parsley and fennelstalk in there as well.
The lumps? Fat that was on top of the stock. I don't always skim the stock when I make it. Sometimes you want the fat in there.
More chickenfat. Now with lump of butter.
Three thin porkchops diced.
Can you believe they store didn't have regular 'chops? There's some kind of garlic marinade on these. I had a few cubes, though, and they were delicious.
The sausage is homemade beef sausage. I went pretty heavy on the rosemary in it but it's still just a straightforward huge sausage.
I fried both to the point where I wouldn't mind eating them. Took the cubes out first so they didn't dry up of course.
Love me some cassoulet but I don't cook it very often.
I took the meat off and put it aside when it was done, then dropped another lump of butter in the pan for the vegetables.
This is shaping up to be a pretty funky cassoulet.
>>7634155
I've never made it before.
I saw the Chef John video and knew I had to try, though.
Here's the mirepoix. I'm crowding the pan, I know.
This ended up being a much larger portion than planned all in all. I'm sure I'll get through it all eventually, though.
Chef John calls for tomato paste but I left that out. Just doesn't feel like a tomato sort of dish to me.
Here's the very unimpressivelooking crust for the dish.
Breadcrumbs, melted butter, parsley, the last of the chickenfat, and a little of the stock from the beanpot.
Mixed so as to resemble damp sand.
I toyed with the idea of putting some grated parmesan in there but I'm guessing this dish doesn't really need it.
Looks pretty good OP.
The mirepoix is getting there.
And the liquid level in the beanpot has dropped. They're tender now.
The drained beans and bacon.
I obviously didn't throw out the stock. It's in a smaller pot being kept warm.
Beans and mirepoix mixed.
You can see the stock simmering in the back. There were some ribs or something in the bacon and they're simmering too.
Adding in the meat. I cut of the sausage so I could distribute it more evenly.
Really pushed it into the beans too.
After pouring in enough stock to just raise the liquid level to the edge of the beans I covered with the breadcrumbs.
I retain a little stock yet which I'll use to top off after about two hours in the oven.
And then back in it goes for 30-60 minutes.
And that's what we're waiting for now.
Unless it catches fire I don't see how it could possibly not turn out lovely, though.
I'll post the final photo when it's ready.
I left out seasoning because this is the cooking board and I shouldn't have to tell people here about salt and pepper etc.
I didn't feel a dish like this would need a lot of different spices and herbs so I used just parsley, garlic, and rosemary.
How much longer?
ITT: OP has no idea what cassoulet is.
>>7634207
Why breadcrumbs? . . .I don't see the point.
Took it out and carefully added the rest of the stock, it wasn't much, around the edge.
I'm giving it 150 degrees C, by the way.
A good hour more should do it. Just reducing the liquid and hardening the crust now.
I could probably turn up the heat a bit.
Done. And it's delicious.
>>7634246
To get a nice crust on it.
>>7634307
Shit, I'd eat it. It's way too warm here in Florida for such a long-baking dish, but I'm thinking I'll give this a whirl once Fall rolls around.
Solid job, OP.
This is gay and you're a faggot.
>>7634337
Oh for fucks sake
SHOO SHOO GAINS GOBLIN
GET THE FUCK AWAY FROM ME
>>7634309
Ooh, those breadcrumbs are a nice touch. Would you consider using herby suet dumplings too?
This looks nothing like a cassoulet but I hope for you it was good ...
