Snow Day Cassoulet

We had our first real snowfall of the season last weekend, a half a foot of light, fluffy splendor that transformed the landscape overnight.  And with that snow came the first serious cold of the winter, bringing a definitive end to what had been a long, lingering, quite lovely autumn.  We had the woodstove blazing 24/7, and thoughts immediately turned to warm, filling, savory comfort cooking.  For me, nothing epitomizes that more than a fragrant, crusty and rich cassoulet.

Whether in the iconic brown pot of New England baked beans crowned with a square of salt pork, a French cassoulet rich with pork rind and lard fume, or Cajun red beans and rice simmered with ham hocks and sausage, dried beans and pork products go together like, well, pork and beans.  It’s one of those elementally satisfying combinations.  I love almost all iterations of this classic partnership, from humble baked beans from a can up to an elaborately garnished, ceremoniously presented cassoulet.  But the cassoulet holds a special place in my heart, being so very…gallic, as well as delicious.

In my younger days I would happily spend two or three days making a cassoulet that called for pork, pork rind, pork fat, salt pork, and sausage, along with a couple pounds of lamb and a whole duck.  It was a mammoth production, incredibly rich, delicious, and festive—and I’ll probably never make it again.  In some ways, at least as far as the meats were concerned, that particular cassoulet favored quantity over quality, since with so many different proteins in play it’s extremely difficult to get everything to turn out right.  And frankly, at this point in my life, the thought of contending with lamb, duck, pork, and sausage, all on one plate, leaves me feeling slightly bilious, and exhausted.

The cassoulet I make nowadays—and I make it a few times from fall through early spring—is a streamlined version, well garnished with savory pork, perhaps a leg of duck confit, but much less meat-centric than many.  The thing is, I really like beans, and I consider it the mark of a really good and thoughtful cook to be able to produce a cassoulet in which the luxuriously coddled beans draw as much praise as the meats.  Though streamlined, this is not a recipe to throw together for a quickie weeknight dinner (for that, make a big batch and savor the leftovers).  But it can easily be accomplished in a single day—get the time-consuming pre-simmering of the beans started after breakfast, and you’ll not be rushed to pull the crusty, fragrant, unctuous final product out of the oven at dinner time.

One key element of the streamlining is that I don’t soak the beans overnight, as so many recipes for dried beans suggest.  The reason I’ve omitted this step is simple:  it is completely unnecessary.  What I do, instead, is to parboil the beans for 10 minutes, drain them, discarding the cooking liquid, and then begin cooking them again, more slowly, with lots of aromatics.  Parcooking the beans and dumping the first water also helps to minimize the digestive difficulties that beans, “the musical fruit,” can produce.  Now that we’ve saved 12 to 16 hours, as well as potential social embarrassment, let’s get on with it….

There are beans under there, ready to simmer.

The key to a great cassoulet, as with many bean dishes, and long-simmered or braised dishes in general, is to use loads of aromatic vegetables.  I tend to think that back in the day cassoulet was sustenance food in which relatively small amounts of very flavorful meats were used to garnish and enrich a dish predominantly composed of vegetables.  Lately cassoulet has become a standard winter addition to the menus of many gallic-inflected restaurants, and the dish there presented is often more of a meat-fest than an exaltation of the humble, but delicious, nourishing, and versatile haricot sec.  (There was a recipe for the cassoulet from St Paul’s Heartland restaurant going around last winter; it called for roughly nine pounds of meat to garnish one pound of dried beans, and I just thought, woof, that is not my idea of a cassoulet.)

Bacon and pork shoulder browning.

And anyway, cassoulet is not a restaurant dish.  It’s a dish you want to soak in all day, luxuriate in the aromas of simmering duck confit, fall into the warm embrace of vegetables turning soft and yielding in lovely bacon drippings.  On a snowy winter day you want to get your beans simmering and then go for a brisk walk—or shovel the first real snowfall, as we had the opportunity to do this past weekend.  Then when you come back in, oh, the smell!  The warmth of the house and kitchen!  The anticipation of tucking in, come dinner time, to such satisfying food!  Yes, cassoulet is not just a dish, but an experience.  It requires a few steps, but none of it is difficult.

Roast pork shoulder rests amid yummy drippings.

 As to the meats I use in my cassoulet:  bacon is essential.  I always have a hunk of home-smoked bacon in the fridge and/or freezer, but good quality slab bacon is widely available now.  Take the time to procure some good, naturally smoked bacon—it’s one of the flavor backbones of this dish.  I also often add a piece of pork shoulder that I’ve either smoked or roasted.  In either case, I set it to macerate overnight with a rub of salt, pepper, and maple syrup.  Details below.  And finally, for the last half hour of baking, I’ll nestle into the beans either 1) a couple of legs of duck confit that I have previously set in a skillet to crisp the skin and warm the meat, or 2) some good smoked sausage, also browned in a separate skillet before adding to the beans.  You could add both, but then things are getting a little meatier than I like.  But—you could skip the pork shoulder and do confit and sausage.  That would be delightful.  
 

Ready for the oven.

Whatever meaty things you choose to garnish your cassoulet is up to you.  The main thing is the beans, unctuous, savory, yielding. You could do without added meat altogether, frankly—the basic beans with some crusty warm bread, a glass of red wine, a salad, this would make a lovely repast.  It could, I dare say, even be made vegetarian, with the addition of some extra vegetables into the mix, and perhaps something like dried porcini mushrooms or morels to give it added depth and umami.  I tasted a very good vegetarian cassoulet once, prepared by my friend, the chef Roger Payne.  

But hey, you know, those beans aren’t going to cook themselves.  Allons-y…

While not the most photogenic of dishes, cassoulet is soul-satisfying fare.

A Snow Day Cassoulet

Serves at least six

For the pork shoulder:

1 pound pork shoulder

2 teaspoons salt

1 ½ tablespoons maple syrup

Black pepper from the mill

2 tablespoons oil, bacon fat, or fat from duck confit

You need to start this at least the night before you plan to make your cassoulet, but it can be made several days in advance.  Rub the pork with the maple syrup and then sprinkle on the salt on all sides.  Give all surfaces a generous grinding of black pepper.  Cover and let stand in the fridge overnight, or longer.  Turn it a couple times during this time if you think of it.

The next day, heat your oven to 325 degrees.  Blot the meat off with paper towels and discard any liquid that has gathered.  Put the pork in a small baking dish (I use an oval ceramic gratin to both macerate and roast) along with the oil or fat.  Roast the pork for 2 hours, or until it is nicely browned.  Turn every 30 minutes or so to promote even browning.  Remove from the oven and set aside.  Be sure to keep the fat and drippings remaining in the baking dish.  We’ll add these to the cassoulet later.

1 pound great northern beans (I've also made cassoulet with cranberry beans; many dried beans would work. I think navy beans are too small.)

¾ cup chopped light green leek tops

1 small shallot, chopped (or use a bit of onion)

1 small carrot, chopped

1 clove garlic, crushed

1 small dried red chile, optional

2 whole cloves

½ teaspoon whole black peppercorns

1 or 2 bay leaves

3-4 sprigs fresh thyme, or ½ teaspoon dried

¾ teaspoon salt

Rinse the beans well and sort through them to remove any debris or stones (nothing ruins a lovely meal like biting into a rock).  In a large saucepan, add the beans and water to cover by at last an inch.  Bring to a boil, turn down to a simmer, and simmer for 10 minutes.  Turn off the heat, cover the pan, and let the beans sit for another 10 minutes.  Drain the beans, discarding the first cooking liquid.  Return the beans to the saucepan along with all the vegetables, spices, herbs above EXCEPT THE SALT.  Again add water to cover by an inch or so, bring to a boil, then simmer for 30 minutes.  Now add the salt and simmer for 30 minutes more.  Check the doneness—you want the beans to be cooked through.  Some may be even falling apart, a few may be al dente still, but overall you want the beans to be DONE at this point.

Set the beans aside when they’re cooked to your preference.  DO NOT DRAIN.

For the final assembly:

4 to 5 ounces good slab bacon, in ¾-inch squares, more or less

1 tablespoon oil or confit fat

1 small leek—about 1” in diameter—chopped

1 small onion, chopped

1 small carrot, chopped

3 cloves garlic, crushed and chopped

½ cup canned tomatoes, chopped

3 to 4 sprigs fresh thyme or ½ teaspoon dried

Salt and freshly ground pepper

¾ cup fresh breadcrumbs

Duck confit or smoked sausage, optional—I would allow one confit portion, thigh or drumstick, or about three ounces of sausage per person

Heat your oven to 325.  Cut the pork shoulder you previously roasted into 4 pieces.  Heat a large dutch oven (enameled cast iron is ideal) over medium-low heat and add the bacon.  As it starts to render its fat, add the pork shoulder, and get it nice and brown while the bacon cooks.  When the bacon and pork shoulder are nicely brown, remove from the pan.  Remove excess fat from the pan, leaving about 2 tablespoons.  Add the leek, onion, and carrot, and cook these over medium heat until they are well wilted.  Add the garlic and cook for another minute, stirring, then add the tomatoes.  Cook, stirring constantly, until the tomatoes have given up all their moisture and even begun to brown a bit.  Then return the beans and their cooking liquid to the pan (if you happen to notice the whole cloves or the now leafless thyme twigs, take those out).  The liquid should cover the beans by a half-inch or so.  If it does not, add water or stock to that level.  

Add the bacon and pork shoulder to the pan, along with a couple more sprigs of thyme and a few grinds of black pepper.  Taste the liquid for salt and add a bit of salt if it seems under-seasoned, but note that it will take up some of the salt from the bacon and pork as it bakes, so go easy.  If you’ve saved the drippings from roasting the pork shoulder, scrape these into the beans, as well.  Bake uncovered for 1 ½ hours, stirring every half hour or so.  Cooking time varies a lot from one batch of dried beans to the next, so when the cassoulet is done is a bit of a judgment call.  They’re done when they have taken up most of the liquid and are very tender, but still holding their shape—well, a good part of them, anyway; some will certainly have collapsed, and that’s fine.  You want the beans to be a little bit liquid when you declare them done, as they’ll thicken as they cool.  You can take the cassoulet to this nearly done stage a few hours to a few days before you want to serve it—it reheats very nicely.

About 30 minutes before you want to serve the cassoulet, tuck the duck confit or sausage that you’ve crisped/browned into the beans.  Then toss the breadcrumbs with a tablespoon or so of fat or oil, and stir well to moisten them evenly.  Sprinkle the crumbs evenly over the top of the cassoulet and bake for 20 to 30 minutes, until the crumbs are brown.  If you have convection in your oven, this is a good use for it.

Serve hot from the oven.  Make sure everyone gets a portion of the various meats.  Serve with crunchy, warm country bread and a deep red wine—I would go for a Bordeaux, Cahors, Cotes de Rhone, or Rioja.

 

Text and photos copyright 2016 by Brett Laidlaw

Simply Superior Soup (or "Effing French Cooking Magic")

It’s the last week of December 2015 as I (begin to) write this, 2016 looming just days away, and for cooking options we are decidedly into the winter larder.  On December 6 we were amazed to eat, and very much enjoy, the last garden tomato.  The last leaves of fresh kale were part of a festive Christmas dinner:  seared venison loin (harvested from the Bide-A-Wee property last year) with a rich, savory red wine and port reduction; lima beans simmered with stock and aromatics, then pureed, a surprisingly luxurious result from a humble dried bean; then the kale, braised with chestnuts and garden leek, a splash of our homemade cider vinegar.  Though we haven’t really celebrated Christmas in any traditional way for some years, I’m not going to let an opportunity for a festive dinner go by.  And anyway, we think of it as a continuation of our solstice festivities—especially appropriate here, as Mary’s birthday occurs during the same time.

Once those last leaves of kale vacated the crisper, dinner planning turned a page.  It’s true that there’s still quite a bit of “fresh” produce, from both garden and farmer’s market stock-ups, in our cellar, in the fridge.  But the term fresh doesn’t really mean the same when applied to storage carrots, cabbage, squash, and onions, as it does when describing a handful of beans or a bowl of tender lettuce harvested from the garden to be prepared and served minutes later.  Those winter stand-bys are fresh in the sense of not being frozen, dried, pickled, fermented, etc., but…you know what I mean.  It’s not the same as throwing dew-dappled snap peas in the wok or snipping fragrant dill into a dressing.  Our vocabulary fails us in efficiently denoting that crucial difference:  there’s fresh produce, and then there’s fresh produce. 

This is not to disparage the stalwart vegetables of winter, not at all.  Like reliable character actors, they show up and fill their roles with unfailing professionalism, year after year, decade after decade, while the fad for arugula fades, or a trendy heirloom cucumber turns out to be just another pickle, after all.  Cabbage, potatoes, carrots, squash, onion, leek, turnip, beets--the roster might at first glance suggest daily supper at the gulag:  bung it all in a kettle, boil until done.  But there’s a saying I like (and as far as I know, I came up with it), goes like this:  There’s meat, and then there’s cooking.  Which is to say:  It’s not always only about the ingredients, but often as much or more about imagination and skill in preparation.  Today’s soup, which we had as a first course on Christmas night, is a perfect example.

If it hadn’t come with a sexy French name, I might never have tried it.  Puréed cabbage and potato soup sounds, you must admit, a good deal less appealing than Crème de Choux aux Beurre de Roquefort.  The source is Madeleine Kamman’s In Madeleine’s Kitchen.  There are three remarkable and surprising things about this recipe:

1)  In spite of the cream—crème—in the title, there’s no cream in the soup.

2)  In spite of the fancy-sounding title, the list of ingredients is short and plain.

3)  In spite of the short, plain ingredient list, the resulting soup is delicious, even luxurious, the result of “Fucking French cooking magic,” as I described it, enthusiasm overwhelming decorum, in a tweet.

There are a couple of secret ingredients:  walnut oil, and confit fat.  But I think you could do without those if you don’t have them, substituting good butter for the confit fat, olive oil for the walnut oil.  However:  if you haven’t tried French walnut oil, it is well worth seeking out.  A commonly available brand, and the one we always buy, have even brought back from Paris in the past, is J. Leblanc.  It’s pricy, but a little goes a long way.  For me, a salad of fresh tender lettuces straight from the garden, dressed with nothing more than walnut oil and a bit of fleur de sel is one of life’s simple luxuries.  But I’m getting ahead of the season.  Just one more note on the walnut oil:  the French stuff is made from lightly toasted walnuts, so it’s amber in color and has that nutty fragrance and flavor.  The golden walnut oil often sold at “health food stores” and co-ops is not the same.  The French walnut oil should not be used for cooking, only dressings and seasoning.  (NB: the English name is in small print on the bottle, so you’re looking for a bottle labeled “Huile de Noix,” as above.  For Mpls/St Paul readers, Cooks of Crocus Hill carries it, but are currently out of stock in all stores.)

The basis of the soup is potatoes, cabbage, and water.  It gets a smoky depth of flavor from bacon.  Not a lot of bacon, either, less than an ounce per person in Kamman’s recipe (she actually calls for pancetta).  No cream or milk, as noted above.  No stock, just water (you can call it Chateau Sink, as Jacques Pepin sometimes jokes, or perhaps Domaine du Tappe, to French it up).  There’s a bit of garlic, whose presence is felt.  The beurre de Roquefort is simply blue cheese and soft butter mashed together, a few grinds of coarse black pepper—a simple compound butter; it’s worth making extra, for it’s nice to have around, to smear on a burger, say.

And that, my friends, is it, the ingredient list in its entirety.  You gently render off small cubes of the bacon or pancetta, add potatoes and garlic, then the cabbage.  This sweats for a few minutes (“mellows,” in M Kamman’s version), then you add water and simmer until the cabbage is very tender.  The well mellowed vegetables and bacon are then whizzed up in a blender (I used a food processor, carefully spooning out the solids, adding liquid gradually; an FP is really not the best appliance for pureeing soups, I’ve learned from bitter experience).

And get this:  it suffers not at all from being made a day ahead and reheated just before serving.  On Christmas Eve I added a little crunchy garnish, chopped goose skin cracklings—yeah, I happened to have some lying around; don’t hate me because I’m beautiful—from the goose we cooked for our first solstice celebration.  When I made it again for lunch I toasted some small croutons in olive oil—it’s really about the textural contrast, that crunch to perk up the creamy soup.  (See:  "It's all about the garnish".)

Coming back around to my earlier point and seasonal eating and the winter larder:  this is a fabulous dish that you would never make in the summer, but which is perfect for the cold months when, you know, you have a lot of potatoes and cabbage around.  It also reminded me how absolutely lovely and civilized it is to start a meal with a soup, so elegant and yet so comforting.  A fading tradition I hope to start reviving in our house.

My adaptation of Madeleine Kamman’s recipe:

Creamy Bacon, Potato, and Cabbage Soup with Blue Cheese Butter

Serves four as a first course, two to three as a main course—add salad and crusty bread to make it a meal

2 ounces bacon or pancetta, preferably in one chunk

1 tablespoon duck confit fat or butter

1 medium or 2 small potatoes, 6-7 ounces total

1 large or 2 small cloves garlic

¼ of a green cabbage, about 12 ounces

1 tablespoon walnut oil, plus additional for garnish*

Salt and freshly ground black pepper

For the blue cheese butter:

2 ounces unsalted butter at room temperature

2 ounces blue cheese

Croutons or cracklings, optional but highly recommended

In a small bowl, mash the butter and blue cheese together with a fork until well blended.

Cut the bacon or pancetta in small dice, about ¼-inch.  Peel the potatoes and cut them into smallish cubes, about ¾-inch.  Shred the cabbage into ½-inch strips.

Heat a medium saucepan and add the confit fat or butter, then the bacon.  Cook over medium-low heat.  As the bacon renders its fat and begins to brown, add the potatoes, tossing them in the fat, then cook, stirring occasionally, until they become a little bit brown, 4 to 5 minutes (you’re just looking for a golden color, not deeply browned as for hash browns).  Stir in the garlic and cook for another minute or two, then add the cabbage, a couple generous pinches of salt, and several grinds of black pepper.

Turn the heat to low, cover, and let the cabbage sweat (“mellow” is the term M Kamman uses) until well wilted, about 5 minutes.  Add 3 cups water, bring to a boil, turn down to a simmer, and cook partly covered until the cabbage and potatoes are very soft, 15 to 20 minutes.

Let the soup cool for a few minutes before pureeing.  If using a food processor, separate the solid from the liquid parts of the soup and purée the solids first, then gradually add in the liquid.  When everything is in the FP, purée for about a minute.  At the end of the minute, drizzle in the walnut oil.  Return the soup to the saucepan.  Reheat just before serving.  (Note:  Kamman directs you to strain the soup back into the pot after puréeing; I did not bother with this step, finding the soup smooth enough to my taste without straining.  Straining would no doubt produce an even more velvety and elegant purée, if that's what you're after.)

To serve:  heat the soup and taste for salt; you will probably want to add another pinch or two.  Ladle the soup into bowls, and to each add about a tablespoon of the blue cheese butter.  Add croutons or cracklings, as you please, drizzle a small amount of walnut oil over the surface of the soup, and serve.

*If you don’t have/can’t find walnut oil, use a flavorful olive oil—or, perhaps pumpkin seed oil, such as Wisconsin’s own Hay River Pumpkin Seed Oil.  And, how about this—if using pumpkin seed oil, think about substituting butternut squash for all or part of the potatoes, then garnish with toasted pepitas instead of the croutons/cracklings.

Happy soupage!