Forget your 401(k). Make cassoulet instead.

What to eat. What not to eat.
Feb. 25 2009 10:44 AM

Culinary Olympics: Cassoulet Division

Making the difficult dish to distract from the recession.

Bowl of cassoulet. Click image to expand.
Cassoulet 

The wind is howling, the tax man will soon be at the door, and the economic indicators are the worst in generations: Who doesn't need comfort food right now? While this might be the winter of our discontent, it is also a damn good time to make cassoulet.

Self-proclaimed gourmands already know the delights of cassoulet, a long-simmering bean-and-meat dish from the southwestern Languedoc region in France. If you are a serious home cook, then you also know that cassoulet is its own division in the winter culinary Olympics.

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Forget the Iron Chef or the Bocuse D'or. There should be medals for any kitchen amateur who attempts a recipe where you measure the prep time in days, not hours, and for which just assembling the ingredients is like going for a triple lutz jump at your neighborhood ice rink.

Despite this, I decided to begin 2009 by assembling my first cassoulet. As the minutes of the old year were slipping away, I was braising pork sausages and cubed pork shoulder in duck fat, valiantly trying to make a New Year's Day dinner deadline. The next thing I knew, it was a new year and I had a new obsession, one that conveniently helped me tune out the news around me. Forget my rapidly deflating 401(k); I needed more duck fat, and I needed it then.

That inaugural cassoulet was tasty enough; I remain smug that a 9-year-old at the table gobbled it up. But I knew I hadn't given it my all: A true cassoulet is supposed to induce swoons, with beans that are creamy but not mushy, a broth that is ambrosial and silky, and a browned bread-crumb crust that has been broken and reformed several times.

Everyone at that table remained upright; clearly, I had work to do.

If you wade into the world of cassoulet, you soon discover a long history of tradition, details, and debate. The three French cities that claim the cassoulet as their own—Castelnaudary, Carcassonne, and Toulouse—are referred to as the Holy Trinity by no less an authority than Prosper Montagne, the author of the original version of the French culinary bible Larousse Gastronomique. Each has a slightly different recipe. Do you use goose or duck? Do you add garlic sausage? Is a piece of lamb or mutton thrown in?

Even a cursory search for a contemporary recipe can leave you confounded. Do you opt for the ease of the 40-minute version provided by Mark Bittman, the "Minimalist" columnist for the New York Times, though even he admits it's heresy? Do you enslave yourself to the American edition of The Larousse, which advises that one's cassoulet is best cooked "in a bakery oven, preferably fueled by mountain gorse"?

Sure. I'll get right on that.

For my second attempt at cassoulet, I found myself swearing fealty to another Times food writer, Amanda Hesser, whose 1999 recipe seemed to most hit the note of moderation I wanted. Although, in retrospect, any recipe that calls for homemade duck confit to be stored in an earthenware crock isn't concerned with the question of excess.