Yesterday I made a huge pot of the slow cooker cassoulet with tweaks and a different cooking method.

Well, the hotel room had a small refrig and a coffee pot and elec outlets---cooking OK? didn't ask

didn't tell, but I don't think it was a secret.

 
Who would think a simple bean and chicken dish would get so much attention--but it's worth it.

I added the thyme and mentioned the tweak, hoping Cathy didn't mind the tweaking, but I see the recipe has been tweaked and tweaked and it still is delish any way you crock it.

 
Thanks, Ang. It's in the poultry section. I wonder, would a "Picnic" category work

in the T&T's? Just a thought--I know there are so many categories already.

 
Thought about it last night and decided to have it tonight. How long would you say...

it could cook on high rather that low, in the crockpot. 4 hours enough? I know I may be sacrificing tenderness, but I got a late start.

Thanks, and if my own personal tweaks turn out good, I'll post mine too.

 
I don't know, let's have a contest! Seriously, I try not to be too rigid.

A delicious dish like this demystifies the whole idea of a cassoulet, and might inspire someone to take on the full-blown French version next.

 
REC Jane Brody's "Fried" Chicken... a very similar recipe, great for picnics...

* Exported from MasterCook *

FRIED CHICKEN

Recipe By : Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken

Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.

- - - - - - - - - - - - - - - - - -

 
Thought of you all last night watching the movie with Gerard Depardieu wanting to make the cassoulet

himself. Already I've forgotten the name.

It had Queen Latiffa in it and the plot hinged on food preparation.

 
"Last Holiday?" I didn't see it. Reviews were lukewarm. Poor Queen Latifah, such talent but she

always gets mediocre material.

 
Ah shucks, Thanks Ang. BTW, d'artagnan.com has duck confit by mail order>>

which would knock a couple days off that recipe. I haven't tried it yet, though.

 
Duck is traditional in cassoulet, as is pork fat, hence the bacon. Although

the fat would not have the smokey flavour.

And traditionally, the beans are layered with the meats with the final layer being a crust of fat on top. But I think that last tradition has moved aside for the more sane of us who can't take that much grease.

I believe that the meats vary depending on the region of southern France in which it is cooked...duck, goose, pork, mutton.

I'm making it today, with chicken (so much cheaper than duck! although these 2 in my backyard are being fed so well, they look tempting) and an extra smokey Polish sausage.

mmmmmmmmmarg

 
It's good for a chuckle if you can forget the unreal and silly impossibilities.

Sometimes that's all I want at the end of the day.

And hey, I wouldn't mind the trip she took either.

 
Just wanted to say that about 4 hours on high was plenty. But I must've used a bad...

wine, beans and onions took on a terrible taste. :eek:( Chicken was great, however.

 
"...yet so as to transfer from our inward nature a human interest and a semblance of truth...

...sufficient to procure for these shadows of imagination that willing suspension of disbelief for the moment, which constitutes poetic faith." --Samuel Taylor Coleridge

I've always loved that concept of "willing suspension of disbelief." Without it, I could never have watched so many episodes of Star Trek: The Next Generation (still love those re-runs!).

 
And I think it all relates to the ability to dream. Without dreams (fantasizing into the future,

and the creation of seemingly impossible goals, not the sleepytime dreams) we would probably just wallow.

Thank you for the beautiful words. YOu and Coleridge

 
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