Spanish Cassoulet His Way - Introducing Our Own Chef Blogger, Charles Lindner

Dip your spoon in for a spicy taste of Spanish Cassoulet taught to us by our new Regional Sales Manager for the Pacific Northwest, Chef Charles.

Food Porn!

Over the years I have had to teach many, MANY people who have absolutely no cooking skills some pretty complex dishes.  As I watched them all make the same mistakes, I began jotting down notes and comments on some of the recipes…Ok, all of the recipes!  I pointed out and pre-addressed some of the questions that are asked or, as is often the case, not asked.  We developed a system for sizes since no one knew how to gauge an inch.  We added “confidence-building” statements to the instructions so that people would adhere to good culinary technique and not under- or over-season the dish.  As people either followed or didn’t follow the instructions, we called the disasters “Food Porn” because of the lack of any redeeming quality that separates art from porn or, in this case, edible dishes verses… something made of food. 

I would like to share one of these recipes with you now.  Enjoy! (I hope.)

Spanish Cassoulet
feeds 5
prep time 30 minutes
cook time 4 hours

1lb of Pork Butt - large cube – the size of your big toe from the first knuckle to the tip.
3 oz Cannellini Beans (dry) soaked (overnight) but not soft – if you are making this for today and did not soak the beans, I hate you! - but you can use the canned beans and add them at the end - next time I will expect better from you.
6 oz Butternut Squash large cube - same size as pork - peel & remove seeds before you cube – you can toss the first one but please peel and seed the rest before you cut them.
1 oz Dijon Mustard – NO! not French’s yellow - no, It is not a good substitute - Yes, I know it’s good on a hot dog
One tsp Fresh Thyme – pull the little leaves off the stem - toss the stem in the trash.10 oz Canned Roma Tomatoes (San Marzano are the best! So use them! – if you can’t find them wait until you can).1 tbsp Fresh Garlic – chopped – it does not matter how big - the garlic will dissolve in the dish by the time it is ready – not whole - it must be chopped. 2 oz Spanish Onion (yellow onion) – chopped (about the size of your pinky fingernail) – peel onion first! - go to youtube - watch video on how to cut an onion if no one is around to show you1 tbsp Smoked Spanish Paprika - you can use regular paprika, but your meal will suck, and everyone will hate you.1 oz Tomato Paste.3 cups Chicken Stock - NOT BROTH - I’M NOT KIDDING. IF YOU USE BROTH I WILL COME FOR YOU.

First thing - season pork well with salt. Let it sit for 5 minutes. Use more than you think is appropriate. Use enough to raise the blood pressure of a marathoner, then another pinch to teach them a lesson.

In a very hot pan with high walls add a few tbsp of canola oil (do not use olive oil - it will burn before it reaches a high enough temp).  Brown until a crispy crust has formed on the pork pieces.  Do not overload the pan with pork.  It will not brown.  It will steam up, ruin this dish, and you should be ashamed of yourself.

Pull pork pieces from the pan as they reach peak crispiness.  Replace with a new piece of pork until there is no more pork to brown.

In the same pan, turn down the heat and add the onions, lightly browned (caramelized for those in the know).  Add garlic, thyme, mustard, paprika, pork, and pork juice. Stir until the pork is well coated, and all the yummy crusty stuff comes loose from the bottom of the pan.  If you are a lazy person and only have non-stick pans because you don't like doing dishes, then there is no hope for you, this dish is not for you, and you are a disappointment.

Add canned tomatoes (yes please open the can first) and tomato paste, along with the beans and chicken stock.  Hold off on the squash for right now!  Why?  Because I know you guys will not read ahead and will think I missed an ingredient.  And you’re standing in front the stove with a pile of squash thinking "What about the squash?”  “Do I add the squash?"

Cover your pan with a lid (that fits) and simmer for 20 minutes.  Remove the lid and skim off the layer of grease and fat that has formed on the top.  Keep it in if that marathoner is still twitching.  But, no, you should remove it.  It is nasty. Continue to cook for 1 hour (Holy Macaroni, I'm getting to the squash!  You people are the worst!)  Add the squash.

Taste the dish at this point and adjust the salt to your liking.  If it tastes like the Dead Sea, you may have added too much.  If you did, I can't help you; it will be Domino’s Pizza for you tonight.

Continue to cook until the pork, beans, and SQUASH are tender.  Here’s a tip that will make you better than everyone else:  Roast the squash in the oven (350 for 40 minutes) until it is golden brown, and then add it to the Cassoulet at the end.

The beans are the key to this dish but stop cooking when the beans are tender.  If the Cassoulet starts to get too thick before the beans are tender, add more chicken stock and continue to cook.  Or pick the beans out one by one and call it a day.

As always, if you try to make this dish please share your results so we can revel in your
success...or mock your failures.