Recipes

These are some of Spoon & Whisk┬┤s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

Slow-Cooker Cassoulet

Shopping list
DepartmentIngredient
Beer, Wine & Liquor 2 cup(s) dry white wine, such as Sauvignon Blanc
Canned Goods 2 cup(s) chicken broth
1 can(s) peeled Italian plum tomatoes (35 oz.)
1/4 cup(s) tomato paste
Condiments, Oils & Sauces 2 Tbsp(s) canola oil
Dry Goods 12 cup(s) cooked Great Northern beans, drained
1 cup(s) panko bread crumbs
Meat & Poultry 1 1/2 lb(s) (~6 links) cooked or smoked chorizo or garlic sausage
4 lb(s) boneless pork shoulder
4 oz. thick-cut bacon
Produce 1/4 cup(s) chopped fresh flat-leaf parsley
4 cup(s) chopped yellow onions (~3 medium)
1 garlic head, halved crosswise
Spices & Seasoning coarse sea salt, such as sel gris
freshly ground pepper
kosher salt
Slow-Cooker Cassoulet
Category:Dinner
Season:Any
Submitted By:Adapted from a recipe by Thomas Keller
This recipe feeds:10
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Recipe

Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit to sausages and succulent cuts of pork, lamb or poultry. Here, we feature an adaptation of the Languedoc specialty from Thomas Keller, the acclaimed chef of The French Laundry, in Northern California. To simplify the dish for home cooks, Chef Keller developed his cassoulet recipe utilizing the All-Clad Deluxe slow cooker. Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.

Ingredients   Instructions
freshly ground pepper
kosher salt
4 lb(s) boneless pork shoulder
1. Cut pork into 8 pieces and trim of excess fat. Season generously with kosher salt and pepper; set aside.
freshly ground pepper
2 Tbsp(s) canola oil
1 cup(s) panko bread crumbs
kosher salt
2. In a skillet over medium-high heat, combine the canola oil and panko breadcrumbs. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper.
4 oz. thick-cut bacon
3. Cut crosswise into 1/2-inch strips. Add to the skillet and cook until crisp on both sides, about 5 minutes. Drain on paper towels and set aside. Reserve the bacon fat in the skillet. Add half of the pork to the skillet and brown well on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork.
1 garlic head, halved crosswise
1 1/2 lb(s) (~6 links) cooked or smoked chorizo or garlic sausage
12 cup(s) cooked Great Northern beans, drained
2 cup(s) chicken broth
1 can(s) peeled Italian plum tomatoes (35 oz.)
1/4 cup(s) tomato paste
2 cup(s) dry white wine, such as Sauvignon Blanc
4 cup(s) chopped yellow onions (~3 medium)
kosher salt
4. Add coarsely chopped onions and 1 tsp. kosher salt to the skillet and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, drained and coarsely chopped plum tomatoes and broth. Halve sausage on the diagonal. Add contents of the skillet to the insert of the slow-cooker and add the beans, pork, chorizo and garlic. Other small white beans may be substituted for the Great Northern beans. Be sure to use precooked Spanish-style chorizo sausage links, not fresh Mexican-style chorizo. Spanish chorizo is available in a variety of textures; purchase a softer-style sausage, rather than a dry one, for this dish; dry sausages are best suited for slicing and eating on their own, as a tapa.
freshly ground pepper
coarse sea salt, such as sel gris
1/4 cup(s) chopped fresh flat-leaf parsley
kosher salt
5. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko breadcrumbs and the parsley. Adjust the seasonings with kosher salt and pepper. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley.

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