Cassoulet Ware by Kathy Kearns

Cassoulet, from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs)[Source: Wikipedia].  20 years ago Chef Philippe Jeanty showed me a traditional French cassole (cassoulet bowl) and asked me to replicate it for Bistro Jeanty. In my version I use a sturdier red clay rather than the softer earthenware clay used in the original, and the glaze is lead free. I continue to supply Bistro Jeanty, the Ledford House in Albion, and numerous home chefs with authentically styled cassoles

Care of Your Crockett Pottery Cassoulet Dishware 

I make each piece, one at a time on the potter's wheel. Production is limited, and my intent is to produce wares that have life, breath, and the mark of my hand. My pots are durable and meant for function. My glazes are food safe. All pieces are dishwasher safe and can be used in the oven and microwave. Because each piece is made by hand, each piece is unique yet related to the others, like members of a family. Small variations in size and color do occur.

Cassoulet Bowls Now Available!

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Cassoulet ware in the Press

A Crock-Up. What could be more inviting than hot soup or stew in a rustic bowl? Chef-owner Philippe Jeanty of Bistro Jeanty in Yountville, California, asked artist Kathy Kearns to make this rugged crock for serving the soups and cassoulet at his restaurant.
— Bon Appétit, September 2001

Cassoulet Recipes

From one of the finest French restaurants in Northern California

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Chef Antoine’s Cassoulet Recipe

Ledford House. Albion, Calif.


Ingredients:

1 ½ pounds cannellini beans (do not soak)

1 pound pork, 1” cubed

1 pound lamb, 1” cubed

Gizzards and Hearts of 3 Ducks

¼ pound duck fat

3 quarts stock (duck, chicken, lamb, or water)

1 tablespoon herbs de provence

Salt

Freshly ground black pepper

6-8 cloves whole garlic

2 cups bread crumbs

6 duck legs confit1

3 garlic sausage (cooked)

Preparation:

First 7 ingredients go into a 6 ½ quart stock pot or French oven2. Cook until beans are to a point, keep their definition (tender, but not broken)3. Transfer contents to Cassoulet bowl. Add salt, pepper & garlic. Sprinkle with some of the bread crumbs & bake in a preheated 325 degree oven for about an hour. Turn the bread crumbs in and add more after 40 minutes. After your cassoulet has cooked for an hour, add the duck legs and cut up sausage with more bread crumbs and bake for ½ hour or until crumbs are crisp.

Notes:

1 To confit duck legs, immerse them in duck fat and cook at medium heat, 3 hours or until the meat pulls away from the bone.

2 Make sure to leave at least 1” of growing space in your pot.

3 You will want to keep the first step of the beans pretty soupy, so feel free to add more broth if it looks too dry.