A cassoulet is a hearty casserole made chiefly of navy beans and some manner of unsmoked pork that originates from the Languedoc region of France (but Castelnaudary, Carcassone and Toulouse all have a strong cassoulet tradition). Cassoulet recipes vary depending on the region, but can include pork loin, leg, Toulouse sausage, rind, lard, as well as mutton, duck, goose or even cod.
The French have committees to make rules about their precious national dishes, and a proper cassoulet is defined as containing 70 percent navy (or haricot) beans, stock, herbs and seasonings like garlic, and 30 percent pork, mutton and duck or goose confit.
Beans are cooked separately before simmered together with meat, so that the beans are impregnated with a meaty flavor; the dish is finished in the oven, ideally in a traditional round cassole dish, with added meat and breadcrumbs that create a golden crust that is broken a requisite eight times during the cooking process.
How to cure a salmon into gravlax
How to cure a salmon into gravlax
Scandinavian-style cured salmon, or gravlax, is easy to prepare in a day. Salt and sugar draw out the liquid in the fish's flesh, while citrus zest, herbs and spices provide flavor.
The filets are sandwiched around the herb, zest and curing mixture.
After weights are added, the curing mixture starts to liquify and after 6 hours at room temperature, the filets are refrigerated for 24 hours.
The salmon filets are rinsed, dried and sliced thinly on the before serving.
