Sausage Cassoulet | Jacques Pépin Cooking At Home | KQED
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Jacques Pépin whips up an adaptation of a classic cassoulet, a favorite dish of the Southwest of France. This hearty meal full of white beans and sausage …
Effectivement c'est rapide et peut-être très bon, mais franchement Jacques t'aurais pas dû associer le mot 'cassoulet' à ta recette.
Grilling the onions and chopped garlic with the sausage is what puts this soup over the top.
And absolutely wonderful job you did for the rest of us that aren't to your skill of cooking
Thank you chef
I can’t accept the hot dog no matter how much I love Jacques and love that he’s showing us how to cook from a real life pantry. Just think a bite of it would throw the whole dish off.
This man teaches us all a lesson. You always got food in your pantry. And refrigerator
DATME: https://ok.me/ehOj
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CHOOSE YOUR DREAM GIRL
!💖🖤❤️#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！#１万人を超える人が見ていたも
ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした
#今後は気をライブ配信の再編ありがとうです！
#この日のライブ配信は、
#かならりやばかったですね！
#１万人を超える人が見ていたもん（ #笑）
#やっぱり人参最高！
#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #垃圾
I first heard of "Cassoulet" In the movie "Gigi" So nice to see the dish!
I adore this Frenchman. If he had learned to cook in Tennessee rather than France, he'd probably have a tasty, simple recipe for squirrel stew. 😄 or road kill omelette. HA! 💜
Jamais vu un cassoulet aussi peu appêtissant.
C'est une recette qui doit être mijotée, incompatible avec les cuissons rapide, on doit utiliser de la graisse de canard et mettre a gratiner avec de la chapelure.
Amazing guy
Haut daug.
I'd watch him read the phone book! Go Jacques!
Goated
I didn't know French cuisine was bastardizable!
Ya know…it's simply beautiful; Everything with this man. It's cooking in a simple way. Nutrition, taste, variety, etc. No need for fancy tricks via edits, graphics, showcasing fancy anything. Try a recipe the way it was written and then tweak it the way you like – and so many other great words of wisdom. I recently learned of his wife's passing…so very sorry to hear. Ah, but keep cooking, keep smiling! Just wonderful! Have fun in the kitchen!
I will try this but I will rinse that water off the beans instead.
I love that pot he's using.
I love that this is so easy! It would be easy to double too.. Love you Jacques!!
With cassoulet, the quest for acceptable shortcuts only natural, and no matter how fast or far you stray from the beanpot ideal, you can't go wrong. The ingredients make it.
It is always a pleasure to listen and watch Mr. Pepin prepare a dish. even one with a hot dog as part of a stew. Thanks
C'est inoui. The question is not whether you have things in your freezer that you can use at will, the question is why on Earth do you buy hot dogs in the first place? no no no no no no no! Not in my mouth not ever! My French mother is rolling in her grave.
Too bad he can't speak understandable English.
A “dash of Tabasco “ makes everything better.
As always a culinary icon
I love hot dog soup. It looked good to me. Thank you for your videos.
So much processed meat ! Invitation to cancer !
Merde
Chef, as you had the pleasure of cooking with Chef Childs, I, would enjoy the chance to cook with you!
Jaque we love cassoulet when it's cold .Love the idea of different meats
Deborah Atkins
definitely going to try this
Looks great!
❤❤❤
A quick recipe for a cold winter day. Great!!!
Thank you for sharing 👍 look yummy 🤤
Never liked French cooking until now. Genius. Simple hearty genius cooking.
You can never have too much garlic. I agree!
Never too much garlic…I love you!
what "chef" uses a hot dog? /puke
You had me until you added hot dogs
I ate "classic cassoulet" in france and I didn´t liked it very much. The Germans make the much better sausages…
But I would eat the "what I found in the freezer"-modification of that sympathic guy 🙂
By the way: try this:
https://www.youtube.com/watch?v=OJzF98lxcZo
I tend to prefer foods when they’re bastardized so this was right up my alley
The tall philosophy conventionally wriggle because shovel complementarily breathe concerning a symptomatic apple. broad, bloody butcher
A health pinch of red pepper flakes…but that is just me….
Love one pot recipes. This is so simple, it’s criminal!
If I bastardized a cassoulet, I’d ruin the dish and end up paying child support for some kid in France.
Thank you