Making a Traditional Cassoulet Recipe my French Grandmother used to make! 🥘

[@diamondslashranch]

I’m putting Aumary on my phone saying You should be bloody proud of yourself. I’ll listen to it every time I need a little pick me up😂

[@vladeckk21]

brilliant

[@jourdainjardin846]

Loool when you do the most basic task too

[@mariapetras2654]

Great idea!

[@pamelamcfadden337]

That's a marvelous idea!

[@TallieBear]

An inspirational motivation! How do you do that?

[@CB-hl2io]

I remember, as a child in France, the local barber closing for the day and putting up a sign, "Closed for the making of Cassoulet".

[@janefreda7034]

Omg I love this.

[@msfrehel8758]

😂

[@vickinoeske1154]

That's so funny & charming.😊❤

[@RinaValentina]

So French! 😁

[@SuperSunshinesue]

I agree with Amaury 😎 'You should be bloody proud of yourself Stephanie !'🥳🥳🥳🥳x

[@robertdelaria3512]

It's awesome to see Stephanie truly happy after all these years and not afraid to show. True love to Philip love doesn't know age love is love and you definitely have it here an amazing woman Stephanie don't realize all the lives. She's changed all the people you touched at your château that open their own places and your magic.

[@bridgetevans4978]

Stephanie - it speaks volumes for your charisma that so many folk are happy to watch you put unspeakable things into a bubbling pot 😂

[@kindlydude]

😉😆😂🤣

[@RinaValentina]

😁😁😁

[@jennifercampbell7698]

‘Double, double, toil and trouble; fire burn and cauldron bubble’ 🧙🧙

[@JeffLewis908]

crying for Lancelot... he was such a loving and spirited little dog. When I think of him, I just laugh and smile and I will forever do that... Love to all at the Chateau Diaries!!

[@mypioneergirl]

I was just watching your 100th video and you were so excited because you made 3000 euros which you were going to use toward the chapel. It's so nice to see how far you've come and to know that you now have enough to restore the chapel. It's also nice to see that the workers are actually working on a consistent basis and we can see the progress happening in real time. I'm so proud of you Stephanie for never giving up.

[@irishdancer2753]

Well done Stephanie! Your meal looks delicious! The work the women did in your grandmother’s day is amazing! Nice to hear Natalie is having a night out with Annalise. Phillip you are funny with your responses. Amoury you are so talented! Thank you for sharing your video, once again! ❤

[@rsmith1820]

I'm an African American woman whose family is southern & sans the duck, that's pretty much how we still make our beans. None of those ingredients seemed strange at all & as its snowing here I'm looking forward to my version of cassoulet with some Cornbread tonight

[@BiancaMH]

Exactly, also the start of greens is a good old hamhock!

[@mcurrie2886]

To start a fire, collect pine cones . They are an excellent fire starter and look pretty

[@cathleencumpton779]

Pine cones

[@mcurrie2886]

@@cathleencumpton779 thank you. I’m a moron

[@andrewfrench4087]

And allowing an amazing alpine aroma.

[@rayn8740]

I must admit that initially, I thought the cassoulet ingredients seemed a bit strange, especially the pork hock and skin. But now I get it. Thanks for the fun cooking lesson. Enjoy Vienna and come back reinvigorated. Besides, I'll be anxious for a update on the chapel. ❤ from TX!

[@raynonabohrer5624]

Has the person who cooks beans a lot. Put some lemon in it. So people do not have gas. Something I just found out recently. And it works.

[@kch4792]

Arm and hammer baking soda works too. I think it's baking " powder " in UK. Just a few pinches in water.

[@coribird5177]

"Arm and Hammer" is baking SODA, not powder. Very different

[@serenarowe646]

Oooo thanks for that tip!

[@Sgirl]

​​​@@kch4792 They refer to baking soda as bicarbonate of soda in the UK. Baking powder is something different, and it has the same name in both countries

[@amyschneidhorst1384]

Thanks for the tip!

[@cristineramos6051]

Amaury and Stephanie sound more like brother and sister-especially the way they rub each other. So sweet. Also the Portuguese have a fish almost exactly like that except made with more pork and not duck.

[@carolinegooder7091]

They were raised in the same house. Stephanie's parents restored two victorian homes as nursing homes. Amaury and his younger brother were there with his parents. Amaury was a teenager when his parents bought a barn to restore. ❤

[@robertdelaria3512]

It's hysterical watching Lance with Stephanie. She was so opposed to a dog and Philip knew all along. You got a lot of loving him kiddo and a dog needs all the love and rescue dogs and cats and tickles my heart.

[@andreechenier1958]

looks delicious. Just to clarify, the seven time 'patting down' is 7 times during the cooking to submerge the crust that forms over the beans to create more crust. The duck would be covered by the beany 'broth' and the final crust after the final patting down. That being said it looked terrific and am sure tasted amazing.

[@Denise_Warwick]

Perhaps Dan will enjoy this delicious dish, he is always working in the cold weather.

[@brittneyemerson2079]

Way to go team on all chateau projecty things from boiling hooves to boiling rooms!

[@kindlydude]

😉😆🤣

[@goawayfarm7165]

I made a cassoulet once - it took me three days but was worth every minute - the most delicious, meatiest, comforting dish ever! I wish I could have taken Nati's place!

[@brianbaron6847]

The cassoulet recipe that I use is also a 3 day project and like yours fabulous. Your comment has inspired me to make this comfort dish again . Thank you

[@jacquelinearcher1158]

Why? That’s their private home not part of this public show..this might be why they moved..privacy.

[@giovannamiorino4402]

I think they meant take Nati's place at the table.....to eat cassoulet.@@jacquelinearcher1158

[@meganmcarthur899]

@@jacquelinearcher1158they are just saying they wish they could have Nati’s portion of cassoulet, you know, since she wasn’t there to eat it.

[@jacquelinearcher1158]

@@meganmcarthur899 oh heck should have put my glasses on …🙄🤓🤓

[@anonymoussource3664]

THIS is You Stephanie! Cheers on your content showcasing who you are. CD is entirely of YOUR crafting, a welcome viewing.

[@Toomanydogs7]

Time to trim Lancie's nails. It is important to start now as a pup, so it will be no big deal. We do our pups every other week.

[@deba4537]

I've always wondered whether those traditional dishes came about to glam up leftovers. So many different ingredients, each having been through some particular process, sounds like a very economical cook squirreling away bits and bobs until they can recombine to make something special and delicious, and not get called 'left overs' at all!

[@denenemcbride7372]

Nothing edible could be wasted. We don't realize how much food insecurity there was.

[@donnateatro2962]

Ugh, sorry I cannot stomach animal paŕts bèiñģ cookèd.

[@JohnSeefeldt]

Stephanie, It looked just like the photo in the book. Well done!

[@lynnharper3048]

Had my first taste of cassolette at a wonderful restaurant at the top of the hill in Saint Cirq Lapopie on one of my first trips to France and was amazed. I have ordered it every time I saw it on a menu in France. I bought a cookbook at a Chateau on the Loire called "Goose Fat and Garlic" and tried to make it with ingredients I can buy here in Canada, but it has never tasted nearly as great as it did in Lapopie. The "Goose Fat and Garlic" cookbook is wonderful. I love the recipes, but think that one recipe a year from that cookbook would be enough... I am now craving the "real thing" again, which I have determined is all your fault for reminding me...

[@Sgirl]

OMG ... same! I know exactly where you are talking about. So good 😋

[@martinethevenau69]

So happy Amaury approved of your cassoulet Stephanie. 👌It was an epic dish to make with so many ingredients and steps. Not sure I would give it a go but bravo, it looked delicious. 👏🐷🥩🦆

[@jeanetteeast7343]

Did I ever tell you how much I love this channel ❤

[@jackiestudebaker929]

The collagen from the hoves is what creates the gel. It is the same thing they make gummies from

[@kindlydude]

...and jello. My mom always ate jello to strengthen her nails... and she swore it strengthened her hair and kept her skin supple and smooth. She never had any wrinkles around her mouth, eyes, or forehead even at 80 when she passed. The cassoulet has the added advantage of not being chock-full of sugar. But I wonder about its effects on the arteries though. 🤔 I get my collagen from cooking down organic chicken bones in the pressure cooker for at least four hours... then I refrigerate several mason jars & use this rich stock almost like chicken stock (it's so rich you can cut it in half with water for soups, etc.). I also use a wonderful tasteless collagen protein powder from 'Ancient Nutrition' that I put into my coffee... just makes my coffee creamier (no weird taste). Collagen definitely helps with achy arthritic joints, and bone problems as you age... or hastens the healing from injuries even when you're young.

[@pdq5465]

@@kindlydudeMy mother had gelatine for her nails too! I haven’t thought of that in years. Thanks for bringing back that memory ❤️

[@amycoffin826]

Julia Child would be so proud of you! Bon appetit!!! 😊

[@talesfromtuscany]

That was wonderful Stephanie...an absolute triumph and it made me very hungry! Bon Appetit 😍😋

[@JLR1957]

Bravo! A very good looking cassoulet, full of good healthy fats and protein.

[@davidallen4712]

Molly is so lovely

[@mavep2855]

The cassoulet is a true labour of love. Your grandmother must have been a wonderful woman. Safe travels, enjoy Vienna. 🙏❤️

[@joycestempa5647]

In the US, we have a dish with similar origins as the cassoulet that I believe originated from the English children’s story of “stone soup”; which probably got its origin from Cassoulet in France. In the English story (for those who don’t know it), villagers all contributed a single ingredient to a boiling pot in the town square during a time of hardship when people only had 1-2 rations each. When they combined their meager holdings, it made a filling soup enough to feed and strengthen all!! In the US we also have the story of Stone Soup that was made in a similar way by many a pressed family during our Great Depression period in the 1930s. One of those families was mine. My mother (born in 1930) told a story about my grandmother making Stone Soup to feed her 13 children during the Depression. To do so, she would first collect a porous rock. Then she’d place the rock in every vegetable or meat soup pot that she’d make when she had something available to cook. After a short while when the pantry was bare and there were no more ingredients to prepare, the rock would be added to a pot of boiling water and allowed to simmer until it released the flavors it absorbed from the previous soups. The warm “broth“ from the rock was served to the children as their main meal of the day…..usually breakfast, hence the name Stone Soup. Fortunately my grandparents were resourceful little Irish people during this time period and along with Stone Soup, Granny made other broths too from potato peelings, from wild onions, from pokeweed and other wild forage, including acorn flour, thus was able to pull her large family through tough times; only loosing one toddler in the process while taking in dozens of foster children and ultimately adopting 2 additional toddlers who are still with us today!! It’s crazy to think of how we’re all connected and when I saw you making cassoulet, I was reminded of how my family followed a link to the past that sustained and strengthened them too!! Happy Days - Cheers

[@tropicalmom2468]

It made me think of "Stone Soup" as well.

[@N-A-uw5fp]

When Emery turned around to look at all the dirty pots at the very end, he felt just like his dad! That’s the first time I clearly saw one of his parents in him. I have adopted kids so it’s wild to me to see genetics at work.

[@marygoodson4920]

When I made cassoulet I did the salting on day one, rinsed and cooked low and slow on day two, and then let the duck rest overnight in the duck fat to confit, then assembled and cooked everything together on day 3. It's exhausting but delicious!

[@joycesalamone4601]

If you put a rubber band around a jar or any tight cap, it will give you enough traction to easily open the container.

[@missAUDACITY]

Sweet Molly, always looking so precious in every video she appears in with those big ol’ eyes 🥹

[@noonsunelt3191]

I made this once - something magical about pulses in fats/oils, and the unctuous duck (I used chicken) and incredible toulouse sausages (I got mine from Tamworth!) and of course that incredible gelatinous stock. Can't get my head around adding lamb, but I'm sure that's just because I haven't eaten or made enough cassoulet in my life! I hope you have a copy of Elisabeth Luard's 'European Peasant Cookery' - lots of variations on the theme such as Spanish Cocido, and even an old fashioned English pease pudding - cooked in a bag over simmering pork. She has Bruine bonen from Holland too, and if your lovely Georgian friend visits, their delicious lobio - a kind of refried bean dish - is also amazing! Much love to you and yours Stephanie and thank you for all your work. I hope you will visit Stoke again one day - I hope your viewers would enjoy a deep dive into the Potteries - and of course we have Chatsworth, Haddon Hall, and the textiles history of the Silk triangle - have you heard of the Leek Embroidery Society? Our town is a bit of a forgotten Arts and Crafts gem! xxx

[@mrs.e3909]

Philip sounds like my mother, she was always warning us not to go outside with wet hair, or without our coat buttoned. Being in the cold does not give one the virus of a cold😬

[@breakfastattiffanys741]

How could you possibly get creepers out from Phillip? You need to get out more, obviously haven't met enough crazies. ​@@thewardinFrance

[@BrenSchilling]

I use a rubberized kitchen flat mit for hard to open jars and items. Sometimes the rubberized mitt is all you need. It cuts down on friction. Also you may want to put the can next to heat from the stove, and then try to open by hand or the mitt or last resort - pliers! The casserole looks amazing!

[@keepitnoice]

A dry rubber glove will loosen anything. I've never been defeated by a too-tightly-closed lid! Honestly, an ordinary, dry, rubber dishwashing glove doesn't even need to be worn; just put it over the lid and go for it, and you'll be as strong as Amaury!

[@kindlydude]

I have a device bolted underneath my cabinet that is shaped like a metal 'V' with sharp protruding 'teeth' inside the V. The V is set in wood and then attached to the bottom side of the cabinet. You can slide a wide-mouth jar into the V or just a narrow-necked bottle and screw off the little bottle cap or the wide jar lid... and everything in between.... And just with a little twist they all pop off!! ...because the metal teeth grab any size of lid or top... The smaller the top is, the further you push the jar or bottle into the V. As I've gotten older, my hand strength is not what it used to be... and this device works like a charm. I wish I knew what it was called. It's older than 30 years and still works perfectly every time!

[@cwatson3495]

I wouldn’t heat up a can used for fuel. Maybe go BOOM!!💣

[@catherinefromchristchurchn6508]

I just use a small square of that nonslip rubber matting (designed for putting under mixing bowls), brilliant for opening my flask stopper first time every day, as well as jam jars etc.

[@marilynleslie472]

I use Julia Child’s recipe for cassoulet and spread the preparation over five days. It’s amazing how wonderful it tastes. I once made it for my class as we held a French feast as we had just finished studying the French Revolution. I fed fifteen hungry teenagers and still had leftovers! One kid had three servings and said that it was the first time he felt full in years.

[@rose-marie7351]

The only cassoulet I ever tried was in a can.... and it was good, but I wasn't crazy about it. THIS looks much more delicious! Bravo Stephanie!

[@loveykukahiko4815]

I love your cooking lessons. I remember you used to cook all the time. The dish looks so delicious. Especially because its a family tradition with a great story. I hope I come across a restaurant to try it.

[@merlinsowl9458]

I was in Vienna few months ago pop into side street antique stores there’s one that’s 6ft x6ft they had gorgeous cathedral statues, angels, chandeliers. I said to my husband it all belongs in LaLande I’m soooo upset I didn’t write the name down .. it’ll find you! Have fun ❤️❤️

[@timtarby-donald]

I love cassoulet. My belle soeur lives near and works in Carcassonne so we get chance to visit and eat it quite regularly - your version looked delicious.

[@daisyglade1283]

Stephanie, your Grandmother's cassoulet was a triumph and worth all the effort. Amuary looked genuinely impressed with this epic supper dish. I would love to see you try some other traditional French recipes, that 'Nigella' moment was hilarious!

[@thebutchersbill1]

Lancelot’s eyes are looking a little “bald”. You might want to have a vet look at him; perhaps he’s got demodectic mange. It’s pretty common. Thanks for everything you put out in the vlogosphere-it is much appreciated!

[@goldenineke]

I hope you wear that gorgeous long coat that looks like tapestry in Vienna Stephanie.

[@DianaB-q2k]

I totally agree with Amaury: 'You should be bloody proud of yourself Stephanie !!! You are such an incredible and efficient woman!! Now you should cook that Traditional Cassoulet for your guests, it will be a great addition to your business. Clients will not only enjoy Lalande but also taste a special and traditional French cooking. Congratulations!!

[@elisa7881]

I do hope it is eaten and not chucked away while you are gone! Bon voyage! Cheers, santé!

[@margielynch7196]

Freeze it.

[@lorrainethomas241]

Something tells me a certain cousin won't let it go to waste! 😄

[@MyFrenchLifeVienne]

Well done Stephanie! That Cassoulet looked amazing. Yummy 😋 xx

[@MyFrenchLifeVienne]

That Cassoulet looked amazing!! Yummy 😋 xx

[@ronaldhorton2438]

Good job, Stephanie. Who doesn't love Amaury. Checking to see the one pot! Thank you for the video and bon voyage. ❤🎉❤🎉😊

[@cwatson3495]

The Cassoulet looks wonderful. It reminded of a KZbin video I watched. “ Making Julia Child’s Cassoulet should be an Olympic Event” you didn’t get nearly enough credit for that meal. A gold medal would be great.

[@christineh5790]

Oh that looked soooo delicious Stephanie! Well done - and you SHOULD be proud of yourself for making that Cassoulet! 👏😋😋😋👌

[@jennifercampbell7698]

I love cassoulet! But I must admit that I wouldn’t go to the extent of cooking it myself. But I will order it from a menu! 😁 Bravo Stephanie for cooking it yourself! 👏🏻👏🏻👏🏻❤️ And did Philip and Nati at least try it?

[@annemaxwell9975]

I think in the end it tasted as good as it looked. Best ingredients cooked with love.

[@paulamcnabb7940]

I’m so glad you are continuing to do the daily videos

[@Nature-Body-and-Soul]

Ohh such a good wholesome video❤ Thank you. I cant sleep tonight so it is great to spend time with you. I hope you get packed together for Wienna in good time to also sleep some. Good feast and a happy time your were having❤😊 I love to see you cooking and having a great time. Have a safe good journey.

[@lizstevenson7801]

That dish you cooked is very similar to many meals that we had in the 50's in London at family gatherings as rashioning was still around then. It was time consuming using bits of this and that but made delisious meals, the tastiest and healthiest part is the bone marrow and the fat from all the different animal cuts of meat and of course this was filling too. Weird meals such as brains which we crumbed with breadcrumbs and lemon zest and fried in duck fat. 'Hand in Spring' of pork boiled in a big pot with water plus malt vinegar with a cloth bag full of yellow split peas for 'Pease Pudding' these all went out of fashion as years went on because they were so time consuming. Thank you Stephanie you did a fantastic job cooking that beutiful meal. 💕🇦🇺👏👏👏

[@pamorama]

That cassoulet looked amazing. I mean mouthwateringly delicious! I can't believe how many talents you have Stephanie!

[@robertdelaria3512]

Amazing loving family! Stephane has to embrace light and magic she creates and teaches

[@margarance]

A brasserie opposite the Gare Saint Lazare in Paris was my first real introduction to Cassoulet. So delicious. Husband was enjoying a steak so big it fell off the plate! We had enjoyed a weekend in Paris and were starving hungry before returning home to Normandie. I make a cut down cassoulet with prepared meats, but always with more stock, and the breadcrumb topping which is traditional to most versions.

[@brigidsmith980]

How wonderful, nothing like the home cooking from your childhood. Well done, Stephanie!!! 🎉

[@christinedhotman4399]

Your cassoulet look stunning and sure delicious!👏🏻👏🏻👏🏻💪🏻💪🏻💪🏻

[@maria3845]

I can't stop laughing at this 😂 I love Lancelot and Mollie ❤️❤️

[@wandacasper5612]

I'm glad u know how to cook. Looks good. Have a safe trip

[@maryhollenbach4966]

Our family has a very strange recipe involving potatoes, used during hard times, sounds absolutely horrible, but is delicious. So I get the strange recipe from family history

[@murielchaguidanian]

Please share the strange recipe, and it's name, please. Also, from where in the world it's coming from.

[@rosemarymegan]

😂🎉 Yes please I love most recipes with potatoes, please share.

[@alicemayer1297]

Oh my, the cassoulet looked so delicious, I could almost taste it! Great video Stephanie!

[@norakatz-rhoads390]

Best advice from a 4 star chef reference at least 4 recipe sources for a single dish Brilliant advice

[@dorothylaplante7243]

Wow your dish looked super delicious. It looks like something we would love to eat over here in Canada. Love watching your videos. I have been watching for several years. The Chateau looks so amazing.

[@melanie2100]

my Spanish grandmother would cook the Thanksgiving Turkey at low temp, around 100 degrees F, all day long, til meat falling off the bone...utter deliciousness!

[@Kiwichick138]

Lancelot is adorbs. He's definitely not a yappy dog is he? You won the lottery with him ❤

[@AmberleaMelloul]

Next time you make the cassoulet, if you ever decide to give it another go, it needs lots of cooking liquid to form the “croute” on top that you break (or smooth) seven times over many hours in the oven. Just keep cooking, and add liquid as needed. Great job though tackling a very lovely dish!

[@robertdelaria3512]

She magic! A real angel❤️

[@tanyab7318]

Amaury is THE MAN!!!! Stephanie, I'm so glad you have family around you. You are so blessed.

[@anam7300]

Chapeau! Well done Stephanie, it was great to see all the process of Cassoulet , honoring the love your grand mère gave you all .❤

[@johne.p.massey6188]

Stephanie, that cassoulet looked wonderful. I was trying to get a whiff all the way in LI, NY. Congrats on a successful dinner. John from LI, NY

[@yeseniafroml.a.8020]

Stephanie, the cassoulet looks Devine. Thank you for sharing ❤

[@murielwilson3148]

Stephanie you cooked the meal perfect it looks so yummy

[@HeleVicoryJohnson]

My very old, tatty Elizsbeth David paperback has seen me good with French cooking for something like 50 years....easy peasy. Bless her.

[@sandicarpenter2658]

Amaury's description was perfect! That Cassoulet looked amazing! I could smell it from Norfolk!!! Well done. Sandi x

[@monroejames4131]

I love how you and Amaury always have each other’s back 😊 so sweet

[@janinebarron2691]

Beautiful when a memory becomes a reality for the cousins

[@markf4873]

I’ve always wanted to go to Vienna ..This should be a fun trip

[@jartotable]

Yes you're right. Its a 24 hour curing process to get out water to make it slightly more stable and dehydrated and not fall apart in the second part of your cooking. So yes a bath in rock salt or fine salt on a rack.

[@ritakidney2970]

I want to to cook this dish. Can you put up the recipe Stephanie. You are a "Stephanie of all trades". I love how Armury appreciated your hard work. You always show appreciation to everyone for their hard work. Time for you to be praised, but you are so modest on top of all your other special qualities. An angel from heaven.

[@lorrainethomas241]

My cassoulet recipe is not that traditional, but I'm thrilled to see the dish I bake it in is almost identical to yours. Your grand-mère would give me points for that, right?

[@teresadecamargo6021]

Cassoulet reminds me of a Brazilian dish Feijoada my husband is from Brazil and loves this dish. Feijoada uses black beans, pork loin or/and beef, bacon, ham, sausage or chorizo cooks for several hours. Also delicious. Hopefully my husband and I will come to visit and he can make it for you. He was a chef in Brazil. We are both retired now. Your dinner looked delicious 😊

[@wendy-moore]

Yes, be proud, for sure!

[@JourneytotheChateau]

Glad you are enjoying the Plum Cinnamon Port jam. 🥰 Very brave of you to make a traditional cassoulet. Great job, it looked delicious! ❤😍

[@ginnyrabbitt-jenkins535]

The laughter us wonderful.

[@ehpeachylove]

Your meal looked amazing and Amaury so enjoyed it. Well done Stephanie. Travel safely. ❤❤

[@lorrainel2314]

Well done, Steph 🌟

[@kireland8]

At Midi, the famous French restaurant on Sutter in San Francisco, a handwritten sign in the window proclaimed our Cassoulet has been cooking for 432 days. I always waited at least 300 days before I ordered the specialite de la maison.

[@1949chefjojo]

Viva La France 🇫🇷!

[@David-gx6od]

We had cassoulet last summer in Carcassone on an extremely hot day 😂No matter-it was FABULOUS!!

[@tinacarrol6702]

Stephanie Philip Have a Lovely Time in Vienna. Xx 😊

[@joshuabrown962]

Delightful. I look forward to each program and hope to visit this Summer for holiday. Cheers.

[@inabates8919]

Stephanie if you place any meats that still has any fatty bits on it, face down first to be seared so it gives the meat extra time to cook and add more flavour to your cooking. In other words it renders down, less fatty bits to chew! 🤔😉😁🤷‍♀️

[@klaasvanmanen8214]

5:40 The 'local beans' can well have been broad beans ( _Vicia faba_ ), which did not come from the America's and were grown as an agricultural crop 10.000 years ago already.

[@Ana-Maria-Sierra]

Bravo Stephanie! ❤