Cassoulet - Does THIS post work better for you?

thebtls

I hesitate to change the format that I am producing my recipes because I use it in several places...however I CAN add the text if that helps those that can't change screen views or don't want to save the pages as full pages or those that want to change the text/recipes...that work for you all?

Cassoulet (traditional French Stew) on the BGE




Cassoulet II
(On the Big Green Egg)
Cassoulet is a traditional stew from Southwest France, is a slow cooked meal packed with sausage, duck and white beans; in this variation we will substitute boneless, skinless chicken breasts (organic) (allows for a little less fat and is much preferred by the family over duck). This recipe makes 6 to 8 servings.
Note: Since fresh thyme twigs/sprigs and fresh parsley are not always readily available (or affordable) I often substitute ground spices. It won’t win us any cooking competitions but the full flavor will not be lost.
Ingredients
•1 lb dried white beans (preferably Great Northern)
•2 Cups Low Sodium Beef Broth
•8 1/4 cups cold water
•1 Tbls. Tomato Paste
•1 (14-oz) Can Stewed Tomatoes, finely chopped w/ juice
•2 Bay leaf
•4-5 Chicken Thighs (boneless, skinless-approx 1.5 Lbs.
•8 Whole Cloves
•2 cups Sweet Onion, chopped ( approx.3/4 lb)
•EVOO
•1 Lb. Garlic Pork Sausage
•1 ½ Tsp. Sea Salt
•6 Large Cloves of Fresh Garlic, finely chopped
•½ Tsp. Garlic Pepper
•1 Celery Stocks cut into slices for garni bag
•2 Tbls. & 1 Tsp. Ground Parsley
•1 Tbls. Ground Thyme (substitute fresh twigs)
•1 Tsp. Black Peppercorns
•2 Cups coarse fresh baguette crumbs (substitute Panko)
•Garlic Powder (just a pinch)
•Paul Prudhommes Poultry Magic
•Special equipment: 1 8-10” piece of cheesecloth; kitchen string; and a large Cassoulet pan (the traditional vessel for this cook) or a Stew Pot or Dutch oven 6 Quart. I substituted my 12” 3.4 Qt. Emile Henry Flame Top Brazier to finish this cook.

Preparation and Cooking
1.Soak beans - Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander and set aside.
2.Prepare Bouquet Garni - Put celery, thyme, bay leaf, cloves, ground parsley and peppercorns in cheesecloth and tie into a bundle with string to make the garni.
3.Prepare and cook Chicken and Sausage - Settle temperature on BGE to 375 degrees. Cut chicken thighs into to 1/2-3/4 inch pieces and transfer meat to a bowl, season with a pinch of Paul Prudhommes Poultry Magic. Add olive oil to cassoulet pan and brown sausage and chicken in batches in EVOO then transfer to Braiser and cover then set aside.
4.Make bread crumb topping – Pour a touch of EVOO into the Cassoulet (leaving the grease from chicken and sausage as a base and cook over medium heat, stirring for 1 minute. Stir in bread crumbs with a touch of garlic powder, 1 Tsp. chopped parsley, 1/2 Tsp. Sea salt, ¼ Tsp. Pepper and stir continuously until pale golden, about 2 minutes. Remove from heat and set aside.
5.Cook beans – Cooking direct on the grid boil the beans in a Cast Iron Dutch oven using 6 cups of cold water, broth, tomato paste, onion, and 2 Tbls. of garlic.
a.Add bouquet garni to beans, and then reduce heat and simmer, uncovered, until beans are almost tender; 45 minutes to 1 hour.
b.Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more. Remove bouquet garni from beans and discard.
c.Stir in chicken, sausage ladle the cassoulet (bean mixture) into the Dutch oven distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, boil until reduced, then.
6.Assemble and cook the casserole – Pour all contents into the Braiser and reduce heat to 325 degrees. Spread bread crumb topping evenly over cassoulet and place directly on grid and bake uncovered until bubbling and crust is golden, about 20 minutes.

Fidel

If you really want feedback Tony, I'll give it to you.

Your posts are akin to someone scanning a page of a cookbook and posting it here. All the personal interaction is removed and it seems more self-serving than just sharing, if that makes any sense.

I understand the reason behind your formatting, but it is really not in line with what most people are used to seeing on here.

dhuffjr

I like the copied version below as well. Easier on my eyes. Interesting looking dish though. Gonna bookmark it for my bucket list.

bobbyb

I like the copyable text below much better. I have a hard time reading the other format.

thebtls

Thanks Fidel,
It not akin to but fact, they ARE a copy of a page from a recipe book; mine; and it became a factor of time as I think we discussed before.

However what I did today should clearly demonstrate I do listen to the feedback and care enough to make a positive change by adding the text people requested to go with my pictures; no questions asked, no debating. Just change and offer it up as new and improved.

I appreciate the feedback and hope that the majority of those that do take time to view my posts enjoy and benefit occasionally like I do here almost every day.
God Bless,
Tony

Mr. & Mrs Potatohead

I'm with bobbyb....
I like the later text as I have trouble reading the first. To small for these old eyes....I guess.

fiercetimbo17

I have to agree with fidel, I read a cookbook when I want to read a recipe and how to make it, I read the forum for the personal interaction and experience with the food and the recipe.
I think if you posted real time pictures of your cooks and then ending with by the way here is the recipe link after so I could see the page if I wanted to would be much more forum friendly. Just giving my feedback as well

thebtls

Thanks for the comments. I hope the changes work better for you.

boston_stoker

The text below makes a lot more sense in my opinion. Now people can run searches across your posts and find the information more easily.

Kew_el_steve

Much better, thanks!