Cassoulet (The French Version of Chilli) | Chef Jean-Pierre
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- čas přidán 24. 05. 2023
- Hello There Friends, Today I am making a Cassoulet! This is widely known across France and quickly grew to be the French's version of Chilli. Today I am making a Souped-Up version of Cassoulet! Competitions are even held across France to determine who makes the best Cassoulet! Come and learn how to make this easy and hearty French dish, just like my mom made it! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/stew-recip...
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VIDEOS LINKS:
Duck Confit: • Duck Confit - The Clas...
Fresh Bread Crumbs: • Fresh Bread Crumbs | C...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Jak na to + styl
"it works better if you turn the heat on" 😂😂
Lol...yep 😆
Again lol
He makes me laugh! I adore him. Learned more from him in the last week than I have in 30 years of cooking.
Chef Jean-Pierre has got to be the best chef/teacher on all of CZcams, hands down. Love every one of his videos 👍
As a French living in France and originally from the southwest part of France, I can confirm that this is a true French Cassoulet. The difficulty may be to find some French ingredients or equivalents in the US such as Toulouse sausages or to prepare the duck cooked in its own grease. Thank you chef Jean Pierre for being such a wonderfull ambassador of the French cooking culture.
I also confirm that Chef Jean Pierre is a super nice teacher who makes cooking a distressfull pleasure rather than a constraint.
Chef Jean Pierre come back to France to teach us !!!!
I am flattered by your kind of words, especially coming from a a French person! Much love!!! ❤️
Even if you don't succeed with this type of French cooking right away, you have nothing Toulouse in trying...thanks, chef! 😁🧑🍳
you're not Lyon, it is indeed a very Nice dish, some might say the Brest... even if it Angers some people who think it takes Toulon.
@@4.0.4 Follow the recipe closely or you may Rouen it.
@@hughmann7950Paris! 😃
I think Jack has the best job ever; not only does he get to hang out with a fun character like Chef JP, but he also gets to sample the amazing dishes he makes!
Thank you both for another great video!
It doesn't matter what Chef Jean Pierre cooks, it's frigging amazing 😊
He could literally cook horse crap and make it look elegant and taste amazing. My favourite chef, the positive energy is contagious. I have beat a number of panic attacks just by listening to the sound of his voice ♥️
He's got skill. But also - a little secret - food tends to taste good when you use lots of bacon, butter, and onions.
@@colekter5940 Salt helps, but it is a "to taste" thing. Unless if you like your food standout salty then what it does is help bring out the flavors inherent within the dish. Those flavors have to already be there in order for it to do that.
I'm not sure if anyone agrees. But I'd like to meet the team behind the scenes :) Thanks again for another classic recipe, executed with the usual grace and humour of Chef J.P.
Best cooking show on CZcams by far!!!!
I learn so much from this channel. Chef JP, you’re a genuine treasure. ❤
Might this be called a "French Gumbo", rather than Chilli?
I have learned so much too!
@@juliemanarin4127 (::
@@robertakerman3570 The proper category for Cassoulet is pork n' beans. It's not a chili because chili pepper spice isn't predominant. And it's not a gumbo because the base of a gumbo is a browned roux.
@@alexandernorman5337 TYSM! Please add a terminology that We might agree upon.
When I saw him pour the sauce in and then put the dish down I almost starting screaming about how much he left in the bowl. As if he heard me he reacehd for the spatula. I love this guy. ONYO!!
I went to an academic conference in Carcassonne and the first night they served us cassoulet. I had no idea what it was, but It was delicious, of course. Then, in the middle of the meal, representatives of the Académie Universelle du Cassoulet, dressed in full doctoral regalia, showed up and sang us a song about the wonders of cassoulet (I imagine; I was in the back and I couldn't quite make out everything they were singing). I'm delighted to see chef also spreading the good word of cassoulet!
Love Cassoulet, first had it in Carcassonne years ago. Been a favourite ever since
Chef Jean-Pierre, your French cassoulet looks wonderful and smells great up to Montreal, Quebec where I live. I will try this recipe soon. Thank you for sharing it. I love your show. God bless !
🙏❤️
Chef you have to be one of the happiest and most Pleasant people on the face of the Earth
One thing that I learn from every video, is that fact that I love you more and more for every one of them!
Cassoulet is one of my favorite dishes to make especially when the leaves began to fall. Can’t wait to see what the not so French one looks like.
Yep not a mid summer meal indeed 😄
@@alexandrekaminski3527i can sell you an airconditioner if you need one
I really am stupidly enjoy your new intro. Every time it pops up. I just smile.
ROFL when Chef the bacon from the duck I knew what he meant. I now speak Chef Jean-Pierre.
How I envy your neighbors! And also you, Jack, because I'm sure you get to smell/taste all of the food that Chef JP prepares! Looks like such an amazing dish that I will have to make some day.
I like seeing the more complicated recipes, it gives me inspiration
Wow…I have made this dish for 40 years..but never saw the authentic version..absolutely lovely
I've been to Toulouse a bunch of times. My hosts introduced me to Cassoulet...mmmm. I couldn't remember what the dish was called until this video. I immediately remembered it. The dish I remembered was just the beans & sausage and it was excellent. I'm going to wait until you present the "simple Cassolulet" recipe before I attempt to make it. I love Toulouse, the French cuisine, AND your show!
My favorite channel, can't wait to see what is your next recipe. Did the Hummus last week and everyone was in love with it. Thank you for sharing neighbor. :)
Yay!!!! My dream come true!!!!! Thank you for answering me for the request for this recipe!!!!!!
Liked, again ! Simply because Chef Jean-Pierre backs up and explains things to newer viewers !
Always welcome Chef !
Backing up not only explains basic things to new viewers, but solidifies things for us long time viewers.
Awesome Cassoulet recipe, and I'll make it later this week !
Cheers !
We Love you Chef Jean-Pierre !
I am going to watch again and again!!! Cant wait until your Ft. Lauderdale version either. Hubby and I are retiring there in 2 years! Holy Moly! Mama Mia!
No need to wait! Check it out right here! Bon Appetit! czcams.com/video/lpd91xBVsU0/video.html
WOW>>>What a dish. He wasn't kidding when he said make it on a Sunday... Amazing dish!!
Please NEVER STOP making videos!!
Love chilli of all kinds. This does look amazing.
It’s quite rare to watch a chef prepare a dish and have him explain in detail how to prepare it. The recipe is nice to have but having the visual aspect makes it priceless. I wish you were my nextdoor neighbor. Thank you !?
Hello Thank you so much for sharing this amazing recipe😊👌👍👍💯
Love your Chanel, your recipes always come out right, not like with other chefs… 👍🏻❤️
"I promise you I didn't drink anything!" 😅 Makes my day word from Chef Jean Pierre.
Thankyou for all that you do Chef and Jack.
Could you maybe do a video on (Cookware and Knives) ?
As a home cook, it would be nice to have a recommendation on what types of pots and pans an cooking utensils every aspiring chef should have in the kitchen and what kind of quality you should look for with different cookware.😊
God bless and congratulations on your success.
"THERE IS NOOOOO OTHER DISH LIKE THIS!!!" Yup!! You got that right! Thank you soooooo much!!!
Subscribed based on this.
Love the instruction on everything traditional, but also that all kinds of good substitutions are provided.
While hiking around the Dordogne-Périgord area as a child , I have very fond memories of cassoulet. We had it a fair few times. (It was probably a good and relatively inexpensive way for my parents to get a lot of calories in to us growing boys before the next day's few dozen kilometers of walking. Also, what 11-12 year old boy doesn't like stew with some breas and butter). I greatly appreciate this unpretentious approach to making an amazing farmer bean stew with what you have available and cam find.
🙏❤️
I love traditional recipes like that. They always taste amazing. Thank you Chef!
Love the Duck....love to see the amped up version of chicken !
We'll do it soon!!! 😊👍
Wow Jean Pierre thanks for doing that one. it was one of my request. I've tried it and it's amazing. I used to do it a bit differently but this recipe is wow
I always love you videos, Jean-Pierre, you've inspired me to take up cooking when i never learned at home! Loving the journey so far, and butter definitely makes everything butter!
I too,the island grannie at age seventy wants to cook!!!
Thank you so much for this recipe! This is a favorite of mine I like to have every year just before spring. I am so lucky that I live in the Pasadena California area because we have a wonderful French Chef LAURENT QUENIOUX, who crafts the most wonderful CASSOULET that I just LOVE! He makes his own sausage, duck leg confit from scratch and this I am fortunate to indulge with each year. But I AM HAPPY to learn how to make this myself to serve to family and friends to spread the love!
Chef you cook like a dream,with love and passion,thank you.
In 1985-6 I lived with a lady from Toulouse in Paris when I was in art school, and she made Toulouse once for a lunch party with her family. I hadn't known about it before.. She was so funny with her Southern accent:-)
Love this authentic recipe!
That looks delicious.
A genuine superb Chef! Thank you, Thank you, Thank you!!
Can't wait to try this. Thanks Chef
Can’t wait to make this. Thank you as always chef!
Omg!!!! Thank you Chef!!!! Gracias, Merci and Abundanza!!!
Yet another amazing dish Sir!!!! Thank you very much!!!!!
Next to all the pastas, steaks and Czech cuisine stands the French... Wait, it's not next to it, it's high above them, above all the others. French cuisine is the best of all. Thank you so much chef for broadening our horizons.
Yeah, I wanted to make movies as a little kid. All the actors and stories, tsss, but I've grown out of it. Now I want to shoot for some chef. Jack must be the luckiest cameraman in the world!
Wow. Definitely GOING to make it!
I can't wait to make this the traditional way. Thank you. Always fun to see you create & teach.
Super Chef, merci pour ce Cassoulet!!!
Thank you Chef! Enjoy yourweekend!
Chef you must have a charmed life eating all these delicious dishes you make. Thank you for sharing with us.
I learn every time something. This is amazing. Thank you.
Yay, thank you Chef, I can’t wait to cook this!
This man is a national treasure!
It's amazing! Thanks for that Chef JP. Keep up the great videos!
The French taught the world how to cook. Chef Jean-Pierre continues the tradition :).
Thats beautiful!
I love your presentation! Just perfect!!👍💖
So simple when explained by a genius chef! Thanks J-P.
I love you! Thanks for all you do for us.
Chef: Your suggestion of making our own sausage is right on! I've gotten into making my own sausage and it is much better than what I can buy from the grocery store. Many people have a KitchenAid mixer, and KitchenAid makes attachments to accomplish various tasks. One is a meat grinder. (Quick note: If you are going to buy a meat grinder, buy the one made by KitchenAid and avoid the knockoffs that are available on Amazon. I tried saving some money by purchasing a knockoff and it lasted two sausage making sessions before breaking! The KitchenAid made one is much sturdier! You've been warned.) My best sausages to date have been 3.5 pounds boneless lamb shoulder, and 1.5 pounds of beef brisket fat trimmings. (I get the trimming from a local grocery store for 50 cents/pound). I also respectfully suggest that you NOT use the sausage stuffer gear that comes with the KitchenAid meat grinder. It is poorly designed and turns the job into a lengthy two man operation. Instead purchase a dedicated sausage stuffer (I bought a LEM 5 pound cannister machine that I am extremely happy with. It is easy to use and easy to clean. Best of all, I can make sausage from start to finish by myself in less than an hour!) You will not be sorry spending the money for these two gadgets. Like everything Chef Jean Pierre shows, experiment! - experiment! - experiment!
Thx for the info!
very nice, I love to try it soon.
Hi Chef Jean Pierre!! Amazing video!!! I’ve learned so many new techniques from watching your videos!! One of my favorites from your channel is the mushroom sauce!!! Great work man!!! My puppy says we love you!!😎🐶🎂🐠💝🦋🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Awesome! Thank you!😊
Yes, please make an easy version! I love your videos!
Thank you for this!! I’ve been waiting for this!! My French friends made a traditional version for me once and I have been thinking about making it for years!!! ❤❤❤
Thank you once again Jean-Pierre for this beautiful traditional recipe. Long to prepare but what a treat!
I love this man. It‘s just happiness all the way. Chef reminds me of my Dad and my favourite italo- american aunts and uncles and the spirit and love they eminated.
I will always feel at home on this channel.
Fabulous new twist on "chili." Thanks Chef!!
I just made this and followed your instructions exactly. It was unbelievable! Thank yiu7!
Your videos always brighten my day. Thank you!
I love listening and watching you. You have the best videos
Dear Chef Jean-Pierre!
Thank you very, very much fo that amazing french dish👌👍
This is what I will certainly try✌
All the best for you and please keep on with you wonderful shows!
Best regards
Yum!!!
One of my top 10 dishes to eat!!!
😊
always love finding videos you do, you have quickly become my go to for recipes
I like this idea of doing a recipe twice, once the traditional way and once again the "easy/cheap" way!
Thank you Chef for your inspiration- been in a cooking rut lately and your videos encourage me to get cooking more. You're the best!
This is my favorite cooking channel! My mother was from England but had a French grandma...my great grandma...my mom's father died on the Lancastria and is buried in Pornic Cemetery in France...and my father was from Italy! I was born and live in Chicago. I love everything you make!! You are amazing!
Thank you! 😊👍
Jack has the BEST JOB - getting to eat all that wonderful food
that looks so good
Love the fact that you made us the traditional version no matter how involved, and later we will get the semi-fast version. Great way to teach.
Thank you Chef for another amazing video❤ I've started planning ahead and having my mise en place ready like you said and I've been able to cook more home meals for my family most all your recipes of course!
🤩That is a masterpiece!
THIS LOOKS AMAZING!!!!!!!! I live for Monday and Thursday!!!!!! I can't wait to make this.. The ULTIMATE stick-to-your-ribs delicious weekend dinner!
One of my favorite things to eat when I visit France. Now I can eat it at home. You're awesome, JP
I love Sunday family dinners. This looks like something special that would be fun to make and delicious to eat. Perfect for a long Sunday afternoon of cooking.
Looks great Chef!
Chef jean Pierre is on of my favorite chef on CZcams his teaching method is very nice 👍🙂
What is amazing is how he breaks down simple components to make a whole dish. All complex recipes start as leftovers. Make the meal, and re-use the the food that is left
This takes me back to when I visited Carcassonne a few years ago. I'd love to give this recipe a try, thanks for making it!
When I get home from Japan I will make this Chef, thank you for sharing!!!
Can’t wait to make this!
This is a classical symphony on a plate! I would love to spend all day working on this beautiful piece of art. Parfait! Chef-c'est parfait et magnifique! Ok- I need to calm down now.
Jean Pierre is the best and most fun chef to watch and learn from! there is no dull moment in his show! love, love, love the guy!!! he is so spontaneous and down to earth, Jack is fun too with his camera-animated comments! Many wonderful blessings to you and yours chef!
I love this guy!!!!
There is absolutely nothing in this recipe that my family does not consume with vigor! However, as the laziest cook you will ever know, the “simple” recipe will be my next challenge. Ingredients have to be readily available and at a reasonable cost to take this on. Merci, JP❤
You have an excellent video editor. No flashy nausea inducing sniper vision and other stupid tricks. It's about the Chef and the food, they're good as it is, so no need for fancy embellishments.