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1 cassoulet
• Cassoulet -
2 cassoulet
( FRANCE)slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot♦ popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.♦ A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness. -
3 cholent
( JEWISH)Ashkenazic version of the French cassoulet.♦ Stew consisting of meat, potatoes, and beans simmered overnight. Typically served on the Sabbath.♦ a slow cooked stew (from the French chaud - hot/warm and lent -slow) which is served on Shabbos. Ingredients generally include beef, vegetables, beans and barley. Since it is not permitted to light a fire on Shabbos, and since Jews wanted to eat hot food on Shabbos, cholent became a popular dish. Cooking starts before Shabbos begins, and continues on a covered flame or in a crockpot on Shabbos. -
4 confit
( FRANCE)preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.pork, goose, duck, turkey or other meat braised and sealed in its own fat♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar. -
5 feijoada
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This is a substantial dish and needs little else to accompany it. -
6 feijoada completa
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs little else to accompany it.
См. также в других словарях:
Cassoulet — Un plat de cassoulet Lieu d origine Languedoc Place dans le service plat principal Température de service chaude … Wikipédia en Français
cassoulet — [ kasulɛ ] n. m. • 1897; mot langued. « plat cuit au four », de cassolo « terrine », dimin. de casso « poêlon »; a. provenç. cassa → 1. casse ♦ Ragoût de filets d oie, de canard, de porc ou de mouton avec des haricots blancs, préparé et servi… … Encyclopédie Universelle
Cassoulet — Saltar a navegación, búsqueda Cassoulet ya servido en plato … Wikipedia Español
Cassoulet — (from Occitan caçolet IPA| [kasuˈlet] ) is a rich, slow cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin ( couennes ) and white… … Wikipedia
Cassoulet — Désigne celui qui est originaire d un lieu dit (le) Cassoulet, toponyme assez courant en Gascogne qui évoque une petite chênaie … Noms de famille
cassoulet — [kas΄oo lā′] n. [Fr; orig., dial. dim. of cassolo, stoneware bowl, dim. of casso < Prov cassa: see CASSEROLE] a traditional casserole of SW France, consisting of beans slowly baked with various kinds of meat and, often, a leg of confit of duck … English World dictionary
Cassoulet — Eine Portion Cassoulet Cassoulet ist ein Eintopf aus dem Südwesten Frankreichs, der Region Languedoc. Er besteht aus weißen Bohnen, Speck, gepökeltem Schweinefleisch und Würstchen. Je nach Region werden auch Lammfleisch, Gans oder Ente … Deutsch Wikipedia
cassoulet — /kas euh lay /; Fr. /kann sooh le /, n. a white bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck. [1925 30; < F < Pr (Languedoc) dim. of cassolo earthen pan, dish; see CASSOLETTE] * * * ▪ food … Universalium
Cassoulet — Cas|sou|let [kasu lɛ] das; [s], s [... lɛ(s)] <aus gleichbed. fr. cassoulet> franz. Eintopfgericht aus weißen Bohnen, Schweinefleisch, Gans od. Ente, mit Würstchen u. vielen Kräutern … Das große Fremdwörterbuch
cassoulet — noun Etymology: French, from Occitan, literally, earthenware dish, diminutive of cassolo dish, diminutive of casso ladle, from Old Occitan cassa Date: circa 1929 a casserole of white beans baked with herbs and meat (as pork, lamb, and goose or… … New Collegiate Dictionary
cassoulet — noun A rich stew originating in southwest France containing beans and meat. See Also: cassole … Wiktionary
