Dinner & A Book - The Raw And the Cooked - Culinary Travels
Local Productions
- Dinner & a Book
- Economic Outlook
- Education Counts
- Experience Michiana
- Outdoor Elements
- Politically Speaking
- Women in Leadership
- Beyond Bridges
- Joey D's Kitchen
- Crossroads
- Our Town Series
- Legends Of Michiana
- Other Productions
Featured Productions
PBS Kids
- Acoustic Rooster and His Barnyard Band
- Alma's Way
- Arthur
- Carl the Collector
- Clifford the Big Red Dog
- Curious George
- Cyberchase
- Daniel Tiger's Neighborhood
- Dinosaur Train
- Donkey Hodie
- Elinor Wonders Why
- Hero Elementary
- Let's Go Luna!
- Lyla in the Loop
- Milo
- Mister Rogers' Neighborhood
- Molly of Denali
- Nature Cat
- Odd Squad
- Peg + Cat
- Pinkalicious & Peterrific
- Ready Jet Go!
- Rosie's Rules
- SciGirls
- Sesame Street
- Skillsville
- Super Why!
- The Cat in the Hat Knows a Lot About That!
- Wild Kratts
- Work It Out Wombats!
- Xavier Riddle and the Secret Museum
State & National
- A Chef's Life
- Amanpour and Company
- America the Bountiful
- America's Test Kitchen
- America's Test Kitchen From Cook's Illustrated
- American Black Journal
- American Masters
- American Veteran
- Antiques Roadshow
- Around the World in 80 Days on Masterpiece
- Arts@IU South Bend
- Ask This Old House
- Atlantic Crossing on Masterpiece
- Austin City Limits
- Baking With Julia
- Baptiste on Masterpiece
- Bare Feet With Mickela Mallozzi
- BBC News America
- BBC News The Context
- Best of Sewing With Nancy
- Blueberry Chicks
- Breakthrough: The Ideas That Changed the World
- Canvasing the World With Sean Diediker
- Celebrity Antiques Road Trip
- Changing Seas
- Christina Cooks: Back to the Cutting Board
- Christopher Kimball's Milk Street Television
- Cinema Nomad
- Classic Gospel
- Classical Stretch: By Essentrics
- Conscious Living
- Consuelo Mack WealthTrack
- Cook's Country
- Craft in America
- Cycle Around Japan Highlights
- Dining With the Chef
- Dream of Europe
- Education Counts Michiana
- Epic Train Journeys From Above
- Family Plot: Gardening in the Mid-South
- Family Travel With Colleen Kelly
- Finding Edna Lewis
- Finding Your Roots With Henry Louis Gates, Jr.
- Firing Line With Margaret Hoover
- Fit 2 Stitch
- Fons & Porter's Love of Quilting
- Fresh Glass
- Fresh Quilting
- Frontline
- Garden Smart
- George Hirsch Lifestyle
- Grantchester on Masterpiece
- Great Lakes Now
- Growing a Greener World
- Happy Yoga With Sarah Starr
- Healthful Indian Flavors With Alamelu
- History Detectives
- Homemade Live!
- Hotel Portofino
- Human Footprint
- Iconic America: Our Symbols and Stories With David Rubenstein
- In Julia's Kitchen With Master Chefs
- Indiana Week in Review
- Infinite Highway
- Inside Indiana Business
- Ireland With Michael
- It's Sew Easy
- J Schwanke's Life in Bloom
- Jazzy Vegetarian
- Joseph Rosendo's Steppin' Out
- Joseph Rosendo's Travelscope
- Journey Indiana
- Journeys in Japan
- Joy of Painting With Nicholas Hankins: Bob Ross' Unfinished Season
- Juneteenth: Faith & Freedom
- Kevin Belton's Cookin' Louisiana
- Kitchen Queens: New Orleans
- Legacy List With Matt Paxton
- Legends of Michiana: Loren and Lowell Hamel
- Lidia's Kitchen
- Live From Notre Dame
- Live From The Old Steeple
- Louisiana Coastal Cooking
- Magpie Murders on Masterpiece
- Michigan Out of Doors
- Miss Friman's War
- My Music With Rhiannon Giddens
- New Scandinavian Cooking
- NHK Newsline
- Nightmare Theatre
- NOVA
- Off the Record
- Overheard With Evan Smith
- P. Allen Smith's Garden Home
- Paint This With Jerry Yarnell
- Painting and Travel With Roger & Sarah Bansemer
- Paleo Sleuths
- Papa Ray's Vintage Vinyl Roadshow
- Pati Jinich Explores PanAmericana
- Pati's Mexican Table
- Patience
- PBS News Hour
- PBS News Weekend
- Pocket Sketching With Kath Macaulay
- POV
- Professor T
- Quilting Arts
- Real Rail Adventures: Swiss Grand Tour
- Real Rail Adventures: Swiss International Hubs
- Real Rail Adventures: Swiss Winter Magic
- Real Rail Adventures: Switzerland
- Renaissance: The Blood and the Beauty
- Rick Steves Poland
- Rick Steves' Europe
- Samantha Brown's Places to Love
- Secrets of the Dead
- Sisi: Austrian Empress
- Steven Raichlen's Planet Barbecue
- Steven Raichlen's Project Fire
- Table for All with Buki Elegbede
- Taste of Malaysia With Martin Yan
- The Atomic Bowl: Football at Ground Zero - And Nuclear Peril Today
- The Best of the Joy of Painting
- The Food Principle
- The Great American Recipe
- The Key Ingredient with Sheri Castle
- The Lawrence Welk Show
- The Life of Loi: Mediterranean Secrets
- The Marlow Murder Club on Masterpiece
- The Rhythm and Roots of Arthur
- The Roosevelts: An Intimate History
- The Songwriters
- This Old House
- To the Contrary With Bonnie Erbé
- Trails to Oishii Tokyo
- Travels With Darley
- Under the Radar Michigan
- Variety Studio: Actors on Actors
- View Finders
- Walking With Dinosaurs
- Washington Week With The Atlantic
- Weekends With Yankee
- Wild Travels
- World on Fire on Masterpiece
- Yndi Yoga
- Yoga in Practice
Field Notes
Joe DiMaggio
Cassoulet is a traditional French dish; it's basically a French stew. It stems from old-world France. There's a term called "provinciale", which "provinciale" is old country, old- world France where they did a lot of farm to table cooking. A traditional cassoulet is typically made with pork or chicken or confit duck fat, goose fat, things of that nature. You know, it's meant to be a hardy, filling dish. The name cassoulet comes from the term "cassoul" which is an old French term that describes an Earthy cooking dish, like a stew dish, something that you'd cook a stew in for long periods of time on an oven. It's got to be a substantial, hardy- the dish itself, the pot itself was called a "cassoul." And that's where "cassoulet" comes from.
I learned about cassoulets years ago when I was studying, you know, culinary arts, and, you know, doing my wine training and sommelier training. There are certain things that you have to learn how to make when you're studying to be a chef, or where you're learning culinary cooking. Obviously French cuisine is one of them. There are basic dishes that you learn right off the way. You have your five mother sauces that you have to learn how to make: your béchamel, your béarnaise, your hollandaise, all those things. And then there are certain dishes that you make: cassoulet is one of them, you know, Coq au Vin is another one, it's basically a chicken dish that's stewed.
We did a Dinner and a Book show not long ago about Jacque Pépin. And his daughter, Claudine, is actually a friend of mine from New York. And he always said in the book… And if you talk to any renowned- any chef worth his salt- any French chef, they'll tell you simple things like," If you can make the five mother sauces, if you can properly roast a chicken, if you can make a cassoulet, if you can make cocovan, those are your building blocks, your foundations for good cooking and good culinary arts," basically. So that's where the cassoulet comes from.
And since I don't eat meat anymore or dairy, and a lot of folks aren't, this was a really nice way to kind of take it and transform. You know, what we were talking about earlier, you really have to learn when you start adopting more plant based foods into your lifestyle, you can take traditional, classic recipes, and you can make subtle changes to them, and small changes. And you can actually make them still be hardy and filling and earthy, but healthy at the same time.
When I was in New York, we had some friends, and we would always make certain dishes. And I had a friend who's Haitian (a lot of their cooking, you know, Haitian and French cuisine is very similar). They do a lot of Creole things. And she would make a cassoulet that was- she had a Haitian twist on it where it had a little more of that spiciness to it.
And we'd pick a night, and we would all as friends make dishes, and we would all have kind of a cookout. And my friend, her name was Tracia, and she would make all these Haitian things. And I actually went to her house, and she showed me how to take a cassoulet and make a little Haitian twist on it. And some of that stuff gets a little spicy, you know, that Creole cooking. And it was just a lot of fun, back in New York when we were all young, aspiring culinary people, and actors, and Broadway people, and chefs, and bartenders. That was probably the last time- that was probably my most memorable part of it. And I've made it a few times since, but it's one of those dishes you kind of forget about. Because it is really simple to make it, it's a stew, and it's got a lot of really great things going on with it.