The Husband and I came home to my parents’ last night, where the food feast has already begun. My parents now live about 2 1/2 hours from the airport, so by the time we got in, we were very, very hungry. My mom had this cassoulet – really just a rich, white bean-based stew – waiting for us in the fridge. Add a salad, some crusty bread, a wedge of blue cheese, and a (few) glasses of wine, and this was more than a meal – it was a celebration.
Welcome Home Cassoulet
about 2 tablespoons olive oil
1 Vidalia onion, diced
4 celery sticks, grated
4 carrots, grated
optional: about a pound of chicken or pork sausage, crumbled (my dad pretty much insists it’s not a meal without meat)
8 cloves garlic, minced
4 15 oz cans of cannelini beans, rinsed and drained
about a cup of dry white wine
vegetable bouillon and 4 cups water OR 4 cups veggie broth
3 sprigs thyme
4 bay leaves
a large handful parsley, chopped
large handful basil, chopped
a good dash black pepper
a good dash red pepper flakes (even though my mom says this is “so not French”)
In a large Dutch oven, heat olive oil and saute onions, carrots and celery, until softened.
If using meat, this is a good time to add it, making sure it crumbles all the way through.
Add garlic, saute a minute or two, and then add beans, wine, spices and the veggie broth/bouillon + water.
Bring the stew to a boil and then turn down the heat; cover and simmer for an hour minimum. NOTE: This is even better reheated, when the different elements have had a chance to come together.
Whether it was the flavors melding together in the fridge, our hunger, or just the fact that it was so nice to taste my mom’s cooking again, the cassoulet was amazing. Credit for the original recipe goes to one of my dad’s business partners. YUM.
While most of my kitchen gadgets bow down to Ina, I reserve a few for queen Martha. Tonight, after a week full of (quite literally) stuffing ourselves with stuffing, pie, casserole, ice cream, turkey, and more pie, I was ready for something a little more lenient on the arteries. I’m also feeling a bit run-down, and with a lot going on at work this week, I can’t quite afford to succumb to a cold. Tonight, inspiration by Martha, substitution by Varina (basically, whatever we had on hand).
Hearty, Healthy Winter Vegetable Soup
4 leeks (white and green parts only), thoroughly washed, halved lengthwise and then sliced thinly
2-3 carrots, peeled and diced
2-3 celery stalks, diced
1/2 onion, diced
crushed red pepper
4 garlic cloves, crushed and loosely chopped
6 cups vegetable stock
1.5 cups water
1 butternut squash, peeled and cut into cubes (again, highly recommend the pre-cut box at Trader Joe’s)
1 potato, peeled and diced
4-5 stalks baby bok choy
1/2 bag baby spinach
1 can Northern White beans, rinsed and drained
juice from 1/2 lemon
2-3 stalks fresh rosemary (or whatever fresh herbs you have)
Heat 2-3 tablespoons olive oil over medium-high heat in a large saucepan or Dutch oven. Cook leeks, carrots, celery, onion, garlic, a good handful of red pepper flakes, and a good dash of salt for about 5-8 minutes, or until the veggies are cooked down and translucent.
Add stock and water. Mix through and bring to a boil (will take a few minutes).
Add squash and potatoes, mix through, and return to a boil. Reduce heat and simmer, partially uncovered for about 15 minutes, or until potatoes and squash are tender.
Stir in bok choy, spinach, and beans; bring back to a boil. Add the lemon juice and rosemary and cook a few more minutes.
Season with salt and freshly cracked pepper and serve with crusty bread.
(Cutting board a gift of the gifted Taylor Mardis Katz of Free Verse Farm.)
The Husband put it best: “Just what the doctor ordered.” Only we’re hoping for no doctors around here. This is a soup for the rotation – really, it just gives me confidence that if you throw all good ingredients into a pot, you’ll get a good meal on your plate (or bowl). Bonus: plenty of leftovers for the week ahead.