I have 2 recipes I've been working on that I am very excited to share. Alas, both of them are in the final stages of development but they're not *quite* ready yet. The first is the most perfect of raspberry bran muffins, the second is a fabulous arroz con pollo... Both of them are yummy, easy, healthy, and quick to prepare. If only they were ready!!! In a day or two...
For topping
1 tablespoon olive oil
1/2 cup panko bread crumbs
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
In skillet cook sausage pieces, onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Add wine, stir until alcohol has cooked away. Add beans to mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
Make topping:
In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
In the meantime, I am pleased to share with you my version of the French classic, Cassoulet. What is traditionally a heavy, porky, duck-fatty stew of white beans, meats, veggies and herbs becomes a satisfying, heart warming (and surprisingly heart-healthy) and quick dinner for a cold fall or winter night... Or in our case, a very early fall, somewhat cool evening in late September...
photo by A.D. photography
DESPERATE HOUSEDIVA'S 'CASSOULET'
(based on a recipe from Gourmet)
4-5 (fully cooked) chicken sausage links, cut into 1-inch pieces
1 teaspoon olive oil
1 medium onions, cut into thin rings
4 garlic cloves, chopped
3/4 teaspoon mixed dried herbs, crumbled (I use rosemary, oregano, red pepper flakes)
1 bay leaf
1/2 cup chopped scallion greens
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
Splash of dry white wine
1 teaspoon olive oil
1 medium onions, cut into thin rings
4 garlic cloves, chopped
3/4 teaspoon mixed dried herbs, crumbled (I use rosemary, oregano, red pepper flakes)
1 bay leaf
1/2 cup chopped scallion greens
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
Splash of dry white wine
For topping
1 tablespoon olive oil
1/2 cup panko bread crumbs
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
In skillet cook sausage pieces, onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Add wine, stir until alcohol has cooked away. Add beans to mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
Make topping:
In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
Serve with some crusty European country style bread and some dry red wine...
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