Viewing entries tagged
Comfort food

Cheater Cassoulet

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Cheater Cassoulet

It’s French...it’s delicious...and it’s a shortcut to something you’ll love.

Serves 4

Ingredients:

  • 2 slices of bacon, diced

  • 1 medium yellow or white onion, diced

  • 2 carrots, peeled and cut into 1 inch pieces

  • ½ lb fully cooked linguica (spicy Portuguese sausage), sliced ¼ inch thick rounds

  • 1-2 garlic cloves, minced

  • 2 cups cooked chicken (thighs work great), diced

  • 1 15 ounce can diced tomatoes

  • 2 15 ounce cans Cannellini beans, drained

  • ½ cup dry vermouth or white wine

  • 1 cup chicken broth/stock

  • 2 sprigs fresh thyme

  • Kosher salt and pepper to taste

  • 1 tablespoon butter

  • ½ cup panko bread crumbs

  • ¼ cup fresh parsley, chopped

Directions:

  1. Preheat oven 375 degrees.

  2. Heat a large oven-safe pot (like a dutch oven) on medium-high. Cook the bacon until half-way done, then add onion and carrots. Cook for about 5 minutes or until onions become translucent.

  3. Add linguica to the vegetable mixture, let cook until linguica starts to get some color then add garlic, cook until fragrant - 30 seconds or so.

  4. Next add chicken, tomatoes and beans; then stir in the dry vermouth and thyme - let it come to a low simmer, season with salt and pepper to taste.

  5. While cassoulet is simmering, melt butter in a small pan and mix in bread crumbs - then scatter over the cassoulet.

  6. Bake uncovered until a golden crust forms, 25-30 minutes.

  7. Garnish with parsley and serve...bon appétit!

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Quick Asian Chicken Broth

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.  


INGREDIENTS

  • 4 cups chicken broth
  • 4 green onions cut into 2 inch lengths 
  • 10 or so sprigs of cilantro
  • Four 1/8 inch slices ginger (skin in is fine)
  • 1 clove garlic, peeled & rough smashed
  • 15 or so Sichuan pepper corns
  • 1/4 teaspoon kosher salt 

DIRECTIONS

  1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
  2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
  3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Shepherd’s Pie with Tots

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Shepherd’s Pie with Tots

The crunchy deliciousness of tots instead of mashed potatoes on top of this is a most welcome change. Make it


INGREDIENTS

  • 1 tablespoon neutral oil
  • ½ of yellow onion, diced
  • 1 large clove garlic
  • 1 pound ground beef
  • 1 teaspoon each Kosher salt and fresh ground pepper
  • 1 tablespoon tomato paste
  • 2 tablespoon all-purpose flour
  • ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 cup cut frozen vegetables (your choice, I used carrots, parsnips and beets)
  • 2 tablespoons fresh parsley, chopped
  • 1 - 16 ounce bag frozen tater tots

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. In an oven proof skillet (cast iron is ideal) heat oil and cook onions until translucent; then add garlic and cook until fragrant about 45 seconds or so
  3. Add in the ground beef, cook until almost done and season with salt and pepper
  4. Mix in tomato paste then sprinkle in flour, cook out flour about a minute or so then stir in broth and Worcestershire sauce; mix well - add a little more broth if it’s too thick, but you don’t want it runny
  5. Add in the frozen vegetables and parsley and mix well
  6. Add the frozen tots on top
  7. Bake in the oven 30-40 minutes then broil on high towards the last minute of cooking time until tots are a nice crispy golden color

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