Cassoulet . . . You Say?

Vegetarian Cassoulet
Our book club (or as my husband likes to call it - "drunk club") typically chooses a rather tasty title. We are all foodies as well as readers and enjoy gathering together over a meal and wine with our book. We have read many "food books" (Michael Pollon's Cooked or Julia Child's My Life in France come to mind), but even when the book is not a specific chef biography or book about "food culture" - we enjoy preparing a meal somehow connected with the chosen text. Our most recent choice was the Christopher Moore's comic quasi-historical romp through the late 19th century Parisian art scene, Sacré Bleu. Obviously this put French cuisine on the menu . . . wine, cheese, bread, etc. As host this time around I decided to make the main dish, but my Lenten vegetarianism posed a challenge to create something hearty and somehow culturally relevant to the novel, but also meat-free. A slow-cooked cassoulet seemed right, but these rich bean stews are traditionally cooked with ample quantities of sausage and any number of other varieties of animal flesh. I came up with this rich tasting version which is filling and hits all the right flavor notes. It is also easily made vegan by substituting the butter for the toasted breadcrumbs with olive oil. It was an enjoyable meal - perfect to feed a crowd.


Ingredients
- 1 lb. dried cannelini beans (soaked in water overnight and drained)
- 2-4 Tbsp. olive oil
- 1 lb. tofu Italian sausage ("soy-sage"), sliced into disks
- 4 medium leeks (white and light green parts), rinsed and chopped
- 3 medium carrots, peeled and chopped
- 3 sticks of celery, diced
- 4 garlic cloves, peeled and minced
-  several springs of fresh thyme, oregano, and parsley tied up in an herb sachet or herb infuser
- 2 bay leaves
- 1/4 c. tomato paste
- 1 tsp. sugar
- 2 c. dry white wine - such as pinot gris
- 28 oz. whole tomatoes and their juices
- 1 qt. vegetable broth
- salt and fresh ground pepper
- 2 small handfuls finely chopped parsley
- 2 c. of dried breadcrumbs
- 2 Tbsp. of butter (or olive oil)

In a large, heavy pot (such as a Dutch oven), heat 2 Tbsp. olive oil over medium. Add sliced "soy-sage" to oil and brown gently, turning occasionally with a wooden spoon. Be careful not to overcook.

Remove browned "soy-sage" from pan with a slotted spoon and set aside on a paper towel-lined plate. Add 2 more Tbsp. if pan has become dry. Add chopped leeks to hot oil and stir gently, cooking until leeks begin to soften, season with salt and pepper and add carrots, celery, and garlic. Cook over medium 5-7 minutes until vegetables are soft and fragrant. Season with additional salt and pepper.

Turn heat to medium-high and add tomato paste and sugar to vegetable mix. Cook, stirring constantly for one minute. Then add tomatoes and their juices, bay leaves, herb sachet, beans, wine, and broth. Turn heat to high and bring to a boil. Reduce heat to medium-low (or low depending on your range) and allow mixture to simmer gently for 2-3 hours, until beans become soft and cooked through. (You may need to add more liquid as the mixture cooks if it starts to look dry. Check and stir periodically.)

Sometime in the LONG process of slow-cooking, toast the bread crumbs by melting butter (or heating olive oil) in a medium pan over medium heat. Add breadcrumbs and one small handful of chopped parsley and stir gently over heat until the breadcrumbs become toasty and caramel-colored. Remove from heat and set aside.

When the beans have softened (most of the liquid should be soaked in at this point, but the mixture shouldn't be "dry"), heat the oven to 350˚F.  Remove the herb sachet and bay leaves from the pot and season to taste with salt and pepper. Add the browned "soy-sage" and remaining chopped parsley to bean mixture and stir to combine. Remove from heat and sprinkle evenly with toasted breadcrumbs. Bake cassoulet in oven for 30-40 minutes. Remove and allow to rest for 10 minutes before serving. It goes great with crusty bread and wine!

Drop It Like It's Hot

What the Heck Do I Do With All This Leftover Fried Rice? Egg Drop Soup With Leeks and Greens!

It's been a long time since I have written. Not that I haven't been cooking . . . but in the midst of directing Three Sisters, over a full load of classes, and the limitations of my annual Lenten vegetarianism, I've been relying on old favorite recipes rather than much experimentation. Well, I'm back. The show is closed, spring is right around the corner, and kitchen creativity is beckoning me! This first recipe since my blog-sabbatical is based on one of my favorite culinary challenges: leftovers. Tonight's culprit: Fried rice. We've all had white take-out containers taking up precious refrigerator space. I made an absolutely lovely batch of Bon Appétit's Shrimp Fried Rice for last Thursday's dinner with my gluten-free friend, Arin. The rice was a hit, but even three hungry people couldn't finish off the generously portioned recipe. Since Friday morning the rice-filled Pyrex has been staring back at me every time I've opened the refrigerator. Leftover rice. I've put it into burritos before or just resigned myself to eating it no matter how increasingly dry and unappetizing it became. Thankfully, in this instance, inspiration hit . . . egg drop soup! This hearty, easy, and quick protein-packed soup is a standby in my house. Thanks to our own eager flock of lovely chickens, we always have an abundance of fresh eggs and I have made multiple variations on this recipe - usually with noodles. This batch was whipped up in about twenty minutes. I used some mustard greens, but any hearty bitter green will do (kale, chard, whatever). I topped my sweetie's portion with a little shredded chicken breast, but left mine vegetarian (although it did spice it up with a generous Sriracha topping).

Ingredients
- 2 c. leftover fried rice 
- 6 c. vegetable stock
- 2 Tbsp. cooking sherry
- 2 Tbsp. rice vinegar
- 4 Tbsp. soy sauce
- 1 tsp. sesame oil, plus extra for drizzling
- 1 Tbsp. olive oil
- 1 leeks, trimmed, rinsed, and thinly sliced crosswise
- salt and pepper
- 1 bunch mustard greens (or other bitter greens), stems removed and roughly chopped
- 4 eggs
-  2 green onions, trimmed and thinly sliced crosswise

It certainly was a tasty batch of shrimp fried rice, but after we had picked out all the shrimp . . . it was well . . . just rice.

In a medium, heavy-bottomed sauce-pan, heat olive oil over medium-high. Add sliced leeks and cook, stirring occasionally, until the leeks are soft, sweet, and begin to turn translucent. Season lightly with a sprinkle of salt and pepper. Add vegetable or chicken stock and turn heat up to high.

When the broth is brought to a boil, add soy sauce, rice vinegar, sherry, sesame oil, and leftover rice. Lower heat to a simmer and add torn greens. Cover and simmer 3-5 minutes until the greens and softened and bright green. Remove lid and raise heat back up to medium-high so that broth comes to a boil.

Carefully crack eggs into soup and let boil 3-4 minutes until eggs just begin to set. Carefully stir broth mixture so that whites and yolks are drawn into long threads through the broth. Remove from heat. Season to taste with additional salt or soy sauce. Ladle soup into bowls and top each with several drops of sesame oil and a sprinkle of sliced green onions. Enjoy!


 

Back to School Night

Potato, Leek, Broccoli, and Cheese Soup with Ham and Cheese Melts
The holidays are over. January is here which brings an end to the parties, sleeping in, and general laziness associated with "winter break." The combination of cold weather and a busy work schedule makes me crave a quick, easy, and hot dinner when I get home. This is one of my absolute favorite mid-winter meals when it gets dark around 4 pm and all I want to do is cuddle up under a blanket.


Ingredients
- 1 lb. broccoli florets
- 2 medium sized Yukon gold potatoes, cut into 1" chunks
- 3 large leeks, trimmed, rinsed, and chopped
- 1 qt. chicken broth
- 4 c. shredded baby Swiss cheese, divided
- 1 c. heavy cream
- salt and pepper
- 1 tsp. paprika
- 3 oz. diced Canadian bacon
- 2 Tbsp, minced chives
- 1 ciabatta loaf, split lengthwise, then cut into 4 equal portions
- 1/3 c. mayonnaise
- 1 Tbsp. butter

In a large, heavy soup pot melt butter over medium high. Add leeks and sprinkle with salt and pepper. Cook over medium, stirring occasionally until the leeks become tender and fragrant. Add chicken broth and potatoes. Cover and bring to a boil. When the broth reaches a boil, reduce heat to medium-low and simmer for 15-20 minutes until the potatoes become soft.

While the potatoes are simmering, prepare the cheese toasts. In a medium bowl combine ham, mayonnaise, chives, and half of the shredded Swiss cheese. Stir to combine. Season with salt and pepper and the spread ham mixture in equal portions on sliced ciabatta bread. Arrange ciabatta slices on a foil-lined baking sheet. Bake in a 350˚ oven for about 15 minutes, until the cheese is melted and starts to bubble.

Once the potatoes are soft, add broccoli to the soup, sprinkle with salt and pepper, cover and simmer for an additional 8-10 minutes, until the broccoli is tender and bright green. Remove soup from heat and slowly stir in remaining shredded cheese and cream. Sprinkle with paprika and additional salt and pepper to taste. Serve with prepared ham and cheese toasts for dipping!

Sideshow!

 Balsamic Oven Roasted Veggies
I make a lot of pasta. Homemade noodles is my go-to for impressing guests. But what to serve on the side when pasta is the main course? Oven roasted veggies are the perfect companion to many a main course. They are easy to prepare ahead of time and serve at room temperature. Whether the star of your dinner party is a fabulous roast or a bowl of tortellini, roasted seasonal veggies in a simple balsamic dressing creating a well-rounded and colorful meal. In the winter, root vegetables are perfect, but as the weather grows warmer a blend of peppers, eggplant, and zucchini fit the bill.

Ingredients
- 1 medium eggplant, trimmed and cut into 1" thick spears
- 2 red bell peppers, seeded and sliced lengthwise into 1" thick
- 2 large leeks, trimmed, rinsed, and quartered lengthwise
- 1 large zucchini, trimmed, sliced in half crosswise and then quartered into spears
- salt and pepper to taste
- 1/4 c. olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. each dried thyme, basil, and oregano

Preheat the oven to 425˚ F. Line a rimmed baking sheet with foil and spray with a light coating of non-stick spray. In a large bowl, combine vegetables and toss with oil, vinegar, herbs, and salt and pepper. Arrange in a single layer on prepared baking sheet. After about 15 minutes, check and stir with a wooden spoon. Continue to roast for 20-30 more minutes unit vegetables brown and soften. Remove from oven and place in a large serving bowl. Season with additional salt and pepper if desired. Serve veggies at room temperature. Yum!

Vegetarian Diaries

 Hearty Vegetable Soup With Gnocchi 
As my Lenten vegetarianism rolls on and on, I continue to serve for and devise new meatless recipes. Soup is a favorite in this house, particularly on the many cold, wet nights we seem to get in Oregon (regardless of the season). I had some remaining veggies in the crisper from other recipes and was looking for a good way to use them. At first I was planning on throwing in a more traditional pasta into the mix, but strolling through the Trader Joe's aisles I came across a package of gnocchi and thought, "Perfect." A leftover Parmesan cheese rind thrown into the mix adds tons of flavor to this vegetarian soup.

Ingredients
-  2 carrots, peeled and diced
- 4 leeks, (white and pale green parts only) cleaned and chopped
- 2 small zucchini, diced
- 1 c. frozen peas, thawed
- 2 14.5 oz cans artichoke hearts, drained and chopped
- 4 Tbsp. olive oil
- 1/4 c. dry sherry
- 16-18 oz. gnocchi
- 1 Parmesan cheese rind, plus extra grated Parmesan for topping
- salt and pepper to taste
- 2 tsp. fresh thyme
- 1 small handful Italian parsley, chopped
- 8 c. vegetable broth


Heat olive oil in a large Dutch oven over medium. Add leeks, seasoning with salt and pepper. Cook over heat until leeks are softened, about 5 minutes. Add sherry and cook over medium for another 2-3 minutes. Add carrots and zucchini and cook until vegetables start to soften, about 5 minutes. Add peas, artichoke hearts, thyme, parsley, Parmesan rind, and broth. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Remove Parmesan rind from soup and season with additional salt and pepper to taste. Add gnocchi to hot soup and cook for an additional 5-8 minutes until gnocchi are cooked. Remove from heat. Serve with an extra sprinkling of Parmesan cheese.

All About Trout

Smoked Trout and Sweet Potato Cheddar Chowder

Josh did not have a lot of luck catching sturgeon this season. For the past few months he would go out to the river with high hopes of bringing home some for dinner, but time after time he came back disappointed and empty-handed. Last week, however, he switched his attention to trout and his luck (and ours) changed completely. He decided to smoke his cooler full of trout after a simple brown-sugar and salt brine bath. It was my job to whip together a tasty dinner. Since Josh never got to taste "Josh Steele's Slammin' Salmon Chowder," I figured a new chowder recipe was the perfect destiny for all of that sweet and smoky fish.

Ingredients
- 3 leeks, trimmed, rinsed and chopped (white and light green parts only)
- 4 stalks of celery, diced
- 2 sweet potatoes, peeled and cubed into 1" pieces
- 1 green bell pepper, diced
- 1 red jalapeno pepper, seeded and diced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 bay leaves
- 1/4 c. dry sherry
- 1 qt. vegetable broth
- salt and pepper
- 1-2 Tbsp. Sriracha or other hot sauce
- 5 c. heavy cream
- 1 bunch parsley trimmed and chopped
- 2 c. grated sharp white cheddar cheese
- 2-3 c. flaked smoked trout or salmon

Melt butter with olive oil in a large Dutch oven over medium heat. Add leeks and cook until softened, stirring occasionally, about 5 minutes. Add celery, bell pepper, sherry, and jalapeno pepper and cook until they begin to soften, about 4 minutes. Season with salt and pepper. Add vegetable broth, sweet potato, bay leaves, and hot sauce. Bring to a boil then reduce heat and simmer, partially covered for about 20 minutes until potatoes are cooked.

Uncover soup, remove bay leaves and add cream, grated cheese, parsley, and smoked trout. Stir over medium-low heat until cheese is melted and the chowder is heated through. Season with additional salt and pepper to taste. Remove from heat and serve with bread for dipping!

Brain Food

First Day of School Tuna Casserole

I don't know if I'm the only person whose mother said the phrase, "Eat your fish, it's brain food." I don't know what would be appealing about the idea of "brain food" to a little kid, but moms say things. Growing up, I wasn't a particularly picky eater, but I did approach fish with a bit of trepidation. While I grew to appreciate and delight in the many and varied tastes the ocean has to offer, as a child I never strayed too far from tuna. My mom would whip up a tasty tuna casserole using grated cheddar, egg noodles, and a can of cream-of-whatever soup. My mom's version was one of the first things I learned how to cook and one of my favorite comfort foods. Lately, as the seasons have been changing, I have been musing over this childhood favorite and developed a slightly more sophisticated version. Today being the first day back in the classroom, I knew I had to be on my intellectual game and felt as if a little brain food were in order.

Ingredients
- 3 7-8 oz. cans Albacore tuna (packed in oil or water), drained
- 16 oz. fussili pasta
- four large leeks, trimmed, rinsed and chopped
- 4 stalks celery, rinsed and diced
- 1 c. frozen peas
- 1 lb. Swiss cheese, grated
- 1/4 c. butter, plus extra for greasing the pan
- 1/4 c. flour
- 1 qt. whole milk
- 1 tsp. celery salt
- 1 tsp. dried dill
- salt and fresh ground pepper to taste
- 2 c. crushed potato chips, (I used Hawaiian style, but your favorite chip will do!)

Grease a 13x9" baking dish with a Tablespoon of butter, set aside. Preheat your oven to 375˚ F. Melt butter in a large Dutch oven over medium heat, add leeks and celery, stir with a wooden spoon to make sure they are covered with butter, season with salt and pepper. Cover the Dutch oven with a lid and let the leeks soften oven a low-medium heat for about 5-6 minutes. Meanwhile, boil water to cook the pasta. Cook to al dente, about nine minutes, drain, and set aside.

When the leeks are soft and translucent, but not brown, whisk flour into Dutch oven to create a thick paste. Whisk constantly for about a minute, making sure the flour is well distributed through the pot and leeks. Slowly add the milk, about a half cup at a time, whisking between each addition to make the mixture creamy and smooth. Cook over medium-low heat until sauce begins to thicken and can coat the back of a spoon. Add shredded cheese and frozen peas, stir until smooth. Remove Dutch oven from heat, add drained tuna, breaking up chunks with a wooden spoon. Season with dill, celery salt, and additional salt and pepper to taste. Add cooked pasta to mixture and stir to combine.

Spread pasta mixture into prepared baking dish the sprinkle with an even layer of crushed potato chips. Bake in over for about 30 minutes until the top becomes browned and the sides are bubbling a bit. Remove from oven, let cook 5 minutes before serving. Yum! Your brain will instantly feel more powerful!