Monday, April 03, 2006

Dinner 4/3

White Bean Cassoulet over Farfalle Pasta
(onion, garlic, soyrizo, cannellini beans, tomato sauce, salt and pepper)

Braised Leeks

Russian Fingeling Potatoes
(with crushed fennel seed, oregano and smoked salt)

Back to school/work and time for a go-to recipe, the ever dependable (and quick) white bean cassoulet. This is the weeknight version without the benefit of slow cooking of the additional seitan, carrots and herbes de provence. We make this version in the wok -- actually, we probably use the wok(s) for 75% of our cooking these days... they're seasoned so well after 10+ years that we don't ever miss the non-stick pans we threw out. ;)

For example, the other night we even made the crepes in the flat bottomed wok*, and the stew in the "regular" one...

Saute the soyrizo until cooked, remove from pan and set aside, saute onion/garlic until golden, add back the soyrizo, cannellini beans (about 2 cans worth, plus liquid), 1 cup of crushed tomato (or sauce), season with salt and pepper, bring to a simmer until the tomatoes thicken. check for seasoning and serve hot...

The potatoes were the direct result of looking through the spice cabinet for something different and the aromatic combo worked -- they really "popped" on the tongue combined with the creaminess of the fingerlings and soy margarine.

The double starch combo of potatoes/pasta wasn't too pronounced, but make no mistake -- it is a hearty "stick to ribs" kind of meal...

* I'm sure there's a Queen joke in there somewhere ;)

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