Friday, December 18, 2009
I open the wine and set it aside to breathe while I see to my beans and vegetables. I have a pot of black beans simmering on the stove and have added a few diced carrots. Two winter leeks are cut into half moons and soak in a bowl of water to extract any residue of sand and dirt. Meanwhile, I mince the garlic and sauté three chicken sausages, each sliced in half lengthwise. I remove from the freezer fresh basil, rosemary and thyme harvested from my garden as the late summer days spilled into autumn. The herbal leaves were tenderly plucked from their stems and placed in bags and then into the freezer. Yesterday, before the snowfall, I wandered into my garden and found the rosemary still vital and alive lifting up through the snow. All else in the substantial plot had succumbed to the frost and freezing temperatures.
Rosemary, for remembrance, is a strong, powerful herb symbolizing loyalty and friendship. Hamlet's Ophelia offers rosemary to the memory of her father as she goes mad with grief and sorrow. Eventually she drowns her sad self, but I suspect she would have reconsidered had she smelled my kitchen just before the cassoulet emerged from the oven. If rosemary is the herb of remembrance than it stands to reason that our ancestors used it medicinally to improve the memory. It is also a carminative, meaning an herb that soothes the digestive tract, and will help to relieve the flatulence causing properties of the beans I am cooking. I have combined black turtle beans with leeks, garlic, bay leaf, basil, rosemary, and thyme, all cooked in a deep, rich olive oil that was first used to sauté the chicken sausage. I have then topped this mixture with a cornmeal crust to seal in the flavors and absorb any surface juice.
I remove the cassoulet from the oven and I am stunned by its perfection. The crust seems to float atop the beans, sausage and vegetables, simmering in a red ceramic cassoulet dish. The design of this cooking pot is one of perfection, with its oval form and five inch depth. I had soaked it right along with my beans, to ensure an even and faithful distribution of heat. With a pot like this, one could achieve culinary fame and fortune; perhaps ending ones days on QVC selling ceramic cassoulet dishes to those who will use them only to decorate their massive country style kitchens. Then again, those culinary wannabe's may be inspired enough to discover the true purpose of their lovely Tuscan knick-knack with this recipe.
I have already gone back for seconds! The rich broth and complex flavors call to my very heart. The cornmeal crust is just thick enough to cushion the strength of the beans and sausage simmering for an hour in miso, herbs and kudzu root. The miso is sweet mellow white and the kudzu brings some thickness to the water used to cook the beans and carrots. I justify this gluttony with the memory of plowing through four inches of snow pushing a wheelbarrow filled with old logs; plus the fact that it tastes so good paired with the Marques de Caceres. I am content to end my day of winter labor indulging my senses before plunging into a week of promise.
For those of you reluctant chefs or for those who think this recipe will take to long to prepare, consider that you are presently home bound by the snow with nowhere to go and little to do that can bring you such pleasure. Rather than attempt to complete the recipe in one go, do a little at a time as you move through the kitchen in the course of your afternoon. In this way the whole process of preparing your evening meal will receive the time and respect it deserves, slowly cooked with love and anticipation and savored on a cold winters night in front of a roaring fire.
Black Bean and Sausage Cassoulet
1 1/2 cups dried black beans
3 cups water
2 carrots, halved and chopped
3 Italian chicken sausages
2 Tbs. extra virgin olive oil
2 leeks, white part, chopped in half moons
3 cloves garlic, minced
6 leaves fresh basil or 1 teaspoon dried
1 stalk fresh rosemary
3 stems fresh thyme or 1/2 teaspoon dried
3 small bay leaves
1 tsp. sea salt
2 Tbs. mellow white miso
1 Tbs. kudzu root
½ tsp. sea salt
½ cup corn meal
2/3 cups spelt (or whole wheat) flour
1 tsp. baking powder
1/2 tsp. sea salt
1/4 cup grated Romano cheese or soy parmesan
2/3 cup non-dairy or dairy milk
2 Tbs. extra virgin olive oil
1 egg or egg replacer
1. Once you have soaked the beans and chopped the carrots, drain the beans and return to the pot with 4 cups water and the chopped carrots. Bring to a boil, reduce heat and simmer until tender, about 40 minutes.
2. While the beans are cooking chop and soak the leeks, mince the garlic and gather your herbs together. Slice the chicken sausage lengthwise; heat the oil in a heavy skillet and sauté the sausage until browned on both sides. Remove to a plate.
3. Add the strained leeks to the oil and cook until tender, then add the garlic and herbs, stirring well to combine.
4. Remove a cup of cooking liquid from the beans and set aside. Add the leek and herb mixture to the beans then pour the bean liquid into the skillet to collect any remaining oil and herbs. Return this liquid to the bean mixture and stir well.
5. Soak the cassoulet pot for 15 minutes in water, drain and have the pan warmed and ready, then pour the black bean mixture into the pot. Cover and place into a pre-heated 375-degree oven and cook for 30 minutes. While the beans are cooking prepare the top crust.
6. In a medium size bowl combine the cornmeal, flour, Romano cheese, baking powder and sea salt. Whisk together the milk, oil and egg and stir it into the flour mixture, combining well. Set aside.
7. Dissolve the miso and kudzu in a half cup of water.
8. When the beans are done remove from oven and uncover carefully. Stir in the miso/kudzu mixture and a half-teaspoon of sea salt. Slowly pour the cornmeal mixture over the top of the black beans and return, uncovered, to the oven. Reduce the heat to 350 degrees and allow to bake for another 30 minutes or until the crust is cooked.
9. Remove from the oven and allow to sit for 10 minutes before serving.
I suggest you invite some friends over so you don't end up eating it all at one sitting.
Friday, December 11, 2009
This evening I was invited to prepare some kind of vegetarian stew for our towns Main St. Christmas event. The dish needed to be kept warm in a crock pot so I could easily ladle it into cups for customers browsing for Christmas gifts and weekend groceries. As the front door of Natures Harvest swung open it ushered in families of 4 and 5, couples out on the town and a frigid 15 degree wind blowing in behind them. No one refused a cup of piping hot vegetable stew with a dollop of yogurt and before long I was scraping the last of the juice off the bottom of the pot.
This recipe is enough to fill a 3.5 quart crock pot. I first prepared the recipe in a large enamel coated Dutch oven, while the crock pot was warming up, and then transferred the mixture to the crock pot. At that point I walked away and let the pot do the cooking, there was nothing more for me to do. Gotta love it.
You can substitute some chicken sausage for the vegetarian version if that is more to your liking, and make sure to cut the vegetables in bite size pieces, not to big or to small. I did use some red wine I had sitting around, really just to get rid of it, and it balanced the sweetness of the vegetables very nicely. The store was running a special on a new product, canned peeled baby tomatoes, so I threw those into the mix and the combination of flavors worked really well together. The cumin and fennel seeds are my present obsession, so naturally they started the whole ball rolling. To make it more belly filling serve the stew over some cooked brown rice and top it with a teaspoon of plain yogurt. Then sit down to a big bowl of steaming delight and let your senses do the rest.
VEGETARIAN SWEET POTATO STEW
2 tablespoons olive oil
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 cups leeks, chopped, white only
1 red pepper, chopped
1 carrot, chopped
2 cup sweet potato, peeled and chopped
2 cup butternut squash, peeled,chopped
1 cup red wine or vegetable stock
28.2 ounce can cherry tomatoes plus juice or diced tomatoes
2 cups water
1 teaspoon sea salt
2 vegetarian sausage, casing removed, sliced half lengthwise, then sliced into pieces.
1. Turn a 3.5 quart crock pot to HIGH and cover.
2. In a large dutch oven heat the oil over medium high and sauté the cumin and fennel seeds until browned.
3. Add the leeks, stir well, cover, reduce heat and cook until tender, about 2 minutes.
4. Add the red pepper, stir and cook another minute.
5. Add the carrot, sweet potato and squash one at time stirring to combine and waiting 2 minutes before adding the next vegetable.
6. Pour in the wine or stock and stir well. Bring to a low simmer and pour in the cherry tomatoes with juice. Stir to combine.
7. Add the water and sea salt and bring all to a low simmer.
8. Stir the sausage into the stew, cover and simmer for 10 minutes.
9. Remove the lid from the crockpot and ladle the vegetable stew into the crockpot. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook until ready to serve at least another hour.
Tuesday, December 1, 2009
In Aveline Kushi's book The Complete Guide to Macrobiotic Cooking, she writes about the importance of serving foods in their proper sequence. The meal begins with a light soup, ideally containing sea vegetables, miso and tamari, which represents the composition of the ocean from which primitive life evolved. From there the meal moves from the more contracted dish's such as root vegetables and protein towards whole grains, leafy greens and finally raw salads.
One food that is used throughout Japanese cooking is miso, a fermented paste made from soybeans, seasalt, koji (a mold starter) and often combined with whole grains and beans. The versatility of miso allows for creativity in making soups, dressings, sauces, dipping sauces, marinades, spreads and pates.
You can read more about the benefits of miso on my care2 blog, but for here I have posted some quick and delicious recipes for using miso on a daily basis. Just remember not to over use this salty condiment or you'll be swinging in the opposite direction and looking for something sweet and liquid.
Tofu Ricotta Cheese
Yield: 4 – 6 servings
1 block of soy tofu
2 large Tbs. mellow white miso
1 Tbs. nutritional yeast
1. Press a heavy plate on top of the soy tofu to release the excess water.
2. When all the water from the soy tofu has been completely expressed place the soy tofu into a bowl with the miso and the yeast.
3. Using your hands, mash mixture.
4. Cover the bowl and let it sit on the counter overnight.
5. Use the soy tofu in place of ricotta cheese.
Hummus A L'Orange
Yield: 4 servings
1 can cooked chick peas
1/2 tsp. sea salt
1 Tbs. white miso
1/2 cup fresh squeezed orange juice or 1 tbsp. frozen concentrate
1/4 cup extra virgin olive oil
1 tsp. cumin powder
1 clove garlic
1 tsp. minced ginger
Juice of one lemon
2 Tbs. maple syrup
1/3 cup soaked almonds
1. Place ingredients in a blender or food processor and purée until smooth.
2. Serve with raw vegetables or chips.
Tahini Miso Spread
Yield: 4 servings
4 Tbs. tahini
1 Tbs. apple juice or water
1 Tbs. sweet white miso
Combine ingredients in a small bowl and mix well.
Miso Vegetable Soup
Yield: 4 servings
2 carrots julienne
1 small onion, chopped
4 dried shitake mushrooms, broken into pieces
4-6 cups water or vegetable broth
small piece of wakame sea vegetable, soaked in water
1 tsp. mellow white miso per cup of soup
1. Combine ingredients in a soup pot (including soaking liquids) and bring to a boil.
2. Reduce heat and simmer until vegetables are tender.
3. Ladle a small amount into a bowl and dissolve the miso.
4. Add miso broth back into soup and serve immediately.
Yield: 2 servings
2 sprouted grain tortillas
½ cup grated soy or fontina cheese
2 large leeks chopped and sautéed in olive oil
2 cups of raw spinach
2 Tbs. peanut butter
1 Tbs. miso
1. Mix peanut butter with miso and spread on one tortilla.
2. Sprinkle the grated cheese on top, then the cooked leeks, and finally the spinach.
3. Top with the second tortilla and spray the top with olive oil.
4. Spray a round heavy skillet or griddle with olive oil and lay the tortilla into the heated pan.
5. Cover and cook on med-low for 3-5 minutes.
6. Remove cover and turn over, re-cover and cook until the cheese is melted and the spinach is wilted.
7. Slice and serve immediately.