Chard and white bean stew. High on the list of dishes I’d like to be able to make without a second thought, a special trip to a special store and that I hope to still be cooking when we spend our days in his-and-hers creaking rocking chairs, lamenting that Jacob never calls us anymore, is a hearty white bean stew. And never has my need to get a recipe like this down been more urgent, given the following confluence of events: 1. A kid who is getting more and more into rejecting food, but shows a keen interest in beans and anything cooked in a tomato-y sauce. 2. A mama who is near the end of her tether trying to fit an impossible amount of ingredients in her 2 (yes, two) kitchen cabinets and revels in a recipe that will use up multiple cans of beans, a box of tomatoes and a carton of broth and 3.
A website audience that will likely hightail it out of here if I present you with one more recipe in a row that hinges on cream and booze, butter and cheese, butter and sprinkles or butter and wine. Mushroom bourguignon. When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I already know my favorite. Julia Child’s recipe was always my mother’s go-to dish for company and back in the day, the smell of it braising in the oven was enough to get me to reconsider my vegetarianism. I cheated more than once, ladling the braise broth over egg noodles, and never felt that I wasn’t missing a thing.
In fact, I always argued that most of the things people thought they liked about meat they actually liked about the sauces and braises and spices they were cooked in, which is why I have been dreaming up a vegetable based bourguignon for ages. But I finally figured out how I wanted to do it on Monday night, and just in time: it’s a freaking icicle out there. Cupcakes! Mushroom Bourguignon Serves 4. Spanish Lentil Soup with Sausages and Apples recipe from food52. Author Notes: Adapted from a Claudia Roden recipe in her excellent The Food of Spain, I took this recipe in a Midwestern American autumn direction by adding crisp, sweet apples and apple cider vinegar. The result was warming and delicious. If you cannot find Morcilla (Spanish style blood sausage), just double the chorizo. (less)Author Notes: Adapted from a Claudia Roden recipe in her excellent The Food of Spain, I took this recipe in a Midwestern American autumn direction by adding crisp, s (…more) - The Spiced Life Serves 8 This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring Popular on Food52 and Provisions.
Lentil Soup with Spicy Italian Sausage: Quick Recipes Recipe.