tomato wine sauce

My weekend did not turn out as I had hoped.  I ended up in bed on Sunday.  Allergies had swollen my sinuses so bad that I had a migraine.  My teeth hurt.  I am still getting my energy back but I can say today is so much better then yesterday.

This is the last part of the cassoulet.  I would say this tomato wine sauce is good enough to put on pasta or dip bread in but maybe I am just crazy.  

tomato wine sauce

Note:  adapted from local milk

1 28 ounce can whole roasted tomatoes, seeded and chopped, reserving the liquid

3 tablespoons olive oil

1 medium onion, peeled and chopped

1 teaspoon thyme

3 garlic cloves, peeled and minced

1 bay leaf

1 can oil packed anchovies

1/2 teaspoon salt

1 teaspoon paprika

1 cup white wine 

In a large pot, put the olive oil and heat.  Add the onions.  Let start to brown.  Add the tomatoes.  Let them get started to bubble.  Add the garlic, thyme, bay, anchovies, salt, and paprika.  Let cook and meld and maybe even brown the bottom of the pan a bit.  Add the reserved tomato juice and wine.  Turn down to a simmer and let cook for a bit.  The recipe said until there was 2 cups but I did not cook it down that much.

I also kept this very rustic.  The recipe said to blend it and I did not.  Try it over some pasta.  Really.  You can make this a couple days ahead of time for the cassoulet.

the cooking of the white cassoulet beans

Tea and homemade granola.  A pretty good lunch.  And I am looking at a nap soon.  I think that sums up how I feel today.  A bit tired.  A bit mellow.  Bread is started.  The weather is lovely which means I hope to have some time in the garden with Small Mister today before I cook dinner.  There is skating for me tonight.  Which is another reason for a nap.

But on to the beans for the cassoulet.  The reason I got started on the cassoulet was that I was sent some lovely white cassoulet beans from Rancho Gordo.  We like beans enough that we are part of their year of beans.  I get beans I know we like and I get beans we have not tried.  I think of it as a lovely win.  They sent some heritage cassoulet beans with one of the last boxes.  I had never tried a cassoulet which is what started this whole process.

The beans came together so well for the cassoulet.  They are good enough to eat alone.  I actually stole a couple of scoops for our breakfast the day I made the cassoulet.  So good!  Full of flavor.  I will make these again.

white beans for cassoulet

Note:  adapted from local milk

1 lb white cassolet beans, dried

2 to 4 tablespoons olive oil

1 teaspoon  thyme

2 bay leaves

5 coriander seeds

a few whole cloves (2-3)

1 medium carrot, chopped

½ a medium onion, chopped

2 small leeks, cleaned and chopped fine

½ head of garlic, peeled and minced

1 tsp  salt 

1 tsp freshly ground black pepper

1/4 teaspoon ancho pepper

1/4 teaspoon chiplote pepper

1 teaspoon paprika

Rinse and pick over your beans.  In a large pot, put the beans and cover with water by about four inches.  Let soak over night.  The next day, pour off the water.  Rinse.  Put in a slow cooker.  Cover with water.  Cook for 6 to 8 hours on low or until soft and cooked through.

In another large pot, put the oil and heat over medium heat.  Add the onion and leeks.  Let brown.  Add the carrots.  Stir a bit and let soften.  Add the garlic.  Stir.  When the garlic is golden, add the thyme, bay, coriander, cloves, salt, pepper, ancho, chipolte, and paprika.  Add the beans.  Make sure there is enough liquid to cover well.  Bring to a boil.  Turn down to a simmer.  Let simmer about 45 minutes.  Turn off and let cool.

If you are not making the cassoulet on the same day, store the beans.  Snitch a few for another meal!

confit pork shoulder

Yes, I know this is a picture of flowers and not food.  I cannot find the picture of the confit pork shoulder I made.  I mentioned yesterday that I made cassoulet.  One of the pieces of that was to confit a pork shoulder.  The preparation takes 36 hours and then you wait a month.  That is how I lost the picture.  Or maybe when the computer crashed.

All I know, confit pork shoulder is so yummy you do not need to wait to eat it for a cassoulet but - oh my!  I actually found that true for all the bits of the cassoulet.  Each was worthy to eat by itself.  

confit pork shoulder

Note:  adapted from local milk.  The shoulder sits for 24 hours and cooks for 12 hours so plan enough time

2 pounds boneless pork shoulder cut into 3 inch cubes

1 1/2 teaspoons salt

3 bay leaves

1 teaspoon ground black pepper

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon ground coriander

a pinch allspice

a pinch of nutmeg

1 bunch of green onions, sliced 

4 garlic cloves, peeled and crushed

1 teaspoon thyme

about 1/2 quart melted lard, enough to cover the meat by 1 inch.

Put the pork in a gallon freezer bag.  Mix everything up to the onion together.  Pour over the pork.  Close the bag.  Massage the spices in.  Let sit in the refrigerator for 24 hours

Heat oven to 225 degrees Fahrenheit.

Layer the onions, thyme, and garlic in a pot big enough to hold the pork and lard.  Melt the lard.  Layer the pork on top of the onions.  Pour the lard over and make sure it covers by 1 inch.  Put in the oven for 12 hours.

After 12 hours, the pork is very tender.  Strain, reserving the lard.  Place the pork in a container.  Cover with the lard.  Cover by 1 inch.

Let sit in the refrigerator for at least two weeks.  The longer it sits the better it tastes.  You can eat it earlier if you wish.

To eat, rewarm and strain the pork when ready to use.  Save about 1/4 cup of the lard for use in the cassoulet if you end up making that.

This smells so good when baking that it is hard to resist.

mashed sweet potato and apple

I cooked on Sunday.  Almost all day.  Which is really not unusual but I did an actual big meal type deal.  Cassoulet.  It was fun and only took a couple months to put together.  I had to confit duck and pork!  But it so disappeared.  Well, it would have if I had a few more people to feed but I fed the freezer.

This was the side dish.  Mashed sweet potatoes and apples.  I would do this again even without the cassoulet.  Everyone really liked it and by the time I got into the kitchen to put the leftovers away, the pot was empty.  Scraped until the last bit was gone.  That says it was quite good around here!

mashed sweet potato and apple

Note:  adapted from local milk

2 smallish sweet potatoes  (I used jewel), peeled and cut into chunks

2 smallish apples (I think they were fuji but the recipe calls for honey crisp), peeled, cored, and into quarters or eighths

water

2 tablespoons butter

2 tablespoons whole milk goat yogurt (you could use cow or the original recipe calls for creme friache)

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

a small pinch cayenne

2 tablespoons dark brown sugar (or to taste)

Put the potatoes and apples into a pan that has a lid.  Add about 1 inch water.  Bring to a boil.  Cover and turn down to a simmer.  Let cook about twenty minutes or until both are very soft.

Take off the heat.  Pour off the water.  Add the butter.  Mash.  Add the yogurt, cinnamon, cardamom, cayenne, and sugar.  Mash very well. 

Serve along side the cassoulet I will be writing about.  Or a roast of some type.  

Or just in a bowl.  That way someone is not scraping the pan with a fork.

cinnamon swirl bread

We finished off the cinnamon rolls earlier this week.  I realized that I missed something I used to make a lot of, which is cinnamon swirl bread.  When I was growing up, at my Grandmother's, she would have cinnamon swirl bread.  I would have toast made of it and I always thought it was the best.  She had an Albertson's there and we did not in our city.  It was where she bought the bread.  I remember it being very Scandanavian at that point, which I know it is not anymore.  Childhood memories.

After the cinnamon rolls were gone, I still wanted cinnamon.  I made cinnamon swirl bread with my trusted helper.  It is my everyday bread but made a bit richer with eggs, milk, and butter.  Then there is a swirl of cinnamon and brown sugar.  My Beloved actually likes it better then cinnamon rolls because he thinks that it stays moister.  I like it toasted with butter.  And memories from my Grandma's.....

cinnamon swirl bread

Note:  adapted from Tassajara Bread Book

sourdough starter

1 cup flour

3/4 cup water

1 cup milk

1 egg

1/4 cup sugar

3 cups flour

1 teaspoon salt

2 to 4 tablespoons butter

1/2 cup brown sugar

1 tablespoon cinnamon

Combine the starter, 1 cup flour, and 3/4 cup water in a large bowl.  Cover and let sit over night.  When ready to use, remove a couple of tablespoons of starter and refrigerate for next time.

To the remaining starter, add the milk, sugar, and egg.  Mix well.  Mix in 1 1/2 cups flour.  Cover and let sit about one and half hours or until bubbly.

Uncover, and mix in the salt.  Mix in 1 1/2 cups flour.  Turn out on to a floured board.  Knead until smooth.  Smear 2 tablespoons of butter on the board/counter and knead it into the dough.  Return the dough in a shape of a ball to the bowl.  Cover and let rise until double (about two hours). 

Punch down and let rise to double again, about one hour.

Grease a loaf pan.  Turn the dough out of the bowl.  Roll into a rectangle.  Smear about two tablespoons of butter across it.  In a small bowl, mix the brown sugar and cinnamon.  Sprinkle the brown sugar mixture over the dough.  Starting from the short side of the rectangle, roll the dough into a loaf.  Put seam side down into the loaf pan.

Let rise until double and poufy, about 45 minutes.

Preheat oven to 325 degrees Fahrenheit.  Bake the loaf for one hour.  It will be brown and sound hollowish when the bottom is thunked.

This is one of those to have a big mug of tea with.  I just want to put a smile here.