An Easy Dish

I wanted to share something simple, delicious and good-keeping. This basic dish, which I had no idea what to call other than Peasant Stew, is extremely simple to make. The variety is limited strictly by the mind of the cook. Personal preference dictates notes of heat as well, but feel free to adjust any aspect of this dish to suit. My only suggestion on the meat is that I have personally tried many different proteins in this dish. Chicken, when boiled, does not appeal to me on a personal level. Ground beef becomes alarmingly tough for some reason, and the texture creates a beef vegetable soup situation for me when I use stew meat. I prefer a sausage that's been previously smoked. It keeps its texture and provides a contrast that I enjoy when juxtaposed against the softness of the potatoes. If you cook it low enough, the green beans keep their spring, and do not become mushy. I adore this dish, because the left-overs are often as/more delicious as the original, and it is truly a beginner's level dish.

Peasant Stew

4-5           red potatoes the size of a large lemon, rinsed
1 lbs        smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb          fresh green beans (or 2 cans no salt added green beans)
1/2 tsp     red pepper flakes (optional)
1/2 tsp     kosher salt
1/2 tsp     black pepper, freshly ground

1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.

2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.

3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.

4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.


SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.

Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.

Two for One - My Dream

If I had a bakery, I would have a weekly special. I would utilize an ingredient, or a particular technique, that highlighted a specific culture somewhere in the world. A portion of the sales would be donated to the region highlighted. I would have an entire display of the area, incidents of note, famous ties and one entire section devoted to everything that could be done for that region. I would focus a portion specifically on the charitable work I chose to encourage that week, but would give options for other ways to help.

Given the chance to try something new, inside the framework of something familiar like a cupcake, or a pastry, wouldn't you like to know your adventure into flavor also aided the place from whence your new treat came? I genuinely believe most people would.

My store would be filled with pastries, and confections, and delights most familiar. Strange twists on old tastes here and there, a play on texture and expectation just to surprise people. Granted, things like Mayan Chocolate and Cinnamon toast have a potentially limited appeal, but I think bravery is part being alive.

I would strive to make my bakery a place where people came not only for the food, but for the discussions as well. I would thrive in a place where spending time with others was as valued as the quality of ingredients upon which one must insist. I would want people to linger over their morning papers, or question the staff about the origin of the ginger in the ginger-spiced coffee cream.

It may sound quirky, and it may be weird... but wouldn't you want someone in your neighborhood who cared as much about what's happening with the recycling as what happened to the woman who harvested grapes, apples from the Chilean soil so, as the second largest Chilean export to the US, her efforts giving you a fruit salad you enjoyed as she toiled under some of the worst agricultural strain the country has seen in decades?

Would it matter to you that your local coffee shop owner knew that coffee prices were going to rise because of rainfall changes in prominent growing areas near the equator, as well as the new leash laws allowing your pet in more establishments where outdoor eating areas are available?

I want to change the world. I want to do it with flour on my apron, my hair pinned out of my eyes, and my calloused hands setting out the latest tray of Red Velvet Cheesecake squares, Peanut Butter Truffle Brownie bites with toffee and chocolate ganash on top, completely gluten-free Chocolate Tart Cherry Cupcakes, soft baked chocolate chip cookies next to Almond Cranberry tea cookies. I want to throw in an off-handed, "He may not be popular, but Nixon did create the EPA," as that last pot of ultra dark roast coffee is settled down next to the carafe of green tea with honey, both brewed because they were requested, not merely anticipated, just like the bright green Sweet and Sour Apple Cupcakes for a fan who can't see over the counter, but knows her Mom will buy her one if she's good.

That's my dream. I want to own a Bakery. I want to change the world.

Midnight Snacks, Breakfast Solutions

Is it strange that I'm awake just after January 3rd has begun?

Is it weirder still that I'm contemplating making a pot of chili?

I have everything to make light, delicious alfredo sauce. I've even got the yellow and orange peppers, along with the sliced chicken breast, to make it a complete feast. I have fruit or even a full salad to accompany. Does it strike anyone else as bizarre that I'm just remember these things?

The reason I mention this is somewhat simple. Life gets complicated. Sometimes, throwing light kidney beans, dark kidney beans, chili beans and black beans into a pot with a can of tomato sauce, simmering for 4 hours, adding shredded sharp cheddar cheese and watching The Lake House for the millionth time makes more sense than anything more complicated.

I've pretty much talked myself into alfredo, because I want time to enjoy the development of my chili. I also just remembered that literally all of the ground beef I bought today went directly into my freezer. No use to me when it's solid and I have a midnight chili craving!

While I'm waiting for this midnight dinner special to come together, may I just mention:

2 oz Blueberries
2 oz Blackberries
2 oz Raspberries
4 oz Gyuava Peach juice
1/2 cup ice

Combine berries in blender. Pulse twice in short bursts. Add juice. Pulse once. Add ice. Pulse until constitancy appeals to you.

Delicious, nutrient-rich. Easy. Pretty to look at. Did I mention breakfast time comes quick these days? Give yourself a chance to enjoy the day. Speaking of enjoying, I'm off to eat my midnight delight. No worries; seriously, my hours are completely off. I got up at noon on Jan. 2nd. ;)