Tick season is upon us. The best advice is to wear a hat, light-colored clothing with a tight weave, long sleeves, closed-toed shoes, long pants, socks, and make sure to tuck everything in. Also,
Cassoulet for a Cold March Night
I usually don't have any corned beef left after St. Patrick's Day...but this year 3 of the people I invited to my little soiree in South Nyack did not show up. Voila...leftover corned beef! Luckily I had wrapped it in foil and thrown it in the freezer.
Soo...just call me Martha Stewart...but on Friday I got a hankering for cassoulet and after scouring the frig, realized that leftover chunks of corned beef might work as a substitute for lamb or chicken in my cassoulet dish. So here it is, gentle reader, Cassoulet ala Corned Bouef! Perfect supper dish for these last cold nights of March.
CASSOULET with CORNED BEEF
2-3 Tablespoons Olive Oil
1 large Yellow Onion, diced
2 carrots, peeled and diced
2 stalks Celery, diced
5 cloves garlic, peeled and crushed
2-3 Tablespoons Flour
1 1/2 Cups Dry Red Wine
1 1/2 Cups Beef Broth
1 1/2 Cups Chopped Tomatoes (fresh or canned plum tomatoes)
3 Tablespoons Tomato Paste (optional)
5 cups Cooked Cannellini Beans (Rinsed and drained - approximately 5 cans) or lb. dried Northern beans soaked overnight...be sure to rinse and remove any skins)
2-3 Teaspoons Herbs de Provence
1 Bay Leaf
1 Lb. Corned Beef (pre cooked and cut into chunks)
Salt and Pepper
3-4 sprigs of fresh Thyme (Chop up the thyme and add if cooking on stove top or lay on top of cassoulet if baking in oven.)
1 Tablespoon Grated Lemon Zest
2-3 Tablespoons Chopped Fresh Parsley
1. Heat oil in heavy Dutch Oven over medium heat. Add onion, carrots, celery and garlic. Saute until vegetables are tender, barely brown. Add flour and stir. Then pour in wine, broth, tomatoes, tomato paste, herbes de Provence and bay leaf; stir to mix. Add beans and chunks of corned beef.
2. Bring to simmer and then reduce heat to LOW. Continue to cook on stovetop 1.5 to 2 hours...or put in ovenproof casserole dish and bake covered (foil or lid) in oven at 350 degrees for 1.5 to 2 hours. Add additional broth if necessary. You can remove the cover the last 20 minutes.
3. Before serving adjust seasonings and add lemon zest and fresh parsley. Serve over Basmati rice or mashed potatoes.
I spent my childhood on a dairy farm in rural Wisconsin, and have the distinct pleasure of having attended a one-room schoolhouse! After my college years at the University of Wisconsin, I worked for a....
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