Unknown.
READ MORE ABOUT:
I've eaten out so many times this past week in celebration of my birthday, I feel like I've forgotten how to cook. As regular readers know, I don't eat very much meat and I have a diet based on lots of vegetables and legumes. I am also very careful about the amount I eat. Five restaurant meals and lunch at my mother's in as many days has been a real eye opener for me.
In that short time, I've gotten used to larger portions and consequently I'm always hungry. Even though I brought doggy bags home from some restaurants, rather than eat the whole serving, I still ate more than I would at home. I've also been having massive cravings for salty things, because of course, restaurant chefs probably use more salt in a week than I would in a year. And I'm not even going to think about how many pounds I gained. Six meals. That's all it took.
It made me realize all over again the importance of regularly cooking your own meals, regulating your fat, salt and sugar intake, monitoring your portion size and eating less meat. The photo above is of the delicious dinner which I ate on my actual birthday. Venison (wrapped in bacon!) with gnocchi was the one meal I ate entirely. Below is the photo of what I cooked yesterday on my first night back in the kitchen. Even my husband was relieved to be eating beans.Image credit: Romulo Yanes
Vegetarian Cassoulet
For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved
lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette (I didn't use nearly that much)
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley
1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
3. Make garlic crumbs while cassoulet simmers: Preheat oven to 350°F with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.
5. Discard herb sprigs and bay leaf from cassoulet. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
From the March 2008 issue of Gourmet
Difficulty Level: Easy
-
- {}
