Friday, March 29, 2019

Flashback Friday - Tuna Casserole

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This post originally appeared on on March 7, 2014.

I was raised in a Polish Catholic family, so Lent was a big deal when I was growing up. I hated Lent. I resented that I had to give something up. I disliked the whole weekly standing/ kneeling/ chanting torture known as the Stations of the Cross. And I hated the customary Friday suppers of either fish sticks or tuna casserole. Back when I was in grade school, my mother wasn't a very imaginative cook, so we were stuck eating either Mrs Paul's (later Gorton's, which were much tastier) or a combination of canned tuna, noodles, and Campbell's cream of celery soup every Friday for six weeks. A relatively short amount of time, but it felt like an eternity to someone who just didn't want any part of it.

It's been at least 25 years since I've eaten tuna casserole. By the time I graduated high school, my mom was a more creative cook and also felt we could fix our own Friday dinners. Yay for adulthood! Honestly, I'd rather have egg salad or fried eggs or pancakes or a veggie burger than fish sticks or tuna casserole on a Lenten Friday evening. (Even more honestly--I'd rather have a steak.)

Not long ago, I decided to try making a tuna casserole. Mr Minx had been spared the lifetime of horror but he was still completely dubious about the idea of hot tuna + noodles (although he did like the noodle part on its own). I wanted to make my Mom's casserole--partly to see if it was as scary as I remembered, and partly because (more honesty here) I did occasionally enjoy it--but I couldn't find her recipe. I was pretty sure she used the one on cans of Campbell's cream of celery soup, but the recipe found there now, labeled "classic," involves pimientos and peas. Yuck. Lets not make things worse, shall we?

I did remember that Mom's dish had cheddar cheese and crushed pretzels in addition to egg noodles and that soup, so I went with that. Part of me hoped when we went to the grocery store that Campbell's had discontinued the cream of celery variety. Alas, it was there, in a low-sodium version that had no flavor at all, celery or otherwise. I added some sauteed onion and celery to the dish to make it taste like something other than hot tuna.

Surprisingly, the flavor-less soup was actually not a bad thing at all. I think the strong celery flavor was what made me dislike the casserole more often than not. The rest of the ingredients were spot on though, really evoking a taste of the 70s. But in a good way. The real trick is to season that bland soup. Dress it up with herbs and spices, add onion and garlic, some cayenne or Tabasco. If you're not averse to a little more work, make a couple cups of bechamel and use that instead.

Mr Minx actually enjoyed the casserole, as did I, and we ate the whole thing over the course of a few days. And I'd actually make it again, maybe for Lent. But more likely we'll be having steak instead.

Tuna Casserole

2 tablespoons butter
1/2 cup chopped onion
1 stalk celery, chopped fine
1 10 1/2-ounce can cream of celery soup
1/2 cup milk
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt, or to taste
Pinch cayenne
2 6-ounce cans tuna (in water), drained well
1 bag of egg noodles, cooked and drained
1 1/2 cups shredded cheddar cheese
Thin pretzels, crushed into small pieces to equal 1/2 cup

Preheat oven to 350°F.

In a 3 quart saucepot, cook onion and celery in the butter until vegetables are soft. Stir in the soup and milk. Season with dill, onion powder, pepper, salt, and cayenne. If you think it needs more flavor, add more of the above, or even other stuff. A pinch of tarragon might be nice. Stir in the tuna.

Add cooked egg noodles to the pot a few handfuls at a time, stirring to coat with soup mixture. You will not need all of the noodles, so hold back a cup or two.

Pour half of noodle mixture into a buttered 9 x 13-inch baking dish. Sprinkle over about 1/2 cup of the cheddar cheese. Top with the remaining noodle mixture and the rest of the cheese. Sprinkle the crushed pretzels on top. Bake for 25 minutes, until cheese is melted and the edges of the noodles are getting brown.

Serves 6

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Friday, March 22, 2019

Flashback Friday - Observing Lent

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This post originally appeared on on March 14, 2014.

Lent is upon us, and for you practicing Catholics, it's time for Friday fasting. No meat for you!  To help you with Friday meal planning, here are some of my favorite meat-free (but not seafood-free) recipes from Minxeats.

Alton's Mac & Cheese
Asian Pasta Salad
Avocado Soup with Crab Salad

Black Bean Ragout
Black Bean Soup
Clam Chowdah

Corn, Crab, and Coriander Fritters
Crespelle di Mare e Pesto
Drunken Noodles with Seafood a la Minx
Gagooch (fried zucchini with eggs)

Greek Shrimp Pasta
"Healthy" Spinach Lasagna
Mushroom and Tomato Ragout with Polenta

Oatmeal Risotto with Roasted Vegetables
Panfried Tofu with Asian Caramel Sauce
Parisian Gnocchi with Caponata
Seafood Louis

Shellfish Etouffee
Simple Black Bean Burgers
Spicy Fish Soup
Spicy Korean Tofu
Tomato Bread Pudding

Warm Tofu with Spicy Sauce

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Friday, March 15, 2019

Flashback Friday - St Patrick's Day Eats

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This post originally appeared on on March 17, 2014.

Despite our last name, we are not Irish in any way, shape, or form. Consequently, we don't partake in drinking green beer or dressing up like leprechauns on St Patrick's Day. And we normally don't eat corned beef and cabbage, at least not together. So the recipes I'm going to share with you now are only vaguely related to the holiday. Around these parts, it's as good as it gets.

"Cabbage," aka bubble and squeak made with brussels sprouts.

Korean-style Rubenadas, aka empanadas stuffed with corned beef and kimchi.

Even better than making your own corned beef at home - go to Attman's and get a pound or three and feast on that.

Lamb stew with Asian flavors and sauteed cabbage

And finally, one of my all-time favorite ways to eat cabbage - okonomiyaki. Nobody will tell if you want to put corned beef in it, too..

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Monday, March 11, 2019

Manhattan's K-Town

I’m going to let you in on a secret: I am not a New Yorker. However, I visit on business (and occasionally pleasure) several times a year and always try to stay in the same hotel. Or at least in the same neighborhood--Koreatown. This little one-block square area in Midtown Manhattan runs from 5th Avenue to Broadway and includes 31st and 32nd Streets, which actually makes the “block” a trapezoid. There’s a bit of spillover to the other side of 5th Ave, too. In any case, this compact area is studded with restaurants, bakeries, and bars, a handful of hotels, and is a convenient 2-block walk from Penn Station. That was the original selling point for me, the proximity to transportation, but after staying in the area a few times, I realized that if I were ever too busy to think about where to eat, I could have breakfast, lunch, dinner, and snacks without going very far in any direction. (Truthfully though, there has never been a time in my life that was too busy to exclude thoughts of food.) I also discovered that the alleged “city that never sleeps” does indeed roll up the sidewalks after dinner, at least in Midtown on a Monday night. On one occasion, I emerged from the Herald Square subway station at 1am after spending most of the evening elsewhere in the city. I was somewhat alarmed to realize that I was the only soul on the street. Fortunately, my hotel was nearby, in the middle of a block that is always busy, thanks to the surfeit of 24-hour Korean BBQ restaurants and late night karaoke bars.

Bibimbap at New Wonjo
 Among those 24-hour BBQ joints are The Kunjip, New Wonjo, and missKOREA, all on 32nd Street. missKOREA involves three floors of bbq, each with different decor and separate menus. The first floor has a somewhat naturalistic, hanging-out-in-the-forest, vibe, the second is more serene and modeled after traditional Korean study rooms, and the third floor is contemporary and spare. Diners have the option of ordering bbq both in set menus and a la carte, but also as part of multicourse feasts that include starters, a course of either hot pot or crepes served with meat and vegetables, the bbq main dish, a noodle or rice preparation, and dessert. The Kunjip and New Wonjo are both more casual restaurants with fairly straightforward menus that include stews, noodle dishes, and bibimbap as well as bbq cooked at the table.

Matcha latte at Grace Street
Three other restaurants, Gammeeok, Shanghai Mong, and Abiko Curry, are also open around the clock. Gammeeok specializes in seolleongtang, a rich soup made by simmering beef bones for many hours so all of the marrow, fat, calcium, and collagen are extracted, broken into tiny particles, and suspended in broth which turns a milky white, rather somewhat like tonkotsu ramen broth. They also serve bossam (braised pork belly, sliced and served with kimchi and usually cabbage leaves in which to wrap it), housemade sundae (blood sausage), and a few kinds of Korean pancakes. Shanghai Mong bills itself as an Asian Bistro; in addition to Korean dishes, they also serve pad Thai, udon, pho, and many Chinese-restaurant-style dishes like General Tso’s or sweet and sour chicken. If you like Japanese-style curry, and you like it spicy, you’ll probably enjoy Abiko Curry. Curry was introduced to Japan by the British, and it’s flavor is closer to the yellow-hued curry powder in your pantry than to that of Indian dishes like vindaloo or rogan josh, yet it’s also very much its own thing. Abiko simmers their curry for “100 hours” and offers a gravy-like version served with rice or noodles, and a thicker cream sauce mixed with pasta. Dishes can be customized with toppings like fried squid, raw eggs, pork cutlets, and cheese; the spiciness can also be ordered to taste, but be forewarned that even “level 2” packs some real heat. I like the donburi bowls, a mound of rice topped with some sauce, lots of sauteed onions, and a protein of your choosing. It’s not spicy at all but completely delicious.

Donburi at Abiko Curry
Several other BBQ joints dot the K-town landscape on both sides of 5th Avenue: Jongro; Her Name is Han; Dons Bogam; Kang Ho Dong Baekjeong. All have more limited hours than the round-the-clock places, and each has its fans. On quite the opposite side of the spectrum; rather than piles of meaty goodness, mushrooms and tofu are the stars at Hangawi, the rare Korean vegetarian restaurant. They also have what might be the ultimate Instagrammer’s meal: a hot stone bowl filled with rice, vegetables, and...avocado. Beats avocado toast any day.

If you’re in the mood for something sweet, you’re in luck. Everything from green tea lattes to fancy French-style cakes can be found in Koreatown. My favorite bakeries are Tous Le Jours and Paris Baguette. The former has a wide variety of pastries, both familiar and not. Croissants are big and brown and beautiful, but the much more homely hot dog encased in a squid ink roll with cheese inside and out has its merits, too. There are also French baguettes and loaves of fluffy Korean milk bread, donuts, and flaky pastries filled with everything from red beans to chocolate to sausages. Paris Baguette has a smaller selection of similar products, plus fancier layer and roll-style cakes. Both bakeries offer specialty coffee drinks as well. More coffee can be found at Grace Street, an expansive cafe that has an equally large menu of hot and iced coffee and tea drinks, including matcha, milk tea, and cocoa. Grace Street also serves waffles with various toppings, and something called shaved snow, a light and feathery frozen dessert made from blocks of flavored ice milk shaved into silky ribbons.and topped with things like red beans, condensed milk, or mango puree. Across 5th Avenue one will find Besfren, a dessert shop with a much smaller selection of pastries, but also delicious giant triple chocolate chip cookies, matcha/taro swirl soft serve ice cream, and a selection of ginseng products. Only want tea? Gong Cha is a closet-sized space that serves a seemingly infinite number of hot and cold tea drinks in flavors like familiar Earl Grey and Oolong but also wintermelon and taro. Order your tea topped with simple milk foam, or with boba, red beans, basil seeds, coconut or herbal jelly, or pudding (somewhat like flan)...even with all of the above. Don’t forget to grab a wide straw to suck up all the solids, because a regular straw simply will not do the trick.

If you’re not sure what exactly you want to eat, step into Food Gallery 32, a food court where you’ll find everything from Korean fried chicken, bibimbap, and ddukbboki to the savory Chinese crepes called jianbing, churros, and frozen yogurt. Seating is communal and the place always seems crowded, but it’s great for the undecided among us.

Fried dumplings at Mandoo Bar
And that’s not all, folks. There are at least two gastropubs in K-town, Itaewon and Osamil, and restaurants specializing in fresh tofu (BCD Tofu House) and Korean dumplings (Mandoo Bar), plus a somewhat more fancy restaurant called Gaonnuri. Located on the 39th floor of 1250 Broadway, overlooking Herald Square, Gaonnuri has some of the best panoramic views of the city. They offer both tableside bbq and entrees like bibimbap, but also fish dishes involving black cod, sea bass, and monkfish. I like the seasonal tasting menu, which at $115 per person isn’t exactly a bargain, but it does include 6 savory courses and dessert. There’s also a more economical $55 three-course prix fixe that includes bbq, but the whole table must participate.

I’m sure I’ve missed more than a few places, but I hope I’ve hit on enough to lure you into a stroll through New York’s Koreatown. There’s no shortage of food (there’s even an H Mart if you are in the mood or have the ability to prepare a meal for yourself) in this relatively small area. Shops too, if you’re into Korean beauty products. It’s definitely a neighborhood worth a visit.

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Friday, March 08, 2019

Flashback Friday - Creamy Chorizo, Chicken, and Corn Chowder

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This post originally appeared on on February 17, 2014.

Nothing hits the spot on a frigid winter day like a bowl of soup. Especially a hearty soup made with a bunch of stuff that I usually keep on hand: frozen chicken thighs, chicken, and corn; canned tomatoes and chipotles; and chicken stock. A loaf of freshly baked bread is the perfect accompaniment.

If you don't have chicken, chunks of beef stew meat would work well, just cook the soup longer to ensure the meat is tender, adding additional stock if necessary.

Creamy Chorizo, Chicken, and Corn Chowder

2 links Mexican chorizo
1 cup chopped onion
3 boneless, skinless chicken thighs, cubed
3 cloves garlic, crushed
1 chipotle en adobe, plus 1 teaspoon of adobo sauce
1 15-oz can diced tomatoes and their juice
2 cups chicken stock
1 cup frozen corn kernels
1 large red potato, peeled and diced
1/4 cup heavy cream or half and half
honey (optional)
salt and pepper to taste

Remove chorizo from casing and place in a 3-quart pot along with the onion and a pinch of salt. Cook over medium heat, stirring regularly, until the onion is translucent and the sausage has browned and broken into small pieces. (There should be more than enough oil in the sausage to cook the onion without burning; if you have some weird super lean chorizo, add a dribble of oil.)

Stir in the chicken and garlic. Cook, stirring occasionally, until chicken is no longer translucent. Add the chipotle, tomatoes, stock, and corn. Bring mixture to a boil, then turn down heat and simmer soup for 45-60 minutes, until chicken is very tender. Add potato and cook an additional 10-15 minutes, until potato is done to your liking.

Pour in the half and half and stir to combine. Taste for seasoning and add a bit of honey if you think the soup needs some sweetness (I did) and add salt and pepper to taste.

Serves 2-4

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Monday, March 04, 2019

"But There's No Place to Eat in Midtown New York!" Part One: The 10 Best Fast Casual Restaurants

I may live in Baltimore, but I travel to New York a lot, mainly to eat. So pardon the occasional NY-based post around here from time to time.

I hear it all the time, “there’s no place to eat in Midtown.” That is technically not true at all. There are hundreds of restaurants in Midtown Manhattan, an area that stretches from 14th Street all the way to 59th Street, and from the Hudson River to the East River--at least according to Google Maps. Other sources will tell you that Midtown starts at 34th or 23rd Street and stretches from 3rd to 8th Avenue. In any case, it’s a sizeable area, full of food. But is it the kind of food you want to eat? That depends.

If you’re happy with the sort of chain restaurants found nationwide, they are a-plenty in Midtown. Applebee’s, Subway, Olive Garden, TGI Friday’s, McDonald’s, Chipotle, and Au Bon Pain are all well-represented. Other eateries, like Le Pain Quotidien, and Maison Kayser dot the landscape along with Pret a Manger, Cosi, and Five Guys. If you’re like me, however, traveling is an excuse to eat in restaurants that I can’t find back home. So here’s a list of my favorite fast casual, multi-location, eateries that can be found in Midtown Manhattan, but probably not in my own back yard.

1. Shake Shack
Yes, there is a Shake Shack in Baltimore right now, and in a lot of other US cities, too, but if you’re from one of the 27 states that still doesn’t have one of Danny Meyer’s ridiculously popular hamburger restaurants, there are about 17 locations in New York City, six of which are in Midtown. Their hamburgers have become classics, but they also have hot dogs and a crispy chicken sandwich that is my personal fave. The Madison Square Park, Grand Central, and Penn Station locations offer breakfast sandwiches, and they all have frozen custard, which can be had as-is, or blended into a shake, float, or concrete.

2. Num Pang Kitchen
There are three Num Pang Kitchens in Midtown, each offering hearty Cambodian-style sandwiches served on fresh and crunchy NY-baked baguettes. Served with cucumber, pickled carrots, cilantro, and a chili mayo, these sandwiches have a lot in common with Vietnamese banh mi. Eschewing bread? Num Pang also has salads and rice or grain bowls with tantalizing toppings like coconut tiger shrimp or peppercorn catfish. My go-to is the five-spice glazed pork belly on semolina, with a side of charred broccoli with spicy goddess dressing, but I would devour pretty much anything on the menu.

3. Xi’an Famous Foods
This spot famous for hand-pulled noodles started out in a 200-square-foot basement stall in the Golden Shopping Mall in Flushing. Rave reviews from major publications and bloggers alike allowed Xi’an to rapidly expand to 11 locations in Queens, Brooklyn, and Manhattan, four of which are in Midtown. The food of Xi’an (pronounced shee-ahn), a city in northwest China, combines both Chinese and Middle Eastern flavors, so don’t be surprised to find cumin and other spices intermingled with the more familiar má là, or “numbing and spicy” qualities shared by Sichuan cuisine. The restaurant’s now famous noodles come with lamb, beef, pork, or chicken, served with sauce or in a soup. There are veggie versions too, so everyone can experience their lovely, slightly chewy texture.

4. Tacombi
With two Midtown locations, every day can be Taco Tuesday at Tacombi. The menu is short but sweet (tacos, quesadillas, and a handful of other items) but has everything I need to satisfy my taco jones. Sometimes I crave a crispy beer-battered fish taco and at other times the Mexico City classic pineapple and pork al pastor. I can have them both simultaneously at Tacombi because their tacos are sold per each, and not in pairs or trios of one kind (so annoying). I can even go wild and do a black bean and sweet potato vegetarian taco and have a porky carnitas (literally, “little meats”) taco alongside. I am probably going to stuff my face with their esquites and guacamole, too.

5. BonChon
There are two Midtown outposts of this Korea-based chain that specializes in crisp fried chicken with either a spicy or soy garlic glaze. Though chicken is BonChon’s speciality, they also offer other pan-Asian favorites like pork belly buns, potstickers, and takoyaki. I like to describe the latter as pan-fried savory donut holes with bits of octopus inside, cuz that’s what they are. Traditional Korean dishes like japchae, bibimbap, and bulgogi are also available, as well as the chewy rice cakes known as tteokbokki, served with the currently trendy topping of mozzarella cheese. That’s next on my list to try.

6. The Kati Roll Company
While tucking into a feast of Indian food, have you ever thought, “there should be a burrito version of this?” Well, there is--sorta. In Calcutta (Kolkata, as it’s now known) there’s a popular street snack that involves rolling a paratha around a kabob to make it easier to eat on the go. Brillant, no? The Kati Roll Company offers these portable snacks with other fillings, too, like chicken or beef tikka, spiced lamb, or chana masala. They’re especially good with a pistachio or mango lassi, but also chai or beer, though don’t try to take the latter out onto the street.

7. byCHLOE
This all-vegan establishment is perfect for when you want a kale and quinoa salad to go, or a couple of gluten-free chocolate chip cookies as a mid-afternoon pick-me-up, but also if you’re looking for a great burger or meatball sandwich. The burgers are veggie, of course, filled with good things like beans, chia, and sweet potatoes, and the meatballs are made with portobello mushrooms. Honestly though, you won’t miss the animal protein. Some locations offer breakfast and brunch, but you can get avocado toast all day, as well as cold-pressed juices and even house-made organic goodies for your beloved doggo.

7. Dos Toros Taqueria
While there are a couple Dos Toros Taquerias in Chicago, the vast majority of this chain--started by two Cali-born brothers--is in New York. There are about half a dozen in Midtown alone, so taco-lovers don’t have to look very hard to find one. The menu is pretty simple: choose one of the naturally-raised antibiotic- and hormone-free meat (chicken, pork, beef) or veg options and decide whether you want it in tacos, burritos, quesadillas, or in bowl or salad form. While their food is good, Dos Toros also tries to be good citizens by using compostable plates, straws, cups, and utensils. They also support projects like the Michael J. Fox Foundation and Food Bank for New York.

9. Luke’s Lobster
Have you noticed that Instagram pics of lobster rolls tend to get tons of likes? I’m going to go out on a limb and say the vast majority of IG users have never been anywhere near New England, original home of the lobster sandwich. These days there’s no need to travel. Luke’s Lobster has a bunch of locations on the east coast, with several in Midtown Manhattan. Their lobster rolls are Maine-style, that is, served with chilled meat and mayonnaise, on a traditional buttered split-top bun. They also offer crab or shrimp rolls, and you can get your shellfish on a salad, too. Maybe with a cup of clam chowder or half a lobster tail. Or both.

10. Sweetcatch Poke
As sushi-crazy as we are in the US, it’s no surprise that poke is everyone’s favorite new way to eat raw fish. Some Hawaiians will say, however, that the stuff we eat on the mainland is about as close to authentic as your favorite deep-fried, cream-cheese-stuffed, avocado-topped sushi roll is to the Japanese original. Sweetcatch Poke doesn’t seem too far off the right track though, with fairly classic tuna and salmon pokes, and a few other versions including one with tofu and one with...chicken. (Don’t worry, it’s cooked.) You can mainland the heck out of your tuna poke by putting it in a burrito with kale and pineapple or mango and pickled ginger, or you can have it simply on a bowl of rice with mixed greens. It’s tasty however you do it.

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Friday, March 01, 2019

Flashback Friday - Deconstructed Cassoulet

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This post originally appeared on on February 6, 2014.


There's a new Asian grocery store in Catonsville called Great Wall. It caters to a largely Chinese clientele, and while I'm not Chinese, I find myself cooking more Chinese-style food than anything from other Asian cultures. That made Great Wall right up my alley, especially when I discovered the selection of duck parts, including whole ducks, duck tongues, and duck legs. On our first exploratory trip to the store, I grabbed a pack of two duck legs to keep in the freezer until inspiration struck.

Inspiration struck pretty quickly.

I had never cooked duck legs on their own before, but after doing some research found that confitting them (cooking them in their own fat) was a pretty simple proposition. Ordinarily, a confit involves extra duck fat in addition to the fat on the legs, but I didn't have that. (I did have a cup or so of bacon grease, left over from making a quadruple batch of bacon jam, but that wasn't going to work. Or maybe it would, but I didn't want bacon-flavored duck. I wanted duck-flavored duck.) Instead, I just went ahead and cooked the legs as is, figuring nothing could go terribly wrong.

Ok, I know you're now expecting me to relate a disaster story. But really--nothing went wrong. As the duck cooked low and slow, its fat was rendered, the meat cooked, and the skin got crisp. Exactly the results I wanted.

While the duck was in the oven, I threw together some white beans seasoned with sausage. In my mind, duck + white beans + sausage = cassoulet, and rather than going through the whole somewhat complicated process of making a real cassoulet, I cooked my components separately. I even toasted some plain bread crumbs in olive oil to mimic cassoulet's customary crusty surface.

The beans were an experiment. I found two lonely links of andouille sausage in the freezer, and added them, with a handful of carrot and onion, to a couple cans of cannellini beans. I didn't have all of the proper fresh herbs to make a bouquet garni for the pot, but I did have a little jar of bouquet garni seasoning that I got from Penzey's as a free gift the last time I placed an order. Their spice mix is a combination of savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage, and tarragon; it packed the perfect herbal punch for the bland beans. You, of course, can use an actual bouquet garni (fresh parsley, thyme, rosemary, and a bay leaf tied up in a bundle with twine), just make sure to remove it before serving.

Both elements of the dish were highly successful. And the beans were amazing. If you cook beans long enough, stirring regularly, they get dreamily creamy and taste really fattening. While my dish used pork sausages, I'm betting that if one used chicken andouille sausage, the result would be just as delicious but practically a diet delight.

Deconstructed Cassoulet

For duck confit:
2 duck legs

For the beans:
1 tablespoon olive oil
1/4 cup carrot, cut into small dice
1/2 medium onion, diced
pinch salt
2 andouille sausage, cut into small dice
3 cloves garlic, minced
1/2 - 1 teaspoon Penzey's Bouquet Garni seasoning
2 cans cannellini beans, drained and rinsed
1 cup chicken stock
additional salt and pepper to taste

To serve:
minced parsley
toasted bread crumbs

To make the duck: Prick the skin all over with a needle or tip of a sharp knife. Salt generously on both sides and allow to rest for at least an hour.

Wipe salt off of duck and place in a pan or baking dish into which they fit somewhat snugly. Place baking dish in a cold oven and turn oven to 285°F. Cook for 90 minutes to 2 hours, until fat has rendered and duck is tender.

Raise oven temperature to 375°F and cook duck for an additional 15 minutes to brown skin. Remove from oven and allow to rest for about 15 minutes.

To make the beans: Heat the oil in a 3-quart stock pot. Add the carrots and onion and pinch of salt. Cook over medium heat for 4-5 minutes, stirring occasionally, or until vegetables start to soften. Stir in the sausage and cook an additional 3-4 minutes before adding the garlic and herbs. Add the beans and stock and bring to a boil. Turn the heat down to medium-low and simmer beans for 45 minutes to 1 hour, or until quite soft, stirring frequently.

To serve: Either pull the duck meat from the bones or serve legs whole on top of beans. Garnish with minced parsley and toasted bread crumbs.

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