I used Vivian Howard’s recipe for this simple Southern classic. I used a laying hen that required many hours of stewing. If you use a young/grocery-bought hen, it will likely take a little over an hour. You can garnish with herbs if you’d like but I think it’s simplicity is what makes it so delightful. And there’s no shying away from that rich, chicken flavor with so few ingredients.
This is a meal size version of the seafood restaurant classic appetizer. Instead of button mushrooms, this is made with Portobello mushrooms and a generious mound of crabmeat. I used a Crab Imperial recipe from an old cookbook and brightened it up with a leek and pimentos. If you’re not a fan of mushrooms, you can easily bake the Imperial in a baking dish for the same amount of time and call it good.
This cassoulet is non-traditional in a couple ways but it includes some of the key components of the ‘peasant’s dish’: beans, various meats, and veggies all of which are slow cooked for hours. What you get on the other end is a bowl full of soupy, sweet and savory, meaty, stick-to-your-ribs union of flavors that may or may not be the best bite of beans you’ve ever put in your mouth. There’s a lot going on in every bite. A lot.
I love bold, spicy flavors. As I’ve mentioned before, I am one of those people who craves BIG flavor. I could eat slices of raw onions with gorgonzola sprinkled on top. Olives stuffed with raw garlic cloves, muhhhhh. I can eat a whole jar of them. With spices themselves, I also like to go big….
This clam chowder is a creamy, flavorful soup without the added thickness of flour. The longer it sits, the tastier it becomes, so it can easily be made a day ahead. Curl up with a bowl when the next Nor’easter blows or on a snowy night this winter.