Author: Merigold

Categories
Sweet

Sweet Coconut Cookie Snacks

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Sweet Coconut Cookie Snacks

Yo, LOVE is in the freaking AIR! It’s Valentine’s Day (or thereabouts) and I made treats / used it as an excuse to be a little extra (remember when I sprinkled the lemonade???). For✌🏼Day this year, I made homemade cereal (yes, you read that correctly), homemade peanut butter cups (because I have issued a blanket moratorium on seed oils in my house), and these adorable four ingredient cookie snacks that are kind of like those samosa Girl Scout cookies. Now before you go off on a V Day tangent, I would like to stress that these cookie snacks are my new go-to, Valentine’s Day aside. They are the perfect dessert. I mean perfect.✨ And they are super easy to make. If you have kids, I ultra recommend these as a dessert option. There is zero sugar as they are sweetened with dates.

💖💖💖

Now, on the homemade cereal side, I forget about once every three years that I do not enjoy self-torture and make the cutest homemade cereal, a la Molly Yeh (champion of all things cute and sprinkles). Is it worth it? Probably not. Do I forget this periodically? Absolutely I do. This year it made for great mailing gifts but, man, is it a lot of work. Hundreds of hand-cut, 1/4 inch hazelnut cookies. In the words of Charlie Brown, good grief.

what you need

(this makes 6-8 cookies)

1 1/2 cup unsweetened shredded coconut <– these words matter

1 cup (~8) pitted, soft Medjool dates

1 tablespoon smooth almond butter

1 cup semisweet or dark chocolate chips + 1 tablespoon coconut oil

(optional) 1 tablespoon honey

how to make it

  1. In the oven, toast the coconut shreds for ~5 minutes on 350, or until beautifully golden brown. 
  2. Use the food processor to process the dates until they are in smaller chunks. Add in the coconut and the honey, if using, and mix until a grainy “dough” forms. Using your hands, form 6-8 little discs, ~1/2 inch high, with the dough. Use a chopstick to poke a hole through the middle. 
  3. Plop the discs in the freezer. Yes, plop.
  4. On the stove, melt the chocolate and coconut oil in a small saucepan or small double boiler (truth: I totally set a bowl on top of a pot with water in it.) 
  5. Once the chocolate is melted, remove cookies from freezer and dip the underside of each cookie in the chocolate, returning it to the plate with the chocolate side up.
  6. Return to freezer for ~30 minutes or until chocolate hardens completely. 

P.S. The homemade cereal contains: homemade hazelnut cookies, tiny amaretto meringues, toasted coconut flakes, mini chocolate chips, and dried tart cherries. 

additional quirky dessert ideas
Categories
Local

Three Year Anniversary

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one and a half slices local simple recipes food

OneandhalfSlices Year Three Recap

Three years of flavor, sprinkles, playlists, and exploration! Whoa. It’s been a ride, you guys. You know. You’ve been here. It may seem like things have been quiet of late – but not so. Here’s the best of 2023 and what we have to look forward to in 2024…

what we loved about '23

dude, we did so much in 2023. it was fire. yeah, literally… #openflame 🔥🔥🔥

EVENTS! There was the inaugural #yellow2023 event featuring open flame cooking and literal rocket launches down in Florida. Then we held two Saturday Suppers filled with friends and impromptu cooking here in Virginia.

PARTNERSHIPS! our friends, we totally love what you do.

  • pork & poultry. we got even closer with our long-time pork and poultry supplier Longstone Farm this year, attending many of their Sunday Suppers and featuring their ridiculously rad Chorizo and Apple Fennel sausages at Yellow 2023.
  • wagyu beef. we also made new friends at Ovoka Farm and featured their Wagyu beef at all of our events. With Ovoka’s wagyu bavette steak in tow, 2023 was the Year of the Chimichurri. 
  • collage art. probably the best surprise of Yellow 2023 was this lady. Gigi is a wicked talented independent collage artist. We commissioned her to do a piece representing Yellow 2023 and it turned into a full on collage workshop. She’s does comish, weddings, workshops, wine bottles – literally everything. And her creativity is glorious. Check her out –> @gigiripps on Insta

SUBSTACK! because, you need other art forms. I finished my book and started a Substack. Not in that order. The Substack has not been wildly successful but there is a small writing community there that I appreciate. Imbued with the alchemical powers of absinthe and good champagne, so far, I have used it to pitch a videogame concept and showcase my collage art. 

…finally, we got some new logos. because stickers.
the best recipe recap

what we loved to love from 2023

what we're excited for in '24

AFFILIATES! only things we really love.

  • glassware. you all know I fucking love tall stems. Enter Amehla Co. Get ready to see these beauties featured in my cocktail recipes, of which there will be a lot more in ’24. And if you like them for yourself, use this link to purchase. My favorite so far are the honeycomb hive whiskey glasses. 
Whiskey Glass
Nick & Nora Glass
Cocktail Mixer

COCKTAIL RECIPES! such as…

  • Pink Velvet Cake 
  • The Neon Demon
  • The Ginger Fox
  • Tequila Wiretap
  • Summer in Madrid

Where else you *might* see OneandahalfSlices / Merigold this year…

  • at an (online) art gallery ??!!
  • twitch ?? (whatttt)
  • at Yellow 2024…

…finally, here’s a playlist. because good music, like good food, is meant to be shared ✨ hit play, let’s goooo

our skies are getting clearer // these days are getting weirder

Categories
Omni

Lasagna

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one and a half slices local simple recipes food

The Authoritative Lasagna

I’ve been making this lasagna since forever. Some people say there are too many vegetables. Some people say there isn’t enough cheese. Most people say it’s fucking fantastic. 

what you need

lasagna sheets (ideally fresh)

16oz ricotta cheese

1 tablespoon lemon zest

pinch of nutmeg

1 egg

1 handful fresh basil, cut into thin strips

2 large blocks of fresh mozzarella, torn into strips

1 cup parmesan cheese

1 large zucchini sliced into thin disks, preferably using a mandolin

olive oil

For the sauce: make my essential Bolognese. If you haven’t the time, then you need these things: 1 pound ground beef, 1 pound loose pork Italian sausage, 48oz canned Marzano tomatoes, 1 minced onion, 5 minced garlic cloves, 1 cup white wine, Italian seasoning, crushed red pepper flakes, a parmesan cheese rind, and salt.

how to make it

Preheat oven to 350 and prepare a baking dish by drizzling some olive oil on the bottom.

If you do not have my Bolognese sauce and need to whip up a quick lasagna sauce: brown the ground beef and sausage in a pan using olive oil and salt, breaking the meat up so no large chunks remain. Throw in the minced onion and garlic, stirring for another ~2 minutes, taking care not to burn the garlic. Add the cup of white wine and simmer until the liquid disappears. Add crushed red peppers, Italian seasoning, salt, and black pepper to taste. Add the diced Marzano tomatoes to the sauce along with some additional salt and the parmesan rind, stir well, and let simmer on low for at least 1 hour, adding liquid as needed. 

Prepare the Mozzarella (tear), parmesan (grate), zucchini (slice), and ricotta. Place ricotta in a mixing bowl and whip together (using a fork) with egg, lemon zest, nutmeg, and basil strips. 

Now, layer your lasagna (bottom to top):

  1. lasagna sheet
  2. sauce
  3. mozarella
  4. lasagna sheet
  5. ricotta
  6. zucchini (overlap the slices so it makes a complete zucchini layer like the pasta)
  7. sauce
  8. lasagna sheet
  9. sauce
  10. rest of the mozarella
  11. top with parmesan

Cover the baking dish with tinfoil and bake on 350 for 35 minutes. Remove the tinfoil, rotate the baking sheet, and cook for an additional 25 minutes. Remove from oven and let rest for ~15-20 minutes before serving. 

pasta pasta pasta
Categories
Omni

Tortilla Soup

one and a half slices mexican tortilla soup sopa recipe easy weeknight
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Makeshift "Sopa de Tortilla"

one and a half slices mexican tortilla soup sopa recipe easy weeknight

I say “makeshift” because you can’t yell at me for being inauthentic if I never claimed it were authentic. In truth, I’ve got no idea what traditional Sopa de Tortilla is like, but I do know that I watched a rad vid of someone making a clearly Mexican-inspired soup and got inspired myself. So here we have a weeknight Mexican soup that will warm up any chill with its spice and quench that mole craving. The flavors here are perf and if you go the extra mile to top it with crunch and fresh, you won’t regret it. Fair warning: this soup is SPICY! Happy Winter!

🌮🌮🌮

what you need

2 chicken breasts or 4 chicken thighs

6 cups chicken broth

Salt, Pepper, and Olive Oil

2 poblano peppers

2 jalapeno peppers

1 white onion

4 cloves garlic

4 roma tomatoes

2 cups fresh or frozen yellow corn

1 can black beans

1 tablespoon: cumin, paprika, chili powder, crushed red peppers, dried oregano, & dried cilantro 

1 tablespoon raw cacao powder

For serving: 2 portions: 1 avocado, fresh cilantro, 1/2 diced red onion, 1/4 cup plain Greek yogurt, 2 plain corn tortillas, 1 cup shredded white cheese (I use Oaxaca cheese)  

*Note: if you have dried Mexican chipotles or anchos, by all means, go ahead. You can rehydrate the dried peppers in the soup and blend them up with the tomatoes for a deeper, mole-style taste. 

how to make it

Salt and pepper the chicken on both sides (if your chicken breasts are super thick, you may want to cut each breast in 3-4 thinner pieces). 

In a large soup pot, add 1-2 tablespoons or olive oil and brown the chicken on both sides. Remove chicken to a plate and set aside. Scraping up the browned bits on the bottom of the pan, add a few more glugs of olive oil, and send in the diced white onion, poblano peppers, jalapeno peppers (with seeds), and garlic. A thick dice is just fine. 

Once the veggies are slightly soft, send in the spices. Stir thoroughly. After ~2 minutes over medium heat, add about 1/2 cup of water to completely deglaze followed by all the chicken broth. Add back in the large pieces of chicken along with the cacao powder, stir thoroughly, and simmer gently for 1 hour or until chicken is tender. 

Remove chicken from pot to a plate and shred it thoroughly using a fork and knife. Halve the roma tomatoes and add to a blender along with ~3 cups of soup liquid. Blend until well combined and return the puree to the soup pot on the stove. 

Add the shredded chicken, corn, and drained black beans into the soup, stir, and simmer for an additional 20-30 minutes on low. Taste for flavor adjustments. While the soup simmers, cut the plain tortillas into strips, fry them up in some oil, and toss them with salt to create little crispies. 

Once the soup is ready, place a small pile of tortilla crispies in the bottom of a soup bowl topped with some shredded white cheese. Ladle soup into bowl. 

Top with more crispies, more cheese, half an avocado diced, a dollop of yogurt, and fresh cilantro.

Enjoy the heat! 🔥

More Soupy Things
Categories
Experiences

Turkey Vibes and a Computer Build

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Turkey Vibes and a Computer Build

Thanksgiving 2023

I feel like I owe you guys a bit of a life update.

It’s been a minute. But rest assured, I’ve been in the kitchen. Not so much in create mode but in sustain mode. I’ve been cooking old recipes using the alembic of holiday tradition. I’ve been making beans and rice on repeat. I snagged a local  Whiffletree Farm turkey that slayed on Thanksgiving day.  

We held our second Saturday Supper in October with some very choice houseguests. It was Momofuku themed and the star of the show was crisped porkback (so… bacon. shocker). My good friend made us a special playlist. We went apple picking. I became completely obsessed with a Greek skin glow tonic made from a whole lemon. And I still have the world’s most adorable black cat who has thoroughly enjoyed being the star of Spooky season.

Skin Glow Tonic Recipe

In a blender, place the following: 1 whole lemon, ends cut off and cut into quarters. 2 tablespoons high quality olive oil. 16oz filtered water. 2 tablespoons fresh raw honey. 1 cup ice cubes. Blend on high until smooth. It should turn pale yellow and frothy as the olive oil is emulsified. Strain into a glass and drink first thing in the morning. 

And then came the Turkey. A few days before Thanksgiving, we embarked on a most celebrated life event: a new computer build. With a hand-me-down GPU, a brand new Corsair case, and plenty of Razer swag, we set to work late one evening. It was a smooth build. No RAM failures or boot issues. That moment when you press the POWER button after a late night build, all the LEDs sparkle, and you see the BIOS menu… it is as if a hundred conversations simultaneously arrive at the same pause. deep breath … sigh of relief. 

For the time, for the season, for the depth of character and depth of connection, for the seamless computer build, and for the best turkey I’ve ever eaten in my life (and the first turkey I’ve ever cooked), all I’ve got is GRATITUDE.

So much so that we wrote it on the window.

And finally… we decorated a Christmas tree with ornaments that thoroughly represent the year. Guys, I’ve eaten SO MUCH POPCORN. I know I’ve been remiss in posting recipes after concluding The Protein Trio. And for that, I apologize. I’ve been writing, traveling, and generally enjoying the season. Wishing you all a restful, healthy holiday season sprinkled with #equalpartsdisciplineandindulgence.

– Mel

Categories
Omni

Sticky Salmon

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Sticky Salmon with Mango Salad

Wow, did I get sidetracked with The Protein Trio. There was just so much other goodness happening. But in case you were following along with Hot Honey ‘Baked Fried’ Chicken and then Rabbit/Chicken Cassoulet, the third protein in our protein trio is this sticky salmon. I paired it with a side salad/salsa that bears some resemblance to The Florida Salad of this summer where mangoes and avocados abound! The baked fried chicken is for the kids, the rabbit cassoulet is for cozy adults, and the sticky salmon is for date night. 

what you need

1 avocado, diced small

1 mango, diced small

1 jalapeno, diced super small

2 tablespoons of red onion, diced super small

1 cup romaine lettuce, cut into small pieces

1/4 cup fresh cilantro, chopped 

juice from 1 lime

1 teaspoon ground cumin

1 teaspoon salt

1 cup basmati rice 

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

2 tablespoons salted butter

how to make it - read it thru first!

marinate the salmon. combine onion powder, garlic powder, thyme, brown sugar, smoked paprika, cayenne pepper, and 1/4 cup olive oil in a small bowl and mix. Prepare your salmon pieces on a baking sheet on tinfoil and set each piece on a small pat of salted butter. Rub the tops with the spice mixture and let sit for a couple hours.

bake the salmon. depending on the thickness of your fish and desired doneness, the time for this can be variable. My go-to is 15 minutes on 350 then check it. I like just a little pink in the middle and my salmon is typically about 1-1.5 inches thick. Leave a little room to broil the salmon on high for 1-2 minutes after to crisp up the top (especially the brown sugar). 

while the salmon is baking, prepare the rice according to the package. 1 cup rice, 1 3/4 cups water, a dash of salt, and 1 tablespoon of salted butter. Simmer for 15 is typically how my basmati goes down. 

make the salsa salad. combine the avocado, mango, jalapeno, red onion, romaine lettuce, and fresh cilantro in a bowl and toss gently. Drizzle with the juice from 1 lime, perhaps a smidge of olive oil, and sprinkle with a dash of cumin. Your salad is all set. 

serve. spoon the rice into a bowl and pile that salsa salad alongside it. When the salmon comes out of the oven, throw a nice juicy piece on top of your rice. And you’ve got yourself the perfect salmon bowl. Enjoy! 

Healthier Weeknights
Categories
Saturday Suppers

Saturday Supper I

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The Inaugural Saturday Supper

Carriages at midnight. Ambulances at 2am. Wheelbarrows at 5am. Hearses at daybreak.
Spiced Sangria Cocktail

What happens when it rains sideways on Saturday, you’ve got a fresh tub of Maryland blue crab meat, and someone gets a hankering for sangria?

These are precisely the types of questions Saturday Suppers are designed to answer. And let me tell you this particular Saturday in September brought all the vibes.

For those who are new here, Saturday Suppers are the one Saturday a month where we gather in our home – friends and strangers – and everyone brings an ingredient or a little tidbit of recipe inspo. Sometimes there’s a theme, sometimes not. After a welcome cocktail and a snack, we all look around at the ingredients we’ve gathered and decide what to collaboratively cook for the rest of the day. It gets super creative and delightfully adventurous.

There’s always an amazing playlist and a plethora of perspective. And really, really good food.

headliner song: Kyle (i found you…) by Fred Again

This Saturday started with a Tropical Storm rolling through Northern Virginia which made for some interesting, rainy views over Georgetown. We had some wagyu sausage (thanks, Ovoka farm), Maryland blue crab meat, a tub of Old Bay, some pizza dough, a pitcher of sangria, homemade milk punch, a bag of apples, and some stellar pickle chips – among other things.

The day started around 3pm with a glass of my Spiced Sangria and a quick snack – Hot Honey Chicken bites with pickles. Of course, we had some Back to Basics sourdough (essential) and my sister’s appropriately-timed bread dipping kit with really good olive oil. Someone made a beautiful caprese salad that made us all wish it were a little bit sunnier and then we set in on the pizza. As dough was diligently rolled out on the counter using a bottle of red wine (we just moved in okay, we don’t have all the kitchen supplies yet), we started to brainstorm toppings.

Have you ever had blue crab and Old Bay on a pizza? If not, then you’re really missing out. Most of the pizzas featured the wagyu sausage in some form or another. But nothing quite compared to McK concocting the ultimate dessert pizza. Nothing is quite as surprising as someone handing you a slice of pizza that is populated with apples, caramelized onions, parmesan cheese, milk chocolate, and honey.

That shit was superb. Or as McK herself would say, “rad.”

The cocktails began to flow after we polished off the sangria and killed three bottles of “lifestyle water” (because every successful event is made all the more successful by the inclusion of spa water). My good friend and cocktail aficionado crafted The Flannel Shirt for the occasion, the sommelier brought a truly exceptional Chateauneuf du Pape, and we even resurrected The Cherry Blossom because #springvibes for a minute.
The Flannel Shirt

As the evening began to devolve into competitive card games featuring kitchen cutlery and an intense tech sesh, people started to bake. While we conceptualized the next great American videogame and tried to figure out how to access the Chat-GPT and DALL-E APIs, our Kitchen Aid was christened with the pillowiest, gluten-free pumpkin snickerdoodles and the most photogenic dish of the night: The Apple Tort (#iykyk).

I am embarrassed to admit the night ended in charades. But it did. And if you’ve never seen a group of brilliant people attempt to act out “Large Language Models” then you’re missing even more than the crab and Old Bay pizza.

I’ve got to say, from Yellow 2023 to this Fall’s Saturday Supper series, we are finding our footing amidst beautiful ideas and some truly spectacular flavors. The most impactful part of these days and this season is the space we are giving ourselves to explore and to grow – to share and to wonder – to cook and to live vibrantly in the company of others. And man, have we got some Fall flavors for you guys. Stay tuned. Our next Saturday Supper is right around the corner.

“There is always light if we are brave enough to see it. If we are brave enough to be it.” – Amanda Gorman

More Fall Flavors
chili soup stew recipe oneandahalfslices

Indispensable Chili

Every year I make a New Year’s resolution and 2017 was the year of the cacao nib. While I appreciate a good office-party chili cookoff as much as the next, to me, chili is one of those sacred things that just should not be fucked with. Don’t try to make it fancy. Just make it good. So, here, basic, indispensable, chili.

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October 22, 2020 6 Comments
pot roast recipe one and a half slices whisky pairing

Pot Roast

This is the main course for the Whiskey Pairing Dinner and, my, what a deep, flavorful pot roast this is! Let me start by saying that I sourced a 4.6 pound chuck roast from the Spring House Farm Store to feed the four of us and had no regrets. A simple pot roast is easy enough to pull off especially if you have a slow cooker, but this really takes the flavor profile up a notch to make this velvety, sinful, fall-off-your-fork roast with plenty of fall veggies.

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November 14, 2021 3 Comments
mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy

Mushroom Lentil Stew

This stew has all the body and personality of a meat-based stew conceived of French lentils, soy sauce, white wine, hearty greens, and an unabashed serving of mixed mushrooms. (and yes, I sprinkled some Parmesan cheese on top for good measure) It is beautiful, hefty, hearty, vegan, locally-sourced, healthy, easy, and autumnal! WELCOME TO FALL! 🍂🍁🍄

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October 23, 2021 No Comments
Categories
Cocktail

Spiced Sangria

one and a half slices fall sangria recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spiced Sangria

So… I’m starting to think Sangria is better in the fall. Yes, it’s known for being the perfect summertime cocktail, enjoyed on a warm, sunny beach somewhere in Southern Spain. It’s appealing. But it’s now been two years in a row, right around the beginning of fall, where I’ve had the craving for a Spiced Sangria… something with hints of cinnamon and clove.

Last fall, we experimented with the Autumn Sangria – featuring thyme, cardamom, and believe it or not, beetroot. It was phenomenal. This year, we paused the beets and highlighted star anise, cinnamon, cloves, and pears. The result? Non-sangria drinking converts. In other words, it was a massive success. The pitcher was gone in minutes and I immediately regretted not making more.

Surprisingly, Sangria creates the perfect canvas for a fall cocktail. Its summer value is still very much appreciated, but if you ask me, it should be enjoyed year round. See for yourself.

Pro tip: While high-quality wine will definitely take your Sangria to the next level, rest assure and know that you can pick a bottle based on a cool, millennial-crafted logo and still get an incredible drink (we thank the sugar). Pinot Noir is a great choice.

what you need

Recipe makes 1 pitcher.

For the sangria:

2 bottles red wine

1 cup cognac 

1 cup spiced simple syrup

1/2 – 3/4 cup orange or blood orange juice, freshly squeezed

1 cinnamon stick

1 apple, sliced

1 orange, sliced

For the Spiced Simple Syrup…

2 cups water

2 cups sugar

1 whole pear, cut into chunks

10 whole cloves

3 star anise

3 cardamom pods

1 cinnamon stick

how to make it

[the night before] Mix the water and the sugar in a pot and set it to simmer stovetop on medium heat. Add the pear and all the spices (you are welcome to toast and/or crack the cardamom pods beforehand if you wish). Simmer for ~15-20 minutes or until liquid becomes golden and begins to thicken slightly. Remove from heat, allow to cool for 10 minutes, then strain the liquid into a glass jar. 

Pro tip: the pear chunks make a great addition alongside an orange slice to an Old Fashioned – actually, this syrup goes very well as a sugar cube substitute in an Old Fashioned… 

[the day of] Empty both bottles of red wine into the pitcher. Add the cognac, simple syrup, and orange juice, stirring generously. Add the cinnamon stick, apple slices, and orange slices, stir once more, and let stand for 3-4 hours before your guests arrive. 

[garnish] When you are ready to serve, all you need to do is pour and garnish with an apple slice, an orange slice, or whatever strikes your fancy.

Enjoy like it’s July on the Costa Brava! 

More Cocktails
Categories
Veggie

The Florida Salad

one and a half slices the Florida salad recipe local vegetables
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. 

Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads (and bacon wrapped dates) to another level. Melbourne Beach, Florida isn’t really known for its food but if you’re looking for a date night meal or a business dinner, I definitely recommend Crush. It is probably the only place in Melbourne that knows what it’s doing when it comes to cocktails and interesting dishes.  

At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. 

See for yourself…

what you need

3 cups romaine lettuce, cut into thin strips

1 cup diced mango

1 cup diced avocado

1/2 cup toasted coconut flakes (not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

1 cup rice noodles, cooked according to package, rinsed in cold water, and cut in half (pad thai rice noodles or vermicelli rice noodles, both fine)

1/4 cup fresh mint

1/4 cup fresh cilantro

(optional) toasted peanut crumbs for garnish

For the dressing:
1/8 cup olive oil

juice from half a lime 

1 tablespoon sriracha OR several dashes of cayenne pepper

1 tablespoon whole-grain mustard

1 tablespoon fresh honey

1-2 teaspoons soy sauce or Tamari 

how to make it

Toss all ingredients together in a serving bowl (except the coconut).

Add salad dressing and toss until well coated. Garnish with toasted coconut and toasted peanut crumbs, if using.

A note on toasting: I am constantly toasting coconut flakes, pumpkin seeds, and chopped nuts under the broiler. It takes a few moments with the broiler on high and adds so much flavor to salads and stews. For example, the toasted peanuts on top of the Cucumber Sesame Salad. Bomb.

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Categories
Local Omni

Rabbit Cassoulet

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Rabbit Cassoulet

rabbit chicken cassoulet recipe simple one pot one and a half slices

**Disclaimer: do not be intimidated by the rabbit. You can also make this dish with a rotisserie chicken if locally sourcing and roasting a whole rabbit isn’t in your game plan for the week. Traditional cassoulet also frequently uses sausage. 

Here we are with Protein #2 in our Protein Trio and it’s a bit of a non-standard one. (If you missed Protein #1, I highly recommend you check out the hot honey chicken post). We don’t often cook rabbit but… we totally should! It is more delicate than chicken with more flavor, but still not too gamey.  Here in the area, Whiffletree Farm frequently has whole rabbits but this particular rabbit we got pre-cooked at Sumac. I do adore rabbit cassoulet and I adore Sumac, so when I saw it on the menu I had to order it as one of our beautiful, locally-sourced small plates for lunch that day. Yet when Chef Dan came marching out to our little picnic bench in the sun ready to delivery the rabbit cassoulet, he came with an entire rabbit! The menu was not clear… I now understood the price tag on the dish. Obviously, we were stuffed having just finished a meal thinking this was the final course, so we wrapped up the rabbit, roasted delicately over open flame, and picked it apart the following day for this Sunday cassoulet.

Now let’s talk about cassoulet. It is one of those traditional French dishes that Americans like to try to make bougie. We serve it up in our Michelin starred restaurants with a unique protein like rabbit not understanding that a cassoulet is nothing more than a bean soup featuring whatever protein you can get your hands on. It can stew all day or come together quite quickly. Nevertheless, cassoulets are hearty and Fall-ish, and I am thrilled to have this one on my table. 

what you need

4 cups dried kidney beans, soaked overnight

3 strips of thick bacon

2 large shallots, minced

5 cloves garlic, minced 

3 cups Swiss chard, cut into thin strips

1/2 cup white wine

1 teaspoon Dijon mustard

6 cups vegetable broth 

2 cups roasted rabbit or chicken, shredded (*you can also use a local sausage in a cassoulet)

1/2 cup good parmesan cheese 

Dried oregano, thyme, salt, and crushed red pepper

how to make it

Prepare the beans. Rinse the raw kidney beans until water runs clear. Place 1 minced shallot and 2 cloves of minced garlic in a pan and sauté over medium heat until fragrant. Add the beans, oregano, thyme, crushed red peppers, and salt to taste, and stir. Add five cups of vegetable broth, cover, and simmer until the beans are tender al dente (still holding their form well). This should take ~90 minutes but it can take up to three hours depending on how long the beans soaked and the nature of the simmer. Stir them once every 30 minutes and check the liquid levels. You may need to add more water as the beans cook. 

When the beans are finished and the rabbit or chicken is roasted, you are ready to assemble your cassoulet. 

Prepare the cassoulet. Heat a Dutch oven or large cast iron skillet on the stove over medium heat. Chip up the bacon and cook it directly in the pan until almost cooked through. Then add the minced shallot, minced garlic, and more crushed red peppers into the fat from the bacon, stirring continually for 1-2 minutes. 

Add the substance to the cassoulet. Deglaze the pan with the half cup of white wine. Then add the Dijon mustard, four cups of the cooked beans with a little of their juices, and the cup of vegetable broth. Sprinkle with dried herbs and salt, and bring to a steady simmer. Simmer for approximately 10 minutes, then add the shredded rabbit and Swiss chard. Simmer for 5-7 minutes more. Remove from heat when there are still some juices left in the bottom and the chard is fully wilted.   

Serve. Taste for salt and seasoning. Remove from heat. Sprinkle with parmesan cheese. Serve over brown rice or barley, or with a few slices of thick, crispy bread. 

Cassoulet!
Sumac
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