The cold is settling in and it’s officially winter. It’s just too cold to go outside — so I’m staying in!
The one luxury about working a seasonal job is that in the middle of winter, when it feels like -13 degrees, I can refuse to leave the house. I know you are probably giving me a dead-stare full of envy and I’m willing to accept that. But don’t worry, I’m not having too much fun! I slave over the hot stove all day, preparing dinner and keeping the house warm.
A hot home-cooked meal is truly the only way to warm up one’s bones. Winter is the season for soups, stews and casseroles. I like to warm up with the French by cooking up a cassoulet.
The classic French way to make cassoulet is to use meat (typically pork, sausage or even duck) and white beans. I have adapted a vegetarian way to cook up this classic, leaving the meat on the side for the carnivores and serving it over rice for those who are looking for that extra heartiness.
I find a generous bean casserole is a good way to take the chill out of a long cold day. On top of all that, you come out looking like a fancy French chef after cooking a simple bean casserole. Added bonus: All of the ingredients are most likely already in your pantry and fridge.
When cooking up this vegetarian version of cassoulet don’t be afraid to substitute. For example if you don’t have vegetable stock, chicken stock will do. Also, the recipe calls for a diced tomato, I sometimes use canned if I don’t have a fresh one on hand.
Vegetarian Cassoulet (Serves 5-6)
Ingredients:
2 Tablespoons olive oil
16 ounces vegetable or chicken stock
1 large onion, diced
4 garlic cloves, minced
4 carrots, peeled and diced
4 celery stalks, small dice
2 Tablespoons fresh thyme or 1 Tablespoon dried thyme
1 tomato diced or 1 can 12 ounce diced tomatoes
1/4 cup tomato paste
2 15-ounce cans white beans (any kind), with liquid
- In a large pot on medium heat, heat the oil. Sauté the onion and garlic until the onions become translucent, about 2 minutes. Add the carrots and celery. Sauté for 2 more minutes.
- Add the stock and bring to a boil. Once boiling, reduce to a simmer and cover. Allow to cook until the carrots are softer but still firm, about 5 minutes.
- Add in the fresh thyme, diced tomato and the tomato paste. stir to combine. Continue to cook until the carrots are fork-tender, about 4 more minutes.
- Stir in the beans with liquid. Add salt an pepper to taste. Reduce heat to low and cook until the beans are warm. Serve immediately over rice or with crusty french bread.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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