I get to go to my parent's house usually once a week for a visit and to eat dinner together. My Mom always asks me what I want to eat and sometimes I pick one of my favorites: moussaka, Cornish game hen, anything with eggplant, and cassoulet. Yesterday, my parents made me a delicious comfort food dinner, perfect for a rainy day, cassoulet. Their recipe is not as elaborate as some French versions, so I invite you to give it a try. The recipe is in the comments link below, enjoy!
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SAUSAGE AND WHITE BEAN "CASSOULET"
4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork
1 teaspoon olive oil
3 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
3 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
1 14 1/2-ounce can diced tomatoes including juice
3 15-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
8 oz tomato sauce
1 cup beef broth
For topping
1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
Make topping:
In s small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping
Message from JOhn G regarding one of his favorite comfort foods:
SOS is the polite acronym for the X-rated name S--- on a Shingle. I have never heard a woman admit that she liked or even ate SOS. It is such a masculine only dish that it may not even be appropriate for a feminist’s food blog. It probably has existed as long as men have messed together. It is some form of meat with gravy dumped on a piece of bread. It is quickly made in mass quantities ands quickly served. The more common forms are creamed chip beef on toast, Hamburger Sloppy Joe on a bun and my all time favorite, Sausage and Gravy on a muffin or toast. I would much rather have that than Eggs Benedict! I have had many enjoyable breakfasts with my son Marc enjoying this together. He now makes a superior version than mine! John Gilbertson
Dad and Son’s SOS
¼ onion, roughly diced
2 garlic cloves, smashed and chopped
½ lb. Jimmy Dean Sage Sausage
2 Tbs. flour
2 cups milk
Salt, pepper, Emiril’s Essance
4 eggs, poached (or fried “sunny side up”
4 slices toast or 2 sour dough muffins
Spray oil in frying pan. Over moderate heat, cook onion and garlic until soft. Add sausage and cook, stirring, until browned. There will be very little fat rendered. Add flour and stir into meat, onion mixture. Meanwhile poach eggs and toast the bread.
Stir in milk and simmer until thickened to desired consistency. While thickening, add spices as desired.
Put 2 slices of toast on a plate, and an egg on each slice of toast. Cover with SOS-Enjoy
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