Wednesday in Tucson... dump cassoulet

I cooked on Monday !
Oh be still, sit down be calm, I know shocking news !

Really cooking, something involving more than a microwave or the broiler.
Involved were knives, can openers, wooden spoons, chopping, pans and the oven.
Plus fabulous aromas coming from the kitchen swirling around the house.

This recipe comes from my Japanese son who used to cook this dish when he was studying at the University Of Arizona before he completed his studies at University in Japan.
So this recipe has come full circle. It is back home in Tucson.

It is called dump cassoulet, his name not mine.
I call it David's Cassoulet.
But that is indeed what you do, just dump everything in the pot.

I made it vegetarian but two quick changes can make it meat based.



2 tins of great northern white beans and one of veggie broth (chicken or beef)
chopped fresh sage, chopped garlic in first pot.
Cook one chopped onion over low heat in second pan in olive oil till clear

dump (his words ) onions into first pot.
Cook 3/4 packet of soy chorizo, you can use pork chorizo but I personally like the soy better less fat/oil  and taste as good.
They were out of soy chorizo at the store so I made my own "fake" soy chorizo.
Ok, lets think about this.
I am making a substitute chorizo for a substitute soy chorizo for the original chorizo.
The mind boggles....
To soy "meat" I added every chili spice in my pantry plus veggie broth and marinated it over night.
Cooked it in the pan add some sciraicha and green tabasco sauce, so good,
toss that in the first pot.
ummmmmmm maybe we should name this toss cassoulet instead of dump cassoulet ?
the mind wanders....
squirrel ! (thehamish)

Add 2 bunches of fresh chopped kale, when he can't find kale son adds a bag of frozen mixed veggies.
 Please don't do what I did when I only bought  1 bunch of kale ! bad bad bad !
Stir it up and then in the words of my son, it is written on the recipe card
"Oh Shit! you realize you forgot to add the wine ! pop open the bottle, dump in about 1/4 cup and then take a liberal slip from the bottle for yourself"

Now you can stir it all together.  woohoo !
I added a Cabernet Sauvignon.

Wipe clean the chorizo pan and add chopped bread, olive oil, garlic, chopped fresh sage and a bunch of chopped fresh parsley.
Toss around to toast but be sure not to burn garlic.

Pour it all in a casserole dish and add the bread topping.
Bake  2 (?) hours in a very low oven till bubbling hot but not hot enough to burn topping.
 Some of the bread cubes will soak up the sauce and get all gooey goodness
and some stay nice and crispy !

... intermission...
sweet plants to add to a terrarium,
bought at the market that ran out of the soy chorizo.

Two hours later...
all bubbly goodness from the oven

 Heaven !

Desert... 
1 cup of frozen raspberries 1 cup of plain Greek yogurt  from the frig.
Blend up with an immersion  blender and add small amount of  pretend sugar
or a small amount of powered sugar.
Homemade quick soft serve frozen yogurt.
yum !


cooking. . .parsnip
music. . . Smooth,  Santana