Cooking for Two

Talk about different eating styles and you're talking about me and my husband. I am always willing to try foods that are new to me and I have a pretty varied palette. I prefer lighter fare for the most part and love salads of all kinds. I also have a 'picky palette'. If it doesn't taste good - ugh, forget it. And believe it or not - even though I have posted more than once here about food - I am not an eater or a 'foodie'. My husband is pretty much a meat and potatoes guy and won't touch green leafy stuff let alone eat it. He will be more than happy to eat pizza for lunch/dinner - days on end. He is not a food adventurer. Until recently he hadn't ever had the 'american' staple - Chinese food!

Since we have been married I have slowly managed to get him to eat all kinds of Mexican food made at home - and at restaurants, and introduced him to Greek food, both at home and festivals. My daughter left for college last Thursday - and so now I am definitely cooking for two. Which poses a problem. Whereas I might want a small piece of chicken and a salad - I still have to cook big and large for Bob.

Time to experiment. I lost track of time today - and so instead of roasting a whole chicken I only had time to defrost 2 thighs. Now what? A little olive oil in the pan, a small thinly sliced onion, a handful of sliced  grapes, an apple cored, sliced and cut into bite sized pieces. Saute this until the onion is clear and soft, add the chicken and lightly brown on both sides. Add 1/2 cup of beer - mine was a Corona - I drank the rest with a slice of lime. After about 20 minutes - add about 1/2 cup of barbeque sauce. Put the lid on it and let it cook. 

The flavors were savory and just a tiny bit sweet - and tangy. The apple chunks softened and the crisp, tart flavor melded with the onion and grapes. We had rice as a side - as well as veggies - I had spinach, and made mixed vegetables for Bob. He loved the chicken! There may be hope yet...

Until later, Liz

Cherries wet and heavy on the branches

I should be blogging about all sorts of things right now - but probably not this one.  However, whenever I make this meal for dinner - it takes me back to a most magical moment.  
During college I studied so much about European art, furniture, architecture - that it made my teeth hurt; I wanted to see it so badly.  As an American, I truly feel blessed to have been able to visit Europe (1990) during my lifetime.  I would give my eye teeth to go again.  
The meal - Cassoulet - eaten first  - in Carcassonne, the very south of France.
We arrived in the town around midnight, by train - and made our way to the hotel (the Termini, I believe) - close to the railway station.  The town of Carcassonne is two 'parts'.  The surrounding lower, modern town; the older town, on the fortified mountain above.  These were Roman fortifications that were later made into a town by the Visigoths.   This town was the first recorded 'exercise' in Historic Preservation.  Viollet le Duc, a French architect and theorist, was the man who spear-headed the preservation of this amazing place in 1853.  Having a degree in Historic Preservation simply meant I had to see this place.  Oh, I was in heaven.  We spent all of our first day in 'old town' walking the cobblestone streets, and exploring every nook and cranny.  Before we left to go back to the hotel in the afternoon, we made reservations at one of the restaurants in the restored mountain fortifications of Carcassonne. 
Early evening falls.  Storm clouds gather.  As we walk the paths winding up the mountain, the wind picks up, and the rain drenches us.  But - who cares?  We are in France.  The image that stays with me so strongly from this moment - is the cherry trees along the mountainside.  There are lights in odd places along the pathways - and the cherries are so heavy on the branches - that with the wind and the rain -the wet, bright red cherries, bob in and out of the light.  It is the most dramatic and fabulous sight - in my memory for all time.
At the restaurant, I believe it was the Auberge des Duc's d'Oc, we sat at a table for two, in a stone building with low ceilings and wonderful atmosphere.  
I ordered the cassoulet.  There were no words...

 I won't give the recipe here - but I use Martha Stewart's that I got out of her magazine years ago.  You can look there.  It is fairly long and complicated, but so worth it.  Because I know what it is supposed to taste like, I cheat when needed.  I rarely have confit of duck close by... 

 The dry, crusty bread (4 cups) is tossed with 4 tablespoons of butter - and put on top of the cassoulet towards the end.

 I do all of my cooking on this 1920s Oriole gas stove.  My favorite appliance in my home.

The cassoulet during one of it's liquid checks...

 

 The toasty crunchy bread on top; the bread underneath has absorbed some of the delicious broth.

Ready to savor, served in my antique ironstone soup bowls.  Because it is so rich and complex in flavors - a hearty red wine is recommended to compliment it.  
Enjoy - and with me, think of cherry trees, branches heavy with cherries, bowing and swaying in a May rainstorm.


Love, Elizabeth