Cold days, hot meals

So I'm obviously not very good at the whole working, being a mother, doing housework, and keeping up with the blog thing.  It took an unexpected day off work (due to the extreme temperatures we're experiencing here) for me to get a new post out.  I think about my posts often, but only about 1/5 of my ideas actual make it to the publish button.  Bear with me; I'm hoping to become more efficient with all of my roles/responsibilities and maybe (eventually) I'll be able to find the balance needed to keep up.

We like to eat seasonally around here.  Which means grilled meats and fresh fruits/vegetables in the summer and lots of hearty soups, stews, roasts, and slow-cooked meals in the winter.  When we lived in Chicago, we started acquiring a collection of Williams-Sonoma cookbooks that really elevated our culinary skills.  They discontinued these books sometime ago, but not before we acquired 17 of them.  I have never been disappointed by a single dish from this collection and some of my favorite meals of all time come from them.  My husband will tell you his favorite dish I ever made was from the Mexican book, and for some reason I only made it one time.  When the weather turns particularly cold (as it has for the entire month of January), I like to resort to this gem.

The best Beef Stew recipe of all time can be found in here (what's not to like about a stew that has over a cup (I'm heavy handed) of red wine in it!?).  On the menu this week was the White Bean and Sausage Stew.  This dish (also containing a good amount of wine) will not disappoint the stew lover in you.  I used a garlic and asiago chicken sausage, which tasted pretty good; a nice spicy sausage would be a great alternative as well.  Serve up with a glass of white wine and some tasty bread and butter (I sent Ryan to Jimmy John's for a day old baguette loaf) and you've got a taste of our week-night winter meals.  Enjoy!

In other culinary news, we have a resi at St. Elmo's in Indianapolis on Saturday night and I could not be more excited!  

White Bean and Sausage Stew

2 c. dried white beans (Great Northern), picked over, rinsed, and drained

2 T. olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

4 c. chicken stock

1 c. dry white wine (I use Sauvignon Blanc - my favorite and what's usually in my fridge)

1 c. drained canned diced tomatoes

1 lb. cooked sausage (chicken, lamb, garlic, etc.), cut into 1/2 inch slices

3 T. balsamic vinegar

salt and pepper

1/4 c. parmesan (freshly grated)

1/4 c. toasted bread crumbs

1 T. finely chopped Italian parsley

Place beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.  Drain and set aside.

In a Dutch oven over medium heat, heat the olive oil.  Add the onion and saute until softened, 5-7 minutes.  Add the garlic and saute for 1 minute longer.  Add the stock, wine, tomatoes, and drained beans.  Bring to a simmer, cover, and cook until the beans are tender and beginning to fall apart, about 1.5 hours (I say closer to 2 hours+).  Mash some of the beans with a back of a spoon to create a creamy consistency.  Add the sausage, return to a simmer, and cook until thickened slightly, about 5 minutes.  Add the balsamic vinegar and salt and pepper to taste; cook for 3 minutes longer to mellow vinegar flavor.

Preheat the broiler; place in flameproof baking dish (I kept mine in my trusty Le Creuset).

In a small bowl, combine parmesan, bread crumbs, and parsley.  Sprinkle evenly over the stew.  Slip under the broiler until the bread crumbs and cheese are browned but not burned (3-4 minutes).  Serve in warmed soup bowls.