When we first heard about the Food Matters Project we knew that it would be a fun and interesting to be part of a group like this and liked the idea of having to try new recipes that we may not have otherwise cooked. This weeks recipe, chosen by Keely, is a perfect example of adapting a recipe to fit our cooking style.
The Bittman recipe for the week is Cassoulet with Lots of Vegetables - a spin on the classic french dish with duck and sausage. We spent a lot of time thinking about how we could adapt this to be vegetarian while still maintaining the heartiness of this dish. We first thought about simply omitting the meat, but decided that what was left wasn't all seasonal and wouldn't be very satisfying. So, we turned to a cooking technique we had seen before and one in which Bittman has a recipe for in the Food Matters Cookbook - pasta risotto.
This technique uses whole wheat spaghetti, instead of arborio rice, to create a creamy pasta by adding cooking liquid in stages. We realized that while these two dishes seemed different at first, many of the ingredients overlapped and we were able to maintain the heartiness of cassoulet without the meat and much less fat.
In the end this dish turned out creamy, flavorful, and satisfying. It is also very versatile to your tastes and seasonal ingredients and can be adapted as needed. You can swap out the beans and tomatoes for mushrooms, spinach, winter greens, asparagus, peas, or any vegetable you like. This dish is all about rich flavors, creamy textures, and satisfying heartiness so give it a try when you are in the mood for something unique!
For the original Bittman recipe, check out Keely Marie's blog. For our adaptation keep on reading.
Pasta Risotto - Cassoulet Style
3 tbs olive oil
2 cloves garlic, minced
1 lb whole wheat spaghetti, broken into 1/4ths
1 onion, chopped
1 carrot, chopped
1.5 cups canned tomatoes, tomatoes chopped and liquid reserved
1 bay leaf
1 tsp dried thyme
1/2 cup wine
1 can white beans, drained and rinsed
4.5 cups vegetable stock or water
1 cup grated parmesan cheese
juice of 1/2 lemon
small handful basil or parsley, chopped
Heat olive oil over medium-high heat. Add garlic and pasta and toast until pasta is golden brown, about 3-4 minutes. Add the onion, carrots, tomatoes, bay leaf, and thyme and cook until softened, about 5 minutes. Add the wine and tomato juice to deglaze the pan and stir in the beans. Add stock or water to pan 3/4 cups at a time and stir until most of the liquid is absorbed, risotto style. Continue adding liquid until pasta is creamy and al dente, about 15 minutes. Add cheese and lemon juice and season with salt and pepper. Cover and let sit for a few minutes. Garnish with greens and slice of lemon.
