We are a group of some pretty savvy cooks here and I know from what I read in the comments that many of you have mad skillz when it comes to certain techniques and cuisines. So I want to hear from you all about what you would like to see in future WFD diaries! Is there a type of cuisine you’d like to know more about? Is there a gadget you’d like to know more about? I think if we all come to the table and ask we may find someone else that can answer!
For example: maybe someone would like to know more about crock-pot cooking. I did a diary on that a couple of years ago and could certainly do one again.
Maybe you’ve been wanting to try your hand at Asian cuisine. I know there are a couple folks that regularly post comments about their Asian meals.
Is there a specific item you would like to know more about? Curry? Saffron? We can brainstorm and see if someone out there would be willing to write about it!
Ok, I couldn’t just post a WFD without a recipe so here’s a simple hearty pasta dish I cooked up earlier this week.
Hearty “Cassoulet” Pasta
2 Italian sausages, cooked
1 can Cannellini beans, drained and rinsed
1 cup diced onion
3 garlic cloves, minced
1 can diced tomatoes with the juice
8 oz. short dried pasta such as farfalle
1lb diced chicken breast
Cook the sausages in an inch of water in a deep saute pan.
Remove and set aside to cool.
Dump out any remaining water and heat a couple tablespoons of olive oil in the pan.
Season the chicken with salt, pepper, and lightly dredge in flour.
Add the chicken to the pan and saute, turning as the pieces brown. Once the pieces are lightly browned on all sides remove to a large bowl and set aside.
Saute the onion and garlic in the pan, scraping up the browned bits as much as you can. Once the onion is softened and the garlic is fragrant add the canned tomatoes and their juice and deglaze the pan. Add the beans and the chicken back to the pan. Slice the sausages into 1/2” rounds and add to the pot. Reduce heat to a simmer and cover.
Cook the pasta until it is just al dente. Using a slotted spoon or a spider transfer the pasta to the simmering sauce and stir to combine. Allow to simmer for a few minutes as the pasta soaks up the sauce. Serve with a good crusty bread and a nice wine.
Ok, so here’s a look at dates we need to fill:
date |
diarist |
WFD Schedule
5/28 |
esquimaux |
6/04 |
open |
6/11 |
esquimaux |
6/18 |
Chrislove |
6/25 |
yojimbo |
7/02 |
open |
Please consider sharing your love of food & cooking with us! It’s really easy to write a post and you don’t have to include lots of pics or links if you don’t have any. Sometimes just a simple recipe and a story are what we all enjoy.
Thanks, and the floor is open!