Helen’s Chicago Cassoulet
The Cassoulet Helen made for us in Chicago. NOTE: The recipe can be halved. 2 cups dried canellini or great northern beans, soaked overnight or quick-soaked Pork shoulder or fresh ham cut into large chunks and trimmed 6-8 brats, cut in 3rds 1 onion, diced 2 stalks celery, diced 3 cloves garlic, minced 2 large […]
Gunflint Lodge Chili
1 lb ground beef 1 cup diced celery 1 cup diced onions 1/2 cup diced green pepper (I use red if I have it) 4 cloves garlic, minced 2 (28 oz) cans whole tomatoes, crushed 1 (14 oz) can tomato puree 1/2 cup hot water 2 T Worcestershire sauce 1 T salt (0r less) 2 […]
Tomato soup–cream-less version
Serves 6 to 8. Published September 1, 2008. From Cook’s Illustrated. If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a […]
French-style beef stew (a.k.a., Daube Provencal)
Serves 4 to 6. Cooks Illustrated November 1, 2005. Serve this French beef stew with egg noodles or boiled potatoes. If niçoise olives are not available, kalamata olives, though not authentic, can be substituted. Cabernet Sauvignon is our favorite wine for this recipe, but Côtes du Rhône and Zinfandel also work. Our favorite cut of […]