Herbed White Bean and Sausage Stew

Adapted from The New York Times

Time: 2 1/2 hours

Ingredients:

2 tablespoons extra virgin olive oil, more for serving

1 pound sweet Italian sausage, sliced 3/4-inch thick

1 tablespoon tomato paste

1/2 teaspoon ground cumin

2 medium carrots, finely diced

2 celery stalks, finely diced

1 onion, chopped

2 garlic cloves, finely chopped

1 pound dried Great Northern beans, rinsed and picked through

2 teaspoons kosher salt, or to taste

2 thyme sprigs

1 large rosemary sprig

1 bay leaf

2 teaspoons balsamic vinegar, more for serving

1/2 teaspoon ground black pepper, more to taste.

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Yield: 6 to 8 servings.

Chicken and Vegetable Cobbler (re-invented Chicken Pot Pie)

Adapted from "The Minimalist"

Double the topping recipe to get enough crust across the whole pie. We used turkey tonight from Thanksgiving leftovers and boy, just as delicious!

Ingredients:

3 tablespoons olive oil

1 leek, well washed and chopped

Salt and black pepper

2 cups quartered button mushrooms

1 1/2cups chicken stock

1 sprig fresh rosemary

2 medium carrots, cut into coins

2 boneless chicken thighs, diced

1 cup peas, frozen or fresh

2 tablespoons cornstarch

Topping Ingredients (Make sure to double!):

1 cup flour

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

2 to 3 tablespoons unsalted butter, cut into bits

1/2 cup buttermilk (see note)

1 egg

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Note: If you don’t have buttermilk, gently warm milk until it’s about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.