Food

[fabrisse]

I found out recently that I'm part of a movement.

I always thought that if I ever were part of a movement to revolutionize lives, it would be political. It isn't. I'm here to declare myself as part of the slow-cook movement.

This is not to be confused with slow-cookers or Crockpots. They have their place, but, frankly, I'm talking about the wonders of truly hot food with tons of flavor.

A few years back, I started making my annual cassoulet. It started because there was a snow storm coming and Massachusetts was going to be closed the next day. I'd always wanted to make a cassoulet, and with a five minute trip to the grocery store to get a few ingredients, this was my chance.

The snow storm arrived the next morning. I'd already sorted, rinsed, and soaked the beans overnight. I started the first of the two pots that I needed for a true cassoulet at 8:00 a.m. Then I went back to bed to sleep late. Every two hours, give or take half and hour, I went back and did something to one pot or the other. At 5:00 p.m., I mixed the two pots together in a bigger pot, added a few more ingredients and cooked the whole thing for another two hours.

It was wonderful -- rich and filled with flavor.

This year, on New Year's day, I did a slow cooked braised lamb that took less than an hour of preparation. It marinated for twenty-four hours and cooked for five in a slow oven. It was a delight.

Tonight, since eanja keeps Fridays meatless in Lent, I just put a potato tian in the oven. I cleaned out the refrigerator so layered between the potatoes is a mixture of bok choy and arugula with a layer of emmanthal and some romano cheeses. We're out of skim milk, so I had to use half and half. There's a little bit of garlic that was used to flavor the pan and that's it.

What makes it a delicious late winter meal is the hour and fifteen minutes that it will cook. The flavors will meld and develop, the textures will refine, and the meal will be terrific. I've never made it the same way twice, and I've never had it come out badly. Any green vegetable (or mixture) will work. Different potato types lend the foundation layers different textures, but I've never found one that isn't a good fit. Smoked gouda is wonderful, but so is goat cheese. Once I used some left over cream cheese and that was lovely too.

So, hear me. Make a stew, roast a piece of meat, or try to make the tian. It will warm you in ways you wouldn't think possible.

Comments

[undauntra.livejournal.com]

What's a tian?

[fabrisse.livejournal.com]

It is both a preparation of layered vegetables and the pan that you cook it in.

I've eaten chestnut and carrot tians as side dishes (very good, especially with game) and had a s'more type dessert tian.

[kstanley.livejournal.com]

I haven't tried a tian, but it sounds great. Can you give me a more specific recipe?

[fabrisse.livejournal.com]

Press 1 clove of garlic all over the inside of the lidded pan that you plan to use. Then take 1 tablespoon of butter (or other oil) and coat the inside of the pan and lid. The rest of the recipe is vague.

Slice the potatoes about a quarter inch thick -- less is OK, but not too thin. Then put a layer of chopped greens. The original recipe called for chard; I've used everything from turnip greens to bok choy. Sprinkle with salt and pepper to taste. Add an ounce of grated cheese. Any kind will do. Soft cheeses are OK even though they can't be grated, just put down thin slices. Do at least one more layer of everything. When you get to the top of the pan (end on cheese) add a cup of liquid. I've used milk, cream, chicken stock, vegetable stock, and plain water depending upon the dietary needs of the people who're eating.

Cover. Place in a 400 degree oven for one hour and fifteen minutes. Serves four as dinner or eight to ten as a side dish.

[rhiannonhero.livejournal.com]

So interesting! I almost made a post today about food--and my issues with food--but opted for some optimistic-ish rambling instead. :) I have so many issues with food. Namely, that I can't feed myself. That I feel utterly worthless if I have to feed myself. It's so odd. Well, um, I mean, I can literally put the food in my own mouth, but I hate to prepare food for myself. I feel unloved and worthless if I have to cook my own food. It's bizarre. I often wonder what it means that I feel like I can't nourish myself.

[fabrisse.livejournal.com]

I love to cook. I live off take-out when I live alone. Cooking for one just sucks out all the satisfaction, so I totally get where you're coming from.

I don't know about you, but, for me, it's a conviviality issue. It's difficult to be convivial for one.

Food Porn

[pamelina.livejournal.com]

Drool. You cook, Fabrisse! I'm remembering the stew of (which meat was that...pork?) and dried fruit you made last time you were here... I remember that often. I'd like to bribe you to come cook again. What would it take? $? Exotic ingredients with extra for you to take home?

Re: Food Porn

[fabrisse.livejournal.com]

I think I owe you a couple of rabbits in mustard sauce. Honestly, if you pay for the ingredients and I can invite my housemate, I'm willing to cook any weekend we're both free. You like the food, and the company is excellent.