Biscuit Cassoulet

I've got to hand it to Isa and Terry. They sure know what they're doing. Go check out their book (well, one of them) right now.

One of these days I'll really start making my own recipes. Sure, I do that now, but only about once a month and I never blog about them. Maybe they're so delicious I just don't want people to know.

For now, though, I'll stick with this cassoulet. It's the second time I've made it - which is saying something, since I rarely make the same thing twice (unless it's my special lasagna, or cookies or something). It reminds me a lot of the pot-roasty, beef-stewy type home-cookin' that I used to love so much. Only, you know, without that pesky meat.

Just about everything in this dish you can find at the farmer's market in midwinter. The leeks, potatoes, carrots, and garlic are all from vendors at the University District Farmer's Market in Seattle. The flour for the biscuits was obtained from a vendor at the market until I dumped it on the floor and had to borrow my mom's AP flour (these things happen. I've learned to frown really hard for two minutes and then forget about them). The vegetable broth is homemade from veggie scraps I save during my cooking (I'll blog about that sometime).

I missed the onions by a month or two, so I had to get them from the store (poo), and the beans I could have gotten from one of the many dried bean vendors at the market but I forgot about it, and thus the bulk aisle once again comes to my aid. Frozen peas could have easily been obtained fresh in summer and then frozen at home, but I'm silly and don't think to do things like that most of the time. Buttermilk too, they sell at the market, but I'm never there early enough (it sells out fast) so it also came from the store. But the point is that I could have gotten it straight from the farmer. I think the only things you can't find at the market here are salt, pepper, cornstarch, leavening agents, and sustainable palm oil (non-hydrogenated shortening).

That said, if you're not trying to eat locally, all these things can also be found in the grocery store. It's just not nearly as fun to get them.

Oh, and this recipe can be vegan - but I used buttermilk for the biscuits instead of soy milk/vinegar because I had buttermilk in my refrigerator. But I didn't have any soy milk. So there you have it.


BISCUIT CASSOULET
adapted slightly from the "Leek and Bean Cassoulet with Biscuits" from Veganomicon by Isa Moscowitz and Terry Romero

CASSOULET
1 lb (3 smallish) purple potatoes, cut into cubes - about 3 cups (any small waxy potatoes will do, but these are so colorful)
2 tbsp cooking oil, olive or otherwise
1 lb carrots, peeled cut into pieces smaller than the potato cubes
1-2 cups chopped onion (I used yellow, but red would have been spectacular)
2 cups thinly sliced leeks (make sure you wash them really well, mud gets into places on a leek you've never even heard of)
3 cups vegetable stock
3 tbsp cornstarch or arrowroot powder
2-3 cloves garlic, pressed
1-2 tbsp chopped fresh thyme leaves
1/2 tsp salt (or as needed)
Freshly ground black pepper to taste
1/4 cup frozen peas
1 cup cooked navy beans, rinsed

BISCUITS
3/4 cup buttermilk
1/4 cup shortening (go natural, not carcinogenic)
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Put potatoes in a small pot of boiling salt water. Cook for 10-15 minutes until just done. Don't make them too soft, because they'll cook more later and you don't want them to fall apart. Or maybe you do, what do I know? Drain them once they're cooked and set them aside. They can sit at room temperature for awhile.

2. Heat a large (12 inch), ovenproof saute pan or cast-iron skillet over medium heat (no higher, because your leeks will get mushy and your onions will burn). By ovenproof, I mean no nonstick coating, no plastic handle, no rubber anywhere, just all-metal. Add the oil, carrots, onion, and leeks.



Let these saute for awhile until the onions turn translucent and there's a little browning action. This should take about 10 minutes.

3. While that's cooking up, whisk the cornstarch into your vegetable stock. It's important that the vegetable stock is cool or cold when you do this, because cornstarch will clump up and be awful if you whisk it into something hot. You'd have little weird unidentifiable lumps in your stew, and nobody would ever eat at your house again. On another note, I used half cornstarch, half tapioca starch because I ran out of cornstarch. I don't recommend this. It won't thicken properly.

4. When the carrot mixture has achieved proper sauteedness, add the garlic, thyme, salt and pepper to the pan and stir it up to coat the rest of the vegetables. Only let that cook about a minute - you should smell the garlic but it shouldn't be anywhere near brown.



5. Heat the oven to 425°F. Add the cooked potatoes and the peas and dump in the stock (give the stock a quick whisk right before you dump it in). Mix it all up to be uniform.



Turn the heat up to medium high and bring to a simmer. Turn it back down and simmer for 7 minutes. Turn it off afterward and carefully stir in the beans.

6. In the meantime, whip up some biscuits. Whisk together the flour, baking powder, baking soda, and salt. Using a pastry cutter or fork, cut in the shortening (toss it around and mash it a bit) until it is full of little lumps. You don't want it creamy-smooth, and you don't want large fatty bits either. Slowly pour in the buttermilk while you continue to mix it up with a fork or pastry cutter until everything is moistened and it's a little lumpy. Knead it up a few times with your hands to give it a little workout, and then you're ready to roll.

7. Ball up bits of dough (I made eight biscuits, but you could do 10 or 12) and drop them in the skillet over the cassoulet, spaced evenly apart.



8. Put the whole thing in the oven and keep it there for 15 minutes. The biscuits should be getting nice and golden. Take it out very carefully using doubled up potholders on the handle (don't forget that the handle will be hot). You might need two hands to do this without disaster, especially if you're using cast iron. Serve this puppy right away - make sure there's a biscuit in every bowl. Tada! Dinner.

PROS: easy to get ingredients, tasty, comforting, colorful, hot and full of goodness
CONS: well... it's not low-glycemic. full of lovely calories!