Who remembers this post I published a few years ago about social media and new friends?
I’m happy to say our friendship has endured 5 years … and counting.
We meet up at special events in trendy places or local happy hours, but it was time for another ‘at home’ get-together and I had a yen to make a Spanish Cassoulet so I invited the girls to dinner.
We started in the living room with a few pickies to accompany drinks. Featured here baked ricotta with artichokes and tomatoes served with lightly pickled green beans and assorted crackers.
Our first course was grilled asparagus wrapped with pancetta and a dollop of gorgonzola dolce served with pan con tomate.
As you can see, I may have done the cooking but they did the entertaining!
Note 1: Probably a better idea to toast in high oven (rather than under broiler), especially if you’ve had a few drinks.
- crumbled bacon
- white beans
- white wine
- chicken broth
- strained tomatoes
- olive oil
- leeks, garlic, onions, carrots, sweet pepper minced
- paprika, salt+pepper, chorizo seasoning (Williams Sonoma)
- fresh green olives
- bay leaf
- topping: panko crumbs, ground almonds, rosemary, and parmesan
- Slice chorizo in ¼ inch rounds and saute in olive oil with minced vegetables in heavy dutch oven and remove.
- Brown chicken (skin side down first) in same pot, then set aside.
- Add pre-soaked and drained white beans.
- Add chorizos and cooked vegetables and a few sprigs of rosemary and bay leaf.
- Add strained tomatoes, wine and chicken broth in sufficient quantities to cover everything in pot.
- Bring to boil and then simmer uncovered for a long time (about 2 hours) till beans cook and some of liquid evaporates.
- Add olives, capers and crumbled bacon.
- Add chicken.
- Transfer to casserole dish and cook in low heat oven for about an hour.
- Add heavy topping of panko crumbs, ground almonds and parmesan and brown under broiler or raise oven heat to 500 degrees.
And a good time was had by all.