Allspice Berries, Bay Leaf, Black Pepper, Brown Sugar, Brussel Sprouts, Canola/Rapeseed Oil, Chicken, Cinnamon, Dinner, Fall, Fennel Seed, Mustard Seed, Olive Oil, Salt, Spring, Sugar, Summer, Thyme, Winter

Chicken Confit

I had never tasted chicken confit until a birthday dinner date at a little French bistro in Northeast Portland. Needless to say, my brain melted. I immediately began lobbying for an internship in that same kitchen. That summer, I got my foot in the door, and I came away with another notebook of wonderful recipes and a new appreciation for all things deliciously bitter. This recipe, however, is all about the slow-cooked, fatty goodness that generally comes to mind when one thinks of French cuisine.

Continue reading “Chicken Confit”

Advertisements
Bay Leaf, Beans, Black Pepper, Cannellini Beans, Cheese, Chicken Stock, Curly Parsley, Dinner, Ditalini, Fall, Flat-Leaf Parsley, Garlic, Italian, Macaroni, Olive Oil, Parmesan, Pasta, Pink Beans, Pinto Beans, Salt, Soups & Stews, Tomato, Vegan, Vegetable Stock, Vegetarian, Winter

Simple Beans and Pasta

This is some slow, lazy, budget cooking. There was a chapter of my early adult diet that consisted entirely of lentils, rice, beans, and pasta with the occasional splurge on a nice block of cheese or some chicken. Luckily, these easily affordable foods are delicious and filling, and it’s easy to make a giant batch if you have an army to feed or just need to have dinner ready for yourself for the rest of the busy week.

Continue reading “Simple Beans and Pasta”