Cassoulet is a perfect rustic meal. It lends itself to improv, so I’ve added alternative suggestions in parentheses, but I strongly suggest you use duck stock and duck fat all the way through the recipe. When roasting a duck for a special occasion, I usually opt for roasting two, then save the fat, carcasses, and giblets, and use the … Read more
I lived in Taos, New Mexico for about eight years and made this stew with whatever I had available: pork, beef, venison, or chicken. It’s a true comfort food. To create a low-carb version, skip the beer and potatoes and cut back on the onion.
New Mexican Green Chile & Pork Stew (Chile Verde)
3 fresh Anaheim or … Read more
For me, ratatouille is the definition of high summer—rich colors, fresh ripe vegetables, dinners outside with friends and family…
Yield: 3 quarts / 12 cups
4 tablespoons extra-virgin olive oil
2 large yellow onions (1 lb.), diced large
1 head garlic, cloves smashed and peeled
1 large eggplant (1 lb.), cut into … Read more
This is a seafood stew loosely-based on Cioppino. The fragrance of fennel, saffron, and fish is intoxicating.
Fish & Shrimp Stew
3 servings = 408 calories, 18g carbs / 4 servings = 307 calories, 13g carbs
3-5 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/2 a large yellow onion, chopped
1/2 cup sliced fennel (or 1 stalk celery + … Read more
What can I say? Classic, with a bazillion interpretations. No sausage? Use ham and chicken. Not low carb? Make dirty rice. Vegan? Use a combo of black and red beans. It’s all good.
Jambalaya with Cajun Cauliflower-Rice
Servings: 6 // 187 calories, 7 net carbs
Cauliflower-Rice: 131 calories, 5 net carbs
1 tablespoon olive oil
1 large … Read more
“However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide…” Molly O’Neill, NYTimes … Read more