It never occurred to me to serve a stew in the summer. But here’s how it happened. I am getting ready to go out to the beach for some good long stretches this summer. As the departure date approaches, I’ve been trying to pare down what’s sitting in the freezer. I have a confession to make. Provided the food is well-sealed, you can keep stuff in the freezer far longer than anyone thinks you can. But raw ingredients don’t fare as well as what’s been cooked. And what I specifically had to cook were some Chicken thighs and sausage. I did some research and came up with this recipe from Gourmet that’s about 10 years old. Not only did it use my chicken and sausage, it was full of summer vegetables, a gorgeous colorful dish that was stew-like and very satisfying.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
3 days ago