Long-time readers will be all too familiar with my favorite pan, which has been touted as such since Episode 2 of UaKS. The pan was a 4-quart Calphalon saucier, since discontinued, gifted to me by my buddy Ed. Alas, the Calphalon saucier is not induction-compatible, so it has been sacrificed to the God of New Kitchens, no doubt to be snapped up by one of you after the appropriate amount of genuflection.
I searched far and wide for its replacement before landing on this 5-quart Made In saucier. I knew everything would be okay when I saw that it is "Made in Italy." It has a lid, cooks like a dream, and the extra capacity is welcome. It's more than I've ever spent on a single pan before, but you gotta do what you gotta do when replacing a beloved family heirloom. Let the cooking commence.
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Brad had the honor of making the first meal in my new favorite pan (Episode 12: Broccoli Pasta). For my own maiden voyage, I decided to try something new and settled on this vegan white bean stew from Meera Sodha. It takes a little while to cook, but the prep is mostly hands-off after the small amount of initial chopping. Everyone deemed it something we would happily eat again (Mom pronounced it "stupendous!"), particularly in the fall and winter during stew and warm-spice season.
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| Step 5 |
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| Step 6: Cilantro-Lemon Oil |
White Bean Stew with Warm Spices
Adapted from Meera Sodha via The Guardian (Feb. 2, 2019)
Time: ~49 minutes
2 yellow onions
50 grams cilantro
1 teaspoon fine sea salt + ¼ teaspoon
1 teaspoon ground allspice
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
5 tablespoons olive oil, divided
2 (15.5 ounce / 439 gram) cans of cannellini or other creamy white beans
1 (14.5 ounce / 411 gram) can of diced tomatoes (regular or fire roasted)
200 grams (~¾ cup) water
1 lemon
1. Peel and finely chop the onions.
2. Slice the cilantro stems into very thin rounds. Pick off the leaves and chop very coarsely (just a few knife strokes). Place the leaves in a small bowl.
3. Measure the 1 teaspoon salt, allspice, pepper, cumin, and cinnamon into a small pinch bowl.
4. Heat 3 tablespoons (40 grams) of the oil in a large saucier or saucepan over medium heat. Stir in the onions, cilantro stems, and spice mix. Cook, stirring occasionally, until the onions are soft and darkened, about 15 to 20 minutes, turning down the heat as needed to keep the spices from burning.
5. Stir in the beans, tomatoes, and water. Bring to a boil, then simmer for 10 minutes.
6. Meanwhile, zest the lemon, then juice it. Add the lemon zest and juice to the cilantro leaves in the small bowl, together with the remaining 2 tablespoons (27 grams) oil and ¼ teaspoon of salt.
7. Ladle the stew into bowls, then top with a generous spoonful of the cilantro-lemon oil. Serves 4.
2 (15.5 ounce / 439 gram) cans of cannellini or other creamy white beans
1 (14.5 ounce / 411 gram) can of diced tomatoes (regular or fire roasted)
200 grams (~¾ cup) water
1 lemon
1. Peel and finely chop the onions.
2. Slice the cilantro stems into very thin rounds. Pick off the leaves and chop very coarsely (just a few knife strokes). Place the leaves in a small bowl.
3. Measure the 1 teaspoon salt, allspice, pepper, cumin, and cinnamon into a small pinch bowl.
4. Heat 3 tablespoons (40 grams) of the oil in a large saucier or saucepan over medium heat. Stir in the onions, cilantro stems, and spice mix. Cook, stirring occasionally, until the onions are soft and darkened, about 15 to 20 minutes, turning down the heat as needed to keep the spices from burning.
5. Stir in the beans, tomatoes, and water. Bring to a boil, then simmer for 10 minutes.
6. Meanwhile, zest the lemon, then juice it. Add the lemon zest and juice to the cilantro leaves in the small bowl, together with the remaining 2 tablespoons (27 grams) oil and ¼ teaspoon of salt.
7. Ladle the stew into bowls, then top with a generous spoonful of the cilantro-lemon oil. Serves 4.
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