Fall beckons the warmth of deeper tones for your home, wardrobe and cosmetics routine. Cook Like Jackie has teamed with Noire Tropical Beauty to highlight some of the best products out there to have your Falling for Fig!
Fall for Fig in Your Kitchen
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| Emile Henry Flame Cassoulet in Figue |
Emile Henry Flame® ceramic cookware is the result of a new ceramic technology that can be used on all types of stovetops including gas, electric or halogen models. The company also offers a special Emile Henry induction disk that can be used for induction stove tops and can withstand extremely high temperatures for searing. In addition, the pots can also be used in traditional, convection or microwave ovens, as well as on gas or charcoal grills and open fire, making it one of the most versatile lines ever available. The pots are easy to clean and dishwasher-safe. They are designed to provide gentle even heat distribution to maximize flavors, textures and colors in various dishes. What is most surprising is that although the flame may appear to be cast iron at first glance, it is roughly 30% lighter in weight resulting in much easier to handle. The pots are manufactured in France from Burgundy Clay and other natural products and have a generous ten (10) year warranty for household use.
Cassoulet, a traditional stew from Southwest France, is a slow cooked meal packed with sausage, chicken and white beans. Today, rustic inns and restaurants in every province of France consider this intimate, delightful stew their prized dish. There are many recipes and variations on the ingredients but the traditional Cassoulet stew is cooked in a pot that is shaped slightly like a cone making room for a lot of yummy crust on the top.
Cassoulet Recipe courtesy of Emile Henry
■1 Tablespoon vegetable oil
■2 carrots diced
■2 stalks celery, diced
■1 small yellow oinion, diced
■2 cloves garlic, chopped
■1/2 pound smoked sausage, sliced
■1 (15 ounce) can kidney beans, rinsed and drained
■1 (15 ounce) can cannellini beans, rinsed and drained
■1 (14.5 ounce) can diced tomatoes, drained
■2 bay leaves
■1 teaspoon dried thyme
■1/2 teaspoon salt
■1/4 teaspoon ground black pepper
■1 tablespoon chopped fresh parsley (optional)
Instructions
1. Heat oil in an Emile Henry Cassoulet over medium-high heat. Add the sausage and cook for a few minutes to brown. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent.
2. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
3. Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Fig Facts
Fig (English), Higo (Spanish), Figue (French), Feige (German), Fico (Italian)
