sausage-sage cassoulet

for the stew:
2 tbs olive oil
1 lb sausage (we used sage turkey sausage)
3 leeks, chopped in small pieces
4 cloves of garlic, minced

1 granny smith apple, chopped
1/2 cup dry white wine
3 tbs rosemary
4 tbs sage

1 can lima beans, drained
1 can great northern beans, drained
1 can butter beans, drained
(save one cup of liquid from the beans for chicken bouillon)
1 can diced tomatoes
3 tbs tomato paste
dash of ground cloves

for the crust:
2 demi-baguettes of day-old french bread
1/8 cup olive oil
8 roma tomatoes, halved and seeded, then chopped
1/4 cup chopped parsley

Use an oven/stovetop pan. We used Ben's new 2-quart oval Le Creusset dutch oven, and there was just enough room for the dish (barely!) when all the ingredients were added.

Preheat the oven to 350°F.
1. Cook sausages in 2 tbs olive oil until cooked almost through.
2. Put sausages on a plate and cut into bite-sized rounds.
3. Use liquid from cooking sausages to sautee leeks and garlic until soft.
4. Add chopped apple, rosemary, sage, and wine, and cook until reduced, about 5 minutes.
5. Add beans, tomatoes and tomato paste, chicken stock, cloves, and mix in the sausage.
6. Stir well, cover, and bake for 30-40 minutes.

While the stew is cooking,

1. Cut french bread into pieces about the size of strawberries.
2. Heat 1/8 cup olive oil in a frying pan and sautee bread for about 20 minutes, until golden brown.
3. When the bread is cool(ish), mix into the parsley and tomato mixture, season with salt and pepper, and save for the topping.

Take the cassoulet out of the oven.

1. Add toast topping, spreading evenly over the surface.
2. Return to oven and bake, uncovered, for about 10-20 minutes.


Serve with a Corsendonk or a Gouden Carolus (as cold as possible).

seed cake

This recipe is a slightly modified version of a recipe I found online while looking for a "medieval" dish to bake. The original recipe called for sugar (which I think is highly unmedieval) and did not specify the type of seed to use; I love the combination of coriander, fennel, and caraway--it gives the bread a complex, licorice-y, and slightly savory flavor that intensifies as the bread ages, and the honey helps the bread stay moist even after a number of days on the counter (wrapped, of course).


1/8 cup warm water with honey or 1/8 cup warm ale
1 package yeast
1 cup whole wheat flour
1 1/2 cups regular bleached or unbleached flour
1/8 teaspoon salt
1 cup honey
1 stick butter
2 eggs
1/2 tablespoon caraway seed
1/2 tablespoon fennel seed
1/4 tablespoon coriander seed
dash of cinnamon, nutmeg, and cloves
1/2 cup milk


Preheat oven to 350 °F.
1. Dissolve the yeast in the warm water (or ale).
2. Mix flour and salt along with seeds and spices.
3. Cream butter and honey together, then add eggs and beat until combined.
4. Add wet ingredients to the dry, and mix completely.
5. Pour in the yeast and mix.
6. Add the milk and stir. Batter should be a "normal" cake batter consistency. If it is still too dry, add more milk until the appropriate consistency is achieved.
7. Spread batter into a greased 9" baking dish.
8. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool for a bit and then turn it over onto a cooling rack.
If you want more sweetness, add this to the top of the cake:

1. 1/4 cup honey
2. 1 tbs lemon juice

Heat until runny, and poke holes in the top of the cake. Then pour the glaze on top of the cake and hopefully the glaze will run down into the holes, making the cake a little moister and sweeter! Sprinkle shaved or slivered almonds on top.