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Seasonings Cook Book

Anne Degrace and Jocelyn Carver never imagined that their scheme to create a beautiful cookbook which celebrates food and writing would get them a trip to the Royal Agricultural Winter Fair. But, that's exactly what has happened!

Anne is an author and a librarian with the Nelson Municipal Library and Jocelyn works with the Kootenay Country Store Coop and they've partnered to produce Seasonings: a year of local flavour in words and recipes. Now their book has been short listed for a Cuisine Canada award.

You can hear their story on Sunday just after the 8 am news

Seasonings


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Kootenay Cassoulet by Francyne of Francyne's Cuisine
From Seasonings: a year in local flavour in words and recipes

4 cups Orca or other white beans
2 bay leaves
6 cloves garlic, 3 whole and 3 minced
2 onions, thinly sliced
I small chicken, cut in 8 pieces (reserve back and wings for another stock)
4 sausages (lamb, buffalo, or Italian)
4 cups tomatoes, chopped
Salt and pepper to taste
2 tsp each, oregano and basil
1 tsp thyme
Optionally, add the following:
1/2 cup cream
1 cup bread crumbs
1/4 cup parmesan cheese
1/4 cup butter, melted
Recipe from Seasonings Cookbook. Thank you Francyne Laliberte
Kootenay Cassoulet
Francyne Laliberté of Francyne's Cuisine
I have adapted this very French classic to what is available here in the
Kootenays. In our house, it is a real fall and winter comfort food. I use
Orca dry beans from Grand Forks; they're both beautiful and tasty. However,
one can also use any mix of white beans on hand. For the tomatoes I
use my own from the freezer. The almost taste fresh from the garden!
Soak the beans overnight (about 8 hours). Drain and cover with fresh water. Add the bay
leaves and the 3 whole cloves of garlic and cook* at a gentle boil for 30 minutes. Drain and
set aside, reserving liquid.
Discard the bay leaves and garlic cloves.
Preheat the oven to 425 degrees F. In a casserole with a lid, or Dutch oven, layer in onions,
then chicken pieces, the sausages, and finally the cooked beans. Add enough of the saved
cooking liquid until the level is just below the top of the beans. Bake, covered, for two
hours.
Taste and season with 1 tsp salt, 1 tsp pepper. Mix the tomatoes, minced garlic, oregano, basil
and thyme, and pour this over beans and meat. Return to the oven for another 45 minutes.
If I am expecting guests, I often add the optional items for extra flavor and richness: the
cream to the tomatoes, then a topping of melted butter, Parmesan cheese, and breadcrumbs.
With the topping the dish will need a final 20 minutes uncovered in the oven raised to 350F.
It will come out looking stunning.
I often play with different combinations of meat instead of chicken, depending on what is
available--pork, lamb, duck; all are delicious.
*Do not pre-cook if using Orca beans--they cook too quickly. Add bay leaves and three whole
cloves to casserole.

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