Why Peasant Food Tastes Good!

So, if anyone has been watching food TV, been taking a look at cook books, or otherwise been paying attention you'll notice that among chefs, cooks, and people who love food there is a commonality of appreciation. If you cook often, you appreciate it when someone cooks for you, If you cook the same old things, trying something new is excellent. If you haven't had hearty, tasty food in a while, well, I'm sorry buddy!

The point I am labouring to make is simple: People like simple, tasty, cheap dishes that fill them up. If they are particularly nutritious, it's a plus. Of late I've noted that outside of the odd steak or sushi craving where buying the best often reflects well, I've been most enjoying the kind of cuts, dishes, and ingredients that have historically been the stuff of the lower classes. The tough cuts made fork tender and flavourful from long and careful cooking, the rice and noodle dishes designed to make a little meat and a lot of vegetables go around, The Cuisine of leftovers that is practiced from the mindset that the remains of yesterday's dinner can become the makings for tonight's.

My Inspiration for this post is a dry, hard baguette that has been living on a shelf. No doubt hard as a rock and unappetizing to many by sheer concept. Yet, even with that Giant Crouton I can make a tasty meal for many, Cheap TOO!

Dan's Tuscan Bread (Soup/Stew/Chili/Porrige)

What you Need:

-Bread (about 1 1/2 slice per person, eyeball it!)

-Large can of Chopped tomatoes and additional liquids such as, Tomato Sauce, Stock, Broth, Boullion, or a mixture would do just as well) (say at least a minimum of 3 cups per person depending on how "soupy" you want it)

-Garlic: Chopped, medalioned, Minced, whatever.

-Olive Oil(I keep two at home in ideal times. One for cooking that is bought just to saute, and the other for salads and whatnot that I bought for it's fruitiness, this is an occasion I use both.)

-Grated cheese: Anything you'd like on your pasta.

-whatever Herbs and Spices you like, salt and pepper to taste too.

Instructions:

1) In a large pot Saute Garlic in Olive Oil on medium-low heat.

2) When Garlic is done pour in your Large Can of chopped tomatoes and additional liquids, raise to Medium-high, let simmer for 2-3 minutes.

3) Season with Herbs and spices, let sit for another 2 minutes, if it doesn't look soupy add more liquid, it should be fairly thin.

4) Tear up bread into bite sized chunks, take the pot off the heat and add the newly torn bread into the soup.

5) Stir until the bread soaks up all the liquids it can, let rest off heat for a few seconds while you get your bowl and spoon.

6) Serve, and top with grated cheese and a little EVOO. (if you don't know what E.V.O.O. stands for...well, shame on you ;). )

Short recipie eh? Well, that's the kicker for this recipie, it's a peasant dish from Tuscany, you add whatever you bloody wish to the pot or whatever is available. Just remember that whatever you add had better add flavour or texture, and remember that the bread will absorb and thicken up the soup so don't let it get too thick!.

What I like to have in my Tuscan Bread soup including the best times to add them.

-Bacon (Fry before adding Garlic before adding potential veggies.)

-Sausage (Brown the sausage meat before adding the garlic)

-Onions(Chop and add with the Garlic)

-Cellery (As above)

-Carrots(as above)

- Cabbage (as Above)

-Bell Peppers (as aBove)

-Zucchini (aS above)

-Squash (as abovE)

-Peas (add during the last minute of the final simmer to heat up)

-Kidney Beans (Add at the last simmer)

-Chick Peas (Same as Kidney Beans)

-Dark Leafy Greens: Kale, Spinach, Beet Greens( tear and Add with the bread to prevent overcooking)

So yeah, here's a peasant dish that tastes good, and my current way of making it.

What? You want another? Jebus! You people demand alot!

So here's what you do:

1) Fill a kettle and turn it on, keep it going hot until step 6

2) Get a large slow cooker, turn up to high heat, and add about a cup of boiling water

3) Chop up some boneless skinless chicken thighs(6-14 depending on how many you have), and add to the water. Place the Lid on top of the slow cooker and keep an eye on it.

4) While the chicken is cooking, Chop up 1 Onion, 4 celery Sticks, and about 3 good sized carrots. Set aside. Get a couple bay leafs, some Thyme, Rosemary, Parsely, and Sage. Peel 3 garlic bulbs and cut off the ends. Get about 1 1/2(eyeball it, you'll see why) cups of Basmatti Rice.

5) When chicken is fully cooked, add in your carrots, celery, and Carrots. Stir for about 4 minutes. Add about 2 cups of your boiling water and wait another minute. Add Rice, Garlic, and Herbs. Stir again for about a minute.

6) Add Boiling Water(you remembered to keep the kettle full and boiling right?) to slow cooker until you have covered the contents of the pot or you are approaching the lip too close for comfort. Wait until the water boils, then set to Low and wait about 15 minutes checking occasionally for rice doneness.

7) When the Rice is done, Turn off the Slow cooker season to taste and Eat!

OH! and why peasant food tastes good?

BECAUSE IT WOULD HAVE TO!