Chef Laura

1175 Sheridan Road Highland Park, IL 60035

Address service requested Non Profit Org. US Postage PAID Highland Park, IL Permit No. 96

A Simple Kitchen

By Chef Laura Frankel, Catering Director, Circle of Life

Simple ingredients and big flavors define the foods of Tuscany. The ingredients are easily found, the flavors are inviting, and the final dishes are delicious and without pretention. My favorite food philosophy of Cucina Povera (poor kitchen) was born in Tuscany. Making do with what is seasonal, local, and turning it all into celebratory dishes without fussiness just seems so right. The spirit of Cucina Povera is about embracing constraints and discovering the delicious creativity that can spring from making do with what you have locally.

Tuscan Squash and White Bean Stew

A meal in a bowl is exactly what I want in late fall and all winter long. Long, slow-cooked flavors that are perfect as a stand-alone dish or paired with a holiday meal. This is a dish worth celebrating. Serves 6-8 Extra virgin olive oil (best quality) 1 ½ pounds winter squash, peeled, seeded and cut into 1-inch dice (butternut, Hubbard, pumpkin or dumpling) Sea salt and freshly cracked black pepper 2 leeks, white parts only, sliced thinly 1 large Spanish onion, sliced thinly 1 large carrot, diced 2 celery ribs, diced 1 fennel bulb, sliced thinly 8 cloves of garlic, minced 3 tablespoons tomato paste 1 cup dry white wine 1 14-ounce can diced tomatoes ¼ cup red wine vinegar 5 cups of water 1 ounce dried porcini mushrooms 1 cup dried cannellini beans, soaked overnight and drained 1 bouquet garni of fresh rosemary, thyme, sage, and parsley stems tied together 2 bunches of Tuscan kale (Cavalo Nero), stemmed and chopped Preheat oven to 325F. 1. Heat a large Dutch oven or sauté pan, lightly coated with evoo, over medium heat. Brown squash, leeks, onion, carrots, celery, and fennel, in batches, seasoning each batch with salt and pepper. Add garlic to the final batch and be sure not to brown garlic, as it can become bitter. Set aside vegetables. 2. Add a good glug of evoo to the same pan and sear tomato paste. This will give a deep caramelized flavor to the whole dish. Add wine, tomatoes, vinegar, water, dried porcinis, drained beans, and herb garni. Taste the braising liquid and adjust seasoning with salt and pepper. 3. Add vegetables to the pan and cover. Braise in preheated oven for 1 hour or until squash and beans are tender. Stir in kale. Continue cooking, uncovered until most of the liquid has been absorbed. 4. Serve hot with a luxurious drizzle of evoo and chopped fresh parsley.