Peasant Skillet Recipes

FRENCH PEASANT SUPPER

Steps:

• Turn on the broiler.
• Heat the oil in an extra-deep 12 inch nonstick skillet over medium-high heat.
• Meanwhile, cut the pork chops into 1/2-inch cubes, adding them to the skillet as you cut.
• Slice the sausages into 1/4-inch circles, adding them as you cut.
• Stir occasionally to prevent sticking.
• Peel and coarsely chop the onion, adding it to the skillet as you chop.
• Stir in the water, wine, ketchup, honey, garlic, bay leaves, thyme, black pepper, and cloves and cook until the pork cubes are no longer pink, about 4 minutes, stirring frequently.
• (Reduce the heat to medium if the pork seems about to burn.) Meanwhile, rinse and drain the beans and set aside.
• Spread the bread crumbs evenly on a cookie sheet and toast under the broiler until crisp and light brown; leave the oven door cracked and don't walk away- they brown quickly!
• (If you are really distracted, you can omit the bread crumbs and skip this step to prevent mishaps.) Set aside.
• Stir the beans into the pork mixture and simmer just long enough to mix well and heat through, about 2 minutes.
• Scatter the toasted crumbs on top and serve.

PEASANT PASTA

Steps:

• Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.