Well, I don’t know what it’s like where you are, but here in jolly old London we’ve had a pretty miserable start, weather-wise, to 2008.
Day after day after day after day of the wet stuff and lots of grey cloudy skies... It’s not good for the soul, that’s for sure.
Still, there are some upsides... One, it makes me riffle through the recipe books for some cheery, comforting, spirit-lifting nosh ideas. Obviously, I really don’t like spending my time doing that. ;)
Two, after said riffling, we then get to eat some joyous, cuddle-you-from-the-inside kind of food.
Nigel Slater is probably one of the most prodigious creators of just this type of recipe – almost every dish he comes up with seems to be a culinary equivalent of a warm embrace.
This particular bean and bacon gratin from ‘our Nige’ is at the gastronomic bear-hug end of the spectrum, with a big kiss thrown in – rich, creamy, starchy, cheesy, filling, and very, very more-ish indeed. I’ve tweaked it a bit with a bit of wine to cut through the richness, and then some double cream to, er, add the richness back in again (actually, to make prevent the sauce from getting a bit dry).
Oh, and because this is a legume recipe, it’s also my entry to the appropriately named ‘My legume love affair’ challenge hosted by the lovely Well Seasoned Cook.
Here it is...
Ingredients:
1 large onion
2 tbsp olive oil
some thyme sprigs
smoked bacon (six chopped rashers) or equivalent quantity pancetta cubes
2 x 400g cans haricot beans (cannellini, flageolet, or possibly black-eyed beans would also work)
200g crème fraîche
3 tbsp freshly grated parmesan
Optional extras: a glug of white wine, and a glug of double cream
1. Set the oven to 200C/gas mark 6
2. Peel onion, halve it then cut into thick slices.
3. Pour olive oil into deepish non-stick frying pan (I used a Le Creuset pot)
4. Cook onions till golden and soft, and then add leaves from the thyme sprigs and stir in
5. Put the bacon or pancetta into the pan and stir occasionally until ‘fragrant’ (it’s all lovely and fragrant by this stage, so I’m not sure that this is Nigel’s most helpful instruction ever) but not browned. (And then add in your glug of wine at this stage, if you’re using it, and bubble off the alcohol.)
6. Drain beans, and rinse in a sieve under cold tap.
7. Tip the beans into the onions and bacon, then add the crème fraîche (and double cream, if using) and stir it all till it’s bubbling gently.
8. Add salt and pepper to taste.
9. Put in a baking dish, grate cheese over the top, then bake for 30 minutes until the top browns, crisps a little, and bubbles around the edges.
This is so filling that you won’t actually need anything with it. But what’s need got to do with it? We’re talking about having hugs here, not air kisses. If you want something, I suggest a simple green leaf salad and a fresh baguette to mop up the delicious, creamy cheesey sauce.
Oh, and enjoy, obviously...
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32 comments:
Oooh, that looks gooey good, great colour on the top!
This is perfect comfort food, rich and creamy! How could one not enjoy this!
Brilliant. Gastronomic bear hug indeed!!!!! Great blog.
Gorgeous! I'm glad I found your blog; it's wonderful. I must try this gratin (I'm a bean lover too).
Great dish for the cold, snowy weather we're having here in New England!
I definitely don't eat enough beans at least the non-canned variety. This looks absolutely amazing!
Yum! Definate comfort food! Beautiful.
I love it "gastronomic bear-hug". What a great term. I made a dish tonight that would fit that description. Since it was vegetarian, I guess it's called a shepardess' pie. The caramelized cheese on top of your dish looks so scrumptious. Yum!
Reading your post made me hungry!:) The gratin looks lovely. I will keep this recipe in mind for later. And thanks for visiting my blog!
Tiina
gotta love that! since we're enjoying the same weather (although today is pretty sunny), it's not surprising that I am craving this... perfect recipe for some more miserable days ahead... lovely!
Ooohh, that looks like a lot of ooey-gooey cheesy goodness. Yum!
That looks so good! Cheese bacon and beans...mmm...
Wonderful comfort food, sure to brighten up anyone's day. :)
Your photos are so beautiful! It's making me crave lunch and it's only 8:50am here in Sao Paulo... ;)
Oh, man that looks really good! Toe-curling good.
It's a stunning dish, to be sure.
Ah, Nigel....
Don't you just want to grab him and kiss him?
I'm just admiring your beautiful pictures.
I've seen several posts for this event; I kind of wished I had entered. Oh, well.
Good job on the beans!
Thanks, everyone, for dropping by - lovely to receive your comments. I do hope some of you try this dish - it really is very scrummy indeed!
Oooh the perfect comfort dish. I hope the gratin goes well tonight.
Oh my that looks so so good!! Thanks for stopping by my blog. :)
I could just live on the crunchy bits on the top
Yum. That last photo is making me really, really hungry. I love Nigel too; his recipes are so comforting. I saw him coming out of our local Italian deli a couple of months ago and if I hadn't have been on my way to work I would have followed him home just to watch him cook!
OMG! This dish has my mouth watering! The cheesy browned top is out of this world. I must make this soon.
bacon and cheese! What a great combo with the beans.
That looks absolutely gorgous! And reasonably healthy if you go for half fat creme fraiche. Which Nigel book is it from please? I don't remember seeing it...
Hi Sophie - it's not in any recipe book, I'm afraid. It came on a recipe card free with the Observer magazine a few weeks ago.
No problem, I shall take my laptop into the kitchen and use your version (it obviously turned out beautifully!)
Oh wow! I know what I'm going to be cooking at the first cold snap in Sydney! I can't believe I'm getting excited about winter!!
What an inspired way to serve up those beans!!!
This looks so good! I've saved to my folder to try. I don't try different things enough and this looks lie a good place to start!
Oh I love Parmesan...I really love the dish, even if I look at it many times, my mouth still waters. These kind of dishes are very perfect for dinner, I love its flavor especially when you top it with herbs and spices from the spice rack.
Pretty helpful data, thanks so much for this article.
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