Spanish stew with chickpeas, clams, and sausage

We were four tonight at our table: joining us for dinner was Monica (of Gastromonica fame, and one of my favorite cooks and people) and her partner. A high-risk strategy for dinner, B and I decided to try a new recipe from Chez Panisse Cafe Cookbook: a Spanish-style stew with chickpeas, clams, and sausage. The meal was sufficiently fantastic that we forgot to take any photographs.

The night before you want this stew, cover 1 ½ cups dried chickpeas with plenty of water, and let soak overnight (beans will double in size). In the morning or mid-day, drain the chickpeas and add a small white onion, one or two carrots, a celery stick if you have one, some bay leaf, some fresh thyme, and 1 Tbsp of salt; cover with water, bring to a boil, and simmer on low 90 minutes. Let the beans cool in their liquids. When you start cooking, drain the chickpeas and discard the veggies.

In the bottom of a large pot, brown 1 lb pork sausage (we used the breakfast links from Highland Hills, as it was all that was left when we got to the market today), crumbled or cut into small meatballs, in 1 Tbsp olive oil. Remove the meat to a bowl, and discard the liquid. Meanwhile, finely mince a large white onion, or, more easily, chop it coarsely and then puree in the food processor.

Add a little more olive oil to the pot and cook the onion until lightly browned. Meanwhile, finely mince (puree in food processor) one fennel bulb and lots of garlic, and add to the onion, along with a little salt. Cook a bit longer, and add one medium-spicy pepper, in small diced, and 1 Tbsp paprika. Also add a handful of small or two medium-large tomatoes, cut into medium dice.

Clean 3 lb manila clams while the vegetables cook.

Finally, stir in the chickpeas and the sausage, and cover and bring back to a simmer. Then add ½ cup white wine, ½ lb young braising greens or chard cut into ½-inch strips, and the clams. Cover and cook five to ten more minutes, stirring once or twice, until the clams have all opened.

While the clams cook, lightly toast some slices of a nice bread, and rub each slice with a clove of garlic. Serve the stew in shallow bowls, with a slice of bread at the bottom of each bowl and the stew spooned over it.

Accompany the stew with good company, fun conversation, and a nice Pinot Grigio (also set out the remaining bread with some butter). After the stew, serve a lettuce salad with a sherry vinaigrette as a palate cleanser.

Open a bottle of fine Moscatel, and move from the dining room table to the living room couch. Set out a plate of figs from the neighbors tree, cut into quarters with a dollop of a nice sheep's cheese on each, and sprinkled with chopped almonds and honey. Conclude the meal with macadamia-and-white-chocolate cookies.

Roast goat

Long-time readers of this blog know that a few years ago we were fairly committed vegetarians — I used to be the kitchen manager at a vegetarian/vegan co-op! But we have in the last few months started eating fish at every meal, and "lapsing" further: pork from our CSA, rabbit in Spain. I think we're currently not so much "vegetarians" as "Farmers' Marketarians".

To this end, for our second and final dinner with my dad in Eugene, we brought home two and a half pounds of leg-of-goat from the Eugene Saturday Market. We also bought potatoes, for mashing with garlic from my parents CSA; beets, onions, and carrots, for roasting with the goal; and green figs, for pickling. Yes, pickled figs: a week ago or so, B's uncle took us out to eat at Revival Bar and Kitchen (the new restaurant started by the owner of Venus), where I ordered the goat, and it was served with pickled figs. So, while I was out getting my hair cut, B began by bringing to a boil equal parts water and vinegar, with salt and whole cumin, and pouring the mixture over quartered figs packed into a jar.

Then he prepared the roast. (Did I mention that B did all the cooking, and made it all fantastic?) He chopped the root vegetables and layered them in a glass baking pan. We had some shallot-and-sage butter from the previous night, and he used it to stuff and tenderize the meat. The roast and a bouquet garni followed, and then red wine. He baked the roast for about an hour, basting it regularly. He added about half the figs near the end of cooking, and the acidity provided a nice counterpoint to the sugars in the root roasted root veggies.

Finally, B mashed some potatoes with the roasted garlic from the previous dinner. My dad broke out a particularly nice bottle of wine for the occasion, and we had a wonderful dinner.