After Bruni savaged poor Bobby Flay yesterday at Mesa Grill, I had lunch at Bar Americain again. the artisanal ham tasting was good but the portions microscopic. Much better ham selection and value at Momofuku. The hanger steak was great though.
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.