07 November 2010
 
The Seven Sins

Of the three 'upscale' restaurants in the Irvington-White Stone area, just down the road from Kilmarnock, “Seven Sins” offers the best value. At least that is what Jake says, and it is his town. The Tides is much more expensive and sometimes so-so, and Nate's Trick Dog is also more expensive. Cool bar, though, and that is where we wound up twice last night. I committed at least a couple of the minor sins, but don't think I got anywhere close to one of the Majors.
 
There is obviously more to the story, but I can’t cobble it together this morning. Imagine powerful German automobiles hurtling through the colonial night.
 
The Sins were closed for a wedding, go figure, and we managed to find seats at the bar at the Trick dog. Great home-made potato chips and fabulous martinis.
 
It is real fall and real chill. The clocks are wrong by Congress. I have to get on the road, so it is short and sweet this morning. I am going to cook it when I get back to NoVa this afternoon.

This recipe is from the New York Times, and all credit to them for it. But my pal Matt’s in-laws tried it and it works:
 
Herbed White Bean and Sausage Stew
 
Time: 2 1/2 hours
2 tablespoons extra virgin olive oil, more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, more for serving
1/2 teaspoon ground black pepper, more to taste.
1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Yield: 6 to 8 servings.

Copyright 2010 Vic Socotra
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