Pork Pot Pie with Dumpling Topping

1 Tbsp fat (veg oil or lard)

8oz pork loin cut into ¼" pieces
1 lb fresh sausage in 1" pieces or crumbled, to taste (I use Italian sausage)

½ tsp salt

Black pepper to taste

1 Tbsp fat (veg oil or lard)

½ onion (4oz/115g) chopped

4 cloves garlic, minced

¼ cup flour

¼ cup brandy or cognac (whiskey will do in a pinch)

3 cups chicken broth or stock 

¼ cup heavy cream 

2 medium carrots, sliced 

8oz potatoes, cubed smallish

OPTIONAL 1½ cups fine chopped kale or cabbage

1. This is a one-pot meal so be sure to have a pot big enough to contain the filling and allow for the dumplings to rise and spread. 
2. Heat the pot for a few minutes then add the fat. Brown the cubed pork and set aside. 
3. You should have at least 2 Tbsps. of fat from cooking the meat. If not, add some butter or more lard. 
4. In the hot leftover oil, cook the sausage. 
5. When the excess moisture from the meat has mostly evaporated, add the onions and garlic to the sausage, stirring until soft and transparent. 
6. Stir in the flour until completely combined. Take the time to brown the flour in the fat to cook away pasty raw flour taste. Pour in the cognac or brandy or whiskey and combine, stirring constantly until the sharp alcoholic aroma leaves the liquor and is reduced, at least by half. The bottom of your pot will likely be dark brown with cooked-on fond. This is great! 
7. Add the chicken broth and cream, and stir to combine. If it looks a bit lumpy, don't worry, it'll smooth out during the simmering. You can also spend some time loosening some of the fond by scraping the bottom of the pot with a wooden spoon.
8. Add the browned pork (and the kale if using) and bring to a simmer and braise until the pork is fork tender, about ½ hour. 
9. Stir in carrots and potatoes. Return to a simmer and cook another 15 minutes before adding the dumplings.

Dumplings

1¼  cups flour

3½  tsps. baking powder

½  tsp salt

½  cup milk

1 egg

OPTIONAL : ½ tsp dry herb that complements the flavor of your sausage

1. Mix together dry ingredients just before adding to the pot. Letting the batter sit isn't good. 
2. In a separate bowl, mix milk and egg together. 
3. Dump wet over dry and mix briefly, only enough that the dry and wet are well blended. 
4. Divide dough into four portions and gently plop on top of the stew in the pot. 
5. Cover and cook 15 minutes. NOTE: Do not lift lid until done.

Plain old Tomato Spaghetti Sauce

Pasta with tomato sauce was an inexpensive  mainstay in my kitchen while in university. This is a slightly more fulsome version. Very good just on spaghetti and also good in recipes requiring a tomato sauce such as lasagna.

3 Tbsps. olive oil

1 medium onion (6oz/170gr) , chopped

2 cloves garlic, minced

OPTIONAL ½ lb. mushrooms, sliced AND/OR 1 chopped green pepper

2 tsps. dry basil OR 2 Tbsps. fresh basil, minced

1 tsp oregano OR 1 Tbsp fresh oregano, minced

2 bay leaves

1½ tsps. salt, to taste

28oz (796 mL) canned tomato, diced or purée 

6oz tomato paste

2 Tbsps. red wine, to taste

¼ tsp black pepper

Optional - 1 medium tomato, chopped

1. Heat the oil in a saucepan and add the onion and garlic to sauté. While the onions cook, chop and/or add the garlic, green pepper, optional mushrooms, basil, oregano, bay leaves and salt. Continue to cook until the onions transparent and very soft.
2. When the onions are cooked, add the tomato purée and paste, red wine, fresh tomato and pepper.
3. Cover and very slowly simmer for at least 45 minutes, stirring occasionally.
4. Before serving add the parsley.
5. Serve with freshly grated Parmesan

Zuppa di pasta e fagioli

Hearty and warming. I usually don't like pasta that get all fat and soggy, but in this soup it actually works. The starch from the pasta cooking in the soup makes the broth wonderfully silky, and the soft pasta works well with the beans.

1 Tbsp. olive oil, plus more for drizzling

5 slices bacon (70gr), cut into lardons 

5 cloves garlic, smashed

1 small onion, roughly chopped

¼ tsp red pepper flakes, or more to taste

1 sprig finely chopped fresh rosemary

5 fresh plum tomatoes (10oz/285mg) or ½ canned, diced 14oz (398mL) 

1 lb dry beans (2 lb. 5 oz if cooked)

    -  or 3 pounds fresh, shelled, preferably cranberry/borlotti beans

    -  for dried any larger bean like pinto or romano

6 cups water 

6 cups beef broth

2 bay leaves

1 piece parmesan cheese rind

1 tsp salt, to taste

½ cup (1oz/128g) grated parmesan, and more for topping

8 oz small pasta such as shells or ditalini or orzo

1 bunch (4 to 8oz) kale and/or chard, stems and ribs sliced thin, leaves chopped 

¼ cup roughly chopped fresh parsley

2 Tbsps. olive oil, plus more for drizzling

Lots of freshly ground pepper

OPTIONAL - Fresh Croutons

1. Heat the oil in a large pot (this makes lots of soup) and render the bacon until it's crispy.
2. Add the garlic, onion, red pepper flakes and rosemary. Cook until the onions soften.
3. Stir in the tomatoes and cook until they start to release their juices. 
4. Add the dry beans (only), water, broth, bay leaves and parmesan rind and kale stems and salt. Bring to a boil, then reduce to a simmer and cook, uncovered, until the beans are tender, 1 hour 30 minutes to 2 hours.
5. Return the soup to a boil. (If using cooked beans, add them here). Add the kale/chard leaves and the pasta and cook until the pasta is cooked.  
6. The soup should be thick and creamy; if too thick, thin with water until you get the consistency you want.
7. Remove the bay leaves and parmesan rind; add the salt, the grated parmesan, parsley and remaining 2 Tbsps. olive oil. Adjust seasoning to taste. Top with more olive oil and parmesan and a few grinds of black pepper.
8. Optional 'croutons'. These are not true croutons, just a quick and dirty version. Figure for 1 slice per bowl of soup. Double toast some bread until pretty dry (but not completely), butter while hot, and chop up with a knife. Garnish each bowl of soup.