Do you read Kinfolk magazine? If not…you should.
While I find it difficult to put into words exactly what Kinfolk embodies without simply using one-word adjectives like “stunning!” and “ethereal”, the creators of Kinfolk probably describe it best themselves: “Kinfolk magazine is a quarterly, 144-page, ad-free print magazine that collects ideas from a growing international community of artists, writers, designers, photographers, cooks and others who are interested in creating small gatherings and finding new things to make and do.”
I have been a subscriber for about a year now and when the latest edition arrives up on my doorstep, I anxiously await the quiet hour that I can curl up with a warm cup of something or a glass of wine and soak in every luscious word and photograph.
This past week, founding editor Nathan Williams released The Kinfolk Table-Recipes for Small Gatherings. The recipes are very simple and approachable, with a focus on down-to-earth and effortless entertaining. This large volume, with beautiful photography throughout by Parker Fitzgerald and Leo Patrone, is a celebration of sitting down to a simple meal together.
A few notes about this recipe: I used sausage (a suggested add-in). Of course, you can leave it out to keep this dish vegetarian. Also, I halved the recipe as written in the book and it still made very hearty portions.
- 1/4 cup olive oil
- 2 white onions
- 2 green bell peppers
- 1 red bell pepper
- 1 large zucchini
- 1 medium eggplant
- 2 large ripe tomatoes
- 2 tsp sea salt
- 2 large eggs, lightly beaten
- fresh basil, thinly sliced
- Parmigiano-Reggiano cheese, finally grated or shaved
- 12 ounces Italian sausage (sweet or hot, depending on your preference), casings removed. I used Trader Joe's chicken sausage.
Remove the seeds from the bell peppers.
Coarsely chop or crush the tomatoes.
cut or chop the zucchini, eggplant, peppers, and onions into 1/4-inch pieces.
Heat the olive oil in a large pot or dutch oven.
Add the onions, peppers, and sausage and cook for 10 minutes, or until the onions are translucent. Break up the sausage with a large spoon as it cooks.
Stir in the zucchini, eggplant, tomatoes, and salt.
Cover and reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add the eggs, stirring gently and constantly, for about 5-6 minutes or until they are cooked through.
Ladle into bowls and season with salt and pepper to taste.
Top with basil and cheese.