January. We’re smack dab in the middle of January. The month that seems to be nothing but eternal grey, damp, and unending. It’s half over, but all I can think is – there’s another half? Yikes.
There’s one thing in the world that I know, for a fact, will help chase away the greyest of days.
Brie. Most importantly, Brie paired with caramelized onions, smashed in a quesadilla, and enjoyed alongside a black bean ragout (effortlessly made by your slow cooker)*.
The Brie and caramelized onions provide the softest, sweetest, most comforting concoction when melted between two corn tortillas. Each piece is a tiny slice of heaven.
The ragout becomes a bowl of substance. Slightly spicy, brothy, and hearty, without being heavy. Topped with lime juice pickled onions, it is just divine.
*Black bean ragout via The Smitten Kitchen Cookbook.