Chef Tom – Great Food and World Music

I made this a few days ago and we’re still enjoying it. So comforting, especially with a generous sprinkling of freshly grated parmesan. If you can’t find escarole, try a thicker lettuce like green leaf or romaine. If you can find bone broth use that, as it’s much richer and has more nutrients. I opted out of the vinegar, but if you like the flavor, go for it. 

Pure Comfort

Sausage, Escarole and White Bean Stew

Serves 8

2 tablespoons extra-virgin olive oil

2 medium yellow onion, chopped

1 1/2 pounds hot (or sweet, or both) Italian sausage, casings removed

4 medium cloves garlic, minced

3 cans cannellini beans (15 oz.) rinsed and drained

2 small heads escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried

2 cups low-salt canned chicken (bone) broth

3 teaspoons red-wine vinegar, more to taste

Kosher salt

1/2 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium-low heat. Add the onion and cook, covered, stirring occasionally, until lightly caramelized, about 30 minutes.

Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more. Careful when folding in the greens as the Cannellini are delicate.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

When I get to a couple of servings left over, I’ll cook up some interesting pasta, like orecchiette, add more broth to the stew to make it soupier, then toss together.


World Music might be my favorite genre. Found the Co-incidence video (below) and followed the threads. Multi-talented one man bands with modern and ancient instruments and rhythms. Solo, they’re brilliant, but together they’re magic.

The players:


Waagal (means Rainbow Serpent in Australian Aboriginal mythology) is a one man band from multi-instrumentalist Erwann Texier-Harth. Guitar, didgeridoo, handpans, kashaka, kalimba and others instruments are played simultaneously to create a solo performance where he keeps pushing his limits. Drawing from music and cultures around the world, Waagal mixes thousand-year-old sounds and innovating rhythms. “Both hemispheres of the brain work together to create a new music rooted in the distant past.”

Shashank Verma

Shashank Verma is a professional guitarist based out of Bhopal, Madhya Pradesh. The passionate and professional guitarist has completed his guitar studies from Rock School, London. He completed his Grade 8, topped and was selected in the top 18 finalists of All-India fingerstyle competition. He designed and built his own one-man band instrument that has 6- and 12-string guitar, kalimba, tara, bongo, drum kit, scratch plate, kick, Picasso bow, and harmonica.


Mezerg A multi-talented musician from France, creator of PianoBoomBoom, Mezerg has many musical skills from piano to the theremin which he uses brilliantly to produce great 4/4 dancefloor beats using both his hands and feet to great effect. Mezerg plays in jazz bars and night clubs and his music could be described as somewhere in between acoustic and house music.

Dätcha Mandala

Dätcha Mandala is the endless search for the balance between the Material and the Spiritual, a kind of ultra-sensory experience influenced by the musical effervescence of the Seventies to the present day. It’s a journey between heavy and powerful rock, traditional folk and some tribal forays from the East or North Africa.

Co-Incidence by Shashank Verma and Waagal

Waagal & Datcha Mandala – Ājñā || Fusion Rock World Didgeridoo Handpan Metal

Mezerg and Waagal – Live 4K

Who Am I by Shashank Verma


Following the threads I found this fun piece.


Datcha Mandala – Mojoy (Official Video Clip)

Because it’s so beautifully rendered.

Jagon – Fantasy short film (2016)


Chef Tom is currently transitioning from Personal Chef to Private Chef. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

One Response to “Chef Tom – Great Food and World Music”

  1. VonRiesling Says:

    I will put the stew, which looks fetching in my “to try” files. Mezerg & Waagal is a good vibin’ link and brand new to me. I love finding new cool stuff. Thank you!

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