Seasonal Recipe of the Week
This hearty, meat-studded dish from southwestern France is the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, the cassoulet takes its name from the earthenware dish in which it was traditionally made. The crisped bread crumb crust atop this version contrasts appealingly with the hearty stew beneath. Oh, I wish I were in France at Perrot right now!
Ingredients
1 lb. dried great northern beans
10 tbsp. duck fat
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1"cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 confit duck legs
1 lb. pork sausages
2 cups bread crumbs
Procedure
Soak beans in a 4-qt. bowl in 7 1⁄2 cups water overnight. Heat 2 tbsp. duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours. Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside. Heat 2 tbsp. duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes. Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour.
Discard herbs; set dutch oven aside. Meanwhile, sear duck legs in 2 tbsp. duck fat in a 12" skillet over medium-high heat for 8 minutes; transfer to a plate. Brown sausages in the fat, about 8 minutes. Cut sausages into 1⁄2" slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew. Heat oven to 300˚. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncovered, for 3 hours. Raise oven temperature to 400˚; cook cassoulet until crust is golden, about 5 minutes. Eat, drink, nap.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Saturday, December 01, 2012
Saturday, October 20, 2012
Lentil and Sausage stew
Seasonal Recipe of the Week
As it quickly gets cooler, I start thinking about hearty dishes like this lentil and sausage stew. This serves four, with plenty of leftovers.
Ingredients
1 1/2 cup French green lentils
2 bay leaves
3 tablespoons bacon fat
4 good quality sausages
1 large yellow or white onion
4 cloves of garlic
1/2 cup burgundy
3 stalks of celery, and their leaves if possible
1 tablespoon dried marjoram or an equivalent amount of fresh
5 carrots
4 cups chicken or beef stock
3 tablespoons ketchup
2 cups chopped fresh spinach
1/4 cup chopped parsley
1 tablespoon fresh marjoram
Salt and pepper, to taste
Red wine vinegar, to taste
Procedure
Heat 2 T of bacon fat with one of the bay leaves and gently saute the sliced sausages, remove the sausage slices with a slotted spoon and set them aside. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry.
Meanwhile, dice the onions so they are about half-inch square; chop the garlic. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. longer. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. Add the ketchup and stir well. Cook until the carrots are tender.
Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter. Enjoy!!!
As it quickly gets cooler, I start thinking about hearty dishes like this lentil and sausage stew. This serves four, with plenty of leftovers.
Ingredients
1 1/2 cup French green lentils
2 bay leaves
3 tablespoons bacon fat
4 good quality sausages
1 large yellow or white onion
4 cloves of garlic
1/2 cup burgundy
3 stalks of celery, and their leaves if possible
1 tablespoon dried marjoram or an equivalent amount of fresh
5 carrots
4 cups chicken or beef stock
3 tablespoons ketchup
2 cups chopped fresh spinach
1/4 cup chopped parsley
1 tablespoon fresh marjoram
Salt and pepper, to taste
Red wine vinegar, to taste
Procedure
Heat 2 T of bacon fat with one of the bay leaves and gently saute the sliced sausages, remove the sausage slices with a slotted spoon and set them aside. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry.
Meanwhile, dice the onions so they are about half-inch square; chop the garlic. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. longer. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. Add the ketchup and stir well. Cook until the carrots are tender.
Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter. Enjoy!!!
Saturday, June 09, 2012
Pigs in a Blanket and Other variations
Nice New Nibbles
Pigs in a blanket makes everybody giggle, but (just like a green Jell-O mold) they are the first things to be devoured at an event. Now, you can go to the store and buy them frozen and just pop them in the oven, or you can take it a step further and use store-bought puff pastry and make your own, or even Pillsbury crescent dough, or (dare I say) pastry from scratch? But I am all about the filling — that's where you can get creative. The classic of course is mini hot dogs or vienna sausage, but the French — yes we love what they do to food — they call it saucisson en croute and they use good quality chunks of sausage. You could also use asparagus, cheese, duck confit, the list goes on.
4 Chicken sausages (about 1 pound total)
1 tablespoon vegetable oil
2 medium yellow onions, sliced 1/8-inch thin on a mandoline
1/2 fennel bulb, sliced 1/8-inch thin on a mandoline
1 apple, sliced thin
2 sheets frozen puff pastry, thawed but cold
4 teaspoons Dijon mustard
1 eggs whisked for egg wash
Fennel seeds for garnish
Procedure
Preheat the oven to 400. Pierce the sausages and cook on a parchment-lined rimmed baking sheet for 30 minutes, turning once. Allow to cool completely. Meanwhile, caramelized the onions, apple and fennel. Heat the oil in a sauté pan until just shy of shimmering, and add the onions, apple and fennel. Season lightly with salt and pepper, and sauté on medium-low heat for 10 to 12 minutes, until soft and golden, adding a tablespoon of water as needed when the bottom of the pan begins to get too brown. Set aside to cool.
Place a sausage parallel to the side of the puff pastry, about 1 inch in. You can trim the pastry slightly to allow the edges of the sausage to peek out. Smear the pastry with 1 teaspoon Dijon mustard per sausage, just where the sausage is. Arrange some of the onion-fennel-apple mixture all along the sausage like sauerkraut. Then, roll the pastry around the sausage far enough so that the ends overlap. Trim the package away from the rest of the puff pastry, and begin again for the next sausage. Brush all the tops of the puff pastry packages with egg wash, and sprinkle lightly with fennel seeds. Bake, seam-side-down, on a parchment-lined rimmed baking sheet at 400°F for 25 to 30 minutes, until puffed and golden. Serve immediately.
Notes: You can make a variety of flavors, and differentiate them with the seeds you place on top. I often do plain hot-dogs inside with Dijon mustard and plain caramelized onions (no fennel), and sprinkle those with poppy seeds. Or spicy sausages and I put harissa or hot sauce or chili flakes in the mustard, and top those with sesame seeds. You can do a whole assortment, and serve them as a whole meal for a game.
Pigs in a blanket makes everybody giggle, but (just like a green Jell-O mold) they are the first things to be devoured at an event. Now, you can go to the store and buy them frozen and just pop them in the oven, or you can take it a step further and use store-bought puff pastry and make your own, or even Pillsbury crescent dough, or (dare I say) pastry from scratch? But I am all about the filling — that's where you can get creative. The classic of course is mini hot dogs or vienna sausage, but the French — yes we love what they do to food — they call it saucisson en croute and they use good quality chunks of sausage. You could also use asparagus, cheese, duck confit, the list goes on.
Chicken and apple sausage with fennel en croute
Ingredients4 Chicken sausages (about 1 pound total)
1 tablespoon vegetable oil
2 medium yellow onions, sliced 1/8-inch thin on a mandoline
1/2 fennel bulb, sliced 1/8-inch thin on a mandoline
1 apple, sliced thin
2 sheets frozen puff pastry, thawed but cold
4 teaspoons Dijon mustard
1 eggs whisked for egg wash
Fennel seeds for garnish
Procedure
Preheat the oven to 400. Pierce the sausages and cook on a parchment-lined rimmed baking sheet for 30 minutes, turning once. Allow to cool completely. Meanwhile, caramelized the onions, apple and fennel. Heat the oil in a sauté pan until just shy of shimmering, and add the onions, apple and fennel. Season lightly with salt and pepper, and sauté on medium-low heat for 10 to 12 minutes, until soft and golden, adding a tablespoon of water as needed when the bottom of the pan begins to get too brown. Set aside to cool.
Place a sausage parallel to the side of the puff pastry, about 1 inch in. You can trim the pastry slightly to allow the edges of the sausage to peek out. Smear the pastry with 1 teaspoon Dijon mustard per sausage, just where the sausage is. Arrange some of the onion-fennel-apple mixture all along the sausage like sauerkraut. Then, roll the pastry around the sausage far enough so that the ends overlap. Trim the package away from the rest of the puff pastry, and begin again for the next sausage. Brush all the tops of the puff pastry packages with egg wash, and sprinkle lightly with fennel seeds. Bake, seam-side-down, on a parchment-lined rimmed baking sheet at 400°F for 25 to 30 minutes, until puffed and golden. Serve immediately.
Notes: You can make a variety of flavors, and differentiate them with the seeds you place on top. I often do plain hot-dogs inside with Dijon mustard and plain caramelized onions (no fennel), and sprinkle those with poppy seeds. Or spicy sausages and I put harissa or hot sauce or chili flakes in the mustard, and top those with sesame seeds. You can do a whole assortment, and serve them as a whole meal for a game.
Saturday, March 17, 2012
Mint Love Letters with Spicy Lamb Sausage a la Battali
Seasonal Recipe of the Week
I really think this dish is amazing. The mint keeps the dish tasting light and fresh, and the sausage gives it depth and complexity.
Ingredients
Kosher salt
1 pound shelled sweet peas, fresh or frozen
2 cups mint leaves, 16 leaves reserved for garnish
1 cup Parmigiano-Reggiano, grated
1/2 cup heavy cream
Freshly ground pepper, to taste
1 recipe Basic Pasta Dough
1 recipe Basic Tomato Sauce (I used a jar of Newman's)
1 pound merguez (spicy lamb sausage), cut into 1/2-inch chunks
1/4 pound Grana Padano cheese, for grating
Procedure
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes. Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
Using the same water, blanch the mint leaves for just 10-15 seconds. Transfer immediately to the ice bath. Drain well. In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream. Season with salt and pepper and pulse to form a smooth paste.
Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares. Place 1 tablespoon of the pea filling on each square and fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight. The next day, place in freezer bags and store up to 1 week.
In a medium saucepan, bring the tomato sauce to a boil. Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat. Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth. Transfer to a 12-inch skillet and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water until tender, 2 to 3 minutes. Drain the pasta and add to the pan with the sauce. Toss gently over high heat for 1 minute. Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates. Grate the Grana Padano over each plate and serve immediately.
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
Procedure
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
I really think this dish is amazing. The mint keeps the dish tasting light and fresh, and the sausage gives it depth and complexity.
Ingredients
Kosher salt
1 pound shelled sweet peas, fresh or frozen
2 cups mint leaves, 16 leaves reserved for garnish
1 cup Parmigiano-Reggiano, grated
1/2 cup heavy cream
Freshly ground pepper, to taste
1 recipe Basic Pasta Dough
1 recipe Basic Tomato Sauce (I used a jar of Newman's)
1 pound merguez (spicy lamb sausage), cut into 1/2-inch chunks
1/4 pound Grana Padano cheese, for grating
Procedure
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes. Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool. Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
Using the same water, blanch the mint leaves for just 10-15 seconds. Transfer immediately to the ice bath. Drain well. In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream. Season with salt and pepper and pulse to form a smooth paste.
Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares. Place 1 tablespoon of the pea filling on each square and fold over to form rectangles. Continue filling and shaping until all the pasta and filling are used. Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight. The next day, place in freezer bags and store up to 1 week.
In a medium saucepan, bring the tomato sauce to a boil. Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat. Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth. Transfer to a 12-inch skillet and keep warm.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the pasta in the boiling water until tender, 2 to 3 minutes. Drain the pasta and add to the pan with the sauce. Toss gently over high heat for 1 minute. Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates. Grate the Grana Padano over each plate and serve immediately.
Pasta Dough
Ingredients2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting
Procedure
In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
Saturday, August 06, 2011
Moroccan Merguez Ragout with Poached Eggs
Seasonal Recipe of the Week
Moroccan Merguez Ragout with Poached Eggs is a great exotic dish which would be really impressive to bring to the brunch table. This recipe serves 4 people. Merguez sausage is a distinctly spiced Moroccan sausage made of lamb that can be found in specialty food markets. If you cannot find merguez in your area, use whatever sausage suits your taste, but I particularly like Spanish chorizo. Harissa is a fiery condiment found on most North African tables. You can find both harissa at Ziggys in Santa Fe or at Talin in Albuquerque.
Ingredients
4 tablespoons extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 pound merguez sausage, sliced 1/2-inch thick
1 teaspoon Spanish sweet smoked paprika
1 teaspoon kosher salt
2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
2 tablespoons harissa, see note above
warm crusty bread, for serving
Procedure
Heat the olive oil in a large cast iron frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes. Lower the heat to medium-low and add the Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft. Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa. Serve immediately with crusty bread.
Moroccan Merguez Ragout with Poached Eggs is a great exotic dish which would be really impressive to bring to the brunch table. This recipe serves 4 people. Merguez sausage is a distinctly spiced Moroccan sausage made of lamb that can be found in specialty food markets. If you cannot find merguez in your area, use whatever sausage suits your taste, but I particularly like Spanish chorizo. Harissa is a fiery condiment found on most North African tables. You can find both harissa at Ziggys in Santa Fe or at Talin in Albuquerque.
Ingredients
4 tablespoons extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 pound merguez sausage, sliced 1/2-inch thick
1 teaspoon Spanish sweet smoked paprika
1 teaspoon kosher salt
2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
2 tablespoons harissa, see note above
warm crusty bread, for serving
Procedure
Heat the olive oil in a large cast iron frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes. Lower the heat to medium-low and add the Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft. Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa. Serve immediately with crusty bread.
Saturday, December 18, 2010
Guests Diana Hesch and Carmel Owens: Entertaining Tips and Sausage Bread
Special Guest This week I had as guests two great Santa Fe natives who are both dear friends and great hostesses: Diana Hesch and Carmel Owens. They gave us some great tips to help you throw and enjoy your own events. The best ones were:
1 lb. ground beef
1 lb. sausage
1 lb Velveeta cheese, cut into cubes
2 teaspoons oregano
Chopped green chile
1 1/2 loaves cocktail rye bread
Procedure
Brown ground beef and sausage, drain and return to low heat, add velveeta and stir until melted, then stir in oregano and green chile. Spread on cocktail rye bread. Broil for 8-10 minutes. To freeze: After spreading mixture on bread, put on cookie sheet and freeze. Once frozen, put in plastic bags until ready to use.
- Plan ahead, make lists, do research, and organize
- Don't be afraid to ask for help and delegate responsibility
- Choose a menu that lets you do some cooking and freezing ahead of time
- Look to your garden and natural environment for room and table decoration (Carmel says she uses scattered coffee beans, lots of votives, as well as fresh herbs)
- Invite people you really enjoy
- Relax and enjoy yourself!
Sausage Bread
Ingredients1 lb. ground beef
1 lb. sausage
1 lb Velveeta cheese, cut into cubes
2 teaspoons oregano
Chopped green chile
1 1/2 loaves cocktail rye bread
Procedure
Brown ground beef and sausage, drain and return to low heat, add velveeta and stir until melted, then stir in oregano and green chile. Spread on cocktail rye bread. Broil for 8-10 minutes. To freeze: After spreading mixture on bread, put on cookie sheet and freeze. Once frozen, put in plastic bags until ready to use.
Saturday, May 22, 2010
Guest Helga Ancona: Feijoada
Seasonal Recipe of the Week
Feijoada is the undisputed national dish of Brazil. It is a recipe of bean stew with rice and pork meat. It usually includes “farofa” (mandioca, a root from the rainforest, mixed with maize flour and oil. Sometimes bacon...)
Originally Feijoada was made using every part of the pig, such as ears, tails, and nose floating among the beans. As this upsets tourists, a version of it is made especially with them in mind only using the fine meat parts of the pig. The origin of the Feijoada goues back to the sixteenth century with the introduction of slaves in Brazil. Slaves were used for many things, cotton production, cocoa production, rubber and with the goldrush boom for extraction of diamonds and mine digging. The culinary culture of Africa was mixed with the European food traditions. The African slaves had the basic bean stew, the Portuguese added the linguiça (sausage), and the Indians added the farofa (toasted manioc flour). The result was a particularly "heavy" dish wich lasted long and gave the workers the energy they needed.
Ingredients
1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, and tongue
(optional)
1 lb. Mexican "chorizo," "pepperoni" or Brazilian "linguica"
1/2 lb. Chunk of lean Canadian bacon or
Brazilian "carne seca"
1/2 lb. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb. lean pork
1/2 lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
Procedure
Soak beans overnight in large container. Next morning, cook beans for 2-3 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat. In a large frying pan, sauté onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Sauté an additional two-three minutes.
Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, and then transfer to contents of frying pan. (You may use two frying pans, if necessary). Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours. Serve over rice, with additional red-hot sauce, if desired. Then lie in a hammock and take a nap!
Feijoada is the undisputed national dish of Brazil. It is a recipe of bean stew with rice and pork meat. It usually includes “farofa” (mandioca, a root from the rainforest, mixed with maize flour and oil. Sometimes bacon...)
Originally Feijoada was made using every part of the pig, such as ears, tails, and nose floating among the beans. As this upsets tourists, a version of it is made especially with them in mind only using the fine meat parts of the pig. The origin of the Feijoada goues back to the sixteenth century with the introduction of slaves in Brazil. Slaves were used for many things, cotton production, cocoa production, rubber and with the goldrush boom for extraction of diamonds and mine digging. The culinary culture of Africa was mixed with the European food traditions. The African slaves had the basic bean stew, the Portuguese added the linguiça (sausage), and the Indians added the farofa (toasted manioc flour). The result was a particularly "heavy" dish wich lasted long and gave the workers the energy they needed.
Ingredients
1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, and tongue
(optional)
1 lb. Mexican "chorizo," "pepperoni" or Brazilian "linguica"
1/2 lb. Chunk of lean Canadian bacon or
Brazilian "carne seca"
1/2 lb. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb. lean pork
1/2 lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)
Procedure
Soak beans overnight in large container. Next morning, cook beans for 2-3 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat. In a large frying pan, sauté onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Sauté an additional two-three minutes.
Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, and then transfer to contents of frying pan. (You may use two frying pans, if necessary). Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours. Serve over rice, with additional red-hot sauce, if desired. Then lie in a hammock and take a nap!
Saturday, December 13, 2008
Oatmeal Pancakes and Chicken Breakfast Sausage
Seasonal Recipe of the Week
Today I have 2 breakfast items to share with you, oatmeal pancakes and chicken apple sausage. This would be a great brunch menu!
Ingredients for pancakes
1 1/2 cups oats soaked in 2 cups buttermilk (for at least 1 hour)
1/2 cup oat flour or regular flour
2 tablespoons maple syrup
2 eggs
1/4 cup oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Procedure
Mix dry ingredients together. Add wet ingredients, then add oat mixture and cook as you would a normal pancake in a little butter on a hot skillet.
Ingredients for sausage
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
1/4 cup shredded sweet apples
1 garlic clove, minced
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground chicken breast
Procedure
In a small skillet, heat 2 teaspoons oil over medium-high heat. Add onion and apple - sauté 3 minutes. Add garlic and cook 30 seconds. Remove and cool completely.
In a medium bowl, stir together apple mixture, thyme, sage, salt, pepper and chicken until combined. Evenly divide mixture into 12 portions and shape each into a patty. Wet your hands if this mixture starts to stick. In a large skillet, heat 1 teaspoon oil over medium heat. Add 6 chicken patties and cook 3 minutes on each side or until done. Repeat with remaining 1 teaspoon oil and 6 patties. Keep warm in 250 degree oven till ready to serve.
Today I have 2 breakfast items to share with you, oatmeal pancakes and chicken apple sausage. This would be a great brunch menu!
Ingredients for pancakes
1 1/2 cups oats soaked in 2 cups buttermilk (for at least 1 hour)
1/2 cup oat flour or regular flour
2 tablespoons maple syrup
2 eggs
1/4 cup oil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Procedure
Mix dry ingredients together. Add wet ingredients, then add oat mixture and cook as you would a normal pancake in a little butter on a hot skillet.
Ingredients for sausage
1 tablespoon plus 1 teaspoon olive oil, divided
1/4 cup finely chopped onion
1/4 cup shredded sweet apples
1 garlic clove, minced
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground chicken breast
Procedure
In a small skillet, heat 2 teaspoons oil over medium-high heat. Add onion and apple - sauté 3 minutes. Add garlic and cook 30 seconds. Remove and cool completely.
In a medium bowl, stir together apple mixture, thyme, sage, salt, pepper and chicken until combined. Evenly divide mixture into 12 portions and shape each into a patty. Wet your hands if this mixture starts to stick. In a large skillet, heat 1 teaspoon oil over medium heat. Add 6 chicken patties and cook 3 minutes on each side or until done. Repeat with remaining 1 teaspoon oil and 6 patties. Keep warm in 250 degree oven till ready to serve.
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