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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Cabbage With Potatoes And Smoked Sausage

Brasied Cabbage With Potatoes And Smoked Sausage (2)

Brasied Cabbage With Potatoes And Smoked Sausage (1)

My Braised Cabbage With Potatoes And Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious I just thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients. Full of flavor, my Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal.

When making a one pot meal, I like to have all my ingredients ready. Let’s start with getting the prep done for this dish.

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Brasied-Cabbage-With-Potatoes-And-Smoked-Sausage-2-1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 12-inch deep sided frying pan with a lid, serving bowls, Chef’s knife

Ingredients:
2 tablespoons olive oil
4 cups smoked sausage, smoked turkey sausage, or kielbasa, 1-inch pieces (cut lengthwise then cut the halves lengthwise in half, next, cut them across into quartered half moons)
1 large head of cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, (cut the same as the smoked sausage)
4 cups 1 inch cubed Yukon gold/red potatoes
4 cloves garlic, minced
1 Fresno chili, seeded and minced
2/3 cup unsalted chicken broth
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon fennel seeds
2 tablespoons fresh Italian flat leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Directions:
First, have all the vegetables prepped. Have the pan preheating on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly cracked black pepper. Stir and cook for 2 to 3 minutes. Add the green onions, fennel seeds and toss those through. Cook for another 1 to 2 minutes. Next, add the diced smoked sausage to the vegetables, continue stirring. Next, top with the cubed potatoes and toss through.

Next, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables allowing the cabbage to wilt down, another 2 to 3 minutes. Once that’s happened, add the remaining cabbage and repeat. Season with a sprinkling of Kosher salt and fresh ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, cook uncovered for another 10 minutes or until the pan juices evaporate and the cabbage just starts to brown.  Add the green onion tops and finely chopped parsley.

Ladle into porcelain bowls and serve hot.

 

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Fennel Slaw

Photo Mar 31, 11 03 20 AM (1)

Fennel slaw has to be one of our favorite side dishes. The key to a great salad is to have a lot of different colors and textures.

Food Mandoline Slicer

The Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper thin. It’s just wonderful.

Fennel bulb

This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or pureed. Adding Fennel to slaw add depth of flavor. I always save the green leafy fronds for garnish and added color.

Photo Mar 31, 11 03 20 AMPhoto Mar 31, 11 03 20 AM (2)

Yields: 6 servings
Prep Time: 20 minutes
Ingredients:
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced  (using Mandolin)
1/2 cup of store bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of finely chopped flat leaf Italian parsley
2 tablespoons of chopped Fennel fronds

Dressing For Slaw:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly cracked black pepper
1 tablespoon Kosher salt

Directions:
Add sliced cabbage,  sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat leaf Italian parsley, and raisins into a large bowl.

In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.

Everyone has their own personal preference when it comes to Cole Slaw.  You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar).

Pour the dressing over the fennel slaw mixture and toss through. Place in the frig and serve chilled.

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Homemade Pie Crust

 

 

I thought I would share my Homemade Pie Crust recipe with you. I find when I’m talking to people about making pies, they all say they would rather buy the store-bought pie crust than to make it. Now, there are some perfectly good ready-made pie crusts out there, but there is nothing better than making your own.

Listen, it’s not hard at all to make your own pie crust, and the great thing is you can do it in advance. You can freeze them too.

 

After you’ve made your dough, you want to wrap it well in plastic wrap. Then let it rest in the frig for 1/2 an hour before placing the dough into a resealable bag. Make sure you let all the air out for longer shelf life.

This recipe yields two 10-inch pie crusts. I like to date any dough I’ve frozen so if I have more than one I know they’ll be rotated  When your ready to use your dough, transfer to the frig the night before so it will be ready for you to use.

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 2 10-inch pie crusts
Equipment: food processor, rolling pin

Ingredients:
3 cups of all-purpose flour
1 1/2 sticks of diced cold unsalted butter
1/3 of a cup of diced vegetable shortening
3 tablespoons of granulated
1 teaspoon of Kosher salt.
2 teaspoons of apple cider vinegar, chilled
4 to 6 tablespoons of ice water

Directions:
Into the food processor add the flour, salt, and sugar and just pulse until all the ingredients are mixed through, a couple of times will do it.

Next, add in the diced shortening and butter. You want to pulse this until the flour looks like bits of pea size butter and shortening pieces are running all through the flour. Pulse about 8 to 10 times.

After the flour looks like the picture above,  place the lid back on, and with the machine running, through the feed tube at the top, add the apple cider vinegar first, then pour the ice water in slowly. Your only going to add enough water just until the dough comes together. Sometimes it will take anywhere between 4 to 6 tablespoons of the ice water.

Dump the dough out onto your floured board. Be careful to remove the blade first.

With your hands, form the dough into a ball, then flatten into a disk-like above and that’s it. Now just wrap the dough in some plastic wrap and place it into the frig for at least 1/2 an hour.

Once you’ve done this one time, you’ll see how easy making your own pie crust is, and better than that is, how good it tastes.

Roll out dough on a floured surface. Using a rolling pin, apply even pressure and gently roll it from the center out, turning the dough about a quarter turn after a few rolls. Remember to flour your surface and the top of the dough as needed to prevent the dough from sticking.

You’ll want to roll your dough out to about 12 inches in diameter. Use a ruler to make sure. Roll the dough up around the rolling pin, then move the pin over to the pie plate, and unroll.  This is the perfect size for a 9-inch pie plate, so you have a little overhang and have enough dough to flute the edges. Cut off the excess, leaving about a 1-inch overhang. then just fold the overhang under so that there is enough to flute the edges.

Bake Pie Crust:
Preheat oven to 375 degrees F.
Note:  Make sure to chill the pie shell before baking. This ensures the edges will not shrink.
Whether you’re fully baking or partially baking the pie crust it comes down to the length of oven time. That’s the difference between a partially blind baked pie crust or a fully blind baked pie crust. 

Snugly cover the edges of the dough using a silicone cover or with foil. Line the bottom with parchment paper and fill the pie with dried beans. Make sure the pie weights are evenly distributed. Bake with pie weights at 375-degrees F. for 20 minutes, or until crimped edge is set but not browned. Remove from the oven. Lift off the parchment paper with dried beans, keeping the cover on around the crimped edges.

*Dock with a fork around the bottom of the pie crust to prevent bubbling and return to oven. To complete the *blind baking process (partially baked pie crust), return to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.

For a fully blind baked pie crust, return to oven and allow to bake for 15 to 20 minutes longer, or until bottom crust is golden brown and cooked through.

*Dock: Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.

*Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies) in which case the crust must be fully baked.

Note: For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.

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