Let's Dish With Linda Lou

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Stewed Cabbage And Potatoes With Pork Sausage

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Growing up with English origins my mother made cabbage and potatoes for Sunday dinners and special occasions. I remember her adding, what’s known as, salt pork. Salt pork when stewed for a long time adds a salty flavor to the dish. The saltiness the salt pork added sometimes could be a little too strong and could overwhelm the entire dish. I decided to go with a pork breakfast sausage and eliminate the saltiness but keep the flavor. I’ve also updated the dish and made it a one-pot meal. This is my Stewed Cabbage And Potatoes With Pork Sausage.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 to 8 servings
Equipment: 1 (12-inch) sauté pan, large stockpot, chef’s knife, large bowl, mesh sieve, large mixing bowl

Ingredients:
2 tablespoons of olive oil
2 (16-ounce) rolls of Jimmy Dean regular pork sausage
1 sprig of fresh rosemary
2 heads of green cabbage, cores removed and quartered
8 to 10 cups of baby Yukon gold potatoes, quartered, smaller ones left whole
1 large onion, diced
3 cloves of garlic, minced
1 quart of chicken stock, unsalted
1 teaspoon of red pepper flakes
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper

Tip: For a clean broth, cook the sausage in a separate pan first allowing it to render its fat. Drain before adding the cooked sausage to the main dish.

Directions:
In a large preheated sauté pan over medium-high heat add 1 tablespoon of olive oil, red pepper flakes, and the rolls of pork sausage. Use the back of a wooden spoon to break up the sausage. Add a sprig of fresh rosemary and cook until no longer pink, 10 to 12 minutes. Pour the browned sausage into a mesh sieve placed over a large glass mixing bowl. Allow the sausage the drain as much of its fat as possible. Set aside while moving on to the next task.

Back to the stockpot over medium-high heat add another tablespoon of olive oil, diced onions. Stirring occasionally, cook the onions until soft and translucent, 1 to 2 minutes. Add the minced garlic, cook for 1 minute longer before adding the cooked sausage, potatoes, and chicken stock.

In the meantime, core and quarter the cabbage. Drop the cabbage into the pot, add grated nutmeg, gently push the cabbage down into the liquid. Reduce the heat to medium, cover, and cook for 30 minutes. Uncover and cook for an additional 15 minutes until potatoes are fork-tender and cabbage is cooked through.

Ladle a good helping into a porcelain serving bowl, garnish with finely chopped Italian flat-leaf parsley, serve hot. There you have it my Stewed Cabbage And Potatoes With Pork Sausage.

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Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks

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My Mini Herb And Parmigiano-Reggiano Cheese Potato Stacks are crunchy on the outside, tender on the inside. Listen, I’m making 48 of these mini potato stacks because Steve and I will snack on them as if they were a bowl of popcorn, lol! Where cute meets delicious.

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Prep Time: 20 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour 15 minutes
Yields: 8 to 10 servings (approx. 48 potato stacks)
Equipment: 2 (24-cup) mini muffin pans, 2 large mixing bowls, small mixing bowl, 1 (10-cup) food processor, mandoline, chef’s knife, whisk

Ingredients:
3 pounds (2 24-ounce bags) of baby Yukon Gold potatoes, very thinly sliced (about 1/16 inch/2 mm thickness)
2 sticks (16 tablespoons) of butter, unsalted, melted
1 cup of Parmigiano-Reggiano cheese, freshly grated, divided
2 teaspoons of garlic powder
2 teaspoons of onion powder, divided
1 tablespoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/4 cup of fresh thyme leaves, finely chopped (reserve 2 tablespoons for the tops)
1/4 cup of fresh chives, finely minced (reserve 2 tablespoons for the tops)
Fleur de sel (finishing salt)

Directions:
Preheat oven to 375-degrees.
Spray muffin pan with non-stick cooking spray.
Over a large mixing bowl slice 1 bag of the potatoes into 1/16-inch thick slices using a mandoline. Add half the onion powder and half of the fresh herbs. Do the same over the second bowl using the remaining garlic powder and herbs. Mix to combine both bowls of potato slices.

In a small mixing bowl containing the melted butter, add garlic powder, Kosher salt, and black pepper, whisk to combine. Pour half over each bowl of potato slices, and toss both bowls until evenly coated.

Working as quickly as you can, layer potato slices into stacks in muffin cups, sprinkling grated Parmigiano-Reggiano cheese when the potato stacks are at the halfway point. Continue filling each cup to the top. Using the reserved minced chives and finely chopped thyme, sprinkle the tops of each potato stack. Bake for 45 to 55 minutes or until edges and tops are golden brown and centers are tender.

Once out the oven, sprinkle the tops with more of the freshly grated Parmigiano-Reggiano cheese. Let the potato stacks stand in the pan for  3 to 5 minutes. Carefully remove the potato stacks from the pan; sprinkle with Fleur de sel (if desired).

Serve immediately.

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Coq Au Vin

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To be honest, I haven’t had the opportunity to be able to travel to France, but I can dream right?. If I ever had the opportunity it would be during my favorite season, Autumn. I thought how can I get to experience a taste of Paris during the fall season, then it came to me, Coq au vin, chicken cooked in red wine. It’s a comforting dish that’s perfect when you want the best of French comfort food.

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Flat Leaf Italian Parsley

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Cremini Mushrooms

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Whenever you’re cooking something for a long time all the flavors tend to get slightly dull. People way smarter than I figured out how to bring braised dishes back to life, make them pop! They top braised dishes right before serving with what’s called a *Gremolata.

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yields: 4 servings
Equipment: 1 (6-quart) Dutch oven with a tight-fitting lid, large mixing bowl

Ingredients:
6 to 8 bacon slices, cut into lardons
4 chickens breasts, bone-in, skin-on, cut in half
2 cups all-purpose flour
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons of olive oil
1 medium-size onion, small dice
1 tablespoon of garlic, minced
3 leafy-top carrots, cut diagonally into 1-inch pieces
1 pint of Cremini mushrooms, quartered
8 baby Yukon gold potatoes, halved
1 cup chicken broth, unsalted
3 tablespoons fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1 cup of Cabernet Sauvignon

Ingredients For Gremolata:
1 cup of Italian flat-leaf parsley, finely chopped
2 garlic cloves, minced
1 lemon, zested
pinch of Kosher salt
pinch of fresh ground black pepper
pinch of crushed red pepper flakes (optional)

Directions:
Preheat oven to 350-degrees F.
Preheat a Dutch oven over medium-high heat for 3 to 5 minutes until hot. Add the *lardons. When the fat begins to melt reduce the heat to medium. Cook for 2 to 3 minutes. As more fat gathers in the pot reduce the heat to medium-low. Cook for another 2 to 3 minutes. Using a pair of tongs, flip the *lardons and cook for another 2 to 3 minutes. Remove any crisp lardons onto a plate lined with a paper towel and move any lardon that needs additional time to the center of the pot to continue cooking until the remaining lardons are all crisp.

Meanwhile, lay the chicken out on paper towels and pat dry. Sprinkle with 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper. Set aside.

In a large mixing bowl add the all-purpose flour, 2 tablespoons of Kosher salt, and 1 tablespoon fresh ground black pepper, whisk to combine. When the bacon is all removed from the pot, turn up the heat to medium. Dredge the chicken pieces into the seasoned flour, shake off any excess, carefully arrange the pieces, skin side down in the pot, do not overcrowd. Cook the chicken pieces in batches for around 5 minutes, turning to brown both sides evenly. Transfer the first batch to a plate the plate, continue to brown the remaining pieces. Set aside.

To the pot add olive oil, onions, carrots,  Kosher salt, and freshly ground black pepper, cook over medium heat for 10 minutes, stirring occasionally, until onions are lightly browned. Add the garlic, cook for 1 minute more. Put the bacon (lardons) and chicken back into the pot. Add the wine, chicken broth, fresh thyme, fresh rosemary, mushrooms, and potatoes, and bring to a simmer. Cover with a lid and place into the oven for 35 to 45 minutes, until the internal temperature of the chicken reads 165-degrees F. and the potatoes are fork-tender.

Whenever you’re making a stew or braising some type of meat where it needs to cook for a long time, all the flavors tend to get slightly dull. People much smarter than me figured out how to bring braised dishes back to life, make them pop! They top braised dishes, right before serving, with a *Gremolata.

Directions For The *Gremolata:
Start with lemon zest, garlic, flat-leaf Italian parsley, Kosher salt, black pepper, and crushed red pepper flakes. Place all the ingredients on a cutting board and chop them up together as finely as possible. Place into a bowl. Spoon on top of the finished dish. This way you can stir it in right before you eat. *Gremolata brings all the flavors back to life from any long cooking process.

To Serve:
Ladle the Coq Au Vin into a porcelain serving bowl with a dollop of that amazing Gremolata on top. Alongside, a good loaf of crusty French bread for dipping. You must give this dish a try, it’s so delicious.

*Lardons, also called lardoon or larding, are small 1/4″ strips of fatty bacon used in a wide variety of cuisines.

*Gremolata or Gremonlada is a chopped herb condiment classically made of lemon zest, garlic, and parsley. It’s a traditional accompaniment to many braised dishes., Gremolata is also used as a garnish.

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