Advertisements

Let's Dish With Linda Lou

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

Sweet Italian Sausage With Roasted Vegetables Over Creamy Polenta

2017-11-30 15.09.32

This recipe is one that brings comfort food and bold flavors together, and that’s all you really want to achieve, in a great dish. I’ts really easy to make. Let me tell you how I pull this together.

2017-11-30 15.09.32

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time `1 hour 40 minutes
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan

Ingredients:
2 pounds of sweet Italian sausage, grilled and sliced
1-1/2 cups of unsalted chicken broth or stock
2 cups 1 inch diced zucchini
1 red bell pepper, seeded and 1 inch dice
1 yellow bell pepper, seeded and 1 inch dice
1 orange bell pepper, seeded and 1 inch dice
1 red onion diced
5 cloves of minced garlic
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground cracked black pepper
1/4 cup of finely Julienned fresh basil leaves
Creamy Polenta (recipe below)

Directions For Sweet Itaian Sausage:
In a large sauce pan with a tight fitting lid, add 1-1/2 cups of unsalted chicken broth. Using a fork prick all the sausage link on both sides ( 3 sets on each side) to allow for faster cooking.  Turn the heat to med- high, place the links into the saucepan, and place the lid on tight. Let the chicken broth come up to a hard boil.  The sausage links steam for about 10 minutes, turning them, once, halfway through the process.

Transfer the sausage links onto a plate lined with paper towel to absorb any liquid from the steaming process.  Next, place the links onto an indoor grill pan that’s been preheated. On med-high heat, grill the sausages for 3-5 minutes per side. You may need to do this in 2 batches. Once the links all have nice grill marks, transfer to a cutting board and slice links, on the bias.

Directions:
Preheat oven to 450 degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30-40 minutes, tossing occasionally, until the vegetables are tender and begin to brown.

Lower the heat to 350 degrees F., Add the slices of grilled Italian sausage to the pans with the roasted veggies and bake for another 10 minutes. Transfer the all veggies and sausage to a large bowl, add the basil and toss. Serve over hot creamy Polenta.

Creamy Parmesan Polenta: serves 6-8
3 cups of unsalted chicken broth
3 cups half and half
1 tablespoon of grated garlic
1-1/2 cups stone-ground corn meal
1 tablespoonKosher salt
2 teaspoons freshly ground cracked black pepper to taste
1/4 cup room temperature Mascarpone cheese
1-1/2 cups freshly grated Parmesan cheese
3 tablespoons of room temperature unsalted butter, diced

D;irections:
Combine the chicken stock, half and half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Sitch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5-10 minutes, stirring constantly, until thick. (cooking time may vary slightly .) Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, grated Parmesan cheese and butter. Taste for seasoning.

Advertisements
Leave a comment »

Toasted Quinoa Salad

 

2017-12-15 06.45.51

I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

2017-12-15 06.45.38

Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

2 Comments »

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.

2 Comments »

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle

Sweet Italian Sausage, Mozzarella, And Basil Over Pappardelle (2)

Sweet Italian Sausage, Mozzarella, and Basil Over Pappardelle

Great quality ingredients are what make this pasta dish so delicious. A good white wine, unsalted chicken stock, and the pasta cooking liquid are what pull the sauce together for this dish. It’s really just about keeping it simple.

Equipment: small saute pan with lid, indoor grill pan, 12 inch frying pan
Prep Time: 15 minutes
Cook Time 30 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients:
1 pound of sweet Italian sausage grilled and sliced
1 package Pappardelle pasta
8 ounces of fresh Mozzarella cubed
2 tablespoons of olive oil
1 leek cleaned and thinly sliced, about 1 cup
1/2 cup of finely diced red onion
3 cloves of minced garlic
1/4 cup each of red, yellow, and orange bell pepper finely diced
1 tablespoon Kosher salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 cup white wine, Pino Grigio
1-1/2 cups of unsalted chicken stock
1 cup of fresh basil leaves
3 tablespoons of finely chopped flat leaf Italian parsley

Directions:
Prep all the vegetables first. Clean and slice the leeks, dice the other vegetables, mince the garlic cloves, and prep the herbs. Dice the fresh Mozzarella cheese.  Set all the veggies on a plate to the side.

To prepare the sausage, prick each of the links with a fork on each side. Place the links in a small saute pan , preheated to medium-high heat. Add half a cup of unsalted chicken stock and cover. Let the sausage links steam in the broth for about 10 minutes or until links are completely cooked, 150 degrees internal temperature. Remove from the pan and set on an indoor grill pan that’s been preheated to med- high heat. Let the links 2-1/2 minutes, per side, allowing for grilled markings Carefully remove the hot grill pan from the stove top. Finally, slice the links on a bias.

Have a large pot of boiling salted water ready to drop the pasta, on the back burner.

In a large frying pan, preheated to medium heat, add in the olive oil, fennel seeds, crushed red pepper flakes.  Add the sliced leeks to the pan. Stir the leeks around sauteing them until soft, about a minute or so. Next, add in the diced red onion and diced bell peppers. To the veggies, sprinkle in the Kosher salt and black pepper.Continue sauteing for around 3-5 minutes until all the veggies have softened. Finally, add in the minced garlic and stir through.

Add the white wine, unsalted chicken stock, and sliced cooked sausage back into the pan. Bring everything up to a boil, then reduce the heat to simmer and cook for another 10 minutes. This will allow the flavors from the liquids to marry with all the other ingredients.  While the pan is simmering, drop the pasta. Cook the pasta, to al dente, following the instructions on the package, usually about 10 minutes.

Once the pasta is just al dente, add the pasta to the pan with the sausage and vegetables. Toss the pasta through. The pasta may absorb most of the liquid. If this is the case, add in a ladle or two of the starchy pasta cooking liquid to the pan. Turn the heat off, and transfer to a large serving platter. Add the diced fresh mozzarella cheese, basil leaves, and finely chopped parsley.

Serve immediately.

1 Comment »

%d bloggers like this: