Monday, March 9, 2009
Friday, March 6, 2009
Wednesday, March 4, 2009
2 lbs sweet Italian sausage
3 TBS best-quality olive oil
1 cup finely chopped yellow onions
3 sweet red peppers, stemmed, ribs and seeds removed cut into medium –size julienne
1 cup dry red wine
1 can (2 lbs, 3 oz ) Italian plum tomatoes, including liquid
1 cup water
1 TBS dried oregano
1 tsp dried thyme
Salt and freshly ground black pepper to taste
Dried red pepper flakes
1 tsp fennel seeds
½ cup chopped Italian parsley
6 or more garlic cloves peeled and finely chopped
- Prick the sausage links all over with the tines of a fork and put them in a pot with ½ inch of water. Set the pot over medium heat and simmer the sausages, uncovered, in the water for about 20 minutes. Eventually the pot will boil dry and the sausages will begin to fry in their own fat. Turn them occasionally and cook for another 10 minutes, or until they are well browned. Remove sausages from the pot and drain them on paper toweling.
- Pour sausage fat out of the pot but do not wash the pot. Set it over low heat, add the olive oil and onions and cook them, covered until tender about 25 minutes
- Add the peppers, raise the heat and cook uncovered for another 5 minutes, stirring often.
- Add the wine, tomatoes, water, oregano, and thyme and season to taste with salt , black pepper and red pepper flakes. Bring to a boil, reduce heat and simmer partially covered for 30 minutes.
- Meanwhile, slice the sausages into ½ inch thick rounds. When the sauce has simmered for 30 minutes add sausages and fennel seeds and simmer uncovered for another 20 minutes.
- Add parsley and chopped garlic and simmer for another 5 minutes.
Serve with Penne
Other serving suggestions are plain with just sprinkles of fresh parmesan; or a dollop of ricotta and fresh pepper grinds
Active time: 30 min
start to finish is 11/2 hours
4 slices firm white sandwich bread
4 slices firm white sandwich bread
½ cup chopped shallots (3 large)
2 TBS unsalted butter
½ lb firm-ripe apricots (3 large) cut into 1/3 inch pieces
2 TBS chopped fresh flat leaf parsley
½ tsp salt
¼ tsp black pepper
1 (3 lb) center cut boneless pork loin roast (3 ½ inches in diameter), not tied
2 TBS vegetable oil
½ cup water
Preheat Oven to 375 degrees
Ø Cut just enough bread into 1/3 inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on for pork.
Ø Cook shallots in butter in a large non stick skillet over moderately low heat, stirring occasionally, until softened about 10 minutes. Add apricots and cook about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
Stuff and Roast Pork
Ø Make a hole for stuffing that runs lengthwise through pork loin: beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through the middle.
Ø Open up incision with your fingers, working from both ends, to create a 1 ½ inch wide opening, then pack with all of the stuffing, pushing from both ends towards center.
Ø Pat pork dry and season well with salt and pepper
Ø Heat oil in a 12inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides about 2 minutes. Transfer to a roasting pan and roast in the middle of oven until a meat thermometer inserted diagonally 2 inches in to meat (avoid stuffing) registers 160 degrees , 45-50 minutes. Transfer to a cutting board and let stand 20 minutes.
Ø While loin is standing straddle roasting pan across two burners. Add ½ cup water and deglaze pan by boiling over moderate heat, scrapping up brown bits.
Ø Slice meat and serve with sauce.