Street art in Williamsburg
August 18, 2012
Street art in Williamsburg
Italian Sausage, White Bean & Kale Ragout
This makes a satisfying and surprisingly hearty weeknight meal for two.
Italian Sausage, White Bean & Kale Ragout
1 lb. hot Italian sausage
1 onion, halved and sliced in 1/4 inch thick half moons
1 cup vegetable stock
2 Tbsp. sun dried tomatoes, diced
1 can cannellini beans, drained
2 fresh bay leaves
3 c. kale, washed and chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. preserved lemon, diced
1 Tbsp. white wine vinegar
Salt & pepper to taste
Hazelnut gremolata (optional, recipe below)
Put a large pan over medium heat. Add the sausage and cook until browned on all sides. Remove from the pan and set aside.
Put the pan back over the heat and add 1 Tbsp olive oil and the onions. Sautee until softened and beginning to brown.
Add vegetable stock, tomatoes, cannellini beans, bay leaves and kale. Sautee 10 minutes or until kale is wilted.
While your kale is working, slice the sausage into bite-sized rounds.
During the last 5 minutes of cooking, add the sausage, thyme, preserved lemon and vinegar. Taste. Salt and pepper if needed.
Top with hazelnut gremolata and serve.
Serves 2 for dinner with a little left over for lunch.
Hazelnut Gremolata
Toast 1/2 cup hazelnuts in a 350 degree oven for 6-8 minutes or until browned and smelling nutty. Cool & chop rough. Add to a bowl with 3 Tbsp. finely chopped parsley, the zest of 1 lemon, 1 clove minced garlic and a big pinch salt.
Toss a handful in anywhere you want a nice nutty crunch or need a hit of protein.
August 17, 2012
And they even smell like roses.
August 16, 2012
Is it dinner time yet?
Are you sure?
How about now?
How about let’s say it’s dinner time.
August 15, 2012
Wiener kryptonite
August 14, 2012
Purple basil from the CSA.
August 13, 2012
Tasty summer bounty.
August 12, 2012
Neon lights
August 11, 2012
Brooklyn Cyclones vs Vermont Lake Monsters. We won 6-3. Let’s go Cyclones!
Risottoed Fresh Sweet Corn
If your household is anything like mine, fresh ears of corn dominates the shopping list every week this time of year. And while I absolutely love my corn on the cob and various corn salad permutations, sometimes you just need something a little different. That’s where this creamy, risotto-like side comes into play. This dish takes the best summer has to offer and transports it to near fall amounts of decadence. It’s creamy, it’s hearty, and it makes the perfect accompaniment to a protein main (like the too-dry pheasant in the picture).
Risottoed Fresh Sweet Corn
4 ears corn
1/2 c. liquid – water, stock or milk
1/2 red onion
1 Tbsp. olive oil
1/2 c. Parmesan cheese
2 Tbsp. half & half
Salt & pepper to taste
Dice onion and set to sautée in the oil over medium-low heat.
Over a large bowl, de-kernel the corn and then run the back of your knife down the empty cobs to extract the milk.
Add the corn & 1/2 c. liquid to a food processor; whiz until the mixture looks like risotto.
When the onion is softened, add the corn. Raise the temperature to a simmer and cook, stirring frequently to prevent sticking, 20 minutes or until the desired consistency is reached. You want a loose risotto texture.
Add the cheese and half & half. Stir and cook another couple minutes to fully incorporate. Salt & pepper to taste.
Serves 2 for dinner + 1 for lunch.
Gastography 