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Mint Chocolate Pots de Creme

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Mint Chocolate Pots de Creme

Though the holidays have come and gone, Christmas-specific decorations and stockings stowed away and our fragrant fir given back to our woods, I continue to savor the coziness of winter just as I did the spirit of the holidays.  Many of my decorations stay in place for months to come.  Red berries on thick, twiggy vine remain wound about our stair railing through March.  Cut glass snowflakes hanging from satin ribbon beam lacey reflections from first floor windows 'til the thrill of snowfall passes.  And the soft glow of window candles cast warm ambiance into unlit rooms 'til the next 'Spring-forward, Fall-back' clock change.

In the same spirit of gratitude and celebration for life, I'll continue to make our three favorite Christmas puddings all season long:  Mint Chocolate Pots de Creme, Maple Tapioca with Maple Walnut Brittle and Lemon Drop Pudding Cakes (Stay tuned! Recipes for the latter two coming soon!)  They're wholesome enough to enjoy in the morning as a sweet breakfast next to the fire, and decadent enough to serve for dessert.

The first of our favorites, Mint Chocolate Pots de Creme, is out of this world.  A rich layer of chocolate ganache atop creamy, thick, mint pudding is uh- at the risk of being cliche- HEAVEN!  A recipe you'll be SO glad you made… Better than the best of best restaurants- I assure you!

 Enjoy and Happy New Year!!

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Red Berry Twiggy Vine winding down the banister railing.

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Crystal Snowflake suspended on satin ribbon in window.

Recipe for Mint Chocolate Pots de Creme (Serves 8) (Note: This is a relatively easy recipe, but as always read through entire recipe before starting. There are two hour long resting points in this one- during which you don't have to do a thing however!)

Ingredients

  • 3 large egg yolks
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 2 cups 1% or 2% chocolate milk or white milk, divided (I used Chocolate Silk -delish! Don't use skim milk for this recipe however.)
  • 1/4 cup cornstarch
  • 1/2 cup half-and-half

Chocolate Glaze

  • 1/3 cup nonfat evaporated milk
  • 1/4 cup semisweet chocolate chips
  • 2 tablespoons honey
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • fresh mint for garnish

Method

  1. Preheat oven to 325°F. Bring a kettle of water to boil for water bath. Place eight 4-ounce custard cups or ramekins or in a roasting pan.
  2. To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup chocolate milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups chocolate milk and half-and-half in a medium saucepan over medium-high heat, whisking until steaming hot yet not boiling. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually (so as not to scramble the eggs) whisk the thickened milk mixture, a small amount at a time, into the egg yolk mixture.
  3. Using a spatula, carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher, pushing the liquid through the siv with the spatula to remove any lumps. Divide among the ramekins or custard cups filling until each are about three-quarters full.
  4. Pour boiling water into the roasting pan until halfway up the sides of the containers. Carefully transfer the roasting pan to the oven. Bake until custards are set but still jiggle a little bit when lightly jostled, 35 to 40 minutes.
  5. Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.
  6. To prepare chocolate glaze: heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.
  7. Divide the chocolate glaze among the custards, tilting each to cover completely (use a tiny spatula to help spread the glaze if necessary). Garnish with mint.

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Mint Chocolate Pots de Creme adapted from Eating Well~Tested & Improved!

Cozy Tuscan White Bean & Veggie Soup

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Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day.  My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy!  This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, diced  
  • 2 carrots, diced 
  • 2 stalks celery, diced,  
  • 1 small zucchini, diced  
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • sea salt
  • freshly ground black pepper
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 1 (15 oz) can low-sodium canellini beans, drained and rinsed
  • 3 cups chopped baby spinach leaves
  • freshly grated Pecorino Romano 
  • Truffle Oil for finishing (or substitute best quality EVOO)

Method

  1. Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
  2. Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
  3. Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

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Tuscan White Bean & Veggie Soup

Delicious Deep Dish Apple Pie

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Delicious Deep Dish Apple Pie

Beautiful to behold. Delicious to eat!  My Deep Dish Apple Pie is a recipe you'll treasure for a lifetime.  This classic favorite is equally welcome during the winter holidays or for a summer barbecue. Impressive mounds of deliciously seasoned chunks of apple are piled high inside a tender, flaky pie crust and finished perfectly with a ball of creamy vanilla ice-cream.  Watch it dissapear before your very eyes… this tasty wonder doesn't last long!


Recipe for Deep Dish Apple Pie (Serves 10)

Ingredients

FILLING

  • 4 pounds Granny Smith apples, peeled, quartered, and cored (They're crisp & won't turn into grainy mush during baking. Don't worry, we'll sweeten them up in a few steps!)
  • 1 lemon, zested
  • 1 orange, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

FLAKY, TENDER PIE CRUST

  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all purpose flour, plus extra for rolling
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening cut into 4 pieces (measure, then refrigerate, then divide into 4 hunks because it hardens as it chills)
  • 1/4 cup very cold vodka (Yes, you read correctly! A secret to tender dough: the alcohol moistens the dough for rolling without developing the gluten then cooks out during baking imparting NO flavor! Alternatively you may substitute white vinegar.)
  • 3-4 tbsp ice water

Method

FLAKY, TENDER PIE CRUST & FILLING

  1. Dice the butter and measure the shortening and return them to the refrigerator while you prepare the flour mixture. 
  2. Place 3 cups of flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add butter and shortening and pulse 8-12 times until the butter is the size of peas. 
  3. Remove lid of processor and re-distribute dough evenly around bowl. With the lid off, sprinkle chilled vodka and ice-water over mixture. Replace the processor lid and pulse the machine until dough begins to form a ball. Dump out onto floured board and roll into a ball. Cut the dough in half and form each piece into a 4 1/2 inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 2 days (in latter case, be sure very tightly wrapped).
  4. Remove one disk of dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8 inch thick. Roll from center to the edge, turning & flouring dough to ensure doesn't stick to board. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes (this relaxes dough preventing slipping/shrinkage).
  5. While you prepare filling, remove 2nd disk of dough from fridge to rest on counter for 15 mintes. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.  
  6. Roll 2nd disk of dough into another 12-inch circle, repeating method above.
  7. Remove dough-lined pie plate from fridge. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers.  Refrigerate entire pie for 15 minutes while you preheat the oven to 400 F.
  8. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
  9. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. 
  10. Store pie on the counter under a tea towel or in a loosely covered pie or cake dome. (Don't refrigerate as this will cause the texture of the pie crust to lose it's flaky tender quality.  Also, don't vaccuum seal it on the the counter as some air circulation is necessary to prevent trapped moisture from affecting the pie crust texture)  Enjoy!

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Delicious Deep Dish Apple Pie

Pecan, Bourbon and Butterscotch Bread Pudding

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Butterscotch Bourbon Bread Pudding

Pecan, Bourbon and Butterscotch Bread Pudding is as good as it looks, as good as it sounds.  Ultra rich. Buttery.  Comforting chunks of rustic farmer's bread and pecans soaked in a poppy seed studded custard, baked, then drizzled with Butterscotch Bourbon Sauce.  This luscious recipe by Anita Lo is based on a dessert she serves at her acclaimed restaurant, Annisa.

Had it for breakfast with my coffee this morning…

Making for sweet, sweet memories all day long 🙂

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Butterscotch Bourbon Bread Pudding fresh from the oven!

Recipe for Pecan, Bourbon and Butterscotch Bread Pudding (Serves 10)

Ingredients:

Butterscotch Sauce

  • 1 cup (packed) light brown sugar
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup heavy cream
  • 1 tablespoon bourbon (optional)

Pudding

  • 1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons plus 1 1/2 cups sugar
  • 5 large eggs
  • 4 cups heavy cream
  • 1 1/2 tablespoons poppy seeds
  • Pinch of kosher salt
  • 3 tablespoons bourbon
  • 1/2 vanilla bean, split lengthwise
  • 2 cups pecan pieces

Method

Butterscotch Sauce

  1. Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

Pudding

  1. Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
  2. Preheat oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.  Enjoy!

Recipe courtesy Bon Appetit Magazine November 2011 ~ Tested & Approved!

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Pecan, Bourbon and Butterscotch Bread Pudding

Shredded Kale & Brussels Sprout Salad

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Shredded Kale & Brussels Sprout Salad

The minute I received my November edition of Bon Appetit, I knew I had to try several of the tempting Thanksgiving side dishes inside… including this delicious Kale and Brussels Sprout Salad.  Bright and crisp, this shredded poupouri of greens enveloped in nutty Pecorino and a tangy mustard vinaigrette is the perfect, fresh accompaniment to rich Thanksgiving fare.  A sprinkling of toasted, chopped almonds adds a bacony crunch to round out the flavors.  We gobbled it up alongside roast chicken and Cranberry Hot Pepper Jelly, putting us right into the spirit of the holidays!

Recipe for Kale & Brussels Sprout Salad (Serves 10)

Ingredients

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds, toasted & coarsely chopped (Don't toast for Raw Vegan)

1 cup finely grated Pecorino (For Raw Vegan sub this amaze 'Parmigian Cheese'

Method

  1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.  Enjoy!

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 Shredded Kale & Brussels Sprout Salad ~ Tested & Approved!

Cranberry Hot-Pepper Jelly

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Cranberry Hot-Pepper Jelly

 
Cranberry Hot-Pepper Jelly is a delicious recipe for those tart, red jewels so emblematic of the holiday season!  It's also a wonderful way to use any of the five varieties of hot peppers my husband planted this year:-)  

Easy peasy to prepare, this fiery sweet treat will put the ultimate finishing touch on anything and everything!  Pair it with a creamy dairy free cheese atop crackers or serve with mashed root vegetables and hearty marinated mushrooms for a vegan holiday menu… the options are limited only by your imagination!  A  jar of Cranberry Hot-Pepper Jelly makes a beautiful hostess gift at Thanksgiving or Christmas, certain to be put to excellent use on delicious holiday leftovers!

Recipe for Cranberry Hot-Pepper Jelly (Makes about 3 cups)

Ingredients:

  • 3 red bell peppers, diced
  • 2 or 3 red chili peppers, diced (seeds left in, partially seeded or totally unseeded- depending on your heat preference!)
  • 1 cup (or to taste as each sweetener varies) of your favorite healthy sweetener such as raw maple syrup, raw coconut nectar or Stevia (if using stevia you'll only need 1-2 Tbsp to taste!!)
  • 1 teaspoon Himalayan salt
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • 1/3 cup vegan liquid pectin (or use 1 diced apple as I do now)
  • 2, 10 ounce bags fresh or frozen cranberries
  1. Combine diced bell peppers, chili peppers, water, lemon juice,  pectin (or diced apple) and salt in a large, heavy pot over a medium heat.  Gently simmer for 5-10 minutes.
  2. Add cranberries and continue to gently simmer until the berries burst and the juices thicken, about 10 more minutes.
  3. Add your choice of sweetener, stirring to incorporate. 
  4. Spoon the jelly into jars, cool and then cover. Enjoy!

Adapted from recipe by Andrew Knowlton

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Cranberry Hot-Pepper Jelly in the making!

Irresistible Halloween Candy Bark

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 Halloween Candy Peanut Butter Heath Bark 

Irresistible Halloween Candy Bark is quick and easy to make… A good thing 'cause you just can't beat this kid-in-a-candy-store combination of eight favorites all in one bite!  It's a fun and colorful treat perfect for any Halloween party or autumn get-together.  (Of course you can make this for ANY season ~ just switch up the candy/colors to match!)

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Halloween Candy Bark Recipe (Serves 12-15)

Ingredients:

  • 16 ounces high quality semisweet chocolate chopped (or use chips)
  • 6 ounces Butterfinger candy bars, cut into irregular 1-inch pieces
  • 3 1.4-ounce Heath or Skor toffee candy bars, cut into irregular 3/4-inch pieces
  • 8 0.55-ounce peanut butter cups, each cut into 8 wedges
  • 1/4 cup honey-roasted peanuts
  • 3 ounces high-quality white chocolate, chopped (or use chips)
  • Reese's Pieces and yellow and orange peanut M&M's

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Method:

  1. Line baking sheet with foil. Place a heat-proof bowl over a heavy, medium saucepan filled with lightly boiling water over a medium-low heat. Add semisweet chocolate chips and stir constantly with a wooden spoon until melted and warm to touch (NOT hot to touch which would result in grainy chocolate).
  2. Pour chocolate onto foil; spread to 1/4-inch thickness (about 12×10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
  3. Put white chocolate in a bowl over a heavy, small saucepan of lightly boiling water. Using a wooden spoon, stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
  4. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces. Enjoy!

Recipe adapted from Bon Appetit ~ Tested & Approved!

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A Perfectly Irresistible Halloween Treat!

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Time for Herbs to Head Indoors for the Winter!

Though the leaves on the tall oaks have thinned considerably, our window panes remain candy boxes of red, orange and gold.  That time of year again.  Halloween days away.  When we shut off the outdoor spigots for fear of frost and burst pipes.  And we've waited til the last possible minute to lug in the remains of the garden, the salvageable herbs that can be brought in for the winter and then taken back out again next spring!  

What a thrill it is to invite these summer friends back inside!  Fragrant, bountiful greenery at a time when the rest of nature is going into hibernation.  We spray off mossy pots and turn them on end to lift our new housemates to sunny heights!  Each morning they quiver with joy as I mist them all over.  (Thanks for the suggestion Pamela!)

And I am beside myself… adding fresh mint to my honey tea, oregano to my egg salad sandwiches, sage browned butter over gnocchi (recipe coming soon)… It feels like Christmas to me!  I suppose it's the sudden population of frangrant greenery that brings me back.  A lovely prelude to the holidays!

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Peppermint loves his new digs in the Dining Room!

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Rosemary thinks her new room-mate, Peppermint, is kinda cute!

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Oregano and Sage are particularly fond of their daily spray bottle mistings.

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One happy family! (L to R) Rosemary #2 in the breakfast room alongside roomies Spearmint, Sage & Oregano!

Company’s Coming! Pancetta Linguine Frittata Muffins

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Company's Coming! Pancetta Linguine Frittata Muffins


There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book.  Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring.  A perfectly tailored black, silk dress… a ballerina bun.  And recipes that can be made in advance and taste better reheated.  

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years.  Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love.  In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles.  I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine.  Satisfying, yet small enough to stay light.   Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

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Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

 

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

 (Makes 12 Muffins)

  • 8 ounces fresh (refrigerated) linguine
  • 7 large eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/2 cup mascarpone cheese
  • 6 ounces diced pancetta
  • 5 ounces smoked mozzarella cheese diced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup finely chopped fresh, italian, flat-leaf parsley
  • 2 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  1. Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
  2. Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
  3. Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
  4. Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
  5. Bake until firm and cooked through, 30 to 35 minutes.  Allow to cool for a couple of minutes and remove from tin.

Make ahead tip:  To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

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Pancetta Linguine Frittata Muffin about to be devoured!

Cozy Lentil Soup with Sauteed Sausages

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Cozy Lentil Soup with Sauteed Sausages

Funny, each time I sit down to write about food, I instantly think of my mom. She is my culinary inspiration after all! And her lentil soup is to die for… as are every single one of the other 15 to 20 cold weather delights she makes. Really, she's Queen of Soup! One of the best parts of a soup night growing up was the fresh bread she served alongside. Perfectly crusty, steaming fresh from the oven, a little towel over top. Smeared with butter that melted instantly under jam, it was the perfect accompaniment. Of course it didn't stop there, she'd always arrange a simple, refreshing cool bite- a medly of crunch to contrast with our steaming bowls of nourishment.

I know Mom will love this Cozy Lentil Soup with Sauteed Sausages. Your family will also!  For an easy accompaniment, set out sliced pears or apples. Feeling more ambitious? A mixed green salad with apples or pears, blue cheese and walnuts would be lovely.

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Sausages Sauteeing in Butter! Could anything smell better!?


Cozy Lentil Soup with Sauteed Sausages Recipe (Serves 4)

Ingredients

  • 10 ounces lentils 
  • 3 quarts ham, chicken or vegetable stock (I love "Better Than Bullion" added to water)
  • 1 large leek (white part only) chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 1 onion quartered
  • 1 whole clove (insert sharp end into an onion quarter for easy removal)
  • 1 bay leaf
  • sea salt
  • freshly ground pepper 
  • 4 high quality sausages (I love kielbasa, or use any high quality sausage you love)
  • 2 tablespoons organic butter (organic because it's CHOCK full of vitamins & minerals unlike non-organic & tastes AMAZING!)
  • 2 tablespoons flour
  • a couple of handfuls of fresh baby spinach (optional, adds a lovely burst of green freshness- I normally use it!)

Method

  1. Add the lentils and stock to a large dutch oven or stockpot and bring to a boil
  2. Add all the vegetables and seasonings through the bay leaf.  Add sea salt and freshly ground pepper to taste (be careful with the salt if your stock isn't low sodium).  Allow to simmer for 1 hour.
  3. Near the end of the cooking time, saute the sausages in 1 tablespoon of butter until browned.  Add the browned sausages to the lentils.
  4. Melt the remaining tablespoon of butter and mix with 2 tablepoons of flour until smooth.  Add flour mixture to the soup, stirring over the heat until thickened slightly.
  5. Toss in a couple of handfuls of fresh, baby spinach for a vibrant punch of color.  Allow to wilt. Check seasonings.
  6. Ladle into serving bowls and garnish with finishing salt if desired. 
  7. Enjoy!

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Cozy Lentil Soup in the making…

Do you have a favorite cold weather dish?