Wednesday, May 17, 2006

This Blog Needs a Jump Start

It will not die. Hopefully the regularity in my life, due to my recent change in employment status, will help this blog to prosper - Once I am adjusted that is.

In the mean time, how about a recipe?! I've been cooking, I just haven't had the time to be blogging about it.

For Brad's birthday I made a dish that was so good we already repeated it, last night. If you've been reading this blog I bet you can guess where it came from, still my favorite cookbook, Tyler Florence's Eat This Book. If you love sausages and artichokes - wait, should I stop there, because aren't those foods so intensely satisfying alone that it might actually be dangerous to combine them? Hold on tight - you will LOVE this dish. And although it takes a little time, it is easy.

Artichokes With Lemon, Sausage and Sage

1 handful of fresh, flat leaf parsley
4 garlic cloves
2 bay leaves
1/4 cup dry white wine
1 lemon, halved
salt and pepper
4 whole artichokes

The Rest
olive oil
4 pork sausgaes (6 oz. each)
4 fresh sage leaves
2 shallots
4 cloves garlic, minced
1/2 lemon, cut into paper-thin slices
1/2 cup chicken stock
2 tbls unsalted butter
chopped parsley for garnish

1. Combine parsely, garlic cloves, wine, bay leaves and lemon halves in a large pot and add 2 quarts water. Bring to a simmer.

2. Meanwhile, prepare the artichokes by trimming the end of the stem and shave the outer layer with a pairing knife to expose the tender green flesh. Snap off the outer leaves until you reach the soft , pale green leaves and cut approximately 1 inch off the tops of the artichokes.

3. Slide the artichokes into the simmering broth. Cover and cook for 20 minutes. A knife inserted in the stem should have no resistance when done - remove them from the broth with tongs. Halve the artichokes length-wise and with a spoon, remove the hairy choke. Be gentle and try to keep the artichokes in tact.

4. In a deep skillet heat a tablespoon of olive oil over medium heat and brown the sausages for 7-10 minutes until cooked. Remove them to a separate plate.

In the remaining oil, toss the sage leaves and allow to cook for 2-3 minutes to infuse the oil. Add the shallots, lemon and garlic and cook for 2 minutes. Then add the chicken broth, bring to a boil and lower heat to a simmer.

6. When the stock has reduced and thickened, swirl in the butter. Add the artichokes and toss them to warm.

7. Serve the artichokes and sauce over the sausages and ENJOY!!!!

MMMmmmmmmm. Oh my!

No comments: