Cooking with Pork, Sausage and a bit of Noodles
Monday, February 16th, 2009
• Pork and Noodles
Serves: 4
12 oz linguine
1 cup chicken broth
2 tbs, soy sauce
12 oz. ground pork
1/4 tsp. red pepper flakes
6 scallions cut into 1-1/2 inch pieces
1 large carrot, shredded
1 tbs. minced garlic
1 tbs. minced ginger
3 tbs. creamy nut butter
Chopped cilantro
Bring a large pot of water to boil and cook the linguine according to how the package directs. Stir together broth and soy sauce in a measuring cup.
Heat in a large skillet over medium heat, the ground pork, and red pepper flakes. Cook for about 5 minutes, braking up into pieces as it cooks. When pork browns add the scallions, carrot, garlic and ginger and cook for about 3 minutes.
Stir broth mixture and nut butter into the pork. Cook until the nut butter is melted and blended.
Reserve 1 cup of the pasta water and drain the noodles. Add to the skillet and toss to coat with sauce and serve with cilantro sprinkled on top.
• Sausage with White Beans
Serves: 8
2 tsp. oil
3 links Italian sausage
2 medium carrots, sliced thin
2 stalk celery, peeled and sliced
1 large onion, chopped
2 tsp. minced garlic
3 cans Great Northern beans, rinsed
2 cans diced tomatoes that have been roasted.
1/2 cup water
1 tsp. dried thyme leaves
Heat the oven to 375 degrees. Line a rimmed baking sheet with foil then parchment paper. Spray with a bit of cooking spray and set aside.
Heat the oil in a 5-quart pot over medium heat. Brown the sausage on all sides and remove to a plate to drain on paper towels.
In the same saucepan with the drippings, sauté the carrots, celery, onion and garlic until they are all golden brown. This should take about 5 to 7 minutes.
Cut the sausages into 1/4-inch thick slices and add the sausage, beans and tomatoes with their juices, the water and the thyme to the saucepan and simmer, covered for about 30 minutes. Allow to set aside while you prepare the crumb topping.
For the crumb topping you will need
2 tsp. oil
1 tsp. minced garlic
2 cups fresh bread crumbs
2 tbs. grated Parmesan and chopped parsley. Toss oil and garlic in the bread crumbs and spread over the top of prepared sausage and vegetables. Bake for 15 to 20 minutes and toss once until toasted. Serve hot.
______________________________________________________
Earthly Eating Recipe
Lemon and Raspberry Tarts
Serves: 6
4 eggs, yolks and white separated and cooled to room temperature
8 tbs. sugar, divided
1/4 cup all-purpose flour
1 cup milk
2 tsp. zest plus the juice from 2 large lemons enough to make 1/3 cup
3 tbs. confectioners’ sugar
1/2 pint fresh raspberries
1/4 tsp. cream of tartar
Whisk the egg yolks, 4 tbs, sugar and the flour in a medium saucepan until well blended. Heat the milk in a 2-cup measuring cup that is glass in the microwave until simmering. Whisk the hot milk in a thin stream into the egg mixture and cook over medium heat, stirring constantly. Once it begins to bubble and thicken scrape the mixture into a large bowl. Whisk in the lemon zest and the juice and 3 tbs. confectioners’ sugar until well blend. Place a dish towel over the mixture and allow to sit at room temperature.
Heat the oven to 400 degrees and butter 6 ramekins. Coat with sugar and tap out the excess. Place the ramekins in a rimmed baking sheet and raspberries to the bottom of each one.
Beat the egg whites and cream of tartar together until soft peaks form. Gradually beat in remaining granulated sugar and continue until stiff. Stir in 1/4 of the egg white mixture and then fold in the remaining egg whites until just blended. Spoon into ramekin and level off the top.
Bake for 15 minutes and until lightly browned. Dust with confectioners’ sugar and serve hot.
Happy Eating!
