Archive for Fall Mains – Page 2

Chicken Stew With Rosemary Dumplings

I love making stews in the fall and winter months and on cool spring days too; comfort food being what I really want. My preference is to use fresh rosemary for both the stew and dumplings for a much fresher flavour. Some broccolini would be a nice touch to accompany the chicken or steamed, but not overcooked, buttered cabbage, kale or Brussels sprouts, or in for the spring, there’s nothing like asparagus!

Makes 4 – 6 Servings

For The Stew:

_DSC0197.jpg nx21 tsp. salt
½ tsp. freshly ground black pepper
1 whole chicken (3 lbs.) cut into pieces
1 Tbsp. canola oil or more
1 tsp. EVOO or more (or you can use a combination of EVOO & butter)
4 large carrots, peeled, cut into 1” thick pieces
2 stalks celery, cut into ½” pieces
1 onion, thinly sliced
1 tsp. dried rosemary, crumbled or 1 Tbsp. fresh rosemary, chopped
1 bay leaf
1 ½ cups chicken stock** or tinned low-salt chicken broth
½ cup dry white wine
1 cup small frozen peas
¼ cup whipping cream
1 ½ tsp. potato starch to thicken if required

Garnish: 2 Tbsp. chopped Italian (flat-leaf) parsley

Rosemary Dumplings:

1 cup unbleached flour
2 tsp. baking powder
½ tsp. dried rosemary, crumbled, or 1 ½ tsp. fresh rosemary, chopped
½ tsp. salt
½ cup milk
1 egg, lightly beaten

While the stew is baking, in a medium bowl, sift together flour, baking powder, rosemary & salt. In a measuring cup combine the milk & egg. When the chicken is cooked, put aside  & keep warm;  add the milk & egg to the flour mixture, stir with a fork to make a lumpy dough (do not over-mix, lumps are fine). Drop dumpling mixture over sauce in pan. Cover & cook over medium heat for 12 – 15 minutes or until a tester inserted into the centre of a dumpling comes out clean.

Make The Stew:

Heat a large sauté pan over medium heat. Add the oil & EVOO & heat until hot but not smoking. Pat the chicken pieces dry & season with salt & pepper. Place the chicken in the pan, skin side down leaving space between each piece so they will brown properly, & saute until golden brown, turn & brown the other side, adding more oil if needed. You may need to do the browning in 2 stages. As the chicken pieces are browned, remove them to a large plate.

Preheat the oven to 325 F.

Turn the heat down to medium-low & add the onions, sauté for a couple of minutes, then add the carrots & celery, continuing to sauté for 3 or 4 minutes. Add the bay leaf, rosemary, wine & chicken stock. Stir to combine. Return the thighs & drumsticks to the pan; cover with a lid & place in the preheated oven for 10 – 15 minutes depending on the size of the chicken pieces. Add the breast pieces, skin down & wings, cover & continue to bake for 15 – 20 minutes, or until juices run clear; turning the chicken pieces over after 10 minutes. Remove the chicken to a large plate & keep warm in a warming oven or turn the oven down to 180 F.

Place the pan containing the sauce & veggies over medium heat on top of the stove; add the cream & bring to a boil, turn the heat down to medium-low.

Mix the dumpling dough together & place 8 – 10 spoonfuls, equally spaced on top of the sauce; cover & cook for 12 – 15 minutes. When they are done remove to a large plate & keep warm.

Now add the peas to the sauce; cover & cook for 2 or 3 minutes. Remove the lid; if the sauce needs a bit of thickening, combine the potato starch with 1 Tbsp. white wine & stir that into the sauce.

Remove the chicken from the warming oven, place into a large serving platter, top with the veggie sauce, then the dumplings. Or you can plate up the stew on individual plates if you prefer. Top with chopped parsley & serve.

If you would like to make stock, please click Making Stock.

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Lasagne With Turkey Bolognese Sauce

Who doesn’t love a good lasagne?  The Turkey Bolognese Sauce is rich, aromatic and delicious!

DSC_7050 nx21 batch Turkey Bolognese Sauce**

1 (15 oz.) container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole-milk mozzarella cheese
1 ¼ cups freshly grated Parmigiano Reggiano, divided
16-20 sheets no-boil lasagne noodles (approx. 7×3”), Barilla’s are pretty good
Fresh basil

Make the Lasagne:

Combine the ricotta, mozzarella, 1 cup Parmigiano & ½ cup basil in medium bowl; stir to blend. Season with salt & freshly ground black pepper.

Preheat oven to 375 F.

Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2” glass or ceramic baking dish. Cover with 4 noodles, arranging crosswise; drop ¼ of the cheese mixture over the noodles by tablespoonfuls; spread out as much as possible. Top with 1 more cup of sauce, then 4 noodles & 1/3 of the remaining cheese mixture. Repeat the layers 2 more times using 1 cup sauce, 4 noodles & ½ of the remaining cheese mixture. Spread remaining sauce over top of noodles & sprinkle with ¼ cup Parmigiano.

Cover the lasagna with a sheet of baking parchment (prevents cheese sticking), and tightly cover with tin foil. Bake about 50 minutes. Let stand 15 – 20 minutes before serving.

To make the Turkey Bolognese Sauce, click here.

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Stuffed Peppers

You just can’t help but love the colours of bell peppers! So cheery! I call for ground veal but I don’t see why ground turkey, ground pork or ground beef would not be just as delicious.  A nice big spoonful of tomato sauce with herbs is just the ticket!

DSC_7090 nx2Makes 4 Peppers

2 each orange & red bell peppers, or red & green peppers
1 lb. ground veal
2 Tbsp. EVO + extra for drizzling
1 medium onion, chopped fine
4 oz. mushrooms, chopped
1 clove garlic, minced
½ tsp. dried oregano or 1 ½ tsp. fresh, chopped
½ tsp. dried basil, or 1 ½ tsp. fresh, chopped
1 Tbsp. finely chopped Italian (flat-leaf) parsley
Chicken stock to moisten**
1 eggs, beaten
1/3 cup dried fine breadcrumbs**
¼ cup freshly grated Parmigiano-Reggiano
½ tsp. salt & ¼ tsp. freshly ground black pepper

Tomato Sauce With Herbs, made with 1/2 cup chopped onions, sautéed until soft in EVOO before adding the remaining ingredients (see below)

Note:  You can substitute all rosemary for the oregano & basil if you like

Bring a large pot of water to a boil. Preheat the oven to 350 F.

While the water is coming to the boil, remove the tops & shoulders of the peppers. Remove the cores. When the water comes up to boil, add the peppers, submerging them completely, for 2 minutes. Remove from the water & drain on paper towels.

Heat a large skillet over medium heat; add the EVOO & heat until hot. Sauté the onions until soft; add the mushrooms, sauté for 2 minutes; add the veal, breaking up lumps with a fork & cook until no longer pink. Add the garlic & continue to sauté for 2 minutes, then add the herbs. Remove from the heat & cool for 15 minutes. Whisk the egg & add to the cooled meat mixture along with the breadcrumbs, 2 Tbsp. chicken stock to moisten, & 1/4 cup of the Parmigiano; season with the salt & pepper. Stuff the peppers with the mixture; place the stuffed peppers into a deep baking dish, just large enough to accommodate the peppers. Sprinkle a little EVOO on each one & bake in the oven for 45 minutes or until nicely browned on top.  Serve with the Tomato Sauce  spooned over top & a sprinkle the remaining Parmigiano on each pepper.  If you just happen to have some basil oil hanging about, a drizzle of that would be nice!

The peppers are very good served with tomato sauce, click  Tomato Sauce With Herbs.

If you would like to make your own stock, click Making Stock.

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Szekely Gulays (Meat Stew With Sauerkraut)

Being a huge fan of any kind of braise and Hungarian Foods, I decided to put together a veal or pork and sauerkraut stew. Oyama Sausage** makes their own sauerkraut containing only cabbage and salt. Make sure you rinse it well before using. The Gulays are excellent served with noodles, potatoes or dumplings.  Normally I make this dish in fall or winter when it’s cold or rainy or both…seems the right thing to do!

Makes 4 – 6 Servings

DSC_7067 nx22 lbs. cut up pork butt or shoulder** or stewing veal
2 Tbsp. canola oil + 1 TBSP. EVOO for browning pork
1 lb. sauerkraut, drained, rinsed,
1 large onion, chopped
3 cloves garlic, minced
1 each red & green pepper, cut into 1” chunks
1 cup tinned Italian tomatoes, diced
1 tsp. tomato paste
1 ½ – 2 cups cup beef stock** or tinned low/no salt beef broth
1 tsp. dried marjoram or 1 Tbsp. finely chopped fresh
1 tsp. caraway seeds
2 Tbsp. sweet Hungarian paprika,
1/8 tsp. smoked hot paprika
1 bay leaf
Salt & freshly ground black pepper to taste
½ tsp. sugar to taste
(opt.) 1 cup sour cream with 1 Tbsp. flour stirred in  (light sour cream has a tendency to curdle so I don’t recommend it)

Note: I like the addition of sour cream but will leave it up to you. Adding the flour to the sour cream not only stabilizes it but acts as a thickener to the stew.

Garnish: finely chopped Italian (flat-leaf) parsley

Make The Gulays:

Place a large, deep, ovenproof skillet over medium heat, add the oil; heat until oil is hot but not smoking. Place the pork cubes in the pan, without crowding, otherwise the meat will not brown properly. Brown on all sides; remove to a plate. Add the onions to the pan & sauté until softened, add the garlic, stirring for a minute. Add the paprika, stirring for a minute. Add remaining ingredients, except salt, pepper & sugar; cook over low heat for 1 hour or cook in a preheated 325 F oven. After the first hour stir in the peppers. Replace the lid & return to the oven for another hour. Remove from the oven; place over medium-low heat. Adjust the seasoning with salt, pepper & a bit of sugar to taste. Stir in the combined sour cream/flour mixture & heat until very hot, do not boil, as the sour cream will curdle, until the flour taste has cooked away, approximately 10 minutes.

An excellent source for pork is Gelderman’s.  To locate them, please see My Source List.

To locate Oyama, click My Source List.

To make your own homemade stock, click Making Stock.

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Cobb Salad

This is my adaptation of the famous salad.   I absolutely adore Cobb Salad.   From the tang of the blue cheese to the creamy avocado, crunchy lettuce, salty bacon, delicious!  Serve with homemade biscuits** or purchased rolls.  Thinking of starting a “Cobb Salad Club” for everyone I know who loves this salad as much as I do!

Makes 4 – 6 Main Course Servings

Make the Dressing:

You may need to increase the dressing if you are making recipe for 6 people.

DSC_0718.jpg nx23 Tbsp. red-wine vinegar
1 Tbsp. fresh lemon juice
2 Tsp. Dijon mustard
1 small garlic clove, minced
½ tsp. salt
½ tsp. sugar
¼ tsp. freshly ground black pepper
½ cup EVO

Whisk together all dressing ingredients, except oil, in a bowl, then very slowly whisk in oil in a thin stream, until emulsified. Or you can do this in a food processor. If you like you can make the dressing 1 hour ahead and store in the fridge until needed.

Make the Salad:

3 skinless, boneless, chicken breast halves (1 ¼ lbs.)
2 ripe avocados
1 head romaine lettuce, cut crosswise into ½” slices
6 bacon slices, cooked until crisp, drained & finely chopped
18 – 24 cherry tomatoes, cut in half
2 – 4 oz. blue cheese or Roquefort cheese, crumbled
2 – 3 large eggs, hard-boiled, each egg cut into 4 wedges
(opt.) 1 bunch watercress, leaves removed from coarse stems
¼ cup finely chopped fresh chives or green onions

Bring 5 cups of water to a simmer in a large saucepan, add chicken & simmer, covered 6 minutes. Remove pan from heat & cover; let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate to cool completely. This can be done the day before. (You can use leftover chicken breast if you have any, say from a roast chicken). Cut the chicken into 1/2” cubes. Halve, pit & peel avocados. If you rinse them with cold water, they won’t darken for some time. Cut the avocados into slices.

Divide the romaine (& watercress if using) between 4 – 6 dinner plates. Top with the chicken, arrange the avocado slices, egg wedges & cherry tomato halves decoratively around the plate. Sprinkle with the bacon and garnish with chives or green onions.

Serve the salad, passing the dressing.

If you would like to see how to microwave bacon, click Cooking Bacon in the Microwave.

If you would like to make biscuits, click Biscuits.

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Masala Lamb Meatballs

For a printer friendly version of this recipe, click here.

I stumbled upon this recipe by Jennifer Danter in the February EAT MAGAZINE and thought “we like meatballs a lot and we like Indian food a whole lot”…sounds good to me. It calls for serving the meatballs with polenta…in my mind, not a great combination. I served it with basmati rice but next time, I think it will be great with grilled naan bread. She also suggests broiling the meatballs. I did…boy was my oven a mess! So…next time 425F oven for me or even browning on top of the stove but making sure I use my spatter guard!

Makes 4 – 6 Servings

For the Masala (Sauce):

DSC_1766 nx23 garlic cloves, chopped
1 medium onion, cut into chunks
1 Tbsp. grated fresh ginger
¼ cup vegetable oil
1 Tbsp. cumin seeds
28 oz. tin plum tomatoes
1 Tbsp. garam masala (see below for link to recipe)
1 tsp. turmeric
½ – 1 tsp. cayenne pepper
1 tsp. sea salt
1 cup water

For the Meatballs:

2 green onions, chopped into ½” pieces
2 egg yolks
1 slice white bread, crusts trimmed, torn into small pieces
¼ cup creamo or light cream
2 lbs. ground lamb
1 tsp. each fennel seeds & ground cumin
½ tsp. each ground cinnamon & sea salt

Garnish: fresh mint & Feta cheese (optional)

Make the Masala:

In a food processor, whirl the garlic cloves, chopped onion & grated fresh ginger until well chopped & almost pureed. Heat the oil in a Dutch oven set over medium heat; add cumin seeds. Heat until they start to sizzle, then add the onion mixture. Stir often until mixture softens & is translucent. Reduce the heat to medium-low to prevent browning, if needed. This may take 8 to 10 minutes.

Meanwhile, puree canned plum tomatoes (I just chopped them up and squished them with my hands) with the garam masala, turmeric & salt (add the amount of cayenne you are using too). Pour into the pan with the onions; stir in water. Simmer 20 minutes to blend flavours. If making ahead, cover & refrigerate up to 3 days or freeze up to 3 months.

Make the Meatballs:

Makes between 18 & 20 Meatballs

In a food processor whirl the chopped green onions, 2 egg yolks, bread & the creamo until well pureed. Turn into a large bowl & add the ground lamb, fennel seeds, ground cumin, cinnamon & salt. Gently mix until blended, shape into balls, aiming for a chubby golf ball size.

Space the meatballs out on a baking sheet brushed with oil or sprayed with non-stick cooking spray. Bake in a preheated 425F oven for about 15 to 20 minutes. Remove from the oven. Reduce the oven to 375F. Using a slotted spoon, add the meatballs to the sauce in the Dutch oven; cover & bake until sauce is bubbly & meatballs are cooked through, approximately 15 minutes or so.

Garnish with the mint & feta if you wish.

For the recipe for garam masala, click here.

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Phyllis’ Fish

Do you, like us, end up buying a box of Panko crumbs from Costco that seems like a lifetime supply?  Then…you will totally get our obsession to use them! We were in the mood for some Chinese Shiitake fried rice last night and really craving some fish to go with it. We picked up some B.C. Rockfish from Finest at Sea, for my source list click here, and it turned out, all golden brown, crispy and crunchy…won’t be long before we make it again! Oh…and we served it with the red chili sauce I use for my awesome coconut prawns and some Sriracha Mayo too, but tartar sauce is also wonderful with the fish.   I’m kind of thinking the fish might make a great little appy cut into smaller pieces…

DSC_9567 nx21 lb. fresh Rockfish or cod

For the Marinade:

2 Tbsp. soy sauce
2 tsp. finely grated fresh ginger
1/8 tsp. freshly ground black pepper

For Breading the Fish:

2 large eggs
2 cups Panko crumbs, approximately
¼ cup unbleached flour, approximately
¾ cup vegetable oil for frying

To finish the fish: sea salt & freshly ground black pepper

Combine the soy sauce, ginger & pepper in a large glass dish. Cut the fish into approximately 3” pieces & place in the soy marinade for 30 minutes.

Place the eggs in a shallow glass dish & beat to blend. Place the Panko crumbs on a large piece of wax paper & place the flour on another piece of wax paper.

Place the oil in a large frying pan & heat on medium-high heat. Place a few layers of paper towels on a rimmed baking sheet & set aside.

When the fish is marinated, dip the pieces into the flour, shaking off any excess, then into the beaten egg, allowing excess to drip back into the dish, then dip into the Panko crumbs, pressing to adhere if necessary. Carefully lower each piece of fish into the hot oil & fry until golden brown on either side, about 3 minutes per side, until cooked through. Remove the cooked fish to the paper towel lined baking sheet, sprinkle very lightly with the sea salt & pepper, place on a warm serving platter & serve immediately.

For the Sriracha Mayo:

Mix together, to taste, some mayonnaise (lite is fine), Sriracha sauce, a bit of freshly grated white pepper, freshly squeezed lime juice, finely grated fresh ginger & a bit of cilantro if you wish.

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Turkey and Eggplant Pastitsio

For a printer friendly version of this recipe, click here.

When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or moussaka …this is the macaroni and cheese favourite. The sauce can easily be made a day or two ahead and that’s what I do. I adapted the recipe from an old “Gourmet” magazine. You can use lamb, beef or veal but I wanted to “lighten” things up!

Makes 6 – 8 Servings

DSC_1715 nx2For the Turkey Sauce:

1 large onion, chopped
2 Tbsp. EVOO
1 lb. ground turkey
1 large clove garlic, minced
1 ½ tsp. salt
1 tsp. dried oregano, crumbled
½ tsp. cinnamon
¼ tsp. pepperoncino (chili flakes)
¼ tsp. sugar
¼ tsp. freshly ground black pepper
1 lb. eggplant, cut into ½” cubes
28 – 32 oz. tin crushed tomatoes

For the Cheese Sauce:

2 Tbsp. unsalted butter
2 Tbsp. unbleached flour
2 cups homogenized milk
1 garlic clove, lightly crushed
1 whole garlic clove
½ lb. Greek feta cheese, crumbled, preferably Dodonis
¼ to ½ tsp. salt, or to taste
¼ tsp. freshly ground black pepper
2 large eggs, room temperature, beaten

For the Pasta:

10 oz. penne or ziti

Butter or spray with non-cooking spray a 3 quart baking dish & set aside.

Place the cubes of eggplant into a colander & salt with approximately 2 tsp. salt. Set the colander over a bowl to catch any drips & allow to stand up to 1 hour.

Heat approximately ¼ cup EVOO in a large saute pan over medium-high heat. In the meantime rinse the eggplant with cold water & drain on a large kitchen towel, pressing out any water. When the oil is hot/shimmering but not smoking, saute half the eggplant. When it is golden/lightly browned, remove to a rimmed baking sheet that has been lined with a few layers of paper towels. Remove the eggplant from the pan onto the paper towels with a spider or slotted spoon & saute the remaining eggplant in the same way. Remove the pan from the heat and allow to cool. Wipe clean when cool and use to make the turkey sauce.

Make the Turkey Sauce:

Saute the onion in EVOO over moderately low heat, stirring, until softened, 5 minutes or so. Raise the heat to medium-high & dd the turkey, saute, stirring & breaking up lumps until no longer pink, about 5 minutes. Add garlic, saute a minute or so add the peperoncino stir for 30 seconds then add the salt, oregano, cinnamon, sugar & pepper & saute, stirring for 2 minutes. Stir in the eggplant & tomatoes & gently simmer, covered, stirring occasionally, for 30 minutes. Remove lid & simmer, stirring occasionally, until the sauce is thickened, about 15 minutes longer; season with salt & pepper to taste.

Preheat the oven to 425 F.

Make the Cheese Sauce & Cook the Pasta:

While turkey sauce is simmering, make cheese sauce & cook the pasta.

If turkey sauce has been done ahead, bring a large pot of water to a boil, add 1 – 2 Tbsp. salt then the pasta and cook until al dente or a couple of minutes less than when it is fully cooked. Drain & set aside.

Make the cheese sauce by melting butter in a 2 qt. heavy saucepan over moderate heat, then stir in flour & cook, stirring for 2 minutes. Whisk in the milk, add the garlic & the clove & bring to a boil, still over moderate heat. Reduce heat & simmer, whisking occasionally, for 5 minutes OR…see my microwave method for doing this bit.

Remove the garlic & the clove; add the feta, salt & pepper & cook, whisking well, until cheese is well incorporated. Gradually whisk the cheese sauce into the eggs by tablespoonfuls.

Toss half the pasta with the turkey sauce & the remaining half of the pasta with the cheese sauce.

Assemble the Pastitsio:

Pour the pasta with turkey sauce into the prepared baking dish. Spoon the pasta with cheese sauce over top, spreading evenly.

Bake pastitsio, uncovered, in middle of preheated oven until bubbling & top is golden, 25 – 30 minutes. Let stand at least 5 minutes before serving.

**To see how do make the base for the cheese sauce in the microwave, click here.

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Duck Confit Salad With Pears

For a printer friendly version of this recipe, click here.

In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever had the pleasure to make and enjoy! I have adapted the recipe from Gourmet Magazine. My husband and I used to make our own duck confit every fall following the instructions in “Mastering The Art of French Cooking Volume Two” by guess who? J. C. and Simone Beck I would encourage you to make this if you have the time, it’s so delicious and keeps very well in the fridge covered with duck fat!! I always froze the fat for another duck confit making adventure. Now the juices are flowing….maybe it’s time to make some again! And…I know our friend Boris would love to receive a container full again!

Makes 4 Servings

DSC_1442 (2) nx2For The Dressing:

1 tsp. Dijon mustard
1 Tbsp. Sherry vinegar
5 Tbsp. EVOO
2 Tbsp. finely chopped shallot
Salt & pepper to taste

For the Salad:

½ cup walnuts, coarsely chopped
2 confit duck legs
2 – 3 firm-ripe pears (preferably red skinned & local in-season)
8 cups mixed greens that includes baby spinach
2 oz. crumbled blue cheese
1 cup Shaved fresh fennel (opt.)

Preheat oven to 180 F.

Whisk together the mustard, vinegar & salt & pepper to taste in a small bowl. Slowly whisk in 4 Tbsp. of the oil in a slow stream, whisking until emulsified, then whisk in the shallot. Set aside until ready to assemble the salads.

Toast the walnuts in a dry small skillet over medium heat, tossing occasionally until fragrant & lightly toasted, about 5 minutes.Transfer the nuts with a slotted spoon to paper towels to drain & season with a bit of salt. When the skillet has cooled down wipe out any of the nut bits.

Heat the skillet with a tiny bit of oil on moderately high heat until hot but not smoking, then brown duck on all sides until the skin is crisp, about 5 minutes. Or alternatively do this step in a 400 F. oven. Transfer the duck legs to a cutting board & remove the meat from the bones & tear into bite-sized pieces, discard bones. Keep the duck warm, covered, on a baking sheet in a 180 F oven.

Halve & core the pears (a melon baller works like a charm for this task); cut the pears lengthwise into ¼” thick slices. Mound some greens on each of the four plates, combine the pears, duck, cheese & nuts with the dressing, season with salt & pepper to taste. Mound the pear/duck mixture on top of the greens & serve the salads immediately.

NB: we purchase ready-made duck confit legs from Oyama Sausage at Granville Island.

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Sausages With Black Grapes

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This recipe is a specialty of Umbria in Italy according to Julia della Croce and comes from her cookbook “Umbria.” This is a dish I like to make in the fall using local grapes. We had picked up some “Skoocum” grapes from Klippers Organics at Trout Lake Farmer’s Market and I decided to “tweak” the original recipe just for fun! The beauty of this dish is that it’s so easy to put together and cooks up in short order. Julia della Croce has a great website called Forktales you might be interested in checking out! Slice up some crusty bread and ecco la cena (here’s dinner)!

DSC_3332 nx2Makes 4 Servings

8 sweet Italian pork sausages (without fennel)
¼ cup each water & dry red wine + 1 Tbsp. wine for finishing the sausages
¾ lb. seedless black or red grapes, stripped from their stems, preferably local in season grapes
EVOO for frying

Place a large frying pan over medium heat; add 1 Tbsp. EVOO, then add the sausages & brown on all sides. If the sausages have rendered more than a couple of teaspoons of fat, remove the excess. Deglaze the pan with the ½ cup mixed water & wine (you can add more of each if you like). When the juices have reduced to almost just a few tablespoons, add the grapes; simmer for 15 minutes or so until they cook but do not break down too much; drizzle the remaining tablespoon of wine over, simmer for a minute or so. Place the sausages & grapes on a warmed platter and serve immediately.

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