36 rolls of TP, 10 pounds of cheese and a bag of dove chocolate

We grilled steaks a week ago Sunday.  Snow last Thursday.  60 degrees today, warm, windy, thunderstorms, tornado warnings.  18 degrees expected for tonight.  55 degrees next Sunday. 



So, we will probably get slammed soon.  In anticipation I did the blizzard stock up - 36 rolls of TP, 10 pounds of cheese and a bag of dove chocolate.  Probably should stash a few bottles of wine as well.


Kroger was sampling Aidell's Sausages when I went in with Nate to pick up a few things.  He sampled each one, even the Andouille, which I warned him about.  I did pick up a garlic sausage that will be perfect for this Cassoulet style dish.

                      Pork Sausages with White Beans

Serving Size  : 6 
6        tablespoons  unsalted butter
2             ounces  bacon -- diced
1 1/2   cups  onion -- finely chopped
3         cloves  garlic -- minced
1/2      teaspoon  thyme leaves -- dried
1/2      cup  dry white wine
1 1/2   cups  diced tomato -- 14.5 oz can
1 1/4   cups  chicken stock
29       ounces  white beans, canned -- 2 cans, drained and rinsed
2         pounds  cooked pork sausages
5         cups  homemade bread crumbs -- 1/2" pieces (coarse)
1/4      cup  parsley -- chopped

1. Preheat oven to 325
2. Melt 2 Tablespoons of butter in a large braising pan, add bacon and cook until crisp.
3. Add onions, cook until tender.  Add garlic and thyme, sweat 1 minute.  Add wine, cook 1 minute.
4. Add tomatoes and cook until the sauce is thickened slightly. 
5. Add the stock and bean, bring to a simmer.
6. Add sausages and Bake in oven for 30 minutes.
7. Toast breadcrumbs in the remaining butter in a clean skillet.  Add parsley and season with salt.
8. Scatter breadcrumbs over the sausage mixture.  Broil, if desired for 1-2 minutes.

I have made this with chicken thighs (cooks covered in the oven for about an hour) and with regular smoked sausage.  Even better is chicken thighs with a little smoked sausage. But with the Aidell sausages this should be great.

It's the time of the Season for Chicken Soup

This is a slow day recipe.  The best part is fiddling with the broth, skimming slowly and ensuring a clear broth.  I end up using about 1 1/2 Tablespoons of salt and 1 Tablespoon of ground pepper for the entire pot.  Some Garlic powder and onion powder are also good additions.  But the entire soup is the vegetable broth.  DO NOT SKIP THE PARSNIPS!

                      Chicken Soup for what ails you

  1              pound  carrots -- cut crosswise into 1/2-inch pieces (I cube them)
  1              pound  parsnips -- cut crosswise into 1/2-inch pieces (again, cube them)
  1             large  onion -- cut into 1/2-inch dice (1 to 2) (1 pound)
  1            4 pound  chicken -- rinsed
                        Coarse salt and pepper                        
  2                  c  egg noodles -- optional

  1.  In a large pot, combine carrots, parsnips, onion, and chicken, breast-side down. Add enough water just to cover (about 12 cups). Season with salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 60 minutes. Skim any foam that rises to the top and discard. Never cover but do turn the chicken over after about 30 minutes.
 
  2.  Remove chicken from pot, and set aside until cool enough to handle. Remove meat from bones; discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Cook until heated through. Taste, and adjust for seasoning

 3.  Cook noodles separately.  Add to bowl and cover with hot chicken, broth and vegetables

the bonus is that with a light meal you can have a great dessert

                            Bourbon Pecan Pie

  1        cup  sugar
  3        tablespoons  butter -- melted
  1/2     cup  corn syrup
  3        large  eggs -- beaten
  1 1/2  cups  pecan halves (enough to cover the bottom of the pie shell)
  2        tablespoons  bourbon
  1        teaspoon vanilla
  1        pie shell -- (9-inch) unbaked

Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar, melted butter, corn syrup, eggs,bourbon and vanilla, and stir until all ingredients are combined.  Place the nuts in the unbaked pie shell. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes at 375. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.