Apres Ski – Apple Crisp and a Few Stretches

by chefbikeski Posted on February 28, 2011
Apple Crisp

Apples are grown in both the Veneto and Trentino regions, but are considered to be the queen of the land in Trentino. Apple orchards wind their way across Italy’s northeast area, from Val Sugana, continuing along the Adige Valley and then straight to the epicenter of apple cultivation, the Val di Non and Val di Sole. More than four million apples of all varieties and sizes are produced each year in these valleys and today, more than ever, they are used satisfy a growing overseas market.Apple desserts are popular in the Val di Non and surrounding provinces in Trentino. From apple strudel, apple cakes, and the apple in puff pastry dessert that we enjoyed making during our cooking classes at Villa Margherita, there are a variety of tasty treats made with apples all around northern Italy. Here, I’ve taken the granola base I used for my granola bar recipe from a few posts back, and turned that into a delicious, somewhat healthy streusel type topping for this apple crisp. Another hit with my coworkers at the ski school!

Apple Crisp

Ingredients - apples, nuts, coconut

Serves 24

3/4 cup almonds or other nut(s)
6-8 apples, peeled, cored and sliced
1/4 teaspoon cinnamon
2 tablespoons brown sugar
3/4 cups unbleached all-purpose flour
1/4 cup ground flaxseed
1/3 cup packed light brown sugar
1/3 cup unsweetened shredded coconut
1 teaspoon kosher salt

Peeled apples

1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, softened, cut into 8 to 10 pieces
3 tablespoons honey
3/4 cup old fashioned rolled oats
3 tablespoons sunflowers seeds

Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 10 minutes, or until lightly toasted and fragrant. Remove from oven, and let cool.

Place the apple slices in a 13×9 baking dish. They should fill the dish about 2/3 of the way to the top. Sprinkle with the 1/4 teaspoon cinnamon and the 2 tablespoons of brown sugar.

In a food processor, combine the toasted nuts, flour, flaxseed, brown sugar, coconut, salt, cinnamon and butter and pulse about 30 times, or until the mixture is evenly combined. You may need to take off the lid and move things around a bit with a spatula during the pulses, as you want to make sure everything is evenly distributed.

Granola topping

Dump the mixture into a large bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together. Add the oats and sunflower seeds, and mix in with your hands until well combined.

Sprinkle the mixture like a crumb topping over the apples. Place the pan on a sheet pan (this will prevent any overflow apple juices from landing on the bottom of your oven.) Bake for about 40 minutes, until the top is golden brown and the apples are bubbling.

Let cool in the pan on a wire rack for 2 to 3 hours. Cut into 24 bars.

Apres Ski – Stretching

I have been reminded several times recently about the importance of incorporating flexibility and stretching into your regular fitness routine. A couple of women in my early morning workout group are feeling the need for more flexibility, with tight muscles after running. At the ski school this week, our weekly fitness message on Monday touched on the importance of hip flexibility as we rotate our skis under us while keeping our upper body facing down the hill. I see many of my ski students struggle with these movements that require the upper body and the legs to be moving in different directions. I promised to lead my early morning workout group through some stretches, and to be more vigilant about remembering to do them myself on a regular basis!

Here are a few of my favorite apres-ski streches.

PIgeon pose

Pigeon Pose

This is a classic yoga pose that really stretches the glutius and piriformus muscles.

Begin hands and knees. Slide one of your knees forward to the hand in front of it, moving the foot of the same leg toward the opposite hand. Place this leg on the ground; the knee, foot and outside of the shin should be in contact with the floor. Slowly slide the other leg back, straightening it so the knee rests on the ground and the upper thigh is facing (or touching) the ground. Your back leg should extend out straight behind you, and your hips should be even, not tilted to one side so that one rests on the floor

Pigeon from side

while the other is elevated. Your front foot can be well out in front of you, if you are quite flexible, or may be tucked just in front of your pelvis. You should feel a good stretch, but not be in pain!  Hold for 30 seconds, then come out and repeat on the other side.

Pigeon on Your Back

Pigeon on back

This is a similar pose, one that may be more accessible. Lie on your back. Bring your right knee towards your chest. Grasp the knee with your right hand, and the right foot with the left hand. Pull the left foot forward towards your chest, rotating the right knee toward the right. Bend the left knee, placing the left foot on the floor. Then raise the left leg until the left thigh and bent knee touch the right foot. Hold here, applying just enough pressure with the left leg to feel a good stretch, or for more of a stretch reach the right hand between the legs and the left hand around the outside of the left leg and join hands around the shin of the left leg. Repeat on the other side.

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Braised Beef in Amarone, Barolo, Valpolicella…Great any way!

by chefbikeski Posted on February 22, 2011
Braised Beef in Valpolicella

This recipe is an adaptation of “Pot Roast of Beef Braised in Amarone Wine”, from The Essentials of Italian Cooking by Marcella Hazan. It is preceded in the book by a very similar recipe, “Pot Roast of Beef Braised in Red Wine”. The former is assigned to Veneto, as it uses Amarone wine from Verona. The latter is attributed to Piedmont, as it uses a Barolo. You can see the pattern here – same dish, just use whatever regional wine is at hand to make it a local favorite.

Here in the US, the only Amarone wines I come across are over $30 a bottle, a bit too much for me to use for a cooking wine unless it is a very special occasion. Still wanting to keep this a dish from the Veneto, I substituted a Ripasso della Valpolicella wine. Both Amarone and Valpolicella hail from the Verona region of the Veneto. For the Ripasso wines, the leftover grape skins and seeds from the Amarone fermentation process are added to Valpolicella, and the mixture is allowed to macerate for an extended period of time. The Ripasso della Valpolicella wines are fuller-bodied, with a higher alcohol content, making it an excellent substitute for the Amarone in this recipe.

Braising Basics

Searing beef

Braising is one of my favorite ways to cook meat. It is a fantastic way of transforming any inexpensive cut of meat into a delicious dinner. And the leftovers are even better!

Most every braise uses the same basic technique. The meat, anything from beef, pork, lamb, chicken, or turkey, is first browned in some sort of hot fat. Vegetables, most commonly a mirapoix or soffrito (onions, carrots and celery) are browned also. A liquid is added, enough to come about 1/2 to 2/3 up the side of the meat, not more. The pot is then covered, and the meat cooked over low heat in the slowly simmering liquid.

Braise is done when meat is fork tender

The cooking liquid and the juices released by the meat during the cooking process meld together. These more economical cuts of meat contain a relatively high amount of connective tissue. This slow cooking method releases the gelatins and collagens in this connective tissue, which adds body and enriches the cooking liquid. This is why you would not braise an expensive cut of meat, such as a tenderloin – the lack of connective tissue in these meats make them great on the grill, but poor choices for braising. A braise is done when the meat is falling apart. The cooking liquid is then reduced to make a wonderful sauce.
A braise can be prepared in advance. In fact, it is best prepared in advance! A night in the refrigerator only improves the flavors. You simply take the entire pot off the stove when the braise is done, and place the pot in the refrigerator. Just before serving, reheat on the stove. Remove the meat from the cooking liquid and set aside. Reduce the cooking liquid to a sauce of the desired thickness. Place the meat back in the sauce to reheat, and serve.

Braised Pot Roast in Ripasso della Valpolicella

Ingredients

Serves 8

4 tablespoons extra virgin olive oil
4 pounds beef chuck
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons pancetta, chopped
1 cup onion, chopped into 1/4 inch dice
1 cup celery, peeled and chopped into 1/4 inch dice
2 garlic cloves, minced
1 bottle Ripasso della Valpolicella

For any braise, use a heavy bottomed pot with a tight fitting lid, large enough to accommodate the meat.

Nicely browned beef

Season the meat on all sides with the salt and pepper. Heat the pot over medium high heat. Add the olive oil. Sear the meat on all sides until nicely browned all over. I often prop the meat against the side to sear a side that the meat cannot balance on unsupported. I’ve even held the meat up, using a dishtowel, while the meat sears on one last side that I can’t seem to get onto the bottom of the pan any other way!

Remove the beef from the pan and set aside. Add the pancetta, onion and celery to the pan and cook until the vegetables are beginning to soften and the pancetta beginning to brown, about 4 minutes. Add the garlic, and cook until aromatic, about another minute.

Inverted Lid

Place the beef back in the pan. Pour the bottle of wine over the beef. Cover the beef with a sheet of parchment paper, then a sheet of aluminum foil. This ‘inverted lid’ lies close to the meat, supposedly (according to culinary legend, and author of The Making of a Cook, Madeline Kamman) trapping the steam and insuring a tender final product. The layer of parchment paper is there to protect the foil from the acids in the wine that may react with the aluminum. Cover the pot with the lid. Bring the wine to a boil, then reduce the heat so the liquid is barely simmering.

Cook for 3 hours over very low heat, turning the meat from time to time. The meat is fully cooked when it is extremely tender, falling apart when pulled with a fork.

Remove the meat from the pan, and increase the heat to medium. Reduce the remaining cooking liquid until it becomes a nice sauce. Slice the meat into thin slices, and serve with the sauce.

Braised Beef Ragu (Lunch the next day)

Finely chop leftover meat

Take the leftover meat, and chop it into small pieces. Place in a saucepan, and add the leftover braise sauce. Heat. Add water if needed to thin. Serve over pasta.

Great lunch the next day!
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Prosecco – What it is, and what it is not…

by chefbikeski Posted on February 18, 2011

 

Our Benvenuti aperitif - prosecco! Welcome to Italy!

Prosecco is a wine hailing from the Veneto region in Northeastern Italy that is growing in popularity worldwide. A fresh, crisp, sparkling white wine that is the classic Italian aperitif, it is also used in the famous Bellini cocktail (prosecco mixed with a peach puree). I always serve a prosecco as an aperitif to begin a cooking class, as it goes perfectly with most any antipasti I may be serving. For many of my students, this is the first time they have been introduced to this wine and they are very pleasantly surprised, especially when we start comparing price tags to a classic French champagne.

Prosecco has been produced for over 10 centuries in the foothills of the Marco Trevigiana in the province of Treviso, running from Valdobbiadene to Conegliano. This is the beautiful Colli di Conegliano Wine Zone, home to multiple DOC wines, and a region best explored by bike or foot. The origins of this wine date back even prior to the Roman colonization of the area in the 2nd century B.C.

Prosecco is reputed to be “Pucino”, a wine referred to in ancient Roman writings. It was believed to contribute to longevity. Prosecco’s renown peaked in the 15th to 17th centuries, when it was a very profitable and reliable export to Venice and the Germanic countries.

A severe frost in 1709 killed most of the prosecco vines. This forced the farmers to move to more rustic varietals, which were more robust but resulted in poorer quality wines. The demand for prosecco suffered accordingly. It took over 100 years for the farmers to recover and return to the higher quality vines. A second series of setbacks occurred around 1900. First several blights wreaked havoc on the area, including the grape louse phylloxera. Following this, the First World War devastated the region. But post-war, the farmers were committed to recover their vineyards, which brought a transformation of the vines and viniculture of the area and the restoration of quality in the resulting wines.

Prosecco is a sparkling wine, either spumante (full sparkle) or frizzante (light sparkle). Often confused with champagne, prosecco is produced using the Charmat method, also known as the Italian Method, as it was invented in Italy. In the production of both champagnes and proseccos, the wines undergo a first fermentation in large tanks in which the natural sugars are converted into CO2, which is allowed to escape. In the Traditional Method, used to produce champagne, the wine from the first fermentation is then placed into bottles, yeast and sugar are added, the bottle is capped, and a second fermentation occurs in the bottle, this time capturing the CO2 that is produced which creates the characteristic bubbles. After this fermentation, the bottles are then “riddled”, in which the sediment (lees) are slowly forced into the neck of the bottle by a process of turning and gradually tipping the bottle, top down. Special racks are built to hold the bottles during this process, which takes 6 to 8 weeks. The neck of the bottle is then flash frozen, the collected sediments are “disgorged”, and a cork in inserted.

In the Italian Method used to produce Proseccos (and Asti Spumate), the secondary fermentation occurs in a closed stainless steel tank over days, rather than in the bottle over months or years as in the Method Traditional. The wine is then bottled under continuous pressure. The bubbles in Prosecco are typically smaller and longer lasting than those found in champagne, due to this different production method. This less labor intensive and less time consuming process also makes the wine less expensive to produce. Prosecco is now growing rapidly in popularity outside of Italy, with double-digit annual growth in sales.

This dramatic growth in popularity has also brought to market many suppliers using the name “prosecco”, who are not located in the traditional hill-region that produces the best grapes, and do not adhere to the same quality standards. This dilution of the name ‘prosecco’ has become a bit of a problem, as these lesser quality wines hit the market bearing the same name but appearing no different from the higher quality original.

Official DOCG label

In an effort to combat this trend, a new quality designation was earned by the sparking wines from the original Valdobbiadene to Conegliano area – the Conegliano Valdobbiadene Prosecco Superiore DOCG (Denominazione di Origine Controllata e Garantita.) This is the highest quality designation for Italian wines. It is stricter than the DOC rating, with lower allowable yields, and a evaluation by a tasting committee before they can be bottled. This DOCG region is comprised of 15 communes, of around 20,000 hectares. The grapes are grown only on the sunny parts of these hills. Right now, only 5,000 hectares of vineyards are entered into the official DOCG register.

Proseccos from the surrounding areas in Veneto and Fruili are labeled Prosecco DOC. Proseccos from other regions in Italy are labeled with the IGT designation, indicating more of a table wine, and display a wide range of quality levels.

Prosecco DOCG (dark green) and DOC (medium green) Zones

The original Prosecco region centered around the steep hill of Cartizze. As in all wine varietals, the more challenging the terrain, the better the wines. Forcing the roots to dig deep for nutrients and water produces the best quality grapes for wine production. The Prosecco from the Cartizze area, a small area of 106 hectares in the steepest hills of San Pietro di Barbozza, Santo Stefano and Saccol, is considered to be the best, the “Grand Cru” of Prosecco. These grapes are the last to be harvested, as they are difficult to access. The high quality of the grapes, combined with the lower yields and difficulties with cultivating here all contribute to the higher cost of these wines.

This year, a second Cru was added to the DOCG; The Rive. “Rive” indicates vineyards that are on steep ground, in which the grapes are grown in the most challenging terroir of this region. The maximum yields are reduced to 13 tones per hectare, the grapes must be picked by hand, and the vintage must appear on the label. There are a total of 43 Rive in the Conegliano Valdobbiadene zone.

Prosecco is made from the prosecco grape, now sometimes referred to as Giera. The main varieties are Prosecco Bianci, Prosecco Tondo or Gentile, and Prosecco Lungo. 85% of the grapes in a DOCG prosecco must be of the Giera varietal. The remaining 15% is made from Verdiso, Perera and Biancheta, all local varieties that add structure to the wine. Pinot Grigio and Chardonnay may also be used. Proseccos are labeled according to the amount of sugar that remains after fermentation; the sweetest are “dry”, then “extra-dry”, with the driest versions labeled “brut”.

The various types are:

Conegliano-Valdobbiadene DOCG Prosecco Superiore – Spumante (Sparkling)

 

This fully sparkling wine comes the 3 versions.

Brut: The most modern and internationally popular, with both citrusy and vegetal aromas, it pairs well

Prosecco to start our cooking class

with seafood pastas, risottos and antipasti.

Extra dry: The traditional version, with scents of apples and pears and a mellow, but crisp palate. Excellent with pasta with light or white meat sauces, poultry, creamy cheeses, and as an aperitif.

Dry: The least common version, with a floral fruitiness. Its’ relative sweetness pairs best with either spicy foods or pastries.

Conegliano-Valdobbiadene DOCG Prosecco Superiore – Frizzante (Semi-sparkling)

 

This version is a bit more informal, with rich fruit and floral notes and a fresh palate. It is a wonderful aperitif, and pairs well with simple risottos or pastas.

Conegliano-Valdobbiadene DOCG Prosecco Superiore – Tranquillo (Still)

 

The least common version, it actually comes from the most densely planted vineyards with the lowest yields. The grapes are harvested only when extremely ripe. A delicate straw yellow, with aromas of apples, pears, honey and almonds. It is an excellent accompaniment to seafood and antipasti.

Superiore di Cartizze and The Rive

 

Cartizze: Available traditionally as a fully sparkling spumante, usually Dry, some producers have now introduced a Brut version. An intense wine, with fragrances of apples, pears, apricot, citrus and rose. A full palate, with fine bubbles. It pairs wonderfully with traditional local cakes, shortbreads and fruit desserts.

The Rive: Only available as a fully sparkling spumante. New to the market this year, it remains to be seen what wonderful flavors and aromas develop.

 

Prosecco has an intense, immediate fruity nose and flavor, due to its youth and the Italian Method of production. As it does not ferment in the bottle, it can degrade fairly quickly and should be drunk young. It is served chilled as an aperitif or an accompaniment to desserts. Prosecco is fairly low in alcohol content compared to other wines (11-12%), and has a wonderful fresh and light flavor.

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Brackett Basin Granola Bars

by chefbikeski Posted on February 13, 2011
Granola Bar

A momentary deviation from my stated focus on Italian food. But hopefully one you will enjoy! In my opinion, food should be passionate and fun and not be about following the rules all of the time, so I’m going to ignore my “Italian food rule” for this post.

“You know, Kathy, you haven’t brought any treats for us recently” was my greeting from a coworker the other morning as I arrived. “If you really want to spread the word on your cooking skills and classes, you should step it up” was the implication, if not the actual words. Not one to back down from a challenge, the next day treats were supplied. Now I am greeted with requests.

Birch wants granola bars.
Rocky wants whoopee pies. Must be made with real butter (how else would you make them, I think?)
Gary wants a chocolate cake with a really good icing
Liam wants cake. Any cake. As he is my son, his request moves to the front of the line.
Liam also wants a recipe he can make at any time, without adult assistance.

So look for these in future posts.

Oats, ground flaxseed, wheat germ

Today, granola bars. During the week, when I am teaching skiing, I am outside in the cold weather for most of the day. I find a little sugar at lunch gives me just enough energy to get back out there for the afternoon. But I prefer to do something as healthy as possible at the same time. This granola bar recipe gets me the sugar fix, with some healthy ingredients – almonds and cashews, ground flaxseed, wheat germ, sunflower seeds, whole rolled oats.

This recipe is adapted from a recipe from Joanne Chang’s “Flour” cookbook. I have made several changes, including incorporating my own homemade jams (or a great store-bought jam) rather than making a jam just for these. I would use whatever nuts you prefer; I had almonds and cashews, so that’s what I used. There is also a slight mistake in the original recipe, as you are not instructed where to use the toasted walnuts. I assumed they just go in the food processor with everything else, and that seemed to work just fine.

I replaced some of the flour with ground flaxseed. Flaxseed has a myriad of health benefits; high in Omega-3s, dietary fiber, and lignans, flaxseed lowers cholesterol, lowers blood sugar, fights heart disease and certain cancers, even decreases the symptoms of menopause. But whole flaxseed is hard to digest, so here I included it in its ground form. You can purchase it both ground and whole; the ground seed should be kept in the refrigerator to keep it from going rancid.

Other changes include the topping (more nuts, and wheat germ) and cooking times (much shorter). The cooking times in general in this book are significantly off – at least in 3 out of the 3 recipes I have tried. But the flavors are great.

Wonderful gourmet shop in Asolo, lots of jams and honeys!

The last thing I did to make these more ‘healthy’ was to change the yield. I can get 24 bars out of a 13×9 pan. The original recipe has a yield of 12. While they are great, I’d have to do a few more mogul runs after lunch to burn off a large bar. I’ll take my time and enjoy a smaller one. A large part of healthy eating and cooking is an awareness of portion sizes, one we loose when we are constantly bombarded by the “Supersize”.

I am looking forward to making these with some amazing fruit jams and some artisanal honey (maybe chestnut…) that I can pick up on our next tour in Italy. See, I can make anything Italian food.

Some pictures of our post-lunch activity one day this week. See, this is why I need the energy boost! We’re enjoying some great new terrain here at Sugarloaf now that the snow is deep enough, but you have to be ready for some bumps and trees. A few more pictures of a visit to Brackett Basin is on our facebook page.

Brackett Basin entrance
Bumps and trees

Brackett Basin Granola Bars

Serves 24

1 cup almonds or other nut
1 3/4 cups unbleached all-purpose flour
1 1/2 cups old fashioned rolled oats (not quick cook or instant)
1/2 cup ground flaxseed
2/3 cup packed light brown sugar
2/3 cup unsweetened shredded coconut
1/ teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter, softened, cut into 8 to 10 pieces
6 tablespoons honey
1 8 ounce jar fruit jam
3 tablespoons ground cashews or other nut
3 tablespoons sunflowers seeds
3 tablespoons wheat germ

Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 10 minutes, or until lightly toasted and fragrant. Remove from oven, and let cool.

Line a 13×9 inch pan with parchment paper.

Combined granola 'dough' in food processor

In a food processor, combine the 1 cup toasted nuts, flour, flaxseed, oats, brown sugar, coconut, salt, cinnamon and butter and pulse about 30 times, or until the mixture is evenly combined. You may need to take off the lid and move things around a bit with a spatula during the pulses, as this pretty much fills up a standard larger Cusinart food processor, and you want to make sure everything is evenly distributed.
Dump the mixture into a large bowl and drizzle the honey on top. Work in the honey with your hands until the mixture comes together.

Bottom layer after first baking

Press about three-quarters of the mixture into the bottom of the prepared pan. Place the remaining quarter of the mixture in the refrigerator.

Bake for 20 to 25 minutes, or until light golden brown throughout. Remove the pan from the oven, spoon the jam on top and spread in an even layer across the top of the bars.

Place the remaining 3 tablespoons of nuts in the food processor and pulse until coarsely chopped. Remove the reserved granola from the refrigerator and break it up with your fingers. Add the chopped nuts, sunflower seeds and wheat germ and work together with your fingers to combine. Sprinkle the mixture like a crumb topping over the jam.

FInish bars, out of oven

Return the pan to the oven and bake for 30 minutes, or until the top is golden brown. Let cool in the pan on a wire rack for 2 to 3 hours. Cut into 24 bars. I find the cutting easiest if I first remove them from the pan, and lay it flat on a cutting board.

The bars can be stored in an airtight container at room temperature for up to 1 week.

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Lentils with Sausage – Two Ways

by chefbikeski Posted on February 8, 2011
Lentils and sausage culinary bike tours italy italiaoutdoors food and wine
Finished dish, garnished with parsley

Lentils with some sort of pork, various sausages, pigs feet, bacon, and other cuts, is a fairly common dish in Italy. It is traditionally served on the New Year, as it is believed to bring good fortune – the rounded shape of the lentils resembling coins. During a past bike trip to Umbria with Jody Adams, we prepared the famous Umbrian Castellucio lentils with sausages we grilled over a wood fire.

Lentils have been part of our cuisine since 13000 BC (yes, BC). The Roman writers Juvenal, Martial and Apicius all describe various lentil dishes. Throughout human history, the lentil has been a popular substitute for meat, especially among the poorer classes.

Today we don’t suffer from a lack of access to meat, but lentils are a great source of nutrition, especially for those that are trying to cut back on meat. With 26% of its calories coming from protein, lentils have the third highest level of protein of any plant based food, behind soy and hemp. They also contain dietary fiber, folate, vitamin B1, minerals, and the essential amino acids isoleucine and lysine.

Most recipes for this dish of lentils and sausage would be titled “Sausage and Lentils”. But for any of you familiar with the Mediterranean Diet pyramid, meats are at the top (i.e. eat less frequently) and beans and legumes toward the bottom (eat more of these). And as many visitors to Italy may observe, meat portions there are much smaller than what you would find at a US steakhouse! Meats are used to complement, not overwhelm the remaining foods on the plate.

I admit, I love meat and don’t feel the need to apologize for enjoying it. And I feel better when I have a reasonable amount of protein in my diet. I am quite active, skiing or cycling daily combined with strength workouts, and feel that having adequate protein in my diet is important to muscle recovery. I try to consume a little at each meal, and some within a half hour after my morning workout. But I like to consume it in reasonable amounts – 6 ounces at a time is probably my maximum when I indulge in something really great – and 4 ounces is my usual.

So for the recipe, I recommend four 4 ounce sausages to serve 4 people; other similar recipes usually have two per person. But this makes plenty of lentils that are quite filling, and with the addition of roasted garlic, quite flavorful.

lentil and sausage soup luxury villa rental italy italiaoutdoors food and wine
Lentil Soup with Kale and Sausage – My Leftovers

Only two of us ate this, so I had plenty of leftovers. The next day for lunch the lentils and cut-up sausage went into a soup pot, I added chicken broth and some blanched kale I had frozen this autumn, and I had a warm soup for lunch in about 10 minutes. Topped with grated Grana Padano cheese and a drizzle of olive oil – delicious.

 

Lentils with Roasted Garlic and Sausage

Serves 4

1 head garlic
5 tablespoons extra virgin olive oil, plus more for drizzling
3 tomatoes
1 leek, white part only, sliced lengthwise then thinly sliced, swirled in a bowl of water to remove grit
1 carrot, cut into 1/4 inch dice
1 stalk celery, peeled and cut into 1/4 inch dice
1/2 red onion, cut into 1/4 inch dice
Kosher salt and freshly ground pepper
2 cups (14 ounces) lentils
2 bay leaves
10 or so parsley stems
4 4-ounce sausages
1 tablespoon red wine vinegar

Preheat the oven to 350°.

Using a serrated knife, cut the top off of the entire head of garlic. The goal is to exposed the tops of most of the cloves, while keeping the head intact. Take a sheet of aluminum foil and wrap it around the bottom of the head of garlic, leaving the top showing the exposed cloves open. Drizzle a bit of olive oil over the cloves, and place the head in the oven. Roast until the cloves are tender, about 30 minutes. You can squeeze the head a bit to check for doneness – the cloves will be pretty mushy and start to pop out of their peels. Remove from oven and allow to cool.

Turn the oven to broil. Cut the tomatoes in half, and place cut side down on a sheet pan. Place the tomatoes under the broiler and cook until skin is beginning to blacken and blister. Remove from the oven and allow to cool. Remove the skin and the core. Squeeze out the seeds, and chop the tomato flesh into 1/4 inch pieces.

Place 2 tablespoons of olive oil in a large saucepan and heat over medium high heat. Add the leek, carrot, celery and onion. Saute until soft, about 5-7 minutes. Season with salt and pepper.

Add the lentils, and cover with water by about 1 inch. Add the bay leaves and the parsley stems. Bring to a boil, then lower the heat to low and simmer until tender, about 30 minutes. This time will vary, depending upon the type and age of the lentil, so keep checking rather than relying on time. Keep the lentils covered with water while cooking; the goal here is to have the liquid just absorbed when the lentils are just finishing up. If excess water remains, turn up the heat to reduce it.

While the lentils are cooking, place the sausages in a small saute pan and saute them over medium heat until just cooked through. Remove from heat.

Take the garlic head out of the foil. Using your fingers, squeeze the roasted garlic cloves out of their peels and place into a small bowl. Mash the roasted garlic with the back of a fork.

When the lentils are done, remove the bay leaves and parsley stems. Add the roasted garlic and chopped tomatoes. Add the red wine vinegar and the remaining 3 tablespoons olive oil. Season with salt and pepper.

Rewarm the sausages if necessary. Slice on the diagonal, and serve in a bowl on a bed of lentils. Drizzle with olive oil.

 

 

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