Monday, June 14, 2010

Italian Sausage Supper

Menu:
Beet and Green Apple Salad
Italian-Style Sausage in a Tomato Sauce
Potato Puree
Beet Greens
Sugared Peaches

 

Beet and Green Apple Salad

3 beets
1 Granny Smith apple
2 tbsp Classic Vinaigrette (recipe below)
salt and pepper to taste

Prepare the beets:  boil or steam them about 25-30 minutes.  Let the beets cool down a few minutes, then peel them and dice into 1.5 cm pieces.  Place the pieces in a salad bowl.  Cut the apple into 1.5 cm cubes, without peeling them, but removing the core.  Add the apples to the salad bowl.  Pour in the Classic Vinaigrette, then season with salt and pepper.  Toss well, then serve. Makes 2 servings.

Classic Vinaigrette

Whisk together 3/4 cup extra virgin olive oil, 3-1/2 tbsp wine vinegar (I used red wine vinegar) and 1 tbsp Dijon mustard.

I LOVED THIS SALAD.  HAL DOESN'T LIKE BEETS APPARENTLY.  HE ONLY LIKES BEET RELISH.  FIGURE THAT OUT IF YOU CAN.

Italian-Style Sausage in a Tomato Sauce

2 Italian sausages
1 tbsp olive oil
1 clove garlic, crushed
1 sprig rosemary (I used fresh out of my herb garden)
1/3 cup My Mother's Tomato Sauce (recipe below)
salt and pepper to taste

Prick through the skin of the sausages in several spots using a fork.  Put the sausages in a saucepan, over them with water, then bring to a boil.  Cover and simmer 5 minutes.  Take the sausages out of the water, pat them dry, then cut each sausage into 3-4 pieces.  (I used mild sausage and cut them into 6 pieces each) .  Heat oil in a sauté pan over medium-low heat.  Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3-4 minutes.  Pay attention not to let them burn.  Add the sausages, then sauté until they become lightly coloured, 2-3 minutes.  turn them a few times while cooking.  Add the tomato sauce, then cook 8-10 minutes over medium heat, tossing occasionally.  Season with salt and pepper to taste.  Makes 2 servings.

WE BOTH REALLY ENJOYED THIS DISH!!

My Mother's Tomato Sauce

1-2/3 cup canned tomatoes (Ijust used one large can)
1 clove garlic
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 stalk celery, finely chopped
1 tbsp olive oil
1-1/2 tbsp butter
salt and pepper to taste

Hint:  A food processor and pressure cooker would make things easier with this recipe.

Heat the oil and butter in the pressure cooker or in a saucepan over low heat.  Add the chopped vegetables.  Cook 4-5 minutes, stirring a few times.  The vegetables must soften without burning.  Add diced tomatoes and salt and pepper.  If you are using a pressure cooker, cover, close and bring to high pressure.  Cook 15 minutes from the time it starts to spatter.  If you are not using a pressure cooker, simmer, covered, for about 45 minutes.  Makes 2-1/2 cups.

This sauce can be stored up to 2 weeks in the refrigerator. 

Potato Puree

2 potatoes, Russet or Idaho-type or Yukon Gold
1 tbsp butter
1/3 cup milk
salt and pepper to taste

Prepare the potatoes, leaving the skin on.  Boil or steam until very tender, about 20-25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the milk with the butter and microwave on medium-high for a couple minutes until hot.  Pass the potatoes through a food mill or potato ricer (I peeled the potatoes and used a potato masher), then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm.  Makes 2 servings.

Beet Greens

I saved the beet tops from the beets used in the salad.  I rinsed them several times and trimmed off the stems.  Cook, covered, using only the water that clings to the leaves after washing.  Boil for about 3 minutes until tender.  Serve at once seasoned with salt, pepper and butter.  You could also use a little vinegar or fresh lemon juice.

HAL HATES BEETS SO YOU CAN BET HE REALLY HATED THE BEET GREENS.  I LOVE THEM.

Sugared Peaches

2 peaches or nectarines (I used nectarines)
1 tbsp lemon juice, freshly squeezed
2 tsp sugar

Peel the peaches, cut them in half then pit them.  Cut into bite-size pieces.  Put in a bowl, sprinkle with lemon juice and sugar.  Let stand a few minutes.  Toss well, then portion out into individual cups and serve.  Makes 2 servings.