Archive | Tomato

Tomato Fennel Sausage Stew

Tomato Fennel Sausage Stew

The back story.

Eating processed food or eating out too often takes a huge toll on my energy levels and my clarity of thought. It also enjoys tipping the scale and turning my digestive system into an MMA match. Needless to say if the motivation was a bird, I’d have enough for a flock. Guess what? I still can barely muster giving a goose. As a result, my weekly lunches are often Sunday’s stew which I force myself to make. Maybe that’s the norm for some of you, but for a food blogger, that’s horrifying. My breakfasts and dinners come from simplicity and laziness. However, there are some benefits. I’ve held onto the simple yet tasty recipes and those easy enough to put together even when I’m catatonic. In other words, life savers. Over the course of the next few months, I’ll be sharing these with you. Hopefully, you enjoy these as much as I have until I get back into my cooking and blogging groove.

Today’s story starts with a Pig.

IMG_6880

Recently I’ve had the pleasure of becoming acquainted with a family that raises Berkshire pork. The kobo beef of pigs! Get in my belly! What a score.
With some convincing I was able to get my hands on enough meat to last me through the year. Moving to a new city means finding all new sources of sustainably raises animals, a CSA, farm fresh eggs and local dairy. It’s been a process, to say the least, but getting access to Berkshire pork far exceeded my expectations of finding quality local products. It’s like a won the jackpot and it’s living in my freezer.

Being asked for feedback on the sausages prompted me to get into the kitchen and that’s how this stew was born.
I feel a warning is in order. I can guarantee that your stew will end up tasting different from mine no matter how closely you follow the recipe. The flavor of your sausages will undoubtedly be different. Your tomatoes might be a different variety, grown in a different climate or maybe they came from a can. Your fennel bulbs might be larger, your garlic more potent. In the end, none of that will matter because this is one of those foolproof recipes. I’ve included the variations I’ve made in the past that have been successful, but feel free to play around. This stew can handle it!

Tomato Fennel Sausage Stew

My favorite addition to date is a drizzle of black truffle oil. If you want to serve lasts night’s stew to some special guests, this is the way to go. Garnish with fennel fronds and feta, crumbled goat cheese or parmesan pedals. The color contrast ads visual interest and layers of flavours. I love that this stew is so pliable.

Tomato Fennel Sausage Stew
Write a review
Print
Ingredients
  1. 1 Tbsp olive oil
  2. 1 onion, roughly chopped
  3. 4 galric cloves, minced
  4. 6 cups of roasted tomatoes or 2 756ml cans of whole tomatoes
  5. 1 cup of chicken stock
  6. 1 can tomato paste (156ml)
  7. 2 fennel bulbs, core removed and sliced
  8. 2 tsp dried thyme
  9. 3 Tbsp of honey (or more to taste)
  10. 1 Tbsp Hungarian or Spanish paprika (sweet or bitter)
  11. 6-8 sausages (approximately 2 lbs)
  12. Chopped fennel fronds to garnish
  13. Drizzle with black truffle oil (optional)
  14. Additional toppings: cheese such as feta, goat cheese or Parmesan.
Instructions
  1. Preheat pven to 350 F. In a cast iron pan or oven proof pan, brown the sausages on all sides. Place the sausages in the oven and cook until no pink remains and their juices run clear. Depending on the thickness of the sausages, this will take 20-25 minutes.
  2. Meanwhile, in a large heavy bottom pot or Dutch oven, cook onions with olive oil over medium heat until they begin to soften, approximately 5 minutes. Add all remaining ingredients except the sausages and stir to combine. Simmer for 25 minutes or until fennel becomes tender.
  3. Once the sausages are cooked, add all the juices and fat from the cooked sausages into the stew and stir to combine. Season with salt and pepper to taste. Add more honey if the stew is too acidic (depends on your tastes and the tomatoes).
  4. Serve stew with slices of sausage and top with your favourite garnishes.
The Restless Palate http://restlesspalate.com/
The basics:
-Add 1 1/2 cups (or 1 can drained and well rinsed) white beans and serve it over angel hair or spaghetti. Garnish with Parmesan petals.
-Add 1 1/2 cups (or 1 can drained and well rinsed) of cooked chickpeas, garnish with feta and serve with crusty bread and butter
-Add shrimp and cooked diced chicken and 1 can of drained and rinsed clams and chilis flakes to taste. Serve over rice with grated aged cheddar.
-Add 3 cups (approximately) of chicken stock and serve as a soup with grilled cheese sandwiches
-Add 1/2 cup of sour cream  and serve with Pappardelle and toasted Panko crumbs

Maken’ it fancy:
Serve it over creamyParmesan polenta and drizzle with black truffle oil and garnish with fresh grated Parmesan and fennel fronds
Serve on top of zucchini fritters and top with grilled halloumi cheese

By on November 17, 2015 in Blog, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Pork, Recipes, Tomato

Tunisian Spiced Tomato Chickpea Soup

Tunisian Chickpea Soup

For better or worse, having a dog forces me to get out into weather I may not otherwise go out in. Today I’m grateful for that.

Did you know that Vancouver has a magic hour on rainy days? It does.

The catch is you gotta be willing to venture out in it.

It happens about an hour after sunset. It’s still light enough to make out the outline of the Downtown skyline and the neighborhoods’ West Vancouver. Yet, it’s dark enough that heavy sheets of rain blur out the lights. Each little light, a TV screen of thousands of private stories, all muted like lighted candles in a smoky bar. Then there’s the layers of sound-the lapping of the waves, car tires speeding through wet pavement and the staccato of each drop smacking the hood of my raincoat. The darkness provides privacy and the orchestra a soundtrack. It feels comforting and peaceful. I love the rain.

There’s the smell of salt, sea, and the vestige of hot oil coming from the local pub. And of course, there’s the added bonus of the smell of wet dog. I’m not in a rush to get home even though I’m wet to my toes. I just want to take it all in. After all, I’m just a visitor here.

Strangely, this darkness, the smell of rain and ocean and the feel of wet sand under my boots make me crave soup; a thick and hardy soup made of tomatoes, garlic and chickpeas.

Tunisian Spiced Chickpea Soup

Continue Reading →

By on November 2, 2014 in Blog, Chickpeas, Lunch, Main Ingredient, Recipes, Soup, Tomato, Vegan, Vegetarian

Not Your Grandma’s Potato Salad

Nothing too fancy here folks…just potato salad. This one dosn’t have any heavy dressings but rather has flavor from tomatoes, capers, dill and good quality olive oil.

It’s not your grandma’s potato salad of course. I don’t have any of the ingredients to make that kind of salad, so I decided to try something a little different instead. This Roasted Potato Salad comes with oven roasted grape tomatoes (which adds a nice sweetness), crispy capers, fresh dill and crispy spinach leaves.

This is a simple, yet complimentary flavor pairing that is sure to win you over. No need for heavy creamy dressing when you’ve got olive oil, lemon juice, smoked paprika and dill.

Continue Reading →

By on May 10, 2013 in Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Potato, Recipes, Salad, Side Dish, Tomato, Vegan, Vegetarian

It’s Complicated Food n’ Flix Round Up

 

It’s been such an exciting month. Between hosting this month’s Food N’ Flix and the pre-launch of our new program, we have been busy.

What is Food n’ Flix?

Heather from Girli Chef started a fun group for food loving bloggers. Every month a bunch of foodies choose a movie that makes our bellies rumble and our mouths water. Then we head into the kitchen to make or bake something inspired by what we watched. You lucky folks get ALL these yummy recipes in our round up post, all in one place.

Continue Reading →

By on September 30, 2012 in Blog, Informational, Main Ingredient, Recipes, Tomato

Any Time Caprese Salad and a Food ‘N Flix Annoucement

Do you like good food and a movie?

I’m delighted to announce that I’m this month’s host of Food ‘n Flick. What is Food ‘n Flick?

Well, it’s this wonderful and fun group of bloggers, that get together, watch movies, and then head into the kitchen to cook or bake stuff inspired by the movie.

It’s a wonderfully good time, so I truly hope you’ll join us for this month’s movie, It’s Complicated, starring Meryl Streep (love, love Meryl), Alec Baldwin and Steve Martin.

Now, I’d be lying if I said I hadn’t already seen it and yes…

Continue Reading →

By on September 2, 2012 in Blog, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad, Side Dish, Tomato, Vegetarian

Website & Logo design by ohksocialmedia.