Roasted Creamy Kielbasa Stew

This recipe has been around for quite a while in one form or another, and is definitely in the "good 'n hearty" category. Louisa has made several changes to suit our tastes, but I think you will find it an excellent dish on these cold wintry nights.

INGREDIENTS:

1/2 lb Kielbasa (Polish sausage, If you can find it, Boar's Head is superb)

3 medium red potatoes

1 large shallot or small leak

1 small sweet red pepper

1 Tbsp extra virgin olive oil

1 Tbsp fresh basil or ½ Tbsp dried

¼ tsp fresh ground pepper

½ cup heavy whipping cream

½ Tbsp cornstarch

½ Tbsp water 

Parsley flakes and sprigs for garnish 

PREPARATION:

Rinse off the kielbasa and cut it into 1/4" rounds. Peel the potatoes and cut into 1" cubes. Rinse the pepper, cut it in half and then cut into 1" pieces. If using fresh, wash the basil shaking off the water and chop finely. Combine cornstarch and water. Peel the shallot or leak and slice into 1/4" disks.

Using a 3 qt. roasting pan, add the potatoes, onion peppers and kielbasa. Toss to mix being careful not to break  the shallots/leaks.

Pour the oil, over meat and vegetables followed by the basil and grind on some pepper. Toss again to mix well and cover.

Preheat the oven to 350 deg.

COOKING:

Place in the oven and bake at 350 deg for 45 minutes. Remove from the oven and gently stir.  

Add the cream; re-cover and bake for an additional 30-40 minutes. Check the potatoes for done-ness then remove.

Stir in the starch mix and place the roaster on one of the burners on the stove top. Heat to a slow boil, stirring constantly as it thickens.

Sprinkle with parsley flakes and garnish with parsley sprigs

Sautéed Red Bell Peppers with Shallots

We love sweet red peppers so we keep finding new ways to make them. The combination of the shallots and peppers brings out the flavors in both vegetables. Don't overcook them, the should be crisp tender, not soft and mushey!

INGREDIENTS:

3 large red bell peppers

3 small shallots, sliced

1 Tbsp extra virgin olive oil

1 tsp parsley

1 tsp thyme

freshly ground Pepper to taste

1 oz. Red Wine

curly parsley sprigs

PREPARATION:

Wash the peppers and "Carve" the peppers by slitting lengthwise along the rib depressions then core; removing it and the whit ribs. Cut into 1” by 1” pieces or triangles.  Peel and slice the shallots through the diameter into rings.

COOKING:

Set a skillet over medium heat. When the rim is warm to the touch, add the oil and continue heating for a couple of minutes (4-5) heat. Add the spices, sautéing for a couple of minutes, then the peppers Sauté until are slightly charred, yet still firm, about 10-15 minutes. Add the shallots, sauté just to brown them, 1 minute or so. Grind pepper to taste and mix a bit. Remove the peppers to a waiting dish, splash in some red wine and deglaze the skillet then pour the sauce over the peppers just before serving. Garnish with some curly parsley sprigs.

Roasted Turkey Breast with Herbs

You don't have to wait for a holiday to enjoy Turkey. With turkey parts readily available, this is an ideal way to prepare juicy, tender and flavorful meal. Needless to say this recipe will have lots of leftovers to snack on.

INGREDIENTS:

1/2 Turkey breast about 4 pounds bone-in, skin-on

4 Tbsp butter, softened

2 Tbsp fresh rosemary

1 Tbsp fresh thyme

1  tsp Ground black pepper

1 Tbsp extra virgin olive oil

Rosemary sprigs for garnish.

PREPARATION:

Wash the rosemary and thyme shaking off the excess water and finely chop. Add to the softened butter, stirring to make a smooth paste.

Wash the turkey breast and trim off any waste and excess fat. Pat dry with paper towels. Sprinkle underside of breasts with salt and pepper. Using your fingers, gently pull the skin apart from the breast meat to open up a cavity. Use a spoon to open up the cavity and spread the paste evenly over the meat under the skin. Replace the skin to cover the meat and rub the skin with olive oil and sprinkle liberally with pepper

Use a roasting pan fitted with a rack to allow circulation of heat. Place the breast on the rack skin side up and cover.

Move the oven rack to middle position to accommodate the roasting pan and cover then pre-heat to 450 degrees.

ROASTING:

Roast until thickest part of breast registers 165-170 degrees on instant-read thermometer, 60 to 75 minutes. Remove the cover after 30 min to brown the skin. Transfer the breast to cutting board, cover with a foil tent and let it rest 10 minutes before carving.

Go withes: Wrap a couple of sweat potatoes (yams) in aluminum foil, after washing and piercing the ends  potatoes with fork so the steam will escape. Pierce the sweet potatoes with fork so the steam will escape. Put them in the oven and bake about 35 minutes or until tender. Slit open and add a dollop of butter.

The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
 

Note: the same recipe will work with a Chicken Brest, just use a whole breast and cook for about 30 to 40 min.