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

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Braised Lamb with Vegetables

A truly enjoyable dinner. Though it is served over broad noodles it can also be served as a stew.

INGREDIENTS:

¾- 1 pound boneless lamb shank
2 cups of water (hot)
1 cup potatoes
1 cup carrots
½ cup celery
1 medium onion or 2 shallots
1 tsp. thyme
1 tsp rosemary
2 Tbsp olive oil
“Faux roux:”
1 Tbsp all-purpose flour
1 Tbsp water

PREPARATION:

Wash, peel and dice potatoes, carrots, and onion/shallots. Wash and dice the celery. If using fresh herbs, double the quantity, wash & shake off the water, remove leaves from stems and chop.

Clean, wash & dry the lamb then cut it into 1” cubes. Dredge it in a bowl of flour.

COOKING:

Heat oil in a large saucepan over medium high heat and Brown the lamb in the oil, about 5 minutes. Add salt & pepper to taste.
Add water, thyme and rosemary, cover, reduce heat to low and simmer for about 1-1/2 hour.

Add potatoes, carrots, celery and onion/shallot and simmer for about 45 min. or until the vegetables are tender. If pan contents appear dry, add a splash of Burgundy wine. In a small bowl blend flour and water to make a roux, and then stir this into simmering dish to thicken.

Serve over broad noodles and garnish with a sprig of rosemary