Stew
The stew was good, wasn't great, but it was good. I'm missing somthing that I can't quite nail down. Here is the recipe, Tracy, Fawn or anyone that's a better cook than me feel free to respond.
1/2 head red cabbage
head of Fennel
1/2 red onion
6-7 cloves garlic
2 packages mushrooms ( baby Portobellos )
simmered untill almost tender
add 1.5 lbs of Lemon Morrocan sausage made from lamb. It's spicy and definately lemony. tasted awesome.
S&P to taste
Cook untill the sausage is done.
The spiciness of the sausage saved it, but it still tasted a little bland..
1/2 head red cabbage
head of Fennel
1/2 red onion
6-7 cloves garlic
2 packages mushrooms ( baby Portobellos )
simmered untill almost tender
add 1.5 lbs of Lemon Morrocan sausage made from lamb. It's spicy and definately lemony. tasted awesome.
S&P to taste
Cook untill the sausage is done.
The spiciness of the sausage saved it, but it still tasted a little bland..
posted by Royce at 12:29 PM
6 Comments:
Spinach
Thyme
Smoked paprika
More garlic.
I'm not sure if the recipe just listed the ingredients or if it is also the order you cooked things in but if it were me, I'd start by browning the sausage. Then maybe take that out of the pan and drain if need be and get the garlic in there with a bit of onion or shallot and get that going then add mushroom and get that going. I think I would add a little tiny bit of fennel seed too (it should be good with the spiciness and add that little extra something something). Next I'd put the fennel bulb in and follow with the cabbage. I would do this at a pretty high heat with the aim to get some color on the mushrooms especially but make sure not to take anything too far (you might want to add garlic after the mushrooms depending on your pot and stove - burnt garlic sucks!)
I agree with zero that more garlic is always a good thing and well, I could like on spinach. Fresh black pepper is also necessary.
Royce,
I like all the suggestions so far... First, make sure you have enough salt added... sea salt is actually good for you. Go easy, salt can always be added but can't be taken out.
When ever I make a soup or stew that doesn't live up to my expectations I make a "garnish" to spiff it up. Fat always makes food taste better, it helps to carry the flavor. I would use something like sour cream, or creme fraische - spice it up with pimeton or garlic chili paste, an herb (green onion or chive) for sparkle. This garnish is added to each bowl, on the top.
There really is "gourmet" side to you!
Very cool!
Cool! Thanks folks.
Franz my pop took an out of state job when I was 8, so for a year I was a latch-key kid. I started cooking then. I love it.
I'm not great at it but i love it!!
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