Tag: European
Sausage and Peppers
Sausage and Peppers
Sausage and peppers was brought to New York by Southern Italians, where it was first served in 1927 during the Feast of San Gennaro. While great on its own, this comfort food can be served with pasta and sauce, polenta, or on a hoagie bun with mozzarella cheese. This recipe can also be prepared in an oven.
Ingredients
- 4 Italian pork sausages
- 2 tbsp olive oil
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 2 tbsp red wine vinegar
- 1/4 cup fresh basil chopped
- 2 tsp dried oregano
- 1 tsp crushed red pepper
- salt and pepper to taste
- hoagie buns optional
- shredded mozzarella cheese optional
- parmesan cheese optional
Instructions
- Simmer the Italian sausages in 1” deep water in a large sauté pan over medium heat for 10 minutes; flipping halfway through. Remove from the pan.
- Heat up the olive oil in the same pan over medium heat. Sauté the peppers and onions for 5 minutes.
- Add in the Italian sausages. Brown for 5 minutes on the first side.
- Flip the sausages. Brown for 5 minutes. Add in the garlic. Cook for a minute. Stir in the red wine vinegar, basil, oregano, and crushed red pepper. Cook for another minute.
Rizogalo (Greek Rice Pudding)
Rizogalo (Greek Rice Pudding)
Rizogalo is Greek rice pudding flavored with the zest of lemon and orange. This pudding can be served hot or cold; for breakfast or as a dessert. If you want lemon and orange zest in the pudding, grate them instead of adding slices of the rind that would later be removed.
Ingredients
- 2 1/4 cups whole milk
- 2 cups heavy cream
- 1/2 cup aborio or basmati rice
- 1 cinnamon stick
- 2” slice lemon rind
- 2” slice orange rind
- 1/4 cup water
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Whisk together the milk, cream, rice, cinnamon stick, lemon and orange rind in a pot over low heat for 3 minutes to keep the rice from sticking to the bottom. Whisk every 5 minutes after that for 30 minutes.
- Mix the water and cornstarch together to make a slurry. Whisk into the rice pudding. Turn off the heat.
- Remove the cinnamon stick, lemon, and orange peel. Stir in the sugar and vanilla extract.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp …
Irish Lamb Stew
Irish Lamb Stew
Considered the national dish, Irish Lamb Stew can be traced back as far as 1800; originally consisting of goat, potatoes, onions, parsley, and water. Lamb was later introduced to the stew by the wealthy. As the recipe progressed through time, other root vegetables were introduced, as well as a stout beer; typically Guiness.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs boneless leg of lamb cubed
- 1 small onion diced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 12 oz stout beer
- 4 cups lamb or beef stock
- 2 bay leaves
- 2 tsp thyme
- 3 medium potatoes cubed
- 2 medium carrots sliced
- 1 medium turnip cubed
- 4 medium parsnips sliced
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up the vegetable oil in a large pot over medium heat. Sauté the lamb until browned; about 8 minutes. Season with salt and pepper. Remove from the pot.
- Add in the onions. Brown for 5 minutes. Remove from the pot.
- Melt the butter in the pot.
- Whisk in the flour. Cook for 2 minutes.
- Slowly add in the beer and stock, alternating between the two; scraping up the brown bits from the bottom of the pot.
- Add the lamb and onions back in, along with the bay leaves and thyme. Simmer on medium low for 1 hour, covered.
- Add the vegetables to the pot. Simmer for 30 minutes until tender.
- Stir in the parsley. Season with salt and pepper.
