Folks, I’m taking a deep breath. This post is about one of the easiest, most laid-back dishes in my repertoire. While I did snap a few photos, I didn’t stress about the lighting or try to style the food or plating. I just wanted to do an easy-breezy blog post since it’s been a while.
Most everyone I know has a lot going on- everyone has periods where things get crazy, time is maxed out, and they feel completely spread thin. So I try not to go on TOO much about how nuts everything feels, because it’s like “boo hoo, you’re not the only one who has a million things to do and no time to do them in”. But the past couple weeks were frantic even by my standards. Blogging, of course, didn’t even make the list of things to do during this time, but I hope to rectify that in the next week or two before things get busy again with my sister’s wedding.
The Friday morning of Memorial weekend, I left for my sister’s bachelorette party in Nashville. I had worked all week and tried to get things ready bit by bit- shopping for gifts, laundry, making sure there was food for the cats, a trip to the library for books on tape and Nashville guides, and all the other little pre-trip things that needed attending to. Packing and straightening the house, of course, always gets left until the last possible minute. So, as I was trying to get things together at 10:30 Thursday night, I got an unexpected call from my friend Youn, an old acquaintance from my Toulouse days. He and a friend were traveling around the U.S. and wanted to know, could they possibly come and stay for a few days? Of course! I replied, while inwardly starting to panic. The house was reasonably tidy- I don’t like to come home to a mess- but it was nowhere near “house-guest clean”. I would have to drive 10 hours, then spend a few hours cleaning Monday night, because I had to work on Tuesday and they were arriving that evening. Also sandwiched into the week’s schedule were two Scarlet Oaks shows, one of which was in Cleveland.
Long story short, I pulled everything together the best I could and we had a nice time (more about their visit in a later post), but coming back from a trip and then entertaining for 5 days left me wiped out. Sunday I wanted to cook, but I knew I needed to do something hyper-simple. My mind jumped to this dish of white beans with tomato and sage (one I’ve made many times before) because of the abundance of sage in my herb garden right now. This is one of the easiest dishes I know, and it goes great with some grilled Italian sausages. Unfortunately the weather didn’t cooperate so our sausages were pan-grilled in the cast-iron skillet, but that actually made things even easier. I threw together a green salad as well as some cucumbers with labneh (thick strained yogurt), scallion, lemon and parsley, we cracked open a bottle of red, and reveled in our simple feast as we breathed a sigh of relief at not having anywhere to be or anyone to entertain. While I love having guests, a quiet evening with my sweetheart was just what I needed to get grounded and catch my breath.
If your sage is blowing up right now too, check out this post from Clotilde of Chocolate & Zucchini on 45 things to do with fresh sage!
This recipe is originally from a low-fat cookbook, and you can certainly choose to make it that way, but I of course like it with generous amounts of olive oil. Obviously, you can cook the beans from dried, or use fresh tomatoes if in season, but the point is that you can open a few cans and have a pretty tasty and respectable side dish ready in about 15 minutes. For the vegetarian folks out there, you could certainly serve this alongside veggie sausage or even some risotto to get the complete rice+beans protein combo.
2 15 or 19-oz cans cannellini beans*, rinsed and drained (I prefer the bigger cans if you can find them)
1 28-oz can good quality diced tomatoes, drained, juice reserved*
3-6 cloves garlic, depending on size, to yield about 2 Tbs minced
about 25-30 washed sage leaves, to yield 3-4 Tbs minced
salt & pepper to taste
*Another type of white bean can be substituted if necessary.
**My version appears more “saucy” because I used whole canned plum tomatoes and just squished them up with my hands as I added them to the pot. Remember, this dish is all about whatever’s easiest.
Put a few Tbs of olive oil in a medium-sized heavy saucepan over medium-low heat. When warm, add the garlic, stirring frequently (you want it to soften but not brown). After a couple minutes, increase the heat slightly and add the sage. Cook for a couple more minutes, then add the drained tomatoes. Cook for a few minutes to blend the flavors, then add the beans and cook until heated through. If the dish seems too dry, add a bit of the reserved tomato juice. Drizzle a little more olive oil on top if desired, and serve.
My dad grew up on a Michigan farm, and has been hunting for most of his life. Even though he has a decidedly white-collar profession and hasn’t lived anywhere near a farm in decades, he still enjoys going deer hunting every chance he gets. I would often go hunting with him as a little girl, practicing with a toy bow and arrow set in the backyard and eagerly looking forward to being old enough to get my hunting license. Of course, by the time I actually reached that age, we had moved to suburbia and I was more interested in my sticker collection than hunting. But I still have fond memories of the one-on-one time spent enjoying nature and my dad’s company.
Ironically, although I enjoyed the hunting excursions, I hated venison as a kid. My mom would try to sneak it into recipes, but we always knew what it was and there was lots of whining at the dinner table on those occasions from myself and my siblings. Luckily, my tastes have matured and I now enjoy venison quite a bit. It doesn’t have the ferrous aftertaste I recall being turned off by as a kid- I don’t know if it’s a matter of kids having more “sensitive” taste buds, or if the venison I’ve had recently just happens to be milder due to the deer’s diet. Whatever the case, I have been enjoying the bounty that has been thrown my way- my dad has gotten 8 deer so far this year, and sent me home from my Thanksgiving visit with a couple packages of salami sticks and about 6 lbs of frozen ground venison. My goal is to create 6 different recipes and blog about them all- I figure I can’t be the only one with a bunch of venison in their freezer, and perhaps people are looking for some new ideas. I’d like to create recipes that compliment venison’s unique flavor, rather than try to mask it or pass it off as a ground beef substitute.
With that in mind, I present you with this first installment in “The Venison Diaries”. I made an Italian-style ragù (i.e. meat sauce) using techniques from The Splendid Table, enhancing the earthy flavor of the meat with cognac and porcini mushrooms (or cèpes, for all you francophones). Venison is an extremely lean meat, so don’t feel guilty about the pancetta and butter in this recipe! I also added a smidge of ground pork and veal to round out the flavor and texture, as ground venison can tend to be a bit dry and crumbly on its own. Simmering the meat in milk, as in some versions of the classic sauce Bolognese, also helped keep things tender, and gave body to the sauce. The results were just as I’d hoped- deeply savory and rich, and perfect with thick noodles and a sturdy red wine.
Venison & Porcini Mushroom Ragù
1 lb ground venison
¼ lb ground pork
¼ lb ground veal
2 oz. pancetta (as for a slice about ⅓” thick), diced small
1 medium carrot, diced small
½ stick celery, diced small
1 large shallot, minced
1 oz. dried porcini mushrooms
⅓ cup cognac
1 cup whole milk
1 Tbs tomato paste
1 Tbs butter
1½ tsp minced fresh rosemary
1½ tsp thyme leaves
4-6 sage leaves, minced
salt & pepper
tagliatelli or egg noodles
grated Parmigiano or Grana Padana
minced fresh parsley (optional)
Notes: If you don’t have all the fresh herbs and don’t want to spend the money, I’d at least go with the thyme. If you don’t have cognac you could substitute red wine and just use a bit more, like ½ to ¾ cup. But a little cognac is always a good thing to have on hand for impromptu pan sauces or the occasional after-dinner nip.
Directions: Bring about 2 cups water to a boil. Place dried porcinis in a bowl and pour the boiling water over them. Cover and let stand for at least 10-15 minutes. When mushrooms are softened, remove them gently so as not to disturb the grit at the bottom of the dish. Set mushrooms aside and strain the soaking liquid through a coffee filter; reserve 1½ cups.
Place the venison, pork and veal into a large bowl. Season generously with salt & pepper and mix with a wooden spoon until the meats are well incorporated.
In a large skillet or Dutch oven, sauté the pancetta over medium heat for a few minutes until it begins to render some of its fat. Add up to 1 Tbs butter as needed so that there is enough fat in the pan to cook the vegetables. Add the shallot, carrot and celery and cook until the carrots begin to soften, stirring often.
Increase the heat slightly and add the meat to the pan. Cook the meat, stirring and breaking it up gently, until you no longer see any liquid in the bottom of the pan; this could take up to 15 minutes. Reduce heat slightly and cook for a few more minutes to give the meat a chance to brown. Stir in the tomato paste, herbs and mushrooms.
Add the cognac and simmer until the liquid has evaporated, stirring and scraping the bottom of the pan to deglaze it. Add the mushroom broth ½ cup at a time, letting it cook off before adding more. Add the milk and simmer gently, uncovered, for about 30 minutes or until the sauce has thickened enough to coat a noodle. Taste for salt, adding as needed.
Serve over tagliatelli or egg noodles with a dusting of cheese and a pinch of fresh parsley.
As the years go by, I find it increasingly difficult to come up with gift ideas for my parents, especially my dad. There isn’t a whole lot that he needs or wants that he wouldn’t just pick up for himself, so when it comes to gift-giving time, I’m always a bit stumped. To make matters even more difficult, his birthday falls within a week of Fathers’ Day. This year I decided I was done going to the mall and spending money on some useless object that would end up in the back of a closet. So for Father’s Day I planted some herbs in his garden, and for his birthday I made him a few pounds of sausage!
My dad is very health-conscious- he rarely eats red meat, and usually goes for the low-fat option when possible. He also loves to grill, so I thought what better gift than a bunch of homemade chicken sausage? I found out through reading online that most of the chicken sausage you buy in the store is actually not that low fat, but by making it at home, you can obviously control what goes into it and make a much healthier product. Milk powder is supposedly the “secret ingredient” to keep things moist. (Also, apparently cooked white rice is a great fat substitute, although I didn’t try it.)
I’m not going to lie- making sausage at home is a labor of love, and the two main reasons to do it would be a) controlling the ingredients, and b) making some creative flavors that you couldn’t find in a store. The meat counter at my local grocery makes sausage on-site, and has a decent variety, so until now I never felt much need to make my own. But I always like to try new and challenging food projects, so this was as good an excuse as any! I made two varieties, a chicken “bratwurst”, and a sweet Italian-style sausage. The bratwurst recipe was adapted from this one, and I didn’t use a recipe for the Italian sausage- I just added a bunch of fresh garlic, fennel seeds, a few red chili flakes, basil and oregano. I used a 2:1 ratio of boneless thighs and chicken breast- I wanted it lean but not totally dry.
I’ve used my meat grinder attachment before to make chorizo, but had never used the sausage stuffer before, so that was a new frontier. The first time around, I had some trouble with getting the timing down, and ended up with some air pockets, etc. Fortunately, the second time went a lot more smoothly, which encourages me to repeat the experiment, knowing it will get easier with practice. The directions tell you to grease the nozzle before putting the casing over it, but I found that if the casing is wet, that works much better than grease.
You have to really be cool with playing with intestines to make your own sausage. It’s fun, once you get the hang of it and get over the fact that what you’re putting meat into was formerly a thoroughfare for “waste material” as we’ll delicately refer to it. Rinsing the casings is entertaining- you fit one open end over your faucet and let the water flow though, and it inflates like a water balloon. Fun stuff!
I haven’t gotten any feedback yet from Dad, as I think he put the sausages in the freezer for later, but Marvin & I grilled a few leftovers the other night and I was pretty pleased for a first-time effort; enough so that I’m inclined to attempt it again before grilling season is through. I’ve been dying to try a Vietnamese sausage, and maybe even a boudin noir if I can get my hands on some pig’s blood (anyone having a hookup should email me!). If you want more info on making your own sausage, check out the blog Saucisson Mac, or if you’re really serious and don’t already have the book Charcuterie, go pick that up at your local bookstore.