Friday, October 12, 2012

pure wow and pear cake

Several months ago I learned about Pure Wow, a "free daily lifestyle email for stylish women of substance".  They offer the latest in fashion, culture, and FOOD!  I've tailored my subscription to receive several recipes a week by email.  Today's recipe for Smoky Sausage with Lentils (recipe after the break) seems like a perfect dish for a fall weekend.   

My dad arrived in town yesterday, so I took the liberty of giving my pantry a rest.  We have 2 more guests arriving this afternoon, but there is a spectacular version of Pear Cake that I can't wait to make.  I'm looking forward to sharing it with you this afternoon! 

Image courtesy of Pure Wow
Smoky Sausage with Lentils

Recipe adapted from Erin Fitzpatrick and Lucy Muellner, Fork & Anchor, East Marion, NY

1 cup green lentils
6 whole cloves
1 yellow onion, peeled
4 garlic cloves, crushed
2 medium carrots, peeled and finely chopped (about ½ cup)
3 tablespoons unsalted butter
2 bay leaves
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
¾ pound kielbasa or other smoky sausage
Dijon mustard, for serving

1. In a colander, rinse the lentils under cold running water, then drain. In a medium saucepan set over medium-high heat, combine the lentils with 2¼ cups water and cook until the water boils, about 5 minutes. Meanwhile, press the cloves into the surface of the onion.
2. Reduce the heat to low and add the onion, garlic, carrots, butter, bay leaves and thyme. Season the lentils with salt and pepper, then cook, stirring occasionally and adding more liquid as needed, until the lentils are almost cooked through, about 15 minutes longer. Remove the onion from the saucepan and discard.
3. Add the kielbasa to the saucepan and cook, turning occasionally, until heated through, about 10 minutes. Remove the sausage, cool slightly and slice into ½-inch rounds.
4. Remove the bay leaves and garlic from the saucepan and discard. Season the lentils with additional salt and pepper, if needed. Divide the lentils and sausage among four bowls. Serve immediately with the mustard.

No comments:

Post a Comment