Posts tagged onion
apple + sage breakfast sausage

when it comes to the bacon vs sausage debate, most of my life i have been strongly on team bacon. my love for bacon runs real deep. but in the last few years i have grown a real appreciation for the breakfast sausage in all it’s glorious forms. and one of my favorites is a boldly seasoned, sweet and savory sausage that makes the perfect compliment to a good fried egg.

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

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start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture.

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using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot.

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cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned.

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remove from the pan to a paper towel or drying rack and allow any excess oil to drain off.

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serve and enjoy.

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xo, a

apple + sage breakfast sausage

serves: 12 small sausage patties

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

ingredients: 1 lb ground pork. 2 tbs grated apple (something sweet and crisp like honeycrisp, pink lady or gala). 2 tbs grated yellow onion. 1 garlic clove, minced. 1 tsp finely chopped fresh sage. .25 cup maple syrup. .5 tsp dried fennel seed. 1 tsp kosher salt. .5 tsp freshly ground pepper. 1 tbs vegetable oil. parchment paper.

start by combining the salt, pepper and fennel seed. smash them up using whatever you have on hand to do the job (spice grinder, mortar & pestle, mallet). in a medium bowl, combine the pork, fennel mix, sage, garlic, apple and onion together. drizzle with the maple syrup and stir or mix with your hands till everything is evenly combine. try not to over compress or pack the mixture. using soup spoon or ice cream scoop, portion out 12 sausages and roll them into patties. lay them out on the parchment paper. pop them in the fridge for a few minutes to harden while you heat your oil over a medium high heat till it is nice and hot. cook the patties (careful not to over crowed the pan) for 4-5 minutes a side. until nicely browned. remove from the pan to a paper towel or drying rack and allow any excess oil to drain off. serve and enjoy.

creamy mushroom soup

it has been uncharacteristically cold in southern california. we have had not days, but weeks of rain. there is actual snow visible in the mountains. and the soup cravings continue.

we have another wave of rain coming this weekend and i find few things more comforting than a big bowl of creamy soup. and this creamy mushroom is luscious and packed full of flavor. mushrooms are jammed full of what they call “umami” or savoriness. even though the soup is mostly veggies and a bit of dairy, it will shock you at how “meaty” and satisfying a bowl can be.

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

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start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes.

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add in cremini and porcini mushrooms, the potato and the thyme.

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stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down.

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pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat.

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use your immersion blender or food processor to purée the soup till smooth.

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add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil.

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pour in the milk and once again bring it to a boil. turn off the heat.

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serve with crusty bread and enjoy.

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xo, a

creamy mushroom soup

serves: 4

prep time: 15 minutes

inactive time: 1 hour

active time: 45 minutes

total time: 1 hour 45 minutes

ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.

start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes. add in cremini and porcini mushrooms, the potato and the thyme. stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down. pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat. use your immersion blender or food processor to purée the soup till smooth. add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil. pour in the milk and once again bring it to a boil. turn off the heat. serve with crusty bread and enjoy.