Sunday, January 27, 2013

Sausage, Escarole and Beans and...

Let's start off with Small Sour Cream Coffee Cake For Two Recipe. I found this recipe on What's Cooking Italian Style Cuisine. I had extra sour cream in the fridge so I made this when I got up and we had it with breakfast. Nice way to start the day.

While I was in a baking mood I had found the recipe for White Chocolate Cherry & Pistachio Cookies on the blog A Bachelor and His Grill. He had a challenge at the end of the post to try to eat only one of these cookies. Forget it. Don't even attempt it. Why put yourself through the stress. You will eat more than one of these cookies. Heck you might even have three of these. Yes they are that good.

Yes this is a blog about dinner. Dinner was Sausage, Escarole and Beans. One of my favorites. Perfect for a cold Sunday night.

Ingredients -
1 tablespoon olive oil
1 pound Italian sausage
2 small onions, cut into wedges
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 19-ounce can white beans, drained and rinsed
1 small head escarole, tough stems removed and roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan

Method -
Heat the oil in a large saucepan over medium heat.
Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
Transfer to a cutting board and let rest at least 5 minutes before slicing.
Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes.
Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper and cook, stirring occasionally, until the escarole wilts, 3 minutes.
Spoon into bowls and top with the Parmesan. Serve with the sausage and bread.

Did you notice that bread on the side of the dish. Well that is a Cheese Bread. The recipe is from My Bread: The Revolutionary No Knead Bread Method by Jim Lahey. A perfect addition to tonight's dinner.

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