Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Bacon Jam Mozza Burger


Bacon Jam Mozza Burger
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Bacon Jam Mozza Burger
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
60 minutes 3 minutes
Ingredients
Bacon Jam
Servings: people
Instructions
Bacon Jam
  1. Chop bacon into 1/4" dice. Heat a large sauce pot or dutch oven over medium high heat. Add diced bacon and cook uncovered until crisp and rendered, stirring often. Scoop out bacon onto a paper towel lined plate, leaving behind approximately 2 tbsp of bacon fat.
  2. Reduce heat to medium and add chopped onion. Cook uncovered until softened and starting to caramelize, approximately 10 minutes. Add garlic and continue to cook for 1-2 minutes, stirring occasionally. Add remaining ingredients including cooked bacon and heat to a simmer. Reduce heat and cook for approximately 30 minutes until mixture is "jammy"
  3. Remove from heat and allow to cool slightly. If you like a chunkier texture, serve bacon jam as is. If you prefer a jammier texture, add 1/2 the bacon jam to a food processor and pulse several times to break down bacon. Stir together with unprocessed half and serve. Yields an approximate 1 1/4 cups of bacon jam and will keep refrigerated in a sealed container for up to one week. Rewarm gently prior to use once it has been chilled.
Burgers
  1. Preheat grill to medium high.
  2. Line a baking sheet with parchment. Weight ground chuck into 6 ounce portions. Form each portion into 4 1/2"-4 3/4"patties using a press or your hands, making sure not to overwork the meat. Using your thumb, make an indent in the centre of each pattie. Place formed patties onto parchment lined tray and lightly brush both sides with oil. Sprinkle both sides generously with kosher salt and cracked black pepper.
  3. Place patties onto grill and cook for approximately 4-5 minutes per side for medium or 140-145℉. Flip patties only once. Remove from heat onto a plate and top with cheese. Cover loosely with foil and allow to rest for about 3 minutes, giving the meat time to rest and the cheese time to melt.
  4. While burgers are resting, toast buns and warm bacon jam. Assemble burgers with bacon jam and other toppings as desired and serve immediately.

Spanish Chorizo Frittata


Spanish Chorizo Frittata
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
25-28 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
25-28 minutes
Spanish Chorizo Frittata
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
25-28 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
25-28 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
  2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

Smoky Paprika Caper Compound Butter

Smoky Paprika Caper Compound Butter
Print Recipe
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Smoky Paprika Caper Compound Butter
Print Recipe
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
Recipe Notes

Any butter left over can be wrapped well and frozen for future use.

Braised Celery and White Beans


Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Braised Celery and White Beans
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
75 minutes 45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
  2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
  3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
  4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.