Text 17352, 128 rader
Skriven 2008-12-04 17:06:06 av Michael Loo (1:18/200.0)
     Kommentar till en text av Dave Drum
Ärende: heresy 319
==================
 -=> Dave Drum said to Ruth Haffly <=-

 DD> You can also fry eggs, etc. in schmaltz
 RH> Yes, but they're not as good as done in bacon grease. (G)
 DD> That's true. But, when you're entertaining the Rabbi ......
 DD> Not to mention that there are times when the bacon flavour will
 DD> interfere with the dish you are making the eggs for.

I believe you spelled that wrong: it's e-n-h-a-n-c-e,
not i-n-t-e-r-f-e-r-e.

Sausages and Plums Braised in Red Wine
cat: main, airline
Serves: 4 to 6

1 lb ripe purple or red plums, such as Santa Rosa
- or Italian (or grapes, see variation that follows)
2 lb sweet Italian sausages (with or without fennel seed)
1 Tb extra-virgin olive oil
1 lg shallot, minced (about 3 scant Tb)
2 garlic cloves, minced
1 1/2 ts minced fresh sage or 1/2 ts rubbed
Coarse salt and freshly ground black pepper
1 pn sugar, if needed
2/3 c light, fruity dry red wine, such as Beaujolais,
- Dolcetto, or Pinot Noir

The plums: Working over a bowl to collect the juices,
cut the plums into 1/2' wedges, tasting a piece to judge
their sweetness, and letting them drop into the bowl.
If the plums are not freestone, youAll have to cut the
flesh away from the pits with a knife. Set aside.

As you're cutting up the plums for this recipe, taste a piece.
If the plums are on the sour side (as some early-season varieties
are), add a pinch of sugar to the braise to bring out their
sweetness. If plums aren't in season make the dish with grapes
(see the variation that follows).

Browning the sausages: If the sausages are linked together,
separate the links with a sharp paring knife or a pair of
scissors. Prick each link in several places with the tip of a
sharp knife (this will prevent the sausages from exploding).
Heat the oil in a large lidded skillet or shallow braising
pan (12" is a good choice) over medium-high heat until the
oil slides easily across the pan. Add the sausages and fry
them, turning frequently with tongs, until a medium brown
crust has formed on at least three sides, 10-12 min total.
Using tongs, so as not to pierce the casings further,
transfer the sausages to a large plate, without stacking.

The aromatics: Depending on how fatty the sausages are, there
may or may not be an excess of fat in the pan. Pour off all
but 1 Tb, return the pan to medium heat, and add the shallot.
Stir immediately with a wooden spoon, and saute just until
the shallot begins to brown, about 1 min. Add the garlic and
sage, stir again, and saute until fragrant, another 30 sec.
Add the plums and all of their juices. Season with salt,
pepper, and pinch of sugar if the plums tasted tart. Stir
and saute until the juices begin to sizzle, about 2 min.

The braising liquid: Pour in the wine, increase the heat
to medium-high, and stir with a wooden spoon, scraping the
bottom of the pan to dislodge any precious cooked-on bits
that will enrich the flavor of the braising liquid.
Simmer for 3 to 4 min to meld the flavors some.

Since there's no stock in the braising liquid to round out
the flavor of the wine, it's important here to use a wine
that really tastes good to you. I particularly like using a
lightly fruity but dry Beaujolais - a real Beaujolais, not the
raw-tasting Nouveau Beaujolais that shows up every November.

The braise: Return the sausages to the pan, nestling them
down so they are surrounded by the plums. Add any juices
that may have accumulated on the plate. Cover the pan and
reduce the heat to a very gentle simmer. Check after 5 min
to make sure that the wine is not simmering too excitedly.
If it is, lower the heat or put a heat diffuser beneath the
pan. Continue braising gently, turning the sausages after
15 min, until the sausages are cooked all the way through,
25 to 30 min total. Check for doneness by piercing a
sausage with a skewer or meat fork to see if the juices
run clear. If you are unsure, nick a sausage with a small
knife and peer inside to see that there is no pink left.

The finish: Transfer the sausages with tongs to a serving
platter. Lift the plums from the pan with a slotted spoon
and arrange them around the sausages. Cover loosely with
foil to keep warm. Return the braising liquid to the stove.
Taste and evaluate the sauce. Depending on how juicy the
plums and sausages were, you may or may not need to reduce
the sauce: it should be the consistency of a thick
vinaigrette. If necessary, bring to a strong simmer over
medium-high heat, and simmer 2-4 min to thicken and
concentrate the flavor. I don't bother skimming this sauce,
since the fat from the sausages is integral in balancing
the taste, but it never tastes oily or fatty. Taste for
salt and pepper. The sauce is meant to be slightly sharp
to offset the rich taste of the pork sausage. Pour the
sauce over the sausages and plums, and serve.

Serve with polenta or sauteed potatoes and a baguette or other
crusty bread to sop up every last bit of the gorgeous magenta-
hued sauce. It's too good to leave any behind. Pass a simple
tossed arugula or spinach salad at the table.

VARIATION: SAUSAGES & GRAPES BRAISED IN RED WINE

Substitute whole seedless red or purple table grapes for the
plums. Add them in place of the plums. Most grapes are sweet
enough on their own so as not to need the pinch of sugar.
Taste and judge for yourself.

Wine notes
Lighter-style Pinot Noir from California, or another fruity
red, such as Beaujolais Villages.

From Molly Stevens, All About Braising: The Art of
Uncomplicated Cooking, US Airways Magazine 12-08

[If you want uncomplicated, see the recipe in the next
message, which strips this dish to its essentials ...]

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)