Thanks to everyone who entered the drawing for “Mary Engelbreit’s Fan Fare Cookbook: 120 Dessert Favorites.” The winner is Linda S. Morse. I’ll pop it in the mail today.
If you are not Linda Morse, you are eligible to enter the drawing for “Great Homemade Soups: A Cook’s Collection,” by Paul Gayler and including recipes from guest chefs.
I fell in love with this book a few weeks ago and I had to flip through it a few times before I’d gleaned the recipes I wanted. I’d love to keep it, as it offers professional advice about equipment, garnishes, toppings and serious stocks, including “white chicken stock,” “brown chicken stock,” beef and vegetable stocks, fish stock as well as broths and consommes. Then the fun begins, in chapters such as “Smooth and Creamy,” “Hearty and Wholesome,” “Traditional Favourites,” “Wild and Exotic” and “Chilled.”
Here’s one of my future favorites (no “u” in my favorites):
(Note: In the book, all ingredients are offered in both metric and American measurements. I’m only offering the American ones.)
SAUSAGE AND CURLY KALE CHOWDER
1 tablespoon extra virgin olive oil
10 ounces chicken sausage
3 1/2 ounces chorizo sausage, skinned and cut into 1/2-inch slices
5 1/2 ounces kielbasa sausages, cut into 1/2-inch slices
1 onion, coarsely chopped
2 garlic cloves, crushed
2 carrots, cut into 1/2-inch cubes
2 celery sticks, cut into 1/2-inch cubes
3 cups white chicken stock (book includes recipe)
2 sprigs thyme
9 ounces new potatoes, peeled and cut into chunks
10 ounces curly kale, torn into small pieces
3 1/2 fluid ounces half and half
Sea salt and freshly ground black pepper
Pinch of chili powder
1. Heat the oil in a large pan over a medium heat, then add the chicken sausages. Reduce the heat and cook for 10 to 15 minutes, turning occasionally, until the sausages are cooked through. Remove from the pan with a slotted spoon and set aside. When cool enough to handle, cut into 3/4-inch slices.
2. Meanwhile, add the chorizo and kielbasa slices to the pan and fry for 2 minutes, turning occasionally, until lightly colored. Remove from the pan with a slotted spoon and set aside.
3. Add the onion, garlic, carrots and celery to the juices in the pan, cover with a lid and cook for 5 minutes, or until the vegetables begin to soften. Pour the stock over and add the thyme and potatoes. Stir, then cover the pan and simmer for about 15 minutes, or until the vegetables are just tender.
4. Add the kale and simmer 10 to 15 minutes, or until the kale is cooked. Add the cream, return all the sausages to the pan and season with salt, pepper and chili powder to taste. Discard the thyme.
5. Divide the soup between 4 individual soup bowls and serve immediately.
– “Great Homemade Soups: A Cook’s Collection,” by Paul Gayler
To enter the drawing, send an e-mail to firstname.lastname@example.org. Include your NAME, MAILING ADDRESS AND NAME OF THE BOOK YOU WANT because I have lots of drawings going on at the same time. I do not share or store this information.