Tag Archives: sage

Egg Noodles w/Sausage & Kale

Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those.  Next time i prepare this delicious recipe, i’ll take and add photos to this entry.

Cheers!

tauna

 

Egg Noodles w/Sausage & Kale*
INGREDIENTS
3 tablespoons olive oil
1 lb lamb or beef sausage
½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach)
½ lb dried egg noodles
2/3 cup water
½ cup Parmesan cheese
DIRECTIONS
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet.  Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired.  Serves 6.

Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour.   I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.

*adapted from recipe in the March 2006 Gourmet magazine.

Egg Noodles
INGREDIENTS
2 cups unbleached white or whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
DIRECTIONS
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.

Both my guys are sick!

Well, buggers, both my husband and son are sick with the croupy head and coughing junk.  Dallas has had it for nearly 10 days, my husband got hit yesterday, but woke up with it already down in his lungs – he sounds bad.  If he feels bad in the morning, he’s gonna go ahead and make a doctor appointment.

Since we are nearly out of beef in the freezer and completely out of bones, I stole the big bones that were intended for the dog that i had the butcher cut from our own grass finished cow to make broth! (thankfully, i was able to get a cow booked in to the butcher on the 6th of February).

The bones are kind of big, but thankfully, they still fit in the pot.  I pack the bones in the pot and fill to 2 inches to the top of the pot.  Bring to a boil, but watch it or it will boil over and make a mess, then turn it down and let slow boil for 3-4 hours.

With tongs, carefully lift out all the bones.  I then set the entire pot outside to cool so the saturated fat will float to the top and solidify.  Yes, a little fat is good, but these bones will make a lot of fat, it’s really overwhelming in our opinion.  Once solidified, i remove it from the top and put into a tub with lid for later use.

Warm the remaining liquid.  Now, you can just eat it this way for clear broth – maybe add some salt or pepper OR what i did tonight, was to the 1 gallon of broth is one large onion chopped and sauteed in some of the beef fat, 1/2 cup dried parsley, 1/4 cup dried sage, 2 tablespoons celery salt, and about 3 cups of sliced carrots.  Slow boil until carrots are softened to however you like them, maybe 20-30 minutes.  Ready to serve.

Keep well!

tauna

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King’s Processing does a fabulous job of getting all the bits of beef off the bones, so the meat yield is quite high. However, you can see there are some bits on this that may be available after it’s cooked.
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Yup, after cooking and the meat is softened, i was able to pick up about 1 cup of beef bits. Always let those bones cool off completely before handling; they are hot and hold heat for a very long time.
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Use a couple tablespoons or so of the hardened beef fat to saute chopped onions that will be added back to the broth once softened.

Vegetable & Beef Soup

Since both sons are still croupy and sick, and it’s still bitterly cold outside, another batch of soup is on the menus today.

beef soup 005
If you can, try buying beef in split sides, half, or whole carcasses – This will save a lot of money and allow you to buy a premium product. Check with your local producer. Of course, we raise our own and have it processed at a local state inspected custom butcher, King Processing in Marceline, MO

Last night, a 1 lb package of  boiling beef was set out to thaw in the kitchen sink, then this morning, I dropped the meat into a 3 quart pot (I like my old copper bottom Revere Ware, but beware of the thin new stuff, it won’t sit flat on the burner for long) and added about 2 quarts of water and set to boil.  As soon as the water comes to a boil, turn down the heat to simmer for 2-3 hours.  Meat will become very tender.  Take out the meat and let cool.  While it is cooling, I add about 1 1/2 cups of chopped celery, 1 cup sliced carrots, and 1 chopped medium size onion.  I know that’s a lot of onion, but onions are supposed to have curative properties, so I push the limit.  Also, I add up to 2 tablespoons of garlic powder, 4 tablespoons dried parsley, 2 teaspoons dried sage, and 1 teaspoon powdered thyme along with a teaspoon of black pepper and 1-2 tablespoons Real salt.  Pull the beef off the bones and any sinew and pull apart into bite sized pieces and add back to the pot.  Let simmer for a while, once the veggies are cooked through, it’s ready, but even longer will allow the flavours and spices to meld, so enjoy leftovers!

 I have some day old bread that needs using up, so thin slices will be placed in the bottom of the bowl and the soup poured over top.
I have some day old bread that needs using up, so thin slices will be placed in the bottom of the bowl and the soup poured over top.

Use organic ingredients if at all possible!  Adjust and substitute to your family’s tastes.

Stay Warm!!!

Cheers!

tauna