Never Mess...

...with a good thing. Seriously. Think about it. Who messes with bacon and eggs? I mean it might be quail eggs poached in the essence of bacon with laser-cut salt and pepper foam... but it's still bacon and eggs. And while I didn't think too much out of the box (or really at all) it's because when the soul is craving comfort and the throat is craving a soothing touch you don't give them snobbery and sous vide you give them that oddball American classic, the mixed up not-quite-sure-where-its-from...


Lentil Sausage Soup!

• 1 tbsp olive oil
• 1 medium onion
• 1 large clove garlic
• 1 tsp sage
• 1 tsp parsley
• 1/2 tsp oregano
• 1/2 tsp rosemary
• 1/2 tsp mustard powder
• 1/4 tsp red pepper flake
• 1/4 tsp dill weed
• 1lb sage sausage
• 1/2 cup green lentils
• 1 medium roma tomato
• 2 tbsp whole grain or spicy brown mustard
• 2 tbsp ketchup
• 2 tbsp red wine vinegar
• 16-24oz beef broth or stock
• S&P to taste

Well, nothing too difficult about this first part. Heat a medium/large pot over medium-high heat with the olive oil in it. Dice the onion and when the oil starts to shimmer throw that in.

And now look! I made a garlic mincing (sort of) tutorial!

 Seee the pretty garlic clove. Looove the pretty garlic clove...

NOW RUTHLESSLY SMASH IT TO BITS.

And then calmly, as if nothing happened, chop it gently.

Add this to the gently sauteeing onion until fragrant, about a minute. Next I'll have you add the pound of sausage. This is what I used. Fancy as all get-out!

Continue cooking this on medium-high heat for about 10 minutes or until crispy and browned. In the meanwhiles you can dice this lovely lady a la this.

Set her aside and add all of these puppies.

Nextish I'll have you go ahead an pour those lentils in. Just crisp 'em up until they start jumpin' in the pan a little. Then make a hole in the middle and pour in that little red tomato.

In rapid succession add in the mustard, ketchup, red wine vinegar and broth. Cover quick as lightning and simmer for roughly an hour. At the end of the hour test for lentil tenderness and salt and pepper content (will most likely need both.) Serve with crackers or thinly sliced French bread. Soothe your throat and your soul. Mmm...

Much love,

Tirienne

Aaaaand We're Back!

At least I would like to think we're back. Most likely it will be another five months until I post something. I feel like I can finally post something because Greta can sit up and entertain herself. While alternately yelling at me to pick her up but you know. Priorities. The other reason I'm posting is because it's winter and this soup just sounded delicious and warm. Okay I'm lying. It's mostly because I got suckered into buying tomatoes at Costco. Four pounds of tomatoes for five bucks! What a good deal! Wow! But now I have four pounds of tomatoes for two people to eat. Hence the soup.


Tirienne's Tomato Bisque

3 lbs fresh tomatoes
1 large onion
1-2 cloves garlic
.75 oz package of rosemary
handful of fresh basil
1/2 tsp cayenne
salt and pepper to taste
2 cups chicken broth
4 tbsp olive oil
1/2 cup heavy cream or half and half (sub one can of coconut milk for DF)

Special Equipment: Dutch oven or non-nonstick pot, blender.

Getting down to business. This was supposed to be the "gather your ingredients" photo but I forgot like four things. Oh well. It gives you a general idea.



The reason I had you use a dutch oven (or non-nonstick pot) is because you're going to heat it up to a pretty high heat with nothing in it.  But fiiirst!

Peel your garlic and chop your onion and tomatoes like this. Don't worry about the tomato cores, they will cook down just fine.



Heat your pan up blazin' hot (like almost to high) and first throw in your onions to char, yes I mean literally char them for about thirty seconds before adding the tomatoes and garlic. Okay, now if you're uncomfortable with high heats you can go ahead and turn that down a few notches while the tomatoes simmer.



Meanwhile I want you to strip down your rosemary and basil making a lovely pile like this.



Then chop it into a semi-fine mixture which will be easier to blend up in the end.



Next I'm going to go ahead and have you add S+P and the lovely and talented Cayenne to your pot.



Once your tomatoes look sufficiently like expired blobs of seed and skin go on ahead and throw everything thus far into a blender.



Blend until smooth. If you're having trouble getting it smooth you can add all or part of your chicken broth at this stage.

Next heat your pan back up to a medium low with the olive oil in it and scrape off all that browned charred goodness.



Pour everything back on in! If you haven't already added your chicken broth add that and a bay leaf. Put the cover on and let it simmer for a good half hour to hour.

Meanwhile you can clean the kitchen.



Or admire your baby.



Once its time to serve this, uncover your pot, remove bay leaf and stir in your heavy cream or half and half. Enjoy!