Italian Sausage with Red Grapes

This is the last of the sausage recipes I have to give you. As you know, I truly love good sausage and I find them one of the quickest ways to get a delicious meal on the table. This recipe is no exception. The polenta will take you a bit of time but a nice loaf of bread would work just as well. A salad or the spinach suggested below and you're done.

















1 medium onion, sliced
2 tablespoons olive oil
1 pound Italian sausage (about 4-5 sausages)
Note: I buy Caggiano Sweet Italian in Sonoma; buy fresh good quality Italian sausage, usually with fennel seed, where ever you are.
1 pound seedless red grapes, stemmed
Note: You can also use 1 cup Oven-Roasted Grapes (August 13, 2009 blog).
2 tablespoons balsamic vinegar
1 tablespoon finely chopped rosemary or thyme
Salt and pepper to taste

1. Heat 1 tablespoon of olive oil in a heavy 10-inch skillet, add the onions, and cook until they are soft and amber. Remove from the pan and set aside.
2. Heat remaining olive oil in the same skillet over moderate heat until hot. Brown the sausages on all sides, poking them with a fork each time you turn them. This will take about 8 minutes.
3. Add ½ cup water to the pan, cover and turn the heat to low. Simmer the sausages until they are cooked through, about 10 minutes, turning once. Remove all but ¼ cup of the remaining liquid.
4. Add grapes and cook, stirring occasionally, until grapes are softened, 5 minutes or so. If using Oven-Roasted Grapes, you only need to cook them for a few minutes to warm them up.
5. Remove the sausages from the pan. Add the reserved onions, half of the rosemary or thyme, and the vinegar to the grapes and stir to mix everything together. Taste for salt and pepper and add as you see fit.
6. Cut the sausages in half and return to the pan. Heat briefly until everything is nicely hot. Sprinkle with remaining rosemary or thyme.

4 servings
Adapted from Gourmet Magazine, October 2005

I often serve this with Creamy Polenta (June 11, 2010 blog) to which you can add the liquid in which the sausages have cooked and Spinach (May 31, 2010 blog).

Back to Blogging

I have been absorbed these last five weeks--probably just like you--in some vacation/family travel and in some household cleaning out and refurbishing. In the travels I had to chance to cook and photograph some of the "keepers" which I have been wanting to share with you. Coastal South Carolina has really good seafood. Although I don't eat tuna more than a couple of times a year--I would love to have someone tell me that my concern about the mercury content was bogus--I suspect it is not. But occasionally I just love a nicely cooked tuna dish and the one I give you below is just wonderful and easy as well.


Chilled Almond Gazpacho with Grapes (Ajo Blanco con Uvaas)
This makes a great first course soup for a dinner party. It wouldn’t quite work as a whole meal. You could serve it in small mugs or tiny bowls while your guests are standing around the kitchen, working up an appetite. I must admit that it is not to everyone’s liking. But I find it delicious, refreshing, and anything but ordinary. I think you will too.

6 ounces stale bread, crusts removed
1 cup slivered almonds
3 garlic cloves, peeled
½ cup extra virgin olive oil
5 tablespoons white wine vinegar
2 teaspoons salt or to taste
2-3 cups water, but start with 2 cups
Red or green seedless grapes, cut in half
OR
Roasted Grapes (see my August 13, 2009 blog)

1. Soak the bread in water to cover until it is softened, about 15 minutes. Squeeze the bread to remove some of the water.
2. Put the garlic in a small frying pan with a small amount of oil. Roast slowly over low or low-medium heat until they are soft and slightly browned, about 10 minutes. Be careful not to let them char.
Note: It is easiest to do this next step in two or three batches, depending on the size of your blender or food processor. A blender will give you a smoother consistency.
3. Measure the almonds, olive oil, water, vinegar, and salt. Take some of each, plus some garlic, and place them in a blender or food processor. Blend until very smooth. As you finish each batch, pour it into a bowl large enough to hold all your batches. Stir them together.
4. Add additional water until it is the soupy consistency you like. Check for seasonings and adjust as you see fit.
5. Chill. Right before serving, stir the soup, ladle into bowls and garnish with grapes.

6 servings
Adapted from Janet Mendel’s My Kitchen in Spain

Tuna Steaks with Onion Marmalade

4 center-cut tuna steaks, about 6 ounces each
2 tablespoons olive oil
2 teaspoons salt or to taste
3 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
¼ teaspoon red-pepper flakes
2 teaspoons coarsely cracked black peppercorns
2 tablespoons chopped fresh basil or fresh parsley
Onion Marmalade (see recipe below)

1. Place the tuna steaks on a flat surface and cut out the dark streak of meat, if any. Brush with olive oil on both sides and sprinkle with salt, thyme, pepper flakes, and peppercorns. Cover with plastic wrap and let stand for 15 minutes before cooking.
2. You have a choice as to cooking method: grilling, broiling, or pan searing.
3. If you are using a grill, preheat the grill and rub the rack lightly with oil. Place the fish on the grill. Cook for 3 minutes, turn, and cook for another 3 minutes. The fish should have a nice streak of pink in the middle.
OR
If you are using a broiler, preheat the broiler and place the fish on a rack about 4 inches from the heat. Cook for 3 minutes, turn, and cook for another 3 minutes. The fish should have a nice streak of pink in the middle.
OR
If you are pan frying, heat 1-2 tablespoons of oil in a pan over high heat. When it is hot, add the fish and cook for 3-4 minutes on each side. The fish should have a nice streak of pink in the middle.
Whichever method you choose, adjust cooking time to the thickness of the fish and to your taste—but try not to over cook.
4. Place each tuna steak on a warm plate, with the Onion Marmalade. Sprinkle the tuna with the chopped basil or parsley.

4 servings
Adapted from a 60-Minute Gourmet column in the Raleigh News and Observer

Onion Marmalade

4 red onions, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole clove
¼ teaspoon Tabasco sauce
salt to taste
2 tablespoons drained capers
2 tablespoons honey

1. Heat the olive oil in a sauté pan and add the onions. Cover and cook over medium-high heat for 15 minutes, stirring occasionally. When the onions start to brown, uncover and add the vinegar, clove, Tabasco and salt to taste. Cook briefly, stirring, until the vinegar has almost evaporated.
2. Stir in the capers and honey. Cover tightly and simmer for 15 minutes more. Taste for seasonings and adjust as needed. Set aside.
3. Rewarm if necessary before serving.

6 servings
Adapted from a 60-Minute Gourmet column in the Raleigh News and Observer

You could add the following dishes to this menu and have yourself a splendid dinner party:

Roasted Potatoes
From my June 27, 2009 blog







Sautéed Spinach
From my May 31, 2010 blog







And a wonderful dessert of your choosing. Mmmmm.

Three Summer Salads

Grilled Pancetta-Wrapped Figs and Arugula with Lavender Dressing
If you're interested in a light dinner in the midst of fig season, this is just wonderful. Plenty of flavor, a delicious dressing, and the little purple flowers which are in nearly every yard during the summer.

















Mustard Lavender Vinaigrette, start the day before if you have time (see recipe below)
About 6 cups arugula or other fresh greens
½ cup pine nuts, lightly toasted (Watch! They burn easily.)
8-12 large fresh black figs
8-12 thin slices pancetta, smoked pepper bacon, or regular bacon
Vegetable oil for brushing the grill
Fresh lavender or society garlic flowers for garnish

1. Wash, dry, and chill the greens.
2. Prepare your grill or broiler.
3. Wrap each fig with a piece of bacon or pancetta and secure with a toothpick or small metal skewer. Brush the grill or broiler rack with vegetable oil. Place figs on the rack and grill or broil, turning frequently, until the bacon is browned, about 5 minutes or a little longer.
4. Drizzle the arugula or other greens with the Mustard Lavender Vinaigrette. Divide the greens among 4-6 individual plates. Arrange 2 or 3 figs on each plate and drizzle with more vinaigrette if desired.
5. Sprinkle with pine nuts and garnish with the fresh flowers.

4-6 servings as a salad course, depending on the size of the figs and how many figs you serve/person
Adapted from James McNair’s Salads

Mustard Lavender Vinaigrette

½ cup fruity extra virgin olive oil
1 tablespoon chopped fresh lavender flowers
OR
1½ teaspoons crumbled dried lavender flowers
¼ cup balsamic vinegar
1 tablespoon Dijon-style mustard or 1 teaspoon dried mustard
1 teaspoon minced or pressed garlic
1 teaspoon salt
1 teaspoon sugar

1. In a bowl or jar, combine the olive oil and chopped or crumbled lavender, cover, and let stand at room temperature for at least 24 hours or for up to several weeks. Strain before using.
2. Combine everything except the lavender oil in a bowl or jar. Shake or stir until combined. Add the oil and shake or stir again. Use immediately or store in the fridge. Return to room temperature before serving.

Makes ¾ - 1 cup
Adapted from James McNair’s Salads

Chicken Salad with Walnuts and Grapes
You may think I have a "thing" for roasted fruits and veggies. I must confess that I do--primarily because of the intense flavor. But also because I sometimes buy too many grapes, strawberries, or cherry tomatoes and they may be on the verge of going squishy. Roasting comes in so handy.

















¾ cup mayonnaise (You can use some thick yogurt in place of some of the mayonnaise.)
Zest of 1 lemon
Juice from ½ lemon
½ teaspoon salt or to taste
1/8 teaspoon pepper or to taste
1 tablespoon finely chopped chives
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
4 individual chicken breasts, poached or microwaved and roughly chopped or shredded
OR
4 cups leftover roasted chicken, bones and skin removed, roughly chopped or shredded
1/3 cup finely chopped red onion
½ cup finely chopped celery (about 1 stalk)
1 cup halved red seedless grapes or ½ cup Roasted Grapes, see recipe below
¾ cup roughly chopped walnuts, lightly toasted
Greens, if desired

1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt, and pepper. Add the chives, parsley and tarragon; mix gently.
2. In a large bowl, combine the chicken, onion, celery, and grapes. Add the mayonnaise mixture and fold together to combine. Add more mayonnaise if the mixture is too dry. Season to taste. Chill until ready to serve.
3. Just before serving, stir in the toasted walnuts. If desired, serve over or surrounded by greens.

4-6 servings
Adapted from the New York Times Sunday Magazine

Oven-Roasted Grapes













2 pounds red grapes, without seeds
A slight sprinkling of sugar

1. Remove the grapes from their stems. Cut in half if large. Line a cookie sheets with a silicone mat or parchment paper and place the grapes on top in a single layer.
2. Turn the oven to 250ºF and place the pan in the oven. You can use the convection setting in your oven on either Bake or Roast and speed up the process a bit.
3. After about an hour, check to see how they are doing; move them around a bit and sprinkle with a small amount of sugar if they taste a little tart to you. Roast for an additional hour or until the grapes have lost some of their juice and shrunk some. Sort of like raisins but with more moisture.

You can use these as an accompaniment to cheese, in salads, on your Steel-Cut Oats for breakfast and in Italian Sausage with Red Grapes or Chicken Salad with Walnuts and Grapes.

Makes about 3 cups
Adapted from John Ash’s Cooking One on One

Quinoa Salad with Pistachios and Cranberries
Quinoa is a grain originally from Peru that has a very high protein content. It is also delicious. This red one is from the Rancho Gordo folks in Napa, California who produce so many outstanding dried beans.

















1/3 cup pistachios or slivered almonds
1 cup quinoa (red from Rancho Gordo or regular)
1½ cups water, heated in the microwave
1 teaspoon salt
2 stalks celery, cut in half lengthwise and sliced
3 scallions, sliced, including some of the green part
¼ cup dried cranberries, chop coarsely if they are big, use more if you'd like
Sherry Vinaigrette, see recipe below

1. Arrange the pistachios or almonds in a single layer in a small pan and toast at 350 F. until lightly browned, about 5 minutes or less. Let them cool to room temperature and chop coarsely.
2. Toast the quinoa in a medium skillet or pottery skillet over low heat, shaking the pan occasionally until it lightly browns, about 5 minutes or longer. It will take a little longer in the pottery skillet, keeping it on low heat. Add the water and salt, cover and bring to a simmer. Cook until the quinoa is soft but still has a little bite, about 15 minutes. The water should be gone.
3. Let it cool. Add the nuts, celery, scallions, and cranberries and toss.
4. Dress with Sherry Vinaigrette. Check for salt, adding more if required.
5. Serve immediately or refrigerate. Bring to room temperature before serving.

4 servings
Adapted from Fran Gage’s The New American Olive Oil

Sherry Vinaigrette

1 tablespoon sherry vinegar
¼ teaspoon salt
Pepper to taste
3 tablespoons olive oil

Mix the vinegar, salt, and pepper in a small bowl. Slowly pour in the olive oil, whisking with a fork to mix. Taste for seasoning and adjust.

If you are using this for a regular salad, you can add 2 teaspoons minced shallots or green onions. The Quinoa Salad already has green onions in it so these are shallots are not necessary.

Adapted from Fran Gage’s The New American Olive Oil