Last night, Tam and I collaborated on another of the "she buys, I cook" meals, in which she picks up ingredients that appeal to her and I see what can be done with them.
The grocer was having a special on ground sirloin (!) and their sweet Italian sausage was looking good, so she got rather a lot of that. Then she added turnips, onion, dried chanterelle mushrooms and (surprisingly spicy) Poblano peppers.
So I started with that. I started the mushrooms soaking* and got the meat browning with a little salt, pepper and Italian seasoning mix on the beef. While that went on, I peeled and sliced the turnips, and put them on a plate to microwave for a few minutes. It was an experiment; turnips (and even more so, rutabagas) normally take a fair amount of cooking and I was looking for a shortcut.
I had some left-over diced raw carrots, so they went in the pan. The turnips were tender after just a couple of minutes, so I diced them and added them as well. Then on to the onion, and I let it cook a bit while I checked out the Poblano and looked through what I had on the shelf and in the fridge. a small container of black olives looked good to me, so in they went. Poblanos followed, and by then the chanterelles were ready to be rinsed and join the cookpot. I had half an Enjoya sweet pepper that wanted used up; diced and sauteed in the middle and then--
It was looking a little dry. I had a small can of generic tomato sauce, so I put that in as well, covered the pan and let it all simmer for a few minutes.
It cooks up like this:
* Tam had hoped for fresh; she's a real fan of chanterelles. Dried mushrooms are usually quite good and these certainly were. Two ways to rehydrate them: overnight in the fridge in a bowl of cold water, or thirty minutes at room temperature in bowl of just-boiled water. If you're making something that takes a little cooking, it's easy enough to let them soak while you're doing other things.
1 week ago