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This is a guest post by a great chef and one of the most fun and funniest people I know, Melanie. This looks so delish! Thanks, Mel. 1 lb bulk Italian sausage, browned and drained 2 cans chicken broth 1 cup water 1/4 cup onion, chopped 3 large russet potatoes, cubed 1 garlic clove, minced Bacon bits 1 cup whipping cream Kale Place Italian sausage, chicken broth, garlic, potatoes and onion in slow cooker. Cover and cook on HIGH for 3-4 hours until potatoes are cooked and soft. Add desired amount of bacon bits, whipping cream and cut up kale right before serving.
Vegetables and Fruits 1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat.
July 28, 2010 | By James P. DeWan, Special to Tribune Newspapers A recently immigrated Irish friend was over for sandwiches, and I asked if she'd like a pickle on the side.
You'll need ring molds and plenty of time to make this decadent tart, which is featured in "The Food Network South Beach Wine & Food Festival Cookbook." The dish, created by Michael Laiskonis, executive pastry chef of the famed Le Bernardin restaurant in New York City, was served at a tribute dinner for chefs Eric Ripert and Maguy Le Coze. What makes this tart particularly appealing — besides its taste and texture — is that each component can be prepared a day or two in advance and then assembled at the last minute.
Though there have been no gluts of tomatoes this year, the plants we did get in are doing very well. I canned a bit of diced tomatoes to use for salsa throughout the winter, as we do not like canned salsa. The other big thing we use is sauce for pizza and pasta. I do not like just pureeing tomatoes and trying to get them cooked down and thickened up at the last minute-usually we have pizza or pasta when we are running short on time, so I needed a grab and go sauce. I found a recipe for an oven roasted sauce, and tweaked it a bit to our taste. It turned out beautifully and was very simple.