Pan-Seared Sausage with Lady Apples and Watercress

Вкусно, быстро, просто - нам с мужем обоим этот ужин понравился.

Yield
Makes 4 servings
Active Time
25 minutes
Total Time
30 minutes

Ingredients

1 tablespoon olive oil
1 pound lady apples, halved through stem ends
1 1/2 pounds sweet Italian sausages
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 bunch watercress, trimmed (about 6 cups)
Kosher salt, freshly ground pepper

Preparation

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.
Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10–12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat; season with salt and pepper.
Serve with pan juices spooned over.

Per serving: 560 calories, 40 g fat, 3 g fiber

Источник: http://www.epicurious.com/recipes/food/views/pan-seared-sausage-with-lady-apples-and-watercress-51205270

Thanksgiving menu 2016

Теплый салат с печеной свеклой: http://www.belonika.ru/recipes/384/ к нему заранее запечь свеклу и помидоры: http://www.belonika.ru/blog/post/652/

Индейка: http://www.foodandwine.com/recipes/citrus-and-butter-turkey

Our Favorite Creamy Mashed Potatoes: http://www.epicurious.com/recipes/food/views/our-favorite-creamy-mashed-potatoes

Клюквенный соус: http://lapochka99.livejournal.com/239150.html#cutid1

Ингредиенты:

- 340 г (12 oz) свежей клюквы
- 1 3/4 чашки сахара
- 1 зелёное кислое яблоко
- цедра и сок одного лимона
- цедра и сок одного апельсина
- 3/4 чашки дроблёных грецких орехов

В кастрюлю положить клюкву, сахар и одну чашку воды. Довести до кипения и на среднем огне, помешивая, варить, пока ягоды не полопаются. Яблоко почистить, удалить сердцевину и порезать небольшими кубиками. В кастрюлю к клюкве добавить яблоко и цедру и сок с апельсина и лимона. Варить, периодически помешивая, 15-20 минут. Снять с огня, добавить орехи и полностью остудить. Подавать с птицей или мясом.

Пирог с тыквой и фундуком: http://lapochka99.livejournal.com/462846.html (в этот раз буду делать тыкву без теста, просто так)

Green Leaf Lettuce, Pomegranate, and Almond Salad: http://the-cooking-mom.dreamwidth.org/249043.html


Crispy Broccoli with Lemon and Garlic: https://smittenkitchen.com/2015/04/crispy-broccoli-with-lemon-and-garlic/

Баклажаны с Помидорами по-Ливански: http://nagmaa.livejournal.com/182442.html

Roasted Squash with Lemon-Tahini Sauce: http://www.epicurious.com/recipes/food/views/roasted-squash-with-lemon-tahini-sauce-51134000


Harissa-and-Maple-Roasted Carrots: http://www.epicurious.com/recipes/food/views/harissa-and-maple-roasted-carrots-51255090

Brie Stuffed Mushrooms: http://whatsgabycooking.com/brie-stuffed-mushrooms/

Кислая капуста

Кекс с изюмом: http://the-cooking-mom.dreamwidth.org/231496.html

Pine nut and lemon ricotta cream tart: http://mimithorisson.com/2014/01/17/the-mamma-papa-lunch/

Crispy broccoli with lemon and garlic

As it was expected the dish is very nice!

Serves 2 as a side

1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.

Источник: https://smittenkitchen.com/2015/04/crispy-broccoli-with-lemon-and-garlic/