Daily Archives: October 22, 2018

Maharajah Curry Red Lentil Sausage Pepper Soup

Maharajah Curry Red Lentil Sausage Pepper Soup

Serves 8

Ingredients

  • 1 cup diced yellow onion
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 tablespoon olive oil + a little extra for frying sausage
  • 3 teaspoons Seasonality Seasonings Maharajah Curry powder
  • 1/4 teaspoon salt
  • 19 ounces mild Italian sausage
  • 14.5 ounce can petite diced tomatoes
  • 1 cup dry red lentils
  • 2 cups chicken broth (or more if needed)

Directions

Put olive oil in a large pot over medium low heat. Add onion and peppers. Stir and saute for 4 – 5 minutes or until the onions are translucent and the peppers are cooked.  Add curry powder and salt.  Stir and remove from heat.

Pour a little olive oil in a saute pan.  Add the sausage (any casings removed) and fry until the sausage is completely cooked. If there is a lot of fat in the sausage, drain the fat.  Add the sausage to the onion and peppers mixture in the large pot.  Add the petite diced tomatoes and stir. Add the red lentils and stir. Return to medium heat and add chicken broth. Stir and simmer for 20-30 minutes or until the lentils are tender. Add more chicken broth if needed if a lot of the stock is absorbed during the cooking process.

 

lentil soup in bowl

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

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Riedel Performance Wine Glass Seminar

Love these Riedel decanters💗

foodwineclick

The Riedel Wine Glass Seminar
The Riedel family has been in the glass business a long time, since 1678 to be exact. They have also been through many ups and downs, including losing everything during World War II. Still, they recovered and never lost their commitment to glass.

In 1973 Georg Riedel introduced the Sommelier wine glass featuring thin clear glass, a wide bowl with a narrow opening at the top, thus inventing the modern wine glass. In 1986 they released the Vinum series of affordable, machine made crystal. And in 2004, Georg’s son, Maximilian designed and marketed the “O” line of stemless drinkware.

Over the years, Riedel have turned the basic concept into the art of matching the wine glass to the wine in order to best show both the aroma and flavor of the wine. There is no better way to experience this first hand than to attend…

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Magnolia Table Bacon And Gruyère Biscuits

photography of fruits on a tray

Photo by Valeria Boltneva on Pexels.com

Today I picked the last of my summer herbs out of my garden since a frost is coming tonight and they will be long gone by morning. I chopped the herbs. Then I mixed chives, oregano, and parsley into fresh creamery butter and added black pepper, a dash of salt and some  Nanomi Togarashi (Japanese hot spice available in Asian markets) to make herb butter to go with my bacon and Gruyère biscuits.

Optimized-magnolia bloom

To make my biscuits I used the Magnolia Table Bacon And Gruyère Biscuit recipe from the cookbook Magnolia Table, a collection of recipes for gathering. I tried making the biscuits in the shape of spoons in a new spoon cookie tray I recently purchased.  I was not too crazy about the shape of the biscuits but the taste was delicious! The biscuits are buttery, savory and crispy. You will love serving these on your holiday table!

 

Bacon And Gruyère Biscuits

1/2 pound thick-sliced peppered bacon

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1 teaspoon kosher salt

1/2 teaspoon ground white pepper

8 tablespoons (1 stick) unsalted butter, but into cubes

3/4 cup milk

8 ounces Gruyère cheese, grated (about 2 cups)

  1.  Pre-heat oven to 400 degrees Fahrenheit.
  2.  Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Line a second baking sheet with paper towels and transfer the bacon to the paper towels to drain.  Set aside.
  3. Line another baking sheet with parchment paper.
  4. In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles.
  5. Transfer the mixture to a large bowl and add the milk and Gruyère. Crumble the bacon into the bowl. Mix with your hands just until the dough comes together. Do not overmix.
  6. Use a 4 ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20-25 minutes. Let cool slightly in the pan on a rack.
  7. Biscuits are best the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm in a preheated 300 degree Fahrenheit oven.

Makes 6 biscuits.

Note: To make smaller drop biscuits to serve as hors’doeuvres, use a 2 ounce scoop and bake them for the same amount of time as instructed above.

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

You are invited to visit my Facebook page: bubblybee

Please follow me on Instagram: bubblybeeboop

 

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