Great Food, All Day Long_ Cook Splendidly, Eat Smart - Maya Angelou [8]
This dish is especially filling and satisfying when served with a romaine lettuce salad with vinaigrette.
Original Joe’s Sausage, Eggs, and Greens
2 pounds red or green Swiss chard
2 tablespoons vegetable oil
1 pound mild Italian sausage, casings removed
2 large onions, finely chopped
2 garlic cloves, minced
½ pound mushrooms, sliced
¼ teaspoon ground nutmeg
¼ teaspoon pepper
¼ teaspoon dried oregano
2 cups beef stock
6 large eggs
Salt
1 cup shredded Monterey Jack cheese
Rinse the greens well. Cut the chard leaves into thin shreds; thinly slice the stems. You should have about 5 cups, lightly packed. Set the greens aside.
Place a wok or 12- to 14-inch skillet over high heat. Add the oil.
Crumble the sausage into the pan, stirring frequently until the meat is well browned, about 10 minutes.
Add the onions, garlic, mushrooms, nutmeg, pepper, and oregano. Stir often, until the onions are soft.
Add the beef stock.
Stir in the greens, a portion at a time, until all the greens are in the pan and just wilted, 10 minutes.
Beat the eggs lightly in a bowl. Add the eggs to the pan and stir over low heat just until softly set.
Season to taste with salt.
Transfer to a warm serving dish and sprinkle with the cheese.
SERVES 6 OR MORE. Serving size: 1 cup.
Pytt I Panna
Swedish Hash
3½ tablespoons canola oil
3 medium onions, diced
3 cups cooked potatoes, peeled and diced
2 cups diced leftover cooked beef
½ teaspoon salt
¼ teaspoon pepper
4 large eggs
Cucumber pickles, sliced
In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the onions and sauté until soft and golden, about 5 minutes.
Using a slotted spoon, transfer the onions to a hot plate, leaving as much oil as possible in the skillet.
Return the skillet to the heat and brown the potatoes for 4 minutes. Using the slotted spoon, transfer the potatoes to the plate with the onions, again leaving as much oil as possible in the skillet.
Return the skillet to the heat and warm the meat for approximately 3 minutes. Return the onions and potatoes to the skillet and mix thoroughly with the meat.
Season with the salt and pepper and heat thoroughly for 2 minutes.
In a separate frying pan, add the remaining ½ tablespoon oil, and fry the eggs.
Serve the hash on the hot plate, garnished with the fried eggs and sliced cucumber pickles.
SERVES 4. Serving size: 1 cup of hash with 1 egg.
Meat Loaf
2 tablespoons minced onion
½ cup very finely chopped celery
2 tablespoons canola oil
1 cup dried breadcrumbs
¼ teaspoon dried thyme
¼ teaspoon dried basil
½ cup red wine
1¼ pounds lean ground beef
½ pound veal, ground
¼ pound lean pork, ground
½ cup milk
1 egg
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons ketchup
Sauté the onion and celery in the oil until translucent. Add the breadcrumbs, thyme, basil, and red wine. Remove from the heat and allow to cool for 15 minutes.
In a large bowl, combine the cooled mixture with the beef, veal, and pork, mixing well.
In a separate bowl, beat together the milk, egg, beef stock, salt, and pepper. Pour into the meat and combine. Cover with aluminum foil and refrigerate for 2 hours.
Preheat the oven to 375°F.
Remove the meat from the refrigerator and place in a loaf pan, packing firmly.
Bake for 1 hour and 20 minutes.
Spread the ketchup over the meat loaf and return the loaf to the oven for 15 minutes.
SERVES 6. Serving size: One 4-ounce slice.
Shop Well and Cook Well
It is wise for a cook to spend serious money on heavy pots. The same goes for good knives. It is wise for a cook to make friends in a local kitchen store, where there will be news about cooking classes and a good produce market, and where knives can be sharpened.
Sweet-and-Sour Meatballs
¾ cup fine dried breadcrumbs
1 tablespoon instant minced onion
½ teaspoon salt
¼ teaspoon pepper
3 eggs
2 pounds ground beef
1 pound bulk pork sausage
1¼ cups tomato sauce
2 tablespoons vegetable oil
1 cup beef stock
Sweet-and-Sour Sauce