Assemble these supplies:
- Small onion
- 2 slices home-style white bread
- Small bunch parsley
- 1/2 pound mild fresh pork sausage or link sausages
- 1 pound lean ground fresh pork
- 4 Golden Delicious apples (each about 1/2 pound) Small red apple for garnish (optional)
- 1/4 cup lemon juice plus 1 teaspoon (optional) 1 teaspoon dried sage
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 cup apple cider
- 3 tablespoons walnut or vegetable oil Small clove garlic, peeled
- 1 tablespoon lemon juice
- Freshly ground pepper
Steps in preparation:
- If using dried shiitake, place in medium-size bowl with enough water to cover and set aside 20 to 30 minutes to soak.
- In medium-size saucepan, bring 2 1/2 quarts water and 2 1/2 teaspoons salt to a boil over high heat.
- Meanwhile, trim green beans and rinse in cold water. Place beans in boiling water and cook until crisp-tender, about 3 minutes.
- Turn beans into colander, refresh under cold running water, and set aside to drain.
- Remove mushroom stems, reserving for another use, and wipe caps with damp paper towels. Or, drain recon¬stituted shiitake and strain soaking liquid, reserving for another use; dry with paper towels and trim stems. Cut mushrooms into 'A-inch-thick slices.
- In large skillet or wok, heat butter and oil over medium- high heat. When butter-oil mixture is hot, put garlic through press directly into pan. Add beans and mush¬rooms, and sauté, stirring, until mushrooms are limp and beans are hot and just tender, about 3 minutes.
- Add lemon juice and salt and pepper to taste, tossing to combine.
- Divide vegetable sauté among 4 dinner. plates.
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