Quoting Dale Shipp to Jim Weller <=-

Here is one of our favorite lentil recipes. We first had it at
Carrabbas, an Italian grill chain. Gail might get a full bowl of it
when we go there and have nothing else.

Title: Sausage and Lentil Soup (Carrabbas)
2 ea Garlic cloves, crushed
1 ts Fennel seeds

That's pretty much how I make mine except I use more garlic and
skip the fennel seeds. I never have fennel seed on hand. Maybe I'm
missing something. Would star anise be a reasonable substitute or
would it be overpoweringly strong?

Another kind of sausage and lentil soup ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo with Lentils
Categories: Pork, Sausage, Beans, Soups, Wine
Yield: 10 Servings

1 lb Lentils; (small brown/green
-puy type)
2 Leeks
1 Spanish onion
2 Carrots; chopped fine
1 Tomato; skinned, chopped
3 Cloves garlic
4 oz Belly pork; rind removed
(reserved for dish)
and chopped into lardons
6 oz Chorizo sausage; cut into
-large pieces
2 Bay leaves
2 ts Thyme
4 tb Olive oil
Salt and black pepper
1 Glass white wine
1 1/2 qt Chicken stock
TO SERVE:
Parsley chopped fine
Knob of butter

Soak the lentils for 4 hours. Drain and rinse.

Saute the leeks, onion and carrots and pork belly with rind until
cooked. Add the garlic, bay leaf, tomato and wine and cover with
light chicken stock. Bring to the boil and simmer for about 30-35
minutes until each lentil is soft but not mushy. Add water or more
stock if needed.

Add the chorizo after 10 minutes. Simmer really slowly for best
results. Check seasoning and remove bay leaves and pork rind then
serve.

Add a knob of butter and stir through to give the dish a shine.

MMMMM


Cheers

Jim


... My soup always has random spare bits of food in it

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On 09-07-21 22:29, Jim Weller <=-
spoke to Dale Shipp about Sausage and Lentil Soup <=-

Title: Sausage and Lentil Soup (Carrabbas)
2 ea Garlic cloves, crushed
1 ts Fennel seeds

That's pretty much how I make mine except I use more garlic and
skip the fennel seeds. I never have fennel seed on hand. Maybe I'm
missing something. Would star anise be a reasonable substitute or
would it be overpoweringly strong?

I have no idea. We've never had star anise in our pantry of spices.
Here is the only recipe in my file for today that even mentions anise.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Veggie Finocchio Dish (For 1 :))
Categories: Low fat, General
Yield: 4 servings

1 Organic leek, therefore much
Narrower in diameter than
The typical
1 Wedge Vidalia onion (yellow
Onion)
Finocchio
2 c Sediment from your last bean
Or lentil boil, or 2 cups
Soup stock
8 Or so okra pods
6 Or so shitake mushrooms
1/4 Red bell pepper
1/3 x A bunch of spinach, the
Fresher and younger the
Better
Black pepper
Lemon wedge

(I know of finocchio from an Italian friend, it looks like a bulbous
stalk of celery with fine dill like tendrils at the top, its flavor is
one of anise, it is also called fennel and used in making dried
fennel, but has a ligher flavor when fresh). Remember Good 'n Plenty,
:), not that strong.

Preparation: Slice the leek (mostly just the white part), and chop
onion fine, simmer in with the 2 cups lentil stock. Slice or chop
thin pieces of the finocchio, including part of the dill like
tendrils, and getting down near the base if you can, use as much as
you can handle, about equal to the amount of leek/onions you used. Add
this to the simmering stock. Chop okra, discarding the stems, and add
this to the stock. Chop shitake mushrooms, discard stems (or eat
while cooking), leave a few whole caps, add to stock.

By this time, the stock will begin to thicken, so lower flame when the
stock gets reduced to your favorite consistency (stew like thick for
me).

It needs some color now, so add semi-finely chopped red bell pepper.
Continue to simmer at low heat with the lid on the pot---almost done.

Quit within a few minutes, or when the red pepper is to your liking.
Let the dish cool, helped along by adding torn pieces of spinach
leaves, and baby spinach leaves, and stir this in.

Note, the dish is no longer on the flame. Spice with black pepper,
and a squeezed wedge of lemon. Garnish with thinly sliced finocchio.

Date: Fri, 06 Aug 93 21:43:30 CDT
From: Lu Bozinovich <U33754@UICVM.UIC.EDU>

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:58:55, 10 Sep 2021
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Dale Shipp wrote to Jim Weller <=-

missing something. Would star anise be a reasonable substitute or
would it be overpoweringly strong?

I have no idea. We've never had star anise in our pantry of spices.

Star Anise is one of them, to me, things I use with a very, VERY, light hand. It's the licorice flavor in Chinese 5 Spice.

http://gernot-katzers-spice-pages.com/engl/

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Burgundy Meat Ball Stew
Categories: Main dish
Yield: 4 servings

2 c Ground Beef
1 c Fine Soft Breadcrumbs
1/4 c Onions, finely chopped
1 x Egg
1 1/2 ts Salt
1/4 ts Pepper
1/4 ts Thyme
1 tb Butter
1 tb Oil
1 cn 14oz Tomato Sauce
1 cn 10oz Beef Bouillon
1 c Dry Red Wine
1 c Water
8 x Onions, halved
2 cl Garlic, minced
4 x Medium Potatoes, cubed
4 x Medium Carrots, 1" chunks
Salt and Pepper
1/2 lb Small Mushrooms (optional)
Parsley, chopped
1 tb Cornstarch OR
2 tb Flour

1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
1 1/2" meatballs.

2) Heat butter and oil in skillet. Brown meatballs lightly on all
sides. Drain excess fat.

3) Combine meatballs with remaining ingredients in dutch oven. (May be
refrigerated at this point). Cover and bake about 45 minutes at
350 F or until vegetables are tender. During last 15 minutes,
thicken with cornstarch or flour.

From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
NY U/L to Cooking by Burt Ford. 3/95

MMMMM

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