Serve this simple, warming stew with a salad of spring greens, tomato, avocado, diced red bell peppers and a chipotle viniagrette.Don't forget the wine!
4 large portobello mushrooms, stems and gills removed (use a grapefruit spoon to gently scrape away the gills), cut into 1/2 inch dice
1 tablespoon each olive oil and butter
2 large leeks, cleaned, cut lengthwise and finely sliced crosswise
4 cloves garlic, peeled, smashed and coarsely chopped
2 cans no-salt ready-cut tomatoes, one can drained of juice and one can with juice
2 cans small white beans, rinsed and drained
3/4 teaspoon herb/sea salt seasoning (I used Tulocay's Pork and Lamb rub)
3 pork garlic sausages, or any sausage of your choice, casings removed, pinched into 1 inch pieces and cooked through
1 California smoked duck breast, or several seared chicken thighs, cut into 1 inch pieces
In a cast iron skillet over medium high heat, saute mushrooms in olive oil/butter mixture until soft, add leeks and saute until leeks are soft and gently browned. Add garlic and saute one minute more, until garlic aroma is released. Add tomatoes, beans and seasoning and stir gently until mixed. Lower heat to medium and add duck breast and cooked sausage. Cook gently until heated throughout. Serve in bowls with your favorite crusty artisan bread.
For the salad dressing:
1/2 cup fresh orange juice
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar, such as Jerez
1 tablespoon red onion, chopped fine
1 teaspoon lemon juice
1 teaspoon each, canned chipotle chile in adobo, thinly sliced, and sauce from can
1/4 teaspoon salt
Place all ingredients in a jar and whisk well. This will keep in the fridge for several days, but will become spicier the longer you keep it.
1 tablespoon each olive oil and butter
2 large leeks, cleaned, cut lengthwise and finely sliced crosswise
4 cloves garlic, peeled, smashed and coarsely chopped
2 cans no-salt ready-cut tomatoes, one can drained of juice and one can with juice
2 cans small white beans, rinsed and drained
3/4 teaspoon herb/sea salt seasoning (I used Tulocay's Pork and Lamb rub)
3 pork garlic sausages, or any sausage of your choice, casings removed, pinched into 1 inch pieces and cooked through
1 California smoked duck breast, or several seared chicken thighs, cut into 1 inch pieces
In a cast iron skillet over medium high heat, saute mushrooms in olive oil/butter mixture until soft, add leeks and saute until leeks are soft and gently browned. Add garlic and saute one minute more, until garlic aroma is released. Add tomatoes, beans and seasoning and stir gently until mixed. Lower heat to medium and add duck breast and cooked sausage. Cook gently until heated throughout. Serve in bowls with your favorite crusty artisan bread.
For the salad dressing:
1/2 cup fresh orange juice
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar, such as Jerez
1 tablespoon red onion, chopped fine
1 teaspoon lemon juice
1 teaspoon each, canned chipotle chile in adobo, thinly sliced, and sauce from can
1/4 teaspoon salt
Place all ingredients in a jar and whisk well. This will keep in the fridge for several days, but will become spicier the longer you keep it.
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