Eating in...

Why do I love this cookbook? It can turn a measly can of crushed tomatoes, into this delectable morsel...



This is my most beloved cookbook. I purchased it about 7 years ago, and it's become one of "those" cookbooks. You know the kind, the one that sits on your grandmother's shelf, the jacket long gone, the dog-eared pages covered in specks of oil, dusted with floor, and filled with little hand penned notations. The cookbook that speaks for the cook. The recipes are the owners interpretation of love and warmth, and all that is wholesome. This cookbook has traveled the country with us, survived a house fire, a foreclosure purging, and my kids hands. It was packed by candlelight in our freezing cold Michigan home, the power long shut off from lack of payment, in the middle of a blizzard. It was one of the literally handful of personal items I chose to take with us to Arizona, for a new start. I've cooked from it for every reason imaginable... birthdays, anniversaries, and at times, because the only item in our cupboard worth mentioning was a can of stewed tomatoes. It's filled with memories, and love, and delicious Italian food. I purchased a backup copy on Ebay, because this cookbook is now out of print, but the "backup" will not be used, unless something horrid happens to mine. With it's pristine jacket, stark white pages, and oil-free appearance, it just wouldn't be the same.

One of my favorite budget friendly recipes adapted from The Food of Italy...

Sausage and Lentil Stew

8 tablespoons olive oil (I never use anything but first cold-pressed)
1.5-2 pounds of ground italian sausage (if you can find a store that makes it fresh it's worth it!)
1 medium yellow onion, chopped
2-3 large cloves of garic, chopped
a small handful of chopped fresh rosemary (this is free if you're lucky enough to live where it grows)
28 oz can of crushed tomatoes (crushed are better than diced, they are canned at the peek of ripeness)
16 lightly crushed juniper berries. You can get these at many stores that offer spices in bulk, but may omit them if you do not have them.
a pinch of grated nutmeg (do not skip this! It's a lovely layer of flavor)
1 bay leaf
a large pinch of cayenne pepper (skip if you don't like mild spice)
3/4 cup red or white wine (red adds more intense flavor, but both work well)
1/2 cup of lentils (rinsed)

Heat the oil in a large skillet. Add the chopped onions, and cook until they are translucent. Add your garlic, and ground sausage. Break up your sausage and cook until browned.







Stir in your chopped rosemary, then add your canned tomatoes and simmer to reduce for a about 5-10 minutes. Don't let it burn on the bottom.



I had to transfer my mixture to a cast iron stock pot, because my skillet was far too wimpy. I don't recommend this step, it can be messy, and requires enlisting your husband's help! To avoid this little mishap, just use a VERY large skillet, or a non-stick stock pot for the duration.



Add the juniper berries, nutmeg, bay leaf, cayenne pepper, wine, 1 2/3 cups water. Bring to a boil, then add your lentils, turn heat down and allow to simmer, covered, for about 40 mins or until your lentils are tender.

This is traditionally a stew, but I love to serve it over homemade crusty bread, topped with freshly shaved parmesan, and drizzled with olive oil. Oh my, this is heavenly!

You can make a very basic and easy crusty bread with following...
take 11-12 oz of very warm water.
dissolve a tablespoon of sugar, and 2 teaspoons of dry active yeast in it. Let sit in a draft free spot for 10 mins or until it becomes frothy. Mix in 2 teaspoons or so of olive oil, a few pinches of kosher salt (roughly 1.5 teaspoons), and 4 cups of unbleached, all purpose flour. Mix until combined, then flop your dough out on to a lightly floured, clean surface. Knead for 5 or 6 minutes, and place back in an oil coated, clean bowl. Cover with a damp cloth and allow to rise for 40 mins or until doubled in size. Take your dough out, punch it down, and shape it into a loaf, whatever shape you like, we prefer oblong or round, and place in a lightly oiled baking sheet. Score the top with a criss-cross or parallel lines (use a very sharp serrated knife, or a ravor) and again cover with a damp cloth. Allow to rise in a warm, draft free spot for about 30 mins, then plunk it in a preheated (375) oven, for 20-30 minutes, or until golden brown on top. Remove from oven, and allow to cool on the baking sheet, and COVER with a damp cloth again. Serve after about 20 mins.





This meal just begs to be served with a nice bottle of chilled wine, and it reheats beautifully, possibly even better than the first time round!