Sausage, Celery Root, and Apple Stew &
Seville Chicken Stew

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            FOOD FUNNY
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Thanks to Rosemary Zwick for these useful instructions:

On a Tiramisu dessert (printed on the bottom)
"Do not turn upside down."
(well...duh, a bit late!)

On a packet of peanuts -- "Warning: contains nuts."
(talk about a news flash)

On a Bread Pudding:
"Product will be hot after heating."
(and you thought?)

On a bag of Chips --
You could be a winner! No purchase necessary!
Details inside.
(The shoplifter special?)

On some frozen dinners -
"Serving suggestion: Defrost."
(Please note that it's just a suggestion.)

Instructions on an airways packet of peanuts -
[1] Open packet;
[2] Eat nuts.
(Step 3: swallow? digest?)

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            TODAY'S RECIPES
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You can use any sausage in this recipes, but my choice would
be fresh Italian sausage. I would make it a combination of sweet
and hot sausages just to add some variety to the dish.

Sausage, Celery Root, and Apple Stew

1 lb (450 g) sausages of your choice
2 onions, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beer, apple cider, or beef stock
1 large celery root (celeriac), coarsely chopped
1 Tbs (15 ml) Worcestershire sauce
1 Tbs (15 ml) chopped fresh sage
Salt and freshly ground pepper to taste
2 tart cooking apples, cored and sliced

Saute the sausages in a large heavy over moderate heat until
browned on all sides. Transfer to a plate. Add the onions to the
same pot and saute them in the fat from the sausages until
tender but not brown, about 5 minutes. Stir in the flour and cook
for 3 minutes. Add the beer and bring to a boil, stirring frequently.
Add the sausages, celeriac, Worcestershire sauce, sage, salt,
and pepper and simmer covered over low heat for 30 minutes.
Add the sliced apples and cook an additional 15 minutes.
Serves 4 to 6.

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The oranges and almonds bring to mind the south of Spain,
hence the name of this simple yet elegant dish.

Seville Chicken Stew

1 orange
1 1/2 - 2 lbs (675-900 g) chicken thighs
All-purpose flour for dredging
3 Tbs (45 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
2 bell peppers (any color) cored, seeded, and cut into strips
1/4 lb (125 g) Spanish chorizo, sliced
1 cup (250 ml) brown rice
1/2 cup (125 ml) sliced blanched almonds
3 cups (750 ml) chicken stock
1/2 cup (125 ml) dry white wine or additional stock
1 15-oz (425 g) can chopped tomatoes with their liquid
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste

Using a vegetable peeler, remove the zest of the orange in large strips.
Peel the orange and cut out the segments, working over a bowl to catch
the juice. Set the orange zest, segments, and juice aside. Dust the
chicken thighs lightly with flour. Heat the oil in a large heavy pot
over moderate heat and brown the thighs on all sides. Transfer the
chicken to a plate and add the onion and garlic to the pot. Saute until
the onion is tender but not brown, about 5 minutes. Add the bell peppers
and chorizo and saute for 3 minutes. Add the brown rice, and almonds and
cook, stirring constantly, for 2 minutes. Add the chicken thighs, orange
zest, stock, wine, tomatoes, thyme, salt, and pepper and bring to a
boil. Reduce the heat and simmer covered until the rice and chicken are
tender, about 1 hour. Add the orange segments and juice and cook just
until heated through. Serves 4 to 6.
Received on Tue Feb 6 07:41:00 2007