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Broccoli Rabe
Cut up a head of broccoli rabe per 4 people, then steam it in the oil and merguez drippings left over from cooking the sausage and a dash of chicken broth...stir well to coat it with the juices
Serve with the following dishes: Lentil-Merguez Stew and Cracker-Barrel Biscuits.
Chapter Three
...Teddy smiled a secret smile and took a bite of her lentil soup. Limited access to the best ingredients, she thought, was a real test of any cook's mettle. This soup was rich and complex and full of umami, the meatiness and soul that undergirded all the other flavors, sweetness, sourness, bitterness, saltiness. The lentils had a satisfyingly mealy give between the teeth. A hint of cardamom in the broth hinted at duskiness. She had added the artichoke hearts because they had an enzyme that made everything taste sweeter, a different quality of sweetness from sugar, hitting a different part of the tongue. She had added the lamb sausage because it was so good...
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