Wednesday
2 May
We wanted
to use some more of our overwintered chard-from-the-yard. Rummaged in the freezer to find something
we hadn't had recently, and came up with a packet of Charles Bare's bulk
sausage. Googled "chard"
and "sausage" and came up with this.
As usual,
we read the reviews first, and though almost everyone had changed the recipe
(as usual), several were right-up raves.
We heeded their advice, chopping up the beautiful rainbow stems and
sautéing them with the other vegetables, and using 1 lb. bulk sausage to 3/4
cup lentils to about 1 3/4 cups water, with extra grinds of fennel seed and
salt and red pepper flakes.
But in
our universe, it takes at least 40 minutes to cook lentils, even before you throw
in the chard. Why does no recipe
mention that the type and age of your lentils/beans/dried pulse of any kind
makes a difference? We keep our
basic beans and friends on hand all the time, and the recipe timings always
have to be doubled, if not tripled.
Wise up, Epicurious!
That
said, this unromantic-sounding recipe was surprisingly good as a main course
all by itself. We will definitely
do it again, just as we did it this time (maybe).
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