Lazy Sunday cookery

[altivo]

Actually, it may not be a lazy Sunday. But I wanted something good for supper and didn't want to spend a lot of time making it. We used to have this dish often, but in recent years had gotten away from it and I decided it was time for a revival.

Comments

[shadow_stallion]

The turkey sausage you are speaking of is similar to like a smoked sausage or kielbasa? When I first skimmed the recipe my first thought was ground sausage. :p Shows that I often read things quickly without really paying attention the first time around.

[altivo]

Right. In fact it is smoked and looks just like kielbasa. I prefer turkey for the lower fat and no red meat aspect. But you could use regular kielbasa from pork or even a smoked beef sausage if you like. I do recommend smoked as it adds a lot to the flavor and aroma.

The vegetarian version uses a large purple eggplant instead, and is also very delicious, but lacks that smoky flavor. I believe it is possible to get smoked paprika or smoked pepper flakes to season with, but I've not tried those.

[quetico]

It should come with a warning. I'm drooling already.

[altivo]

And it's so easy to make. You do need an oven dish with a tight lid to keep the steam in, but lacking the cast iron, a heavy casserole dish with lid will do. Or a bean pot.

Mine has been in for two hours now and the fragrance is just starting. I think I'd better go do some work outdoors for a while...

[quetico]

Can I use a crockpot slow cooker thingie?

[altivo]

Short answer: yes. But I haven't tried it myself because I've always had the more traditional oven dish handy.

One Jewish cook assured me years ago that the crock pot will work, and that you could even use a pressure cooker if you were in a hurry but it would come out soupy.

If you try the crock pot, let us know how it turns out. You might want to presoak the beans and barley in that case. I'd expect you will need a bit longer cooking time too, at least 8 hours.

[altivo]

Eggplant, the vegetable of a thousand faces, eh?

You can also use hard squash or pumpkin in this. Just seed, peel, and chunk it up. There's plenty of balanced protein from the beans and barley, so meat is just a traditional flavoring and in no way essential to the dish.

I think I haven't made it for several years because my Dutch oven was hidden out in the barn. I had to scrub the heck out of it. ;p

[altivo]

Oh, and no, I've never sealed it with dough. That was traditional, but no one I've talked to about it actually does that any more. Probably the pots they used to use were clay baking dishes like bean pots, and the lids were loose fitting. Today's cookware holds the steam in better.

You can also make this in a slow cooker, like a Rival or a Nesco. Same recipe, a little longer time, which might be great if you want it to cook while you're at work. If it seems too watery when you get home, pop it into a baking dish and bake for an hour at a low temperature, uncovered if necessary but watching to make sure it doesn't dry out. Properly it's a very thick stew but you want to eat it with a spoon, not a fork.

Great way to use winter root vegetables. Just about any you have can be added.

[heavens_steed]

Looks delicious! I love Kosher foods too.

[altivo]

It really is good. The mix of hot and sweet paprika gives it the heat of a chili but a different character. Definitely great for cold winter evenings, and all those veggies are in season at this time of year too. Long slow cooking blends the flavors into one nearly indescribable whole, but it's extremely satisfying. The bread in the photo was Gary's contribution. He made it in the bread machine and it's an oatmeal bread.

[xolo]

Oooo! I'm going to make one of these!

[altivo]

Do, and let us know how it turned out. It's really pretty easy and the results are very satisfying.