Frankfurter Vegetable Stew Food

TUSCAN SAUSAGE AND VEGETABLE STEW

Steps:

• Heat oil in a large soup pot or Dutch Oven over heat that's just a touch above medium. Add kielbasa, celery, carrots, shallot, and garlic then season with seasoned salt and pepper and stir to coat. Place a lid on top then cook for 7 minutes, stirring a couple times. Remove lid then continue to saute until vegetables have softened, 5-6 more minutes.
• Add Italian seasoning, undrained tomatoes, beans, chicken broth and parmesan cheese rind if using, then turn heat up to high to bring stew to a boil. Turn heat back down to medium then add potatoes, partially cover with the lid, and simmer until potatoes are tender, 20-25 minutes, stirring occasionally. Add baby spinach then cook until wilted, 1 minute. Scoop stew into bowls then top with parmesan cheese and serve.

SPICY HOT DOG STEW

Steps:

• Heat oil in Dutch oven or small stockpot. Add potatoes, carrots, peppers and half each of the onions and garlic; cook 5 min., stirring constantly.
• Meanwhile, blend tomatoes, broth, chile, oregano, and remaining onions and garlic in blender until smooth.
• Add vegetable puree to potato mixture; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add wieners; cook, covered, 5 min. or until heated through. Serve with tortillas.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

FRANKFURTER VEGETABLE STEW

Steps:

• Fry bacon crisp. Drain bacon pieces on absorbent paper save 2 tablespoons drippings. Saute onion and garlic in drippings until onion is limp. Add zucchini, cauliflower, tomatoes, basil, salt, and sugar. Cover cook until vegetables are almost tender, about 15 minutes. Blend in soup. Add frankfurters and green pepper heat well. Sprinkle bacon over top.

SAUSAGE AND VEGETABLE STEW

Steps:

• Heat olive oil in large pot over medium heat. Add the onion and garlic and cook until soft and glistening, about 6 minutes.
• Add the paprika and 1 tsp of salt. Cook 1 minute until deep red.
• Add the flour and cook until toasted, about 30 seconds.
• Immediately add all the water and whisk until smooth.
• Add the kielbasa, carrots, parsnips, potatoes and 1 tsp salt.
• Bring to a boil, then reduce to a simmer. Cover and cook 20 minutes or the vegetables are tender.
• Add the vinegar and pepper to taste.
• Mix half of the parsley into the sour cream in a small bowl.
• Top the stew with the remaining parsley. Ladle into bowls and top each with a dollop of the sour cream.

FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW

Steps:

• Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
• To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
• All vegetables and meats are cut into cubes or diced and add more liquid.
• Use only half of the pork shoulder.
• Trim off excess fat from pork shoulder.
• Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
• Add garlic, bouquet garni, juniper berries.
• Pour in enough cold water to cover and bring to a gentle simmer.
• Cut the rind off the bacon and add to liquid with pork shoulder.
• Simmer very gently uncovered, using ladle to skim off fat and froth.
• Cut cabbage into 10 wedges.
• Remove strip of core at inner edges.
• When the shoulder has cooked for 1 17" hours, add the beans.
• Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
• Simmer for one hour more.
• The pork cooks for a total of 3 hours.
• Strain contents of pot and set over a bowl or clean pot.
• Discard bouquet garni and shoulder bone.
• Skim off a bit of the fat.
• Season the broth to taste with salt.
• Slice the meats.
• Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.