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Chorizo & Winter Vegetable Stew

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I love soup when it is cold outside and I understand it’s been pretty chilly in Austin this week. I made this recipe during a December cold front.

It’s similar to a Portugese chorizo soup, but with a few twists. The turnips and the cabbage give it a strong flavor which I love, but if you are for less “fragrant” vegetables, you could use potatoes instead of turnips.

There wasn’t any chorizo at the market this week, so I bought the sausage at Central Market.

Chorizo & Winter Vegetable Stew

1 pound of chorizo, cut into bite-sized pieces
4 turnips
about 1 lb of potatoes – I used new potatoes because that is what they had at the market, but any potatoes will do. If you use Idaho, be sure to peel them
1/2 head of cabbage
bay leaf
2 cans cannellini beans
4 cloves garlic
1 medium onion
about 8-10 cups of chicken broth

Toss all the ingredients in a large stock pot and bring to a boil. Lower the temperature and let is simmer for 2 hours or so. Season with salt & pepper to taste.

I served this with an AMAZING rosemary ciabatta from Texas French bread. It was the perfect match to the strong flavors in the soup. Big kudos to Brian from TFB for the suggestion.

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A Cozy Winter Dinner

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I’ve been traveling this week in California and Arizona. You think it would be sunny and warm, but, alas, I have instead braved freezing temperatures, sleet and snow. Since when are there thunderstorms in the desert?

Needless to say, this has made me crave a cozy winter meal similar to the one I cooked backed in December. This seems like a good time to warn you that I like turnips and that they are in season in Austin in the winter. If you don’t like turnips, you can always substitute with regular potatoes – just know that you are missing out on some yummy stuff if you do that!

Roasted Chicken

1 chicken, from a really great purveyor at the market – they also carry rabbit and duck
a lemon
extra virgin olive oil
some fresh rosemary
salt & pepper to taste

Preheat oven to 450 degrees.

Wash and clean the chicken – make sure you get the gizzards etc out of the cavity. Pat the chicken dry.

Cut up the lemon (quartered) and put it in the cavity with some of the rosemary (couple of sprigs). Rub the outside of the chicken with olive oil and sprinkle with salt, pepper and some more rosemary.

Cook the chicken in a roasting pan at 450 for 20 minutes. Turn the heat down to 375 and cook for another hour to hour and a half (depending on the size of the chicken). Inside temperature should register 180 degrees.

Roasted Winter Vegetables

Carrots, peeled
Sweet Potatoes, peeled
Turnips, peeled
salt & pepper
olive oil

If you are cooking separately from the chicken, then preheat oven to 400 degrees.

Cut up vegetables in bite-sized pieces and toss with some olive oil, salt, pepper and rosemary.

Toss the vegetables in a roasting pan and cook for 30-40 minutes until they are tender.

If you are cooking with the chicken, put them in the chicken’s roasting pan when you lower the temperature.

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Shiner Bock Braised Cabbage & Sausage

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Winter is starting to kick in so I needed a little comfort food. This is an easy recipe and it tastes really good. Yea Shiner Bock!

The sausage is from Peach Creek Farms. They have a booth at the farmer’s market and sell all kinds of great pork products. They even have doggie treats.

Onion, chopped
Red Cabbage, chopped – you can use green cabbage instead.
Peach Creek Farm German Sausage, sliced – you could use any smoked sausage, bratwurst,
Red Potatoes, quartered
Shiner Bock
Spicy Mustard for garnish

Melt a tablespoon of butter in a stock or bean pot. Saute the onion until transparent. Add the sausage, potatoes and cabbage and saute a few minutes to let all the flavors meld. Pour in the Shiner Bock, you’ll need at least a bottle, maybe 2 – just eyeball it. Bring it up to a boil and then turn the heat down and let is simmer until the potatoes are cooked through.

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