• 4 grass-fed beef sausages (or really any other sausage)
• 2 stalks baby leeks, rinsed and chopped into long strands (see image)
• 2-3 cups maitake mushrooms, cleaned and roughly chopped
• 2-3 cloves garlic, minced
• 1 cup cornmeal for polenta
• 1 quart chicken stock

Prep:

1. Over low heat in a medium pot, saute garlic in olive oil or butter and cook for 1-2 minutes.
2. Add stock, increase heat to high, and bring to a boil.  Slowly add cornmeal while continually whisking until all has been added.
3. Cook about 35-45 minutes until cornmeal is cooked through (no longer gritty), whisking every 5-10 minutes to avoid lumps forming.
4. Meanwhile, saute sausages in olive oil over high heat until browned and almost cooked through.
5. Remove, add more butter to saute pan and saute mushrooms and leeks until cooked through (~15 minutes).
6. Very important: taste all components for salt & pepper and adjust accordingly.

Sources:

Polenta: Cayuga Pure Organics

Sausage: Arcadian Pastures

(Brooklyn Grand Army Plaza Greenmarket)

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Ingredients:

• 1 small yellow onion
• 3-4 garlic cloves
• 3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
• 1-4 habanero peppers, depending on how spicy you want the salsa
• ~1/3 cup soy or grapeseed oil

Prep:

1. Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.
2. Blend and add oil slowly.  Taste for salt and pepper.
3. Server warm.

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• 5-7 fresh tomatillos, depending on the size
• 1 poblano pepper (for mild)
• 2 jalapeno peppers (add for medium)
• 2 serrano peppers (add for hot)
• 1 yellow onion, roughly chopped
• 4-5 garlic cloves, skins removed
• 1 tsp cumin
• ~1/4 cup cilantro
• juice of 1 lime
• 1 or 2 tsp honey

Preheat oven broiler or grill on high heat.

Remove husks from tomatillos, rinse,  cut into quarters, and remove core.  Quarter and remove stems and seeds from peppers.

Toss tomatillos and peppers in olive oil, season with salt and pepper, and place in roasting pan (or tin foil will work if using grill).  Roast until charred, flip and roast until the other side is charred (see below).  It’s important to keep a careful eye on them, as they will cook very fast.  Set side to cool.

Saute onion over med heat until transparent.  Lower heat and cook garlic cloves until soft.

Add tomatillo mixture (with all juices), onion mixture, and all other ingredients to a large bowl and refrigerate for an an hour or two.

To finish, either chop everything up by hand or mix with a food processor or blender, depending on the consistency you’re looking for.

Very important to taste for additional seasoning at this point: salt & pepper, cumin for more “Mexican” flavor, lime for more citrus/acid flavor, chopped pepper for more spice, etc.

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After the long awaited move to Brooklyn, we made it over to the Grand Army Plaza Greenmarket last weekend.  I was hoping to find ramps for a pizza, but they are out of season so we picked up wild onion and garlic shoots instead.  We also found some incredible manchego cheese and homemade sausage.  Sunday night we did the pizza (recipe below) and last night we made some very tasty orzo with the leftovers (recipe to follow).

Sausage Pizza with Wild Onion and Garlic Shoots:

• 4 sweet Italian sausage, casings removed and chopped
• 1/2 cup marinara sauce or chopped canned tomatoes
• finely chopped wild onion (you can use all of the bulb and as much of the greens as you wish)
• finely chopped garlic shoots
• fresh pizza dough (recipe below)
• shredded young manchego cheese

Saute sausage over med-high heat until nicely browned and almost cooked through.  Remove and add onion and garlic to the saute pan.  Saute until transparent and wilted and remove.

Roll out dough and start with a very thin layer of tomato sauce.  Add sausage, cheese and onion/garlic mixture.

Bake on a pizza stone at 500 degrees until dough is cooked through and cheese is nice and bubbly.

Pizza Dough:

• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 2-3 T honey
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a small bowl.  Add honey once yeast has been dissolved.
2. Add 1 cup flour to large bowl and mix in yeast/water mixture with wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

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• 8 Shallots, chopped
• Tomato Paste
• 2 T Cumin
• 8 cloves of garlic, crushed
• 1 small can of Chipotle peppers
• 1 small can of whole peeled tomatoes
• 1 Mexican beer
• 1 Cup chicken stock

Preparation:

1. Saute shallots in olive oil until translucent.
2. Add tomato past and cumin and cook until a bit rusty, 2-3 minutes.
3. Add crushed garlic and cook on low heat for a few minutes.
4. Add chipotle peppers, tomatoes, beer and stock.
5. Puree in blender (this is done easily with a hand-held blender).
6. Cook until reduced to desired consistency.

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