Tag Archives: Recipes

#NSNGlife | Andouille Chicken Sausage and Rainbow Chard with Butter Beans

I fell in love with swiss chard after daring myself to try a new leafy green from a wall full of greens at my local Whole Foods Market. I have experimented with a range of different pairings of sausages and greens, I prefer the flavor of the Andouille sausage when pairing with rainbow chard. I admit, I chose rainbow chard because I was fascinated by the range of color, but have easily used green or red chard in its place. For this recipe I get extra smokiness by using Ol’ Smoktea by Sipology.

Andouille Chicken Sausage and Rainbow Chard with Butter Beans

  • Servings: 4-6
  • Difficulty: easy
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Spice Level: ★★★☆☆

Ingredients

  • 2 bunches of rainbow chard
  • 1 pack of 12oz Andouille chicken sausage, sliced
  • 1 can (15.5 oz) of butter beans, rinsed and drained
  • 2 cloves of garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon of avocado or olive oil
  • 1/4 teaspoon of kosher salt
  • 1/4 teaspoon of fresh cracked black pepper
  • For Even More Flavor:
  • 1/4 teaspoon of Sipology Ol’ Smoktea Seasoning

Directions

  1. In a deep saute pan (preferably 6qt), heat up oil and brown the Andouille chicken sausage until cooked through. Add garlic and shallots to lightly brown and add salt and pepper.
  2. Cut or tear chard into 1 1/2 inch sections and cut stem down into 1 inch sections. Add and blend into chicken mixture and reduce to a medium-low heat)
  3. Add the rinsed butter beans, mix again and cover. Let the chard and beans saute for about 10 minutes to get beans and leaves to a desired texture. Remove from heat once reaching desired texture to prevent overcooking chard.

Nutrition

Per Serving: 355 calories; 21.6 g fat; 2 g carbohydrates; 14 g protein;50 g cholesterol; 193 mg sodium

Tea Party Essentials: The Crumpet

I am so close to an attempt of making my own crumpets, but with delicious ready-made options so easily accessible, why should I? I’d much rather experiment with various jams and jellies.

I have the easiest yet delicious addition to any tea time or tea party, throw this together in a flash for a delicious sweet treat!

Lemon Curd and Clotted Cream Crumpets

  • Crumpets, (pre-made, Sharrock English Bakery can be found in many grocery stores.)
  • Lemon Curd, (also pre-made, and there are many options available, however Bonne Maman is new and my new favorite!)
  • Clotted Cream, (The Devon Cream Company is also available in many grocery stores)

I tend to prefer my crumpets warm but not toasted when enjoying with cream, curd or preserves. I suggest adding the crumpets to a toaster on the lowest setting. The gentle amount of heat allows the crumpet to become a bit fluffier out of the packaging. Once warm, add a nice layer of clotted cream then finish with a nice layer of lemon curd and serve.

I find this particular combination of curd, cream and crumpet goes well with a fine English Breakfast or hearty black tea. It is even more magical with an Earl Grey De La Creme or Lavender tea in the afternoon. Traditionally, fruit jellies and preserves are used, which is great with clotted cream too.

Attempting a Galette de Rois/Epiphany or King’s Cake Recipe

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker

I have an obsession that started about 7 years ago when I was first introduced to French Kings Cake by a French VP for a designer jewelry line I worked for in midtown Manhattan. Our local Le Pain Quotidien created a pretty masterful rendition of the traditional Kings cake.  Simple, flaky and creamy where it mattered. I was thrilled by his surprise morning delivery of such an elegant yet rustic looking dessert.

I have since had the pleasure of tasting different variations, most recently from Maison Kayser, which almost hit the level of perfect decadence that Le Pain was able to achieve. 

I want to know, which is your favorite Kings Cake/Galette De Rois? Do you have a tried and true recipe you are willing to share?

I want to attempt my own Galette de Rois and I really want to start with this New York Time’s recipe. Wish me luck and I will check in with my success or failure!