That last big storm that came through snowed us right in on our little mountain ridge.
It usually takes two days and a power outage before we see anyone out here to clear our roads and set things straight. This time, because the county people came out months earlier and cleared huge swaths of trees near all the power lines, we had electricity through the entire storm. I miss the trees, especially my favorite ancient hemlock near our creek that still breaks my heart to see lying where they left it, but I guess we were warm through the storm.
I was able to cook, make snow cream, and watch my kids play in the 7 inches of white stuff that resulted.
And thanks to a really nice neighbor in our cove, the road was plowed on the second day.
Before we had our fresh snow cream, I made a pot of hot and spicy soup to keep us from going into hypothermia. My boys love tomato bisque, so I just jazzed up my basic method by adding sausage and creole spices, after making a good brown roux.
Since tomorrow is Fat Tuesday, I’m going to turn right around and do it again!
3 oz. spicy sausage, removed from its casing
1 T minced garlic
1 c. small dice red onion
1 c. small dice yellow onion
1/2 c. small dice celery
2 T flour. I used gluten free.
1/2 c. white wine
1 1/2 c. tomato sauce
3 c. stock or water
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground mustard powder
1/2 tsp. freshly ground pepper
Pink Himalayan salt to taste
1/4 cup roughly chopped cilantro leaves
Cilantro for garnish
In a large saucepan over medium to high heat, cook the sausage to render the fat and brown the crumbles.
Add the garlic to sweat. Toss in the onions and cook until translucent.
Stir in the flour to combine with the sausage fat to make a roux. Watch the temperature and adjust to prevent burning the roux as it gently browns. Be careful not to scorch it.
Deglaze the pan with the wine while constantly stirring.
Stir in the stock or water.
Stir while the liquids thicken.
Add the tomato sauce and spices. Season a bit with salt, but save the final seasoning for the end.
Bring to a boil while stirring.
Lower the heat to a simmer.
Cook until the liquid has thickened and reduces.
Add the chopped cilantro and season with salt to taste.
Ladle into serving bowls and garnish.
Yield: 4 to 6 servings.