Kielbasa vegetable stew and Four Gates Cabernet Franc

Two weeks ago Friday night, we were looking for a lay low food that was delicious, hearty, warm, and downright good home cooking.  We had a Kielbasa sitting in the freezer, and so I went looking for a recipe.  I found many recipes, but they either wanted the stew to be beans and cream or over the top tomato. I finally found a wonderful recipe that I could modify (as usual), and it turned out to be from the wonderful folks at the Food Network.  The recipe is OK, but I like my meat browned and I like far more onions and an eggplant to boot, would not hurt.  So here is the modified recipe, for those who care:

Kielbasa and Vegetable Stew

  1. Olive Oil
  2. 1 pound of Kielbasa cut on the bias into one inch chunks
  3. Two or three sweet onions cubed into 1 inch squares
  4. 2 or 3 good shakes of sea salt
  5. 4 or more garlic cloves
  6. Paprika
  7. Cumin
  8. Pepper
  9. 4 or 5 carrots cut into one inch chunks
  10. 3 or 4 parsnips cut into one inch chunks
  11. 1 or 2 eggplant (depending on size)
  12. 4 or 5 Yukon gold potatoes cubed into 1 inch squares
  13. 3 cups of vegetable or chicken soup stock
  14. 1 cup of red wine
  15. A cup of rice milk to finish or reheat in

Start by taking a large dutch oven and place into it a tablespoon or two of olive oil – just to coat the bottom.  While waiting for the oil to get hot enough, cut the Kielbasa into 1 inch cylinders on the bias, and then start to brown the cut edges.  Once one side is browned, flip them to the other side.  Once all sides are browned, take the meat out and drop the cubed onions into the oil.  Add the salt to the onions to help the onions release their liquid.  Sauté the onions and once browned, throw in the spices and garlic, and make sure the onions are fully coated with them.  From there on, add the vegetables into the pot one at a time.  Once the vegetables have released their water, add in the 4 cups of stock, along with the sausage cylinders.  Cook the stew until the vegetables and meat are combined into a singular and uniform form.

I must say that the stew was KNOCK OUT awesome, and the best part of it is that ALL the food is edible.  You see, that there are no bones, no nasty fat and sinew, or inedible parts.  All in all, sausage stew makes for a tasty and enjoyable stew.  Finally, when I reheated the stew before the Sabbath, it looked a bit dry, so I added a half or full cup of rice milk.  It added some flavor and moisture.

To pair with this monster stew, I pulled out a bottle of 2005 Four Gates Cabernet Franc.  I loved the bottle, but it took a ton of time to come awake.  It was stored really cold, so that may have been the problem, but I think that the bottle is in a slight dumb period, and will be back soon.  The wine note follows below:

2005 Four Gates Cabernet Franc – Score: B+ – A-
This wine has not changed much since the last time we tasted this. However, it is in a slightly dumb period, and required a ton of time to open up. Once it did open it was quite a joy to drink. The nose on this garnet to black colored wine is a very interesting twist on Cabernet Franc. It starts with a ton of dark chocolate, cherry, currant, plum, and follows on with classical franc notes of bell pepper and a bit flowers and oak. The mouth on this complex medium to full bodied wine is packed with velvety tannins that are integrating quite nicely along with cherry, raspberry, and currants. The mid palate is flush with fruit and balanced almost perfectly by bright acidity along with oak and integrated tannins. The finish is spicy and laced with vanilla and sour cherry.


Advertisements

Posted on January 31, 2010, in Food and drink, Kosher Red Wine, Wine and tagged , , , , , . Bookmark the permalink. 17 Comments.

  1. Pingback: Chicken Soup, Moroccan Stew, and a nice Teperberg Cabernet Sauvignon Silver « Wine Musings

  2. Pingback: Chicken Soup, Moroccan Merguez Tagine, Kielbasa Stew, and a plethora of wines « Wine Musings

  3. Pingback: Rosh Hashanah 2010/5771 – Friday Night « Wine Musings

  4. Pingback: Kielbasa Sausage Stew, Kosher Cabernet Sauvignon, and Four Gates Chardonnay « Wine Musings

  5. Pingback: Sausage Stew, Spinach Kugel, and a lovely assortment of kosher wines « Wine Musings Blog

  6. Pingback: Second Day Passover Meals and Wines « Wine Musings Blog

  7. Pingback: Second days of Passover meals and wines… « Wine Musings Blog

  8. Pingback: Not your mother’s Spaghetti alla puttanesca and a bottle of 2005 Four Gates Cabernet Franc « Wine Musings Blog

  9. Pingback: Lovely Sausage Stew, Quinoa, vegetable kugel, and current kosher Cabernet Franc wines « Wine Musings Blog

  10. Pingback: Kielbasa Sausage Stew, Kosher Cabernet Sauvignon, and Four Gates Chardonnay « Wine Musings Blog

  11. Pingback: Some of the best Kosher Cabernet Sauvignon and delicious Sausage Stew « Wine Musings Blog

  12. Pingback: Har Bracha Cabernet Sauvignon, Highlander « Wine Musings Blog

  13. Pingback: Petite Sirah – it is not Petite, it is not Syrah or Shiraz, rather it is another name for Durif « Wine Musings Blog

  14. Pingback: Blind tasting of all 2009 kosher California Syrah | Wine Musings Blog

  15. Pingback: A wonderful horizontal tasting of older kosher Cabernet Franc wines | Wine Musings Blog

  16. Pingback: A nice cross-section of kosher Cabernet Franc and QPR Merlot wines | Wine Musings Blog

  17. Pingback: Another Mostly Cabernet Sauvignon Friday night with friends | Wine Musings Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: