Tag Archives: History of 18th and 19th Century French Foods

Spicy Sausage with Tomatoes and Turnips

18th Century French Cuisine, 19th Century French Foods, Botanical Make-up of Tomatoes, Diabetic Friendly Recipes, Entrees, Gluten-free Entrees, Healthy Innovations, History of American Cuisine, History of European Foods, History of Italian Cuisine, History of Mediterranean Cooking, History of Mexican Cuisine, History of Tomatoes, Sausage Recipes, Tomato Recipes Leave a comment

spicy sausage with tomatoes and turnips

Nothing pleases the palate as much as tomatoes fresh from the garden; read below details concerning how they traveled from America to Europe to the whole world; then, experience this great tomato recipe.

How I love this time of year, as it explodes with their bounty.  Nevertheless, at times the question is what to do with them all.  When faced with this dilemma recently, I mixed this fruit with turnips and my favorite Aidells Spicy Mango with Jalapeno Chicken Sausages, both of which I had on hand; thus, this relatively quick and easy recipe evolved.  Enjoy.  (For another delicious Aidells sausage recipe, see Sausage with Zucchini and Eggplant .)

Where Tomatoes Originated

We think Italian cuisine, when tomatoes are mentioned, as we readily do with references to sweet and hot peppers, eggplant, potatoes, turkeys, and corn (in particular polenta).  None of these foods, however, were present as part of this country’s heritage, until after the discovery of America.  1

The tomato, Lycopersicon esculentum, along with its relatives the potato, chilli, and tobacco, are part of the nighingshade family; tomatoes were domesticated first in Mexico, long before Christopher Columbus’ arrival here.  2

Cortez Brought Tomatoes Back To Spain

In 1519, twenty-seven years after Columbus’ first voyage, this fruit was officially discovered in Mayan towns by Spanish adventurer Hernando Cortez.  In 1527, conquistadors brought it back to Spain, along with the avocado and papaya.  3

Tomatoes Spread Throughout Europe

Nearly three decades hence, in 1554, an Italian chronicle listed the first identifiable description of this yellow cherry tomato as pomo d’oro (golden apple).  By the end of the 16th century, both red and yellow tomatoes were present in European gardens, but only as exotic ornamental plants.  There was a long period in which great suspicion was attached to them throughout this continent, due to their close resemblance to a deadly nightingshade.  Circumstances of the French Revolution, at the end of the 18th century, however, established them as an acceptable food.  4

Italy Leads The Way In Eating Tomatoes

Outside of Mexico, Italy was first to heartily incorporate this fruit in its food preparation; inadvertently it became a leader in this adaptation.  The story unfolds with the French region Provence, whose cuisine was closely related to its Italian neighbor; these men from Provence formed the Marseillaise legion during the French Revolution.  Being richly exposed to Italian cooking, these soldiers had adopted the Italian “love apple”, as it was called, for it was considered an aphrodisiac.  In turn, this Marseillaise legion introduced this treasure to the Parisian troops, who took it back to their great city; thus, skepticism concerning tomatoes ceased in Paris.  Acceptance followed throughout Europe and subsequently the whole world.  5

The week after next, I will post a Spanish recipe Ropa Vieja, from a 19th century American cook book, with more information on the history of tomatoes.  This is an omelette using our prized fruit and leftover meat; it doesn’t get any simpler, but oh so taste-provoking!

References:

  1. Ilaria Gozzini Giacosa, A Taste of Ancient Rome (Chicago and London: The University of Chicago Press, 1994), p. 11.
  2. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p.329.
  3. James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 86, 88, 96, 97.
  4. Ibid.
  5. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 129-130.

Spicy Sausage with Tomatoes and Turnips  Yields 4-6 servings.  Total prep time: 1 hr.  Note: leftovers taste even better, as flavors meld.

5 1/2 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, cut in even 1/8″ slices

12 oz Aidells Spicy Mango with Jalapeno Chicken Sausages  (May use any hot sausage of your choice, though this particular Aidells sausage is ideal; available at many supermarkets, including our local Winco and Fred Meyer-Kroger-stores.)

preparing turnips

1 lb turnips, cut in small 1/2″ dice

1 1/4 lb fresh tomatoes, chopped

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic dried oregano for $1.99!)

1 tsp dried basil  (Also available reasonably at Trader’s.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1 tsp fresh ground pepper

cooking turnips

Avocado slices  (These are high in potassium and other powerful nutrients.)

  1. Spay vegetables with an effective, inexpensive spray (combine 97% distilled white vinegar and 3% hydrogen peroxide); let rest for 3 minutes; rinse really well.
  2. To caramelize onions, melt 1/2 tsp oil in a sauté pan over medium heat; when a piece of onion sizzles in pan, lower heat to med/low; add rest of onions (do not crowd or they will sweat, taking much longer to caramelize). Stir every several minutes, until they began to change color; then, stir every minute, until dark brown; set aside.  Watch carefully while proceeding to next steps.
  3. In another frying pan, heat 2 tsp oil over medium heat; when small piece of sausage sizzles in pan, add the rest; cook quickly until browned, watching closely so as not to burn; place in a bowl, carefully saving juices in pan.
  4. Deglaze hot pan with 2 or more tablespoons of water (scrape fond, cooked-on juices, off bottom); set pan aside.
  5. Peel turnips, dice in small 1/2″ cubes, place in a large bowl, see photo in list of ingredients.
  6. Over medium heat, heat 1 tbsp more of oil in the above pan with juices. When a piece of turnip sizzles, stir in the rest, coating well with oils.  Cook covered until soft, about 10 minutes; stir every few minutes, deglazing pan each time you stir, by adding 2-4 tbsp of water; this additional water will steam the turnips; see above photo.  (Be sure to cover while cooking.)

  7. cooking tomatoes

    Meanwhile chop tomatoes; set aside in a bowl.

  8. Mix tomatoes into soft turnips; sauté uncovered, over medium heat, until they are cooked down-about 15 minutes-at which time a chunky sauce will be formed (see photo). When tomatoes initially begin cooking, stir in oregano, basil, salt, and pepper.  Be sure to cook this uncovered.
  9. Mix in sausage and onions after a somewhat-thick sauce has formed, having chunks of tomato in it; adjust seasonings (see photo).

  10. finished product

    Serve topped with avocado slices, for added health benefits.

Cooking with Kale

Carrot Recipes, Diabetic Friendly Recipes, Entrees, Gluten-free Entrees, Healthy Innovations, History of 19th Century French Foods, History of Sauteing, Kale Recipes, Meat Recipes, Turkey Recipes Leave a comment
Honeyed Lime Kale with Ground Turkey

honeyed/lime kale with ground turkey

This series displays my relaxed creations with greens.  A close friend from my church blesses me with an abundance of fresh produce from her organic garden; I am wowed by its bountiful beauty.  She grows several species of kale; thus, I am always creating new recipes incorporating this health-giving vegetable.

Here I spell out detailed steps of preparation for cooking this green.  It’s easy to follow these directions.  Vibrant health results!

My recent series of posts on 19th century French foods defines Classic French Cuisine (see Chicken a la Oignon, 2016/07/04, Carrots au Beurre, 2016/07/11 and Meringues a la Ude, 2016/07/18).  These posts expound on that culinary period following the French Revolution in 1775.  The main cooking procedure in my kale series is sautéing, which originated during this culinary age.

Cooking methods changed at the end of the 18th century, as Esther B. Aresty described in The Delectable Past: fireplaces gave way to ranges with built-in ovens; French cooks quickly invented the sauté pan.  The word sauté means to jump-when the fat “jumps” in the pan it is ready for cooking. 1

Here I give instructions for employing this cooking method properly.  First heat the oil; then, add a small piece of food.  It is time to begin sautéing, when it sizzles or “jumps” in the pan.  This allows swift frying of food for optimum preservation of nutrients, as it inhibits the overcooking of vegetables and meats.

The following, easy recipe brings proficiency with cooking nutritious kale.  Next week I will share a shortcut, where this procedure is simplified even further, with prepared sauces and/or meats.

I pray this dish brings the same pleasure to you as it does me.  To our health!

  1. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, Inc., 1964), p. 126-127.
  2. https://en.wikipedia.org/wiki/Saut%C3%A9ing
Food processor assembled with wide-blade, chopping attachment

optional food processor assembled with straight-edged, chopping attachment

Honeyed/Lime Kale with Beef or Turkey  Yields: 4-6 servings.  Prep time: 1 1/4 hours.

2 tbsp oil  (Coconut oil is best here for quality and flavor; olive oil is carcinogenic, when heated to high temperatures.)

1 med yellow onion, halved at root, and cut in even 1/8 inch slices

1 lb ground turkey or beef  (Natural is best; Foster Farms’ natural ground turkey is inexpensive.)

Generous amounts of salt and pepper  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1-1  1/2 lbs of fresh kale  (Organic is best.)

4 carrots, thinly sliced at a diagonal  (Organic carrots are very inexpensive.)

Juice of 2 limes

2 tbsp honey

avocado, cut in thick slices

  1. beginning stages of caramelization

    Heat 1 teaspoon oil in a frying pan over medium heat, until a small piece of onion sizzles in pan; lower heat to med/low; add the rest of onions and caramelize-cook until dark brown.  Stir every two minutes, until color starts to form (see photo); then, stir every minute until dark brown.  Be sure to watch carefully, while going to next steps.

  2. Place 2 teaspoon oil in large saute pan, over medium temperature; test for readiness by putting a small piece of meat in hot oil; the temperature is right when it sizzles or “jumps”.  Add rest of turkey; salt and pepper heavily, before browning.  Set aside in a  bowl when cooked; save pan for cooking vegetables.
  3. Meantime spray carrots and kale with produce spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is a safe, cheap, and effective cleaning solution).  Let sit three minutes; rinse well in a sink full of water three times.
  4. May cut stems out of wet kale and chop into small bite-size pieces by hand-this is time-consuming.  Better yet prepare it with a food processor by using the straight-edged, chopping attachment.  (This is the large, round disk that fits onto the provided “stem”; place this tall, assembled cutting disk in the food processor where you normally put the smaller blade; see photo at top of recipe.)  If using a food processor, it is not necessary to cut stems out, but be sure to carefully pick out pieces of stems, after processing.  Set aside chopped kale.

  5. caramelized onions at mid-point

    Scrape cleaned carrots with a sharp knife (this preserves the vitamins just under the skin); slice carrots thinly at a diagonal; set aside.

  6. Heat lime juice and honey in a small saucepan, just until blended, set aside.
  7. Heat 1 tablespoon of oil over medium heat in the large saute pan; when a piece of carrot sizzles in hot oil, add carrots and cook for 2 minutes.
  8. Add 1/2 the kale, distributing the oils well and checking again for any pieces of stem left from processing.  Cover pan and cook kale down; repeat this step with remaining kale, when there is room.  Cook covered for 10 minutes, or until kale is totally limp, stirring occasionally.
  9. When onion is caramelized, mix this and meat into cooked kale; blend in the honeyed/lime juice; adjust seasonings.
  10. Enjoy topped with fresh avocado slices.