DECONSTRUCTED BOLOGNAISE BLEU GOAT
Steve says: “mana from heaven…It will make your eyes roll in your head…An animal-free gift from God…This is the most delicious meal I’ve ever had.”
When done, he messaged a note to is family: “Sharon hit a Walk-Off Grand Salami in the 7th Game of the World Series. In front of a hometown crowd on her husband’s 75th B-Day!!!
Serves 4-6 with extra sauce
ANIMAL-FREE MEAT TOPPER: Makes 4-6 servings
2 T. extra virgin olive oil
10 med. cloves garlic, peeled and finely chopped
1 sm. yellow onion – peel, cut in half, then rub over holes of hand-held grater/shredder to produce an onion snow – looks like snow cone ice
14 oz. thawed IMPOSSIBLE SAUSAGE
salt and fresh grind black pepper
2, DR. WT. 4.5 oz. jars mushrooms stems and pieces, including liquid from jars
1- In large pot, over medium-low heat, melt olive oil.
2- Add garlic and shaved onion both at the same time, stirring to coat with margarine. Cook, stirring often, towards the sides, not directly in the middle of the pot; that way it won’t burn as easily. Remove from heat, till you’re ready to add the sausage.
3- When ready, raise heat to medium and place IMPOSSIBLE SAUSAGE all at once in pot, breaking it apart with a wooden spoon or spatula, while stirring into garlic and onion.
4- Salt and pepper to taste, then continue to cook, stirring fairly often to reach the heat to all sides.
5- When the sausage firms up and it will noticeably, add mushrooms including the liquid from jars. Stir well.
6- Reduce heat to low and continue to cook for several minutes, till done to your liking. Taste to be sure. Remove from heat till ready to reheat and serve.
ROASTED TOMATO SAUCE BLEU
Makes 9 ladles | cups
2, 14.5 oz. cans HUNT’S FIRE ROASTED DICED TOMATOES
28 oz. can SAN MARZANO PEELED WHOLE TOMATOES IN PUREE, crushed with clean hands
12 oz. jar sweet red roasted peppers, including liquid from jar, 1/2 inch dice
6 oz. can tomato paste – I used GIA RUSSA
2 t. garlic powder
2 t. fine grind fennel seed
1 t. dried tarragon
1 t. dried basil
1/4 t. ground allspice
1/4 t. red cayenne pepper
2 t. granulated sugar
1 T. dark brown sugar
2 t. lime juice – I used NELLIE & JOE’S KEY WEST LIME JUICE
1 T. liquid smoke
2 T. extra virgin olive oil
2 T. margarine
1/2 c. daiya BLUE CHEEZE SALAD DRESSING
1- In large saucepan, over medium heat, place all sauce ingredients, except extra virgin olive oil, margarine and daiya BLUE CHEEZE SALAD DRESSING. Stir well, bring to soft boil, reduce heat to low and cook about 30 minutes, stirring occasionally.
2- Add olive oil, margarine, and daiya BLUE CHEEZE SALAD DRESSING; stir well, then cook about 5 minutes. Remove from heat till ready to reheat and serve.
ADDED INGREDIENTS & ASSEMBLY:
1 lb. linguini fini, cooked according to package instructions
fresh basil leaves, washed and cut crosswise into strips
extra virgin olive oil
fresh grind black pepper
1- Reheat the meat and sauce toward end of cooking time of pasta. Drain pasta.
2- Place the pasta in a bowl and spoon some sauce over, then toss to coat.
3- Per plate: Mound sauced pasta. Top with more sauce. Top with meat, followed by fresh basil strips.
4- Drizzle all with a little extra virgin olive oil. Sprinkle with fresh ground black pepper.
5- Serve and wait for the moans.
Notes: Deconstructed never tasted so good any time with any dish.
No accompaniments needed – no soup salad sides. Let your guests enjoy the main dish by itself. Truly it needs nothing to back it up.
Dessert maybe after.
Chocolate Cherry Bombs was his birthday cake this year.
So I said, how do you like those CHOCOLATE CHERRY BOMBS? His response, “an embarrassment of riches”.
REVIEW: IMPOSSIBLE SAUSAGE – 14 oz. tube – new to us – cooks like Impossible Beef – textures less fatty though. Firms up as you cook it.
Sausage flavors are subtle, maybe too subtle when compared to other plant meats, especially Light Life Gimme Lean.
Due to the neutral flavors, this sausage can be used as Italian, breakfast, German, you name the ethnicity and it will work for YOU.
Thank you IMPOSSIBLE for not using high-heat that detracts from all other flavor qualities of the meat.
The meat and mushrooms I made as a base for the Bolognaise Bleu, became a topping in a deconstructed version of this popular dish, only because Impossible Sausage and Mushroom was so elegant that adding a tomato sauce to it would have neutralized the elegance. This animal-free meat demanded to be star.
If I owned a high-end restaurant, this animal-free meat topping would definitely be on the menu. The Best SAUSAGE CRUMBLE in the world at SHARON’S ANIMAL-FREE ELEGANCE. The finest fine dining in the world.
Buttery was the most prominent flavor. How can sausage be elegant? IMPOSSIBLE FOODS once again does the impossible. Yeah, I get it. Every culture in the world eats butter with everything. Everyone in the world will like this sausage. Guaranteed. Good one.
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