Please welcome my friend and fellow cozy writer Cate Price, as she shares a favorite recipe with us today.
Thanks so much for having me here today, Rosie.
I thought I’d share a recipe that’s going to appear in the back of the second book in my Deadly Notions mystery series, A DOLLHOUSE TO DIE FOR, which will be published on May 6, 2014. Here’s a sneak peek!
My heroine, Daisy Buchanan, is normally content to let her husband handle all the cooking at their house. The quaint village of Millbury in Bucks County, PA, doesn’t have a restaurant, only a diner that closes at 3 p.m. and so Joe has turned into quite the gourmet chef. However, Daisy does get into their kitchen once in a while, and here is one of her favorite comfort dishes on a cold winter’s day:
Sausage, Cabbage and White Bean Soup
- 4 tablespoons olive oil
- 12 ounces fully cooked chicken-apple sausage (about 4), halved lengthwise, and then cut crosswise into 1/2-inch-thick slices. (You can also use Italian turkey sausage).
- 4 cups thinly sliced green cabbage (about 1/2 small head)
- 3 leeks (white and pale green parts only), washed well and halved lengthwise, then thinly sliced crosswise (about 3 cups)
- 2 cups sliced baby carrots
- 2 tablespoons tomato paste concentrate
- 2 tablespoons chopped fresh Italian parsley*
- 1 tablespoon chopped fresh rosemary*
- 8 cups low-salt chicken broth
- 1 15-ounce can cannellini beans, rinsed and drained
Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. (I never know what to do with half a head of left-over cabbage, so sometimes I use the whole head in this recipe!).
Transfer the sausage and cabbage to a bowl. Add the remaining 2 tablespoons of oil to the pot and heat. Add the leeks and carrots and sauté them until soft, stirring occasionally, about 5 minutes.
Add the tomato paste, parsley, and rosemary to the leeks and carrots and stir 1 minute. Add the broth, sausage-cabbage mixture and beans and bring to a boil. (Depending on your taste, you may want to add a tad more tomato paste).
Reduce heat and simmer until vegetables are tender, about 40 minutes.
Season to taste with salt and pepper. (Taste it first, though. Surprisingly, you may not need any!)
*Note: If you don’t have fresh herbs on hand, the world will not come to an end. Use 2 teaspoons of dried parsley and 1 teaspoon of dried rosemary as a perfectly fine substitute. This is a forgiving recipe. I’ve also used vegetable broth in place of the chicken broth.
Cate Price is the author of The Deadly Notions Mystery series for Berkley Prime Crime. GOING THROUGH THE NOTIONS came out in September 2013, and the second in the series, A DOLLHOUSE TO DIE FOR will be published on May 6, 2014.
GOING THROUGH THE NOTIONS:
A retired schoolteacher—and yes, daughter of an F. Scott Fitzgerald fan—Daisy Buchanan has finally found her calling in the quaint village of Millbury, Pennsylvania. While her husband endlessly renovates their old house, Daisy happily presides over Sometimes a Great Notion, a quirky shop that sells sewing bits and bobs, antiques, and jewelry.
Daisy has her eye on an antique dollhouse and a classic Singer Featherweight at the local auction—until her friend and mentor, auctioneer Angus Backstead, is led away in handcuffs. It appears he bashed in the head of a drinking buddy who stole a set of fancy fountain pens. Daisy’s sure the sprightly old-timer couldn’t have done it. But if Daisy can’t stitch together the bidder truth—and soon—Angus will be going once, going twice… gone forever.