Food. The very word conjures up a symphony of sensations – aromas that dance in the air, flavors that explode on the tongue, and memories that linger long after the last bite. This morning, the scent of simmering Sweet Italian Sausage with Fennel pasta sauce filled my home, a labor of love years in the making and a pre-birthday treat for my husband. As it gently bubbled away, my thoughts drifted to the sheer joy that food brings into our lives. It’s more than just sustenance; it’s an experience, a passion, and a universal language that connects us all. Food, glorious food, indeed!
My husband and I are self-confessed food enthusiasts. When we travel, our itineraries are less about landmarks and more about culinary gems. We diligently research local eateries, poring over reviews to pinpoint the must-try dishes and hidden culinary treasures. For us, vacation planning revolves around the anticipation of those three glorious meals a day. We often joke that our dream retirement would be to travel the globe as food critics, a role we feel uniquely qualified for given our unwavering dedication to seeking out exceptional food experiences.
My personal culinary awakening happened in my thirties, much like discovering the depth of hymns later in life. The pivotal moment occurred during a recording session at Minnesota Public Radio’s Studio M. Tasked with providing food for the musicians, I relied on the recommendations of Peter Ostroushko and Dean Magraw, who suggested their favorite Thai restaurant. Prior to that, Thai cuisine was an unexplored territory for me. The explosion of flavors – the creamy coconut milk, the fragrant lemongrass, the fiery curries – was a revelation. My husband was with me, and that meal marked the beginning of our exciting journey into the world of diverse cuisines and exotic spices.
Travel became our culinary classroom. A trip to London introduced us to the rich tapestry of Indian food, a vibrant and aromatic cuisine that quickly captivated our palates. Years later, a desire to experience classic French gastronomy led us to Paris, where we indulged in the artistry of French cooking. As our children grew, we broadened our horizons further, taking them on a safari to Africa, where I encountered the unexpected delight of filet mignon paired with a spicy chili chocolate sauce. These experiences solidified our belief that food is an adventure, a way to explore different cultures and expand our understanding of the world.
Inspired by these culinary adventures, I felt a growing desire to create my own memorable dishes. Building my confidence in the kitchen, I began hosting dinner parties for esteemed guests. They might have anticipated a professional chef or caterer, but more often than not, it was just me, eager to share my passion. One of my earliest and most memorable culinary undertakings was cooking for Governor Jesse Ventura and his wife Terry. While the specific menu escapes my memory, I vividly recall their lingering enjoyment, staying at our table until almost midnight, testament to the power of good food and company.
Reflecting on our upbringings, both my husband and I cherish vivid memories of our family kitchens. My mother diligently prepared a hot breakfast for us every morning before school and a prompt 6:00 p.m. dinner. Our lives seemed to unfold around the kitchen table. She excelled at soul food, striving to please everyone’s tastes. Salt was the sole seasoning I remember her using; my spice-averse father even shunned pepper and garlic. Neither of us experienced fresh herbs from a garden or the delicate flavor of freshly caught fish. Imagine, no Minnesota walleye! Our meals were largely centered around meat and potatoes, and ethnic food was a foreign concept. Chinese food meant canned Chow Mein with those crunchy noodles – remember those? Our culinary resources were limited: Betty Crocker’s Cookbook and a collection of potluck recipes from my grandmother, staples of church gatherings. Gourmet grocery stores like Whole Foods, Trader Joe’s, Byerly’s, or Lunds, and bulk retailers like Costco were nonexistent. Safeway was likely our go-to supermarket. Despite these limitations, our mothers poured their love into their cooking, creating cherished childhood memories centered around the heart of the home – the kitchen table.
Ultimately, the true essence of cooking transcends the food itself. It’s about fellowship – the shared laughter, the engaging conversations, and in our home, the heartfelt prayer my husband offers before each meal. He is affectionately known for his thoughtful and eloquent prayers, filled with praise and gratitude. I have never encountered anyone who prays quite like him.
So, with heartfelt gratitude, we give thanks for this wonderful food. Food, glorious food, indeed. It nourishes not just our bodies, but our souls and our connections to one another.
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LORIE LINE’S SWEET ITALIAN SAUSAGE WITH FENNEL PASTA RECIPE
Serves 6
Ingredients:
- 3 Tbsp butter
- 2 Tbsp good olive oil
- 1 sweet yellow onion, chopped
- 1 fennel bulb, chopped (with 1 Tbsp of the top fronds)
- 3 garlic cloves, minced
- One package (of 5) PREMIO sweet Italian sausage (remove casings)
- 1 pound ground beef
- 2 Tbsp Kosher salt
- 1 Tbsp freshly ground pepper
- One 15 oz can diced tomatoes
- Two 15 oz cans tomato sauce
- 1/2 cup freshly grated Parmesan cheese
- 3 Tbsp chopped fresh basil leaves
- 2 cups of frozen peas
Instructions:
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Sauté Aromatics: On the stovetop, in a large sauté pan over medium heat, melt the butter and olive oil. Add the chopped onion and fennel. Sauté until they become translucent and slightly browned. In the last minute of sautéing, add the minced garlic (to prevent burning). Remove the onion, fennel, and garlic mixture from the pan and set aside in a bowl. Do not wash the pan.
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Brown the Meats: In the same pan, brown the sweet Italian sausage (removed from casings) and ground beef together. Season with salt and pepper. Once the meat is cooked through, drain off any excess liquid. Return the meat to the saucepan and add the sautéed onion and fennel mixture.
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Simmer the Sauce: Add the diced tomatoes and tomato sauce to the pan. Reduce the heat to low and simmer. Stir in the Parmesan cheese and chopped basil. Allow the sauce to simmer on low heat for at least an hour, or for several hours, barely simmering off and on throughout the day to deepen the flavors. Stir in the frozen peas just before serving. Season to taste with additional salt and pepper if needed.
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Serve: Boil your favorite pasta noodles according to package directions. Serve the pasta topped with the glorious Sweet Italian Sausage and Fennel Pasta Sauce. Garnish with freshly grated Parmesan cheese and fresh basil leaves. Enjoy this celebration of food, glorious food!
