“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, adjunct professor Darlene Sagatis is ready for summer, ready for summer camp, ready for her summer “Camp Stew.”
Trying a bowl of Darlene Sagatis’ Camp Stew is like a trying a bowl of the great outdoors. It’s great for camping out in the mountains, or camping out in the back yard on a cool summer night.
“It uses a lot of things from your garden,” she said. “It has zucchini, it has onions, it uses green tomatoes. They’re kind of hard to find now, but soon you’ll be having some. And it uses hot Italian sausage, which gives it its spice.”
The meal can be made quickly. Thirty minutes of simmering equals 20 minutes of lunch or dinner with a piece of crusty bread for company.
“I like to call it my ‘end of the summer stew’ because at the end of the year, you have all those green tomatoes you don’t know what to do with,” Sagatis said. “I cook them into stew; it’s great with a nice, hearty bread. And then you can freeze it — it freezes well. When it freezes, it kind of breaks down the vegetables a little bit so they become softer, and it’s kind of a like a nice, hearty soup. It’s very versatile.”
6 links hot Italian sausage
1⁄4 cup water
1 teaspoon salt
1⁄2 teaspoon pepper
1 large zucchini, sliced
5 green tomatoes, sliced
2 onions, sliced in large pieces
1 teaspoon oregano
Simmer the sausage in the water until browned. Slice sausages, then add the rest of the ingredients. Cover and simmer until vegetables are tender (about 30 minutes).
Serve with a crusty bread for a hardy dinner. This stew freezes well and makes a nice soup.
Optional additions include green peppers, Italian peppers, hot peppers and red tomatoes.