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Four recipes that give us a taste of fall


WINSTON-SALEM, N.C. — On this Recipe Wednesday, we’re getting you ready with some great soups and stews to feed your family during the fall.  Chef Tim Grandinetti from The Spring House in Winston-Salem showed us how to make four great new recipes.



  • 1 pound dried samp
  • About 2 1/2 cups of water
  • 1 pound Polish sausage, kielbasa
  • 2 long, mildly hot red or yellow peppers, about 1/4 pound
  • 1 peeled onion, about 1/4 pound
  • Salt to taste
  • 1 sweet red pepper, about 6 ounces, cored, seeded and deveined
  • 4 tablespoons of butter
  • ¼ cup finely chopped parsley
  1. Put the samp in a mixing bowl and add cold water to a depth of about one inch above the top of the samp. Let stand overnight.
  2. Drain the samp and pull off and discard any yellow kernels that may remain in each grain. Put the cleaned samp in a kettle and add 10 cups of cold water.
  3. Trim off and discard the ends of each sausage. Cut the sausage crosswise into four pieces of equal length and add these to the kettle before adding the peppers, onion, and salt and bring to the boil.
  4. Cook 50 minutes to one hour or until the samp is tender. Remove from the heat and drain the mixture well.
  5. Remove and reserve the sausage, mildly hot peppers and onion. Chop the onion, core, seed and devein the cooked peppers and chop them. Cut the sausage into quarter-inch cubes. Set aside.
  6. Cut the uncooked sweet red pepper into fine dice.
  7. Heat the butter in a large, heavy skillet and add the diced sweet red pepper, onion, mildly hot peppers and cubed sausage. Cook, stir about one minute and add the drained samp. Cook and stir about one minute or until the samp is thoroughly hot. Stir in the parsley.


Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large.

  • 1 tablespoon of canola oil
  • 1 boneless pork loin roast, cut into 1-inch cubes (2 pounds)
  • 2 cans of enchilada sauce (14.5 ounces)
  • 2  cans of white hominy, drained (15.5 ounces)
  • 1 sliced onion
  • 1/2 cup of diced green chilies
  • 4 minced cloves of garlic
  • 1/2 teaspoon of cayenne pepper
  • 2 teaspoons of dried oregano
  • 1/4 cup of chopped cilantro
  • 1/2 teaspoon of salt
  1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides. The process usually takes about 5 minutes.
  2. Place the meat in a 4-quart slow cooker. Pour the enchilada sauce over the meat and top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on low for 30 minutes more.


  • 1½ cups of rinsed lentils
  • ½ large diced onion
  • 2 tablespoons of butter
  • 2 tablespoons of red curry paste
  • ½ tablespoon of garam masala
  • 1 teaspoon of curry powder
  • ½ teaspoon of turmeric
  • 1 teaspoon of sugar
  • 1 teaspoon of minced garlic
  • 1 teaspoon of minced ginger
  • A few good shakes of cayenne pepper
  • 1 14-ounce can of tomato puree
  • ¼ cup of coconut milk or cream
  • cilantro for garnishing
  • rice for serving
  1. Cook the lentils according to directions. Drain and set aside.
  2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
  3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes. (the longer, the better!) Serve over rice and garnish with cilantro.

Cream of Mushroom

  • 8 ounces of fresh mushrooms
  • 2 tablespoons of chopped onions
  • 1 -2 minced garlic cloves
  • 2 tablespoons of butter
  • 2 -3 tablespoons of separated flour
  • 2 cups of chicken broth
  • 1 cup of light cream or 1 cup evaporated milk
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of nutmeg
  1. Cut the mushrooms into slices.
  2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
  3. Blend in 2 tablespoons of flour and stir.
  4. Add in the chicken broth and heat until slightly thickened while stirring frequently.
  5. Stir cream with additional tablespoon of flour and seasonings. Add in cream to soup and heat to thicken while stirring frequently.