Introductory comments: I used veggie sausage links, but any kind of Italian/spicy sausage will work. If using real meat, just go easy on the butter/oil, as there will be fats released as you sauté. This is also a way to feature some yummy local things: eggs from the market, Calder Dairy whole milk. For egg-based dishes, these ingredients should be as unadulterated and fresh as possible. Finally, all ovens are different; mine, for instance, is an early 80s version with questionable heat distribution. Be flexible.
9 in. pie crust, store-bought (I am lazy. And have no counter space for rolling out dough. I'm over it.)
1/2 onion, diced
1 small shallot
1 clove garlic
sprinkle fresh rosemary
1 tbsp butter
1 full-size link sausage (real or soy)
2 large handfuls arugula (3-4 oz.)
1 c. whole milk
3 eggs
1/2 c. grated parmesan
salt, pepper, herbes de Provence
Preheat oven to 425 degrees.
Warm large sauté pan or wok with a splash of olive oil, then sauté first 3 ingredients until onions are just tender. Add rosemary, sausage, butter and sauté until sausage starts to brown. Add arugula and toss until just wilted, then remove from heat. Set aside to cool, and drain if necessary.
Meanwhile, cook crust for 5-7 mins to crisp the bottom. If you can figure out a consistent way to blind cook it, more power to you. And please share. Usually, I forget, or improvise.
Remove and let cool a few minutes. Sprinkle with half of cheese, then add greens/sausage mix to crust. Spread evenly. Whisk together milk, eggs, s&p&herbs and the rest of the cheese, the pour over greens. Place in middle of oven for 15 minutes. Turn heat down to 350 and cook for 30 minutes more, covering with foil if necessary to prevent too much browning on top.
Let sit 10 mins before cutting and serving. As an aside, this freezes well if the slices are individually wrapped. I use foil, so I have a ready-made piece to put it on/over when I re-heat (15-20 minutes at 325).
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| Place of pride, right next to the new herb plants |
Serve for a brunch or light meal, possibly with light white wines like trebbiano d'Abruzzo or garganega (Soave).
Roasted veg and lentils with greens. Yes, you really can put lentils in a rice cooker. Or quinoa, or some kinds of couscous, bulgur... I would, however, recommend against risotto.
Makes enough for 2 meals.
3/4 c. lentils (I used regular green)
pinch turmeric1 bell pepper
1 Asian eggplant
1/2 red onion
dash each of whole coriander and whole cumin
s&p
2-3 oz. of coconut milk, or to taste
2 handfuls arugula
Start lentils going and give it an hour or so, with plenty of water (more than for rice) and a sprinkle of turmeric. Water, veg, or chicken stock all work.
Preheat oven to 425 degrees.
Roughly chop bell pepper and onion, and slice eggplant on the angle (no thicker than 1/2 in.). Place in casserole dish and drizzle with olive oil, then sprinkle with grated coconut, whole coriander, whole cumin, and s&p. Toss a bit to coat. Let roast 15-20 mins, or until the eggplant is soft through.
While this is going on, warm your guilty-pleasure patty (the masala burger) according to directions. Don't tell anyone you bought it at the store, and look sufficiently sheepish while doing it.
When the veg are done, toss a bit more to make sure the spices are dispersed, then stir in coconut milk. It shouldn't be watery, just enough to pick up the dried spice/coconut sticking to the dish.
To plate, one handful of arugula, topped with lentils. Then roast veg mix, and chopped masala burger. If you're feeling tropical, top with a bit more of the grated coconut.
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| Quick and easy South Asian. |
Dark Chocolate and Pistachio Biscotti. Took the recipe below, left out some flour, added a little more sugar. Used a roughly chopped 4 oz. 85% cacao chocolate bar, and added a bit more sugar to counterbalance. Then, roughly chopped pistachios as well (Pine nuts. Someday).
http://allrecipes.com//Recipe/double-chocolate-biscotti/Detail.aspx
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| The last bits of biscotti |
And on this lazy Saturday, sauteed potatoes, red onions, and black beans with some chili pow. Put over arugula, top with grated cheddar and tomatillo salsa, then add tortillas that have been crisped and salted. Top with medium poached egg for brunchy-lunchy goodness.
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| Ole! |
And last but not least, not to be out-done... and again, how does one person eat a dozen eggs before "expiration"?... a sad little attempt at dan ta, the Chinese version of Portuguese egg tarts. If the pastry dough didn't crisp quite right, at least the filling is delicious enough to eat with a spoon...
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| Just eggs and milk... can't be that bad for you, right? |
Boil water for penne pasta. Begin warming oil and a bit of butter in a pan or wok over med-high heat. Once you add the penne to the water, toss in chopped, peeled eggplant into the wok. Let cook until just barely translucent, then add chopped garlic and arugula. Salt to taste, add pepper and herbes de Provence if desired. When the pasta is almost done, add in at least a tbsp of the juice in the artichoke jar/can, and as many artichokes as you'd like. Toss to coat the arugula, which at this point should be more or less wilted. Drain pasta, put into bowl, and then top with veggie mix. Sprinkle with parmesan and a bit more black pepper. Then eat!
More baking!
Local pears poached in ginger and port: chop one, 1.5in. piece of ginger, and boil it for ten minutes. Drain the water, leaving the ginger in the pot, and add 3 parts water to 1 part port (enough to cover your pears). Add 1/2 cup sugar (plus a little extra for good measure) and bring to a boil.
Peel the pears (the y-shaped peelers work like a dream), leaving the stems. Place them in the pot, and simmer for 30 minutes or until soft all the way through. Remove with a slotted spoon, then continue to boil the port mixture until it reduces to a syrup (about 3/4 c.). Pour syrup over pears, let soak 15 minutes, then serve. Can also be served cool the next day, just make sure to let the syrup cool completely before sticking it in the fridge.
Ginger-Cranberry-Orange biscotti: Begin with the recipe above, but replace the cocoa powder with 1 tbsp (at least) of ground ginger, and a tsp of cinnamon. Instead of chocolates, add dried cranberries and orange zest (or, "dried orange-flavored cranberries" that will make your life easier). Cook according to directions.
