I’ve come to the point where I’ve read way to many recipes and blogs, books, and watched countless cooking shows over the years………so………. My posts are going a more descriptive route rather than a standard measured ingredients and directions format….. and most likely I’ll refer to them in the future for repeats of some of the dishes I love with variations. Reading other peoples blogs and cookbooks have influenced me also to go the more narrative style, better a little story of the actual meal preparation. Thanks to all the bloggers I follow, excellent work!
Blogging right after eating has it’s advantages….
Two sausages from the the freezer along with frozen peeled whole tomatoes, frozen prepared garlic cubes, frozen vegetable stock. On the fridge side, some defrosted tomato juice, carrots and onions, a bit of bacon fat, 1/2 a can of tomato paste, prepared pasta dough. Frozen sausage goes in the fry pan with 2 cubes of frozen stock and brought to a boil covered,and then simmered, till sausage is defrosted and stock evaporates, brown the sausage, I now have a small black and Decker food chopper that was orphaned, now a new addition to the kitchen, I f*** with it, as adding too much carrots at once causes it to jam and the blade lift and stop rotating , so some of the carrot is removed till the little chopper does the job and I add the rest of the carrots incrementally ,no problem with it processing the onions ,add the diced onions and carrots, and garlic with a dab of bacon fat. More of a tomato vegetable sauce, as one of the Frug’s recipes I recalled. If i have veggies like this available ,celery, green pepper etc., they can be sautéed and added to bulk up the sauce, a good way to get veggies into the meal.
Now in the garden a large green plant that is either broccoli or most likely, looks like Brussels sprouts, when I started them from seeds I didn’t keep track exactly what they are and where they were planted, but one of them is forming a small cauliflower, frost is forecasted towards the end of the week ,maybe they will survive . The one I picked from closely resembles Brussels sprouts as the stalk is covered with small leafy projections that tightly formed would be Brussels Sprouts only these are less dense but have the definite taste of sprouts. Crisp, green and earthy.
Out of the frying pan goes the sausage to a pot, add tomato paste to the fry pan with the semi defrosted whole tomatoes and than some more frozen stock and season to taste, some thyme purchased for thanksgiving , dried basil and dried oregano . Now it gets poured in the pot with the sausage, simmered and sweetened with a touch of simple syrup and a splash of apple cider vinegar for balance.
Boil water for the pasta and roll out with the machine to noodles, boil and plate them. With the greens in a small pan pour out the pasta water over the greens to blanch, drain and plate next to the pasta. Spoon tomato sauce over pasta and greens,(take a photo) top with one half of a sausage, grated cheese.
Eat…………………………E X C E L L E N T ……!……. OOPS, no wine for now.
Now I’m thinking of Brussels sprouts pasta or ravioli after I finished my plate, a good meal, but that will be another kitchen encounter. Christmas looms ahead….
Like this:
One blogger likes this post.
Recent Comments