6 posts tagged Sausage

Corn & Chile Strata with Mexican Chorizo

For Christmas this year, my lovely sister Leah gave me a wonderful Williams-Sonoma cookbook full of recipes for the thing I love most in the world; brunch! Paging through page after page of beautifully shot photos, I finally settled on a recipe for a corn & chile strata with chorizo. This is an extremely homey dish, and after refrigerating overnight, I absolutely could not wait to get this in the oven the next morning. Definitely worth the preparation because it was so light and fluffy the next day; satisfied my love of homemade brunch in a huge way! Continue Reading

Fresh Pappardelle with PEI Mussels, Smoked Chorizo, Mushrooms & Tomato in a Saffron Broth

Preparing mussels at home has always intimidated me. I'm not exactly sure why; I've done pretty well at my first attempts at Beef Wellington and Risotto Tortes, so why would the thought of preparing mussels at home frighten me? Well, foodborn illness, for one. Overcooking them, for another. A laundry list of potential failures threatened my never-attempted mussels for years and years. Until I swallowed my fears and went for it anyway. On New Year's Eve 2011. And then again on New Years Day 2012. Dare I say that now I'm slightly addicted? To help clear the air about how to handle mussels and remove the fear, there are really only a few things you need to know before you start: *Scrub the mussels well under running cold water to remove any barnacles, etc. A very stiff cleaning brush comes in handy for this. *Tap on any mussels that are open (they responded quicker/more fervently using the back of the cleaning brush), and if they don't close, discard them. *Any mussel with a broken shell should be tossed out. *Each mussel has a beard which you can find sticking out of the side. Pull this out in a back and forth wiggling motion to ensure you get it all off. *Once the mussels are cooked, the shells should be open. Any mussels that are close at this point should not be eaten. I think the most important step to note is to not soak the mussels in water, and to not *accidentally* turn the tap water to warm and leave them for any amount of time in slightly tepid water. Because that might cause you to freak out and think you ruined your *entire* New Years Eve dinner when they all open and you think they've all gone belly up. Fear not, though! One rather strong rap on the shell with the back of the cleaning brush will quickly have those mussels closing up shop and you can then proceed to make this meal. Which is delicious, by the way. And quick! Continue Reading

Creamy Roasted Red Pepper and Tomato Soup With Sausage

I think the reason I like this soup so much is simply because it reminds me of food my Mom used to make. A quick week night dinner (given you use smoked sausage), this was a delicious way to enjoy a cool night. It would be delicious paired with a grilled cheese sandwich, or served without the sausage as a starter for a lovely meal. Continue Reading

Cottage Cheese Cornbread, Sausage, and Mushroom Stuffing

cornbreadsausageandmushroomstuffing Thanksgiving - the one time of year where it's perfectly acceptable to become a gluttonous pig.  I have now had days of carbs upon carbs upon carbs, and I am thrilled that everything turned out ok.  This stuffing is great because it feels soooo homemade, but you can make the cornbread a day or two before, and just make the rest of it the morning before you roast the turkey.  ... Continue Reading

Creamy Pumpkin and Sage Pasta

Last year, Mike from Mike’s Table had me on a pumpkin kick. I made an attempt at his Pumpkin Sage Pasta, and a pumpkin soup, but because I used our large decorative pumpkin, my attempts were lackluster and W banned me from making anything pumpkin related again. :( This year, I decided I would not be denied, so after visiting my favourite Farmer’s Market (see you all in April, Fatima), I came home with 3 perfect baking pumpkins and attempted Mike’s recipe once again. I’m happy to say, pumpkin is now allowed back into our evening meals. Thank you, Mike. :love: Continue Reading