This starts out as a braise then continues with a sauté. Start the sausages, potatoes, and onions in a big pan with a cup of water or stock. Add a sprig of thyme and rosemary, cook with a cover until the potatoes are close to done. Remove the cover until the water has boiled off then add a little olive oil and continue until the food browns a bit.
I’ve been cooking up some great recipes almost daily, but finding the time to put together recipe posts has been difficult. And forget remembering to take photos. Pictured above is Easter dinner, which I did remember to snap. Mostly because as I went to cook the rib roast, I realized I have never transcribed my go-to recipe for this perfect rib roast. I will remedy that in the coming week.
We had snow today, so yesterday before I even sat down to work, I spent time cutting flowers for vases and covering up plants I didn’t want to lose. So there wasn’t a lot of time to think about dinner. Luckily, I had a few items in the frig that needed to be used, so first up for dinner:
Sautéed Sausages and Pasta
- 1 lb sausage links – I used bratwurst this time, Italian sausages work great, too
- 3 tbsp of olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1/2 onion, sliced
- 1 to 2 garlic cloves, minced
- 1 tsp dried basil, crushed
- 1/2 tsp dried oregano, crushed
- salt and pepper to taste
- 10 oz dried spaghetti (works best with that, but if you have another style on hand, go for it)
skillet and saucepan
Slice sausages into 2 inch pieces.
Prepare pasta according to package directions, but drain when just Al Dente, you want it a bit under cooked, because it will continue to cook and soak up the sauce in the next step. Reserve the pasta water.
While pasta is cooking, heat oil in skillet, reduce to medium-hi heat, add vegetables and saute until softened. Then add sausage pieces and brown. Reduce heat to medium and cover until cooked through, about 15 minutes. Stir occasionally.
Once sausage is cooked through, add a ladle of pasta water to the pan to deglaze and create a sauce – add more as needed – and stir until well mixed and cook on medium high for a minute or two, reduce heat. Add drained pasta. Toss and let it all cook together on low for about 3-5 minutes to let the pasta soak up the sauce. Add a bit more pasta water if needed.
Serve with Parmesan cheese and salad.
Since it was going to be cold today, I decided soup would be a great idea. I made a traditional Potato Soup (recipe here) but since I had leftover carrots and potatoes from a pot roast earlier in the week, I blended those together with the milk, omitted the flour, and made the tastiest creamy soup base. The flavors were amazing and it was perfect for a cold snowy spring day.
A little breakfast pr0n to start. The patty is from that batch of homemade garlic pepper recipe sausage.This is an older picture from a meal we had a couple of weeks ago. Not sure if I have used it so here it is. I bought a batch of purple potatoes and mixed them in with fingerlings and a cubed sweet potato. The pork tenderloin was done sous vide and then seared in a hot pan just before plating. There is a pan sauce made from red wine and the pan juices. I reached for the white but it wasn’t open so the red went in.Gumbo! This one has andouille, chicken, and shrimp.A couple of pineapple upside down cakes. There was a little pineapple left over from Mrs J’s carrot cake, and we finally used up the last of the maraschino cherries that have been lurking in a dark corner of the fridge for ages. Not the prettiest cakes ever but they tasted great. There is one small slice left but it will not last out the day.Here’s Ollie! He’s been mixing about with the other kittehs and we think he’s fitting in quite well. He and Bitsy spent the night chasing up and down the hallway.I dug one of the rib roasts out of the freezer. It was one of those the market had on sale for the holidays. It was oddly cut, the two end ribs were sliced down the middle, making the piece about 1-1/2 inches altogether. I promised Mrs J that I would turn out the next steak medium done and so set the water bath temp to 140. When it came out I sliced it in half and seared the pieces in a hot pan. The pan sauce was made of butter and the same red wine that I used on that pork tenderloin. The potatoes were rubbed with olive oil and generously salted, then baked in a 350 oven for an hour.Mrs J left for an appointment this morning. Gabe waited by the door for her return. He misses his dog mama every time she goes away.That garlic pepper sausage makes pretty good chili.I’ll close with this salad. It’s a bagged salad topped with a deli made Greek salad with a little extra feta.
I’ll call these bruschetta for lack of a better word. Some leftover awesome sauce spread on slices of that sourdough with Parmesan topping. Toasted in the oven. Hmm… might be pizza bread? Tasted good whatever its name.This was the big holiday dinner. We did the rib roast sous vide and set the temp to 130, holding it there overnight. It was in the water bath for 12 hours or more. I roasted three kinds of potatoes in olive oil and honey – fingerling (white), sweet potato, and purple potato. In the little dish is a horseradish sauce for the beef. Also plated is a cranberry relish and a scoop of dressing leftover from the turkey day dinner.I had the oven cranked to 550 for finishing the roast. Pat it dry then pop it into that smoking hot oven for 15 minutes or so. Here it is just out, resting while everything else was made ready. I cut the ribs off and tied them back on with string before sealing the bag , they make a nice rack.Mrs J claimed the roast was delicious even though the rare finish was just barely within her comfort zone. I may do the next one to 135 or so. I can eat it medium, no problem!Breakfast for dinner! That sausage was made locally, it was so good I decided to make a batch of sausage myself. More on that, later.I did a sweet and sour pork dish for dinner today. The sauce was ketchup, rice vinegar, soy sauce, garlic, juice from those pineapple chunks, brown sugar, and sesame oil. The pork tenderloin was browned a bit on both sides and then diced and tossed with the sauce and the pineapple bits.Pretty good stuff! Post needz moar kittehs!
Homer gives me his “What are you looking at?” stare down.Reubens are always a welcome item on the lunch menu.The beer battered cod strips were pretty good but I was disappointed in the “chips”. Not so much that I didn’t eat them, mind.The sausage and beans in tomato sauce was really good the first time we had them so I made another batch. The wilted lettuce salad was excellent – hot bacon grease and wine vinegar dressing, sweetened with Splenda.Bea and Toby share a moment atop the couch.I smoked a pork butt overnight in the little electric smoker set low – under 200 degrees. I finished it in the oven. Made for great tasting sammiches! This one has slaw and sauce.Frito Pie! This time I used Chili Cheese Fritos with the chili and cheese. The sour cream over the top put it over the top.