Posts Tagged ‘sausage’

Ramp Risotto with Italian Sausage

May 6, 2010

I first read about ramps in Bon Appetit last spring. I had no idea what they were, but the idea of vegetables and greens unknown intrigues me. It inspires me to try new things.

Ramp risotto with Italian sausage topped with Parmesan and peccorino cheese.

Last Sunday was the first Baltimore Farmer’s Market of 2010, and I was looking forward to loading up on fresh, local produce. But by the time I rolled in late there was little left, if there had been many vegetables to begin. I guess the season is still pretty early for actual fresh, local produce, so my boyfriend and I managed to grab some fish, beef, and milk before we left. The lack of vegetables though was a gap we had to fill, so we made a beeline for Whole Foods and there, for the first time, I saw a table full of fresh ramps. While they were on the pricey side ($12.99/lb!) I had to give them a try, to see how different they were from spring onions or leeks or garlic or whatever.

A quick search of Epicurious brought me to a recipe for ramp risotto with Italian sausage. Since I actually had all of these ingredients in my kitchen, it kind of sealed the deal that this was going to be part of dinner that night.



Potato Gnocchi with Sausage and Vegetables

February 8, 2009

If I had all the time in the world I would cook long, complicated dishes with rich sauces and a tantalizing array of flavors and aromas that would make Julia Child’s toes curl. But if I had more time I would also work out more often, sleep 8 hours, catch up on my work at the office, talk to friends and family, travel. It’s really not that realistic (with my time management skills), but I can dream, can’t I?

Potato gnocchi with spinach, onions, and kielbasa sausage is quick and delicious.

Potato gnocchi with spinach, onions, mushrooms, and kielbasa sausage is quick and delicious. I really could not ask for much more.

So usually I have to go the practical route and cook dinner on the fly. If I don’t prep the night before or meal plan for that week, that usually means, if I’m not in the mood for sandwiches (and trust me, I love a good old fashioned bad-for-you-Kraft-American grilled cheese sandwich) what can I boil, and how fast?

Well bless Trader Joe’s and its potato gnocchi. Not only can you boil it in two minutes flat and eat it with some salt, butter, curry powder, Sriracha, and sour cream, you can mix it up with loads of other ingredients to make a dinner that looks a whole lot fancier than it really is.



September 29, 2008

The other day, I had a craving for a Calzone. I had no rhyme or reason for it; it’s not the type of thing I usually want or even order at a restaurant. I just made it up as I went along, and it turned out pretty tasty. Traditionally these are fried, but I made a baked version.

I had previously made pizza dough in the freezer. The recipe is from my coworker, Brittney. I have no idea where she got it from, but it’s mighty tasty and freezes well. Her recipe is below. Rice also has a great no rise recipe.

Back Country Pizza Crust (makes 2 – 12 inch crusts)
1 package dry yeast (2-1/4 tsp if you have it in the jar)
1/2 cup warm water (105-115 degrees)
3 cups flour (I used 1/2 white and 1/2 wheat – excellent!)
1 tsp salt
2 T olive oil
1 T honey
3/4 cup cold water
(optional: It’s not in the original recipe, but I always add some dried herbs to the dough. It adds a little fun flavor. I used herbs de Provence)

Dissolve the yeast in the warm water. Let it stand for 10 minutes, until slightly bubbly. In a large bowl, combine the flour, salt, olive oil, honey, and cold water. Add yeast mixture and stir to blend. Knead by hand until smooth and glossy – about 10 minutes. Form into a ball and place dough in an oiled bowl, turning to coat entire surface. Cover with plastic wrap and and towel and let rise until doubled in bulk – about 1 hour.


Biscuits and Gravy

August 23, 2008

While Matzo gets ready to write her introductory post, I thought I’d go ahead and start with an actual food post.

Breakfast seemed like the most natural place to start.

I was not introduced to the wonder that is biscuits and gravy until I found myself in graduate school in Arizona. I was a two-egg-bacon-toast-and-hashbrown kind of girl (with flirtations with eggs Benedict) until the day my friend from Florida ordered biscuits and gravy when we went out for breakfast at a local greasy spoon.

My, my what a marvelous and simple dish. My arteries squeed with joy. There was one place down the street from my apartment that served biscuits and gravy on top of hashbrowns and the biscuits and gravy itself was then topped with a rasher upon rasher of crispy bacon.

Since then I’ve moved out East, but biscuits and gravy followed me here. The recipe is simple enough, and life is made easier for me when I don’t have to make the biscuits from scratch. I like Pillsbury biscuits myself but not the ones with layers–the ones that more resemble homemade biscuits. Of course, you can make your own biscuits, in which case, I salute you.

The added bonus is the recipe is pretty easy and relatively inexpensive (just like I like it!)