…okay it is actually knackwurst and mashed potatoes.
Rachael’s ‘fancypants’ onion sauce was supposed to be deglazed with white wine but I wasn’t drinking white wine, I was drinking dark beer. So it was kind of Germanized bangers and mash…of course maybe it is the other way around, maybe bangers and mash is really anglicized German food…anyway.
I couldn’t find a great reference for this specific recipe but google it and pick one with good onion sauce/gravy (i.e. it calls for a fresh herb, some wine and broth…not a gravy packet!) Also mashed potatoes are always just a little more delicious with a couple tablespoons of cream cheese (or a wedge of laughing cow!) and chives.
Sausages and mashed potatoes were both staples of our dinner table while I was growing up. So this is good winter comfort food for me on a busy weeknight; it didn’t require any pricey or hard to find ingredients or 2 days of prep.
This seems like it should be an easy meal, just pasta and sausage and beans. –> recipe on bon appetit
Two of these ingredients are multi-step processes though, the fresh pasta and fresh fava beans
I do like that it doesn’t require me to cut the pasta into any specific shape but making pasta takes just a little more time even if I have dough ready in the freezer.
This was the first time I have made fava beans and again multiple steps. 1) I took them out of the pods, 2) blanched them for a few minutes and then left them to cool, 3) peeled the beans themselves of the now white and wrinkly thick outer layer, 4) So by the end my big bag of fava bean pods from the grocery store turned into a very small pile of edible little green legumes.
Once those two things are done it is super fast and basic. I guess I could have used dried pasta (or purchase fresh pasta) and frozen favas, but what’s the fun in that?
I was lazy last weekend, I bought a bag of whole wheat pizza dough from trader joe’s and made this sausage, fig and goat cheese pizzas (Bon Appetit – August) I cooked the crust on my grill pan and then added the toppings. The dressing called for pomegranate molasses which I already had (yeah!) and the fresh figs I got at whole foods were ripe and seriously delicious. Fast and delicious dinner.
hominy, chorizo, chicken stoup
It is a Rachael Ray word and her recipe. I added a little extra chipotle pepper but the chorizo must have been a little spicy also because this soup/stew has some bite!
It has kale in it, I love kale!!