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Posts Tagged ‘Sausage’

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So, this is not exactly pizza. It’s more like a calzone, really, but I’m calling it rustic pizza because that’s what seems to suit it best. You can create your own twist on this recipe by throwing in whatever you have in your refrigerator- roasted vegetables (this would be a great place to tuck in some vegetable ratatouille), leftover meats, or greens. The only requirements, per se, are some sort of cheese and a yummy red sauce. Any pizza dough works for this, I adore the store bought from Trader Joes, but if you’re a homemade dough person, by all means…

Here is the recipe for our version of rustic pizzas. I hope you enjoy them as much as we did!

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Divide your dough into three or four portions (size depends on the person you are making it for; for us, we had a baby bear, mama bear, and papa bear size). Flatten out each piece of dough to about ¼ – ½ inch thick using your hands or a rolling pin and shape into a rough circle. In the center of each dough round add a couple of spoonfuls of sauce ( we used Trader Joe’s tomato basil marinara sauce), a few freshly cut rounds of mozzarella cheese, a few pieces of cooked sausage (spicy chicken sausage went into ours), and a couple of torn up pieces of basil.

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Brush a little bit of olive oil along the edge of the dough circle. Pull one side of the dough over the filling to reach the other side. Push to seal the edges and brush the top of each pizza with olive oil. Place on a parchment lined sheet tray or directly onto a pre-heated pizza stone.
Bake at 450 degrees until golden, about 15-20 minutes.

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Let cool slightly as the inside will remain very hot for quite awhile. We actually cut Jack’s way before meal time so it would be cool enough…he did not appreciate the wait! Serve with a handful of arugula and some warmed marinara sauce for dipping.

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So, this is a meal that beckons and then receives a much appreciated thank you from it’s eaters to the cook. My family of three gobbled this soup up and very happily ate it for lunch the next day! It’s a keeper…and I’ve been searching for soup go-tos for years!

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My only issue with this soup is the prep labor and time…I spent over 30 minutes peeling, chopping, and cutting before a single ingredient touched the heat. But, if you have the time, it’s SO worth it. I will be making it again (and again) this winter and am excited to see how different sausage flavors enhance the overall soup flavor.

Potato and Sausage Soup
Adapted from Bon Appetit, October 2007

Heat 2 tablespoons of olive oil in heavy large pot over medium-high heat. Add 9 ounces of fully cooked sausage (I used a spicy Italian chicken sausage and loved how the bits of fennel seed fell out of the sausage enhancing the soup’s texture and flavor) and cook until brown, about 8 minutes. Transfer sausage to paper towels to drain. Add 2 diced medium onions and 2 cloves of minced garlic to the pot and cook until translucent, stirring often, about 5 minutes. Add 2 medium potatoes, cut into skinny half moons, and 4 smallish sweet potatoes, cut into a large dice, and cook until beginning to soften, stirring often, about 12 minutes. Add 4 cups of chicken broth and 2 cups of vegetable broth and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Use your ladle to roughly mash some of the potatoes. Add browned sausage back to soup. Stir in 1 bag of 6-ounces of fresh spinach leaves and simmer just until wilted, about 3-4 minutes. Stir in 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Tell me what you think…and, if you have soup recipes you want to share, please respond in the comments and let me know!

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