Roasted Beet Risotto, a shout out to chèvre, and some potentially awkward typos.

I’ve been really into beets lately. And by lately, I mean my entire adulthood… as a child, not so much… (for unknown reasons my mom tried to feed me canned beets as a kid… definitely not the first exposure any child should have of this amazing root nugget.  Thankfully that is one of the picky eating things that I did outgrow…anyway.. )  Wednesday evening I was killing some time before heading off to yoga, and stumbled across this absolutely gorgeous cake from Local Milk.  Um, beets? Red Velvet? Chevre thyme frosting. SIGN ME UP!  Even though I still had to teach a yoga class, and even though I was looking at a trip to the grocery, an hour to roast the beets, and then making a cake from scratch, I could not be deterred.  (I should probably note that I accidentally took a nap in the afternoon… so I was feeling a little extra motivated.)

The cake was just as amazing as I expected, and you should all go out of your way to make it, or find someone who likes making cake and have them make it for you! Overall it wasn’t complicated, though a few aspects of the recipe didn’t work entirely the way I thought it would, mostly the part about reducing the beet puree,. Somehow I ended up with about 3 cups of beet puree rather than ¼ of a cup… I could have just put more in the cake batter, but was un-sure…. I mean I can improvise on most any recipe, but baking is one of those tricky ratio things, and I wasn’t going through all the trouble of making a late night cake from scratch just to screw it up!  So this left me with about 2 cups of roasted pureed beets… what’s a girl to do?

Also, before I go on about what I did with the beets, can I just say that chevre thyme frosting is a game changer. For reals.  Move over cream cheese frosting, there is a new star in town.  When I followed the recipe it was a little too thick to drizzle, so I did add a little bit of Meyer lemon juice. Perfection.

Tonight after I got home from work, I was hanging with the dog and trying to come up with some inspiration for dinner, and then I remembered the container of beet puree in my fridge. It was just begging to be a risotto, and after a few moments of flopping around and motivating myself to head out to the store for Arborio rice, I decided on a game plan. (note to self. If you mis-spell Arborio spellcheck will ask if you meant to spell abortion. It’s probably best not to mix these two words up when you are talking about trying to  get motivated to head out and get some of said word. Especially when you are blogging about it. And since I’m not always awesome at proofreading, if I accidentally talk about abortions later, you should just assume that I’m actually talking about rice )

I will fully admit, this was one of those thrown together dinners that wasn’t exactly measured, and almost no photos were taken, but once I sat down and took a bite I sort of sighed and said “well I have to blog about this…” But let’s face it. Some of the best dinners are the ones that aren’t well photographed and well planned out…. And as I sit here and try to backtrack and write a recipe, I will just say this… go with your gut. It’s risotto… if it needs more broth, add more broth. If you want more beets, add more beets. Trust your culinary instincts… but I’m rather confident that this recipe will at least be an appropriate guideline to get you to a magically delicious dinner.  I would apologize for the lack of amazing photos, but lets be real, it was too good to stop eating and stylize things… at least I got this shot with minimal spillage and some garnish  (#sorrynotsorry)

beet risotto with chèvre and mascarpone

beet risotto with chèvre and mascarpone

Beet Risotto with Chèvre and Mascarpone     (could easily be made vegan by omitting the cheese.)

  • 1 cipolin onion, diced
  • 1 clove of garlic, minced
  • 1 stalk of celery, diced
  • olive oil
  • ½ cup of white wine
  • 1 cup Arborio rice
  • 1 ½ cups of vegetable broth
  • 1 cup beet puree* (can be made in advance)
  • 2 oz chevre
  • 2 large spoonfuls of mascarpone cheese.
  • parsley for garnish
  • salt to taste.

* Beet puree:

  • 2-3 medium beets.
  • ¼ cup of water.

Heat oven to 400 degrees.

Wash the beets, and pierce a few times with a fork.  Line a pan with foil, add the beets and about ¼ cup of water. Seal the beets with additional foil and roast in the oven for about an hour.   Use a paper towel to peel the skin off the beets (be careful not to burn yourself) and  chop into large pieces. Place beet chunks in food processor and add the liquid from the roasting foil, and perhaps another ¼ cup of water.  Process until smooth.    Set aside.  (or use some for the Red Velvet cake.)

Risotto:

Drizzle olive oil in medium pan, and begin to heat. Add the onion, garlic, and celery and begin to sauté ( about 3-5 minutes)

Add the Arborio rice to the pan and cover with the olive oil. Sauté rice a few minutes until it starts to toast. It will smell a little nutty.

Add the wine, and stir… it will be absorbed by the rice fairly quickly. Add the remaining liquid ½ cup at a time, allowing the rice to almost fully absorb the broth each time. (stir stir stir… even if you don’t know anything about risotto you probably know that it required a lot of stirring)  After the final liquid has been absorbed taste a grain of rice. If it is still pretty crunchy you might need a few more rounds of liquid.

Once the rice has gotten to the desired texture and consistency, add in the beet puree. Stir, and continue to cook for 5 minutes (continuing to stir frequently).

Before adding the cheese... it looks like pomegranates... or ground beef... I swear to god its delicious.

Before adding the cheese… it looks like pomegranates… or ground beef… I swear to god its delicious.

Add the chevre and the mascarpone cheese and a splash more of vegetable broth. Stir until the cheese is incorporated into the entire dish.

Serve immediately with a sprinkle of parsley, a drizzle of olive oil, and a little bit of finishing salt.   (you know me… Red Ridge Olio Nuovo, and Jacobsen finishing salt)

Voila, Dinner.  If your friends are a punny as mine you too will be getting text messages that read  “risotto? I’ll “beet” right over”   (no joke… this is a real like story).

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A Truly Magical evening at Jacobsen Salt Co.

Before I even get started, let me just say that I kinda have a crush on Ben Jacobsen. Now that I’ve gotten that out of the way, I can get on to the really important things, like how magical* my Wednesday evening was.

 

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racks and racks of salt

 

(* I’m realizing right here and now as I compose this in my head that I’m probably going to say magical and amazing a whole lot in this post.  I looked up all the synonyms for magical, and it really doesn’t feel authentic for me to say things like fairylike, mystic, or paranormal… stupid thesaurus. I apologize in advance if you want to punch me in the face because I’m gushing about my magical evening. )

 

I woke up on Wednesday morning to sunlight streaming in my window. Both my cell phone and computer had died in the middle of the night so I had no idea what time it was (yes they were both situated in bed next to me, its fine I sleep alone, there is plenty of room) but I laid there for a while just basking in the fact that I had the day off, and I figured I probably couldn’t sleep through my morning yoga class even if I tried (well, ok I could, but I was pretty confident that even if I didn’t know what time it was, I hadn’t yet missed my class. I was correct).  I started to think about what I was going to do that day, and as I laid there looking at what was potentially the last really perfect Indian Summer day, I decided to drop everything and spontaneously head to the coast for a dinner at Jacobsen Salt Company.

 

I had been toying around with the idea for a little while, and I knew I would be going to at least one of the dinners there this fall, I just hadn’t decided which one. I had a million reasons why I hadn’t signed up for this dinner, but on Wednesday morning, none of them actually seemed legitimate (ok, maybe the budget reason was legit… I’m choosing to ignore that)  I was bummed I wasn’t going to any of the Feast Portland events over the weekend, and was craving a foodie adventure. So I rolled out of bed, found my computer cord, waited for baby-mac to charge, and promptly bought a ticket. Gotta love the power of the interwebs.

 

Over the past few weeks a few things have changed  a bit in my life. The largest thing  being my job (more about this at another time) but I’ve suddenly found myself working a lot less (hilarious that full time seems leisurely these days) and have been trying to focus on filling my free time with things that make me happy. Exercise, socializing, fun experiences… and lets face it. Amazing food and wine make me really, really happy. Throw in fun people, and pushing out of my comfort zone a little bit, with the spontaneity factor, and I’m pretty much blissed out.  So getting a ticket for a dinner with Chris Cosentino at a enchanting salt factory on the Oregon coast was really a no brainer.  (seriously, why did I wait until that morning? I have no idea… going to this dinner was perhaps one of the best decisions I’ve ever made… at least one of the most fun things I’ve done for myself in a long time)

 

Fall time always makes me feel a little introspective. With the afore mentioned free time, I’ve been doing a lot of thinking, evaluating, and self analysis. (sometimes this is good. Other times not so much, but at the moment, I think it is good to take a step back, and realize ways in which I want to grow) One thing I’ve really been sensitive to is trying to make a name for myself. Maybe not even really that… it’s more like I want to be memorable. At my former job I really struggled with this, partially because as an event planner it is pretty much your job to blend in and be behind the scenes. This was all good and fine at weddings, and private functions, but it got really frustrating at industry events and wine club pick ups, because I felt like I was meeting the same people over and over and over again, and each time they had no clue that we had met dozens of times before. A lot of that is just the industry, and some of it was me being a wall flower, but regardless, it started to wear on me a little bit. Not that I want to be the center of attention, but I think every person at least hopes to be memorable in some way.

 

I went through a lot of the same thing last year when I started dating my ex. He is a chef, and kind of a famous one, and once again, I would go out with him, and I would “meet” people whom I’ve met before, and now suddenly that we were together I was standing out.  At least at the time… flash forward to now, and I run into people that I met when we were together all over the place. They usually just look at me with no recognition, all the while I’m replaying conversations I had with them in my head. I’m trying not to take it personally… I have a really hard time with names, and I know that I meet a lot of people at the market, and I can’t always place where I know them from…  But at the end of the day, I don’t want to be forgettable, but I also want to stand out for who I am, and not for who I am with or where I work.

 

And I feel like in the last year I’ve finally gotten a handle on this. I know that most people actually associate me with where I work… but I’m pretty ok with that.  Red Hills Market is kind of the epicenter of wine country, and if people know who I am because I make their latte’s every day, or because I cater at their winery, I’m ok with that. Because for the first time since I joined this crazy/fun/unpredictable industry I feel like I’m actually a part of the community, and not just orbiting outside of it. And it feels nice to be making connections, and mostly making them on my own. (of course, I get home on Wednesday evening, and my ex, who is friends with Chris Cosentino calls me to ask about the dinner, and immediately says “well did you talk to Chris? Did you tell him that we know each other? Did he give you the time of day because you know me?”  Le sigh.  No, I did not name drop, and I knew that I  totally could have, and perhaps would have had a magical celebrity chef moment… but for me Wednesday night wasn’t about name dropping. It was about amazing food at an amazing place, and putting myself out there for who I was.)

 

Anyway, long tangent coming back around…  I had been at Jacobsen Salt Co. all of two seconds, and I step out of my car and the first thing I hear is “Oh hi Awkward Olive!”  And there is Jami Curl of St. Cupcake and Quinn  aka “sprinklefingers” greeting me with a smile and a hug. We had never actually met before, and up until that moment had only known each other through Instagram, so the whole thing was a little surreal.  I know lots of people have twitter meet ups (is there like a catchy term for that? I don’t tweet really, so I have no idea) Anyway, I always had a sneaking suspicion that if we ever met, we would be friends in real life. I should probably be more creeped out that I already felt like I had a connection and a real life relationship with this person whom I have only ever communicated with via photo comments (the fact that she isn’t creeped out that I’m a little bit obsessed with her son,  in a totally not creepy way, makes me think that we really actually get each other pretty well).  I find her to be really entertaining (follow her on instragram, for reals, you won’t regret it) and very relatable.  I knew within moments of stepping out of my car that I was among friends, and that the evening was going to be amazing, and it just kept getting better.  I met a bunch of fun new people, re-connected with some people I already knew, and had a blast putting myself out there.  At one point we were on a tour of the salt facility Jami turned to me and said “When we go into the room with the large pool, I want you to imagine that I have given Ben the gift of an otter, and its in the pool swimming on its back with a little shell clutched to its chest. It will make the tour a lot better.”  Yup I knew she was my kind of person.

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As we waited for the tour to commence, and dinner to be served we lingered by the water, sipped on pink bubbles (the wine kind, not the blowing kind) from Soter Vineyards… It was all pretty much heaven. I’ve been a fan of Soter for quite some time, and my old roommate used to work there, so last winter I became quite familiar with their wine. I also became much more familiar with the people working there, and find them all to be quite delightful. Hallie Whyte and I actually went to college together, but our paths never crossed very much, so its fun to have that Linfield connection with someone now. It’s kind of amazing to me how a school can be so small, and yet I’m still meeting people that I didn’t really know when we were engrossed in academia.  Anyway, I’m getting super off track… the wine, the bay, the facility, the people… to say it was anything less than magical would be a complete understatement.

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Starting off the tour

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Ben and Chris hanging out before dinner

Jacobsen Salt Co. is hands down one of the coolest places I’ve ever been to. It is this tiny oyster farm converted into a salt factory, and it isn’t fancy, and yet it is the type of place that makes you want to drop everything, quit your life and somehow be a part of it.  (I love finding those types of places… don’t you?) My words aren’t really doing it justice right now, really you just have to go and experience it for yourself, preferably on a sunny day with pink bubbles… but I have a sneaking suspicion that it is a pretty magical place any day of the week under any conditions with or without wine.  It also help that there are good people there.

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I met Ben a few years ago when he was just getting things started. He was making a delivery to Red Ridge Farms, and he had giant Rubbermade tubs full of lemon zest salt in the back of his car (before it was even available, back when he was schlepping sea water all the way to Portland to make his salt… it sounds hard.)  He was so charismatic, and so passionate about what he was doing… again, My type of people. How can you not be just drawn to people like that who are so passionate about what they do? (Le sigh, again. On the bright side, I am absolutely 100% passionate about where I work, just not what I do… I’m fine with this for now… I’m only 28, I think I have some time to figure things out, and my job does allow me to teach yoga, which is indeed a passion…) But Passionate people are where it’s at in my book.  Anyway, long story short, Ben is kind of adorable, and maybe the nicest person you will ever meet, and when I started working at RHM, I knew that I wanted him to come and do a salt tasting for the staff. Pretty much my first act as Front of House Manager, was to re-order salt, and get him on the books for our next staff meeting.  (It was SO fun!) I’m pretty sure just about everyone has the same thought/ reaction after hearing his story. Why aren’t more people making salt in Oregon/ Why wasn’t this my ingenious idea?  Regardless, the product is amazing, like truly truly amazing, and it only makes it that much better that the person behind the product with the vision is a cool person.

 

Ok, onto the food portion of the evening. DE-LISH.  I didn’t take nearly as many photos as I should have, or notes for that matter… Part of me wishes that I had notes about each bite, that I had written snippets about each course, and had squirreled away descriptors… I might kick myself for it later… How often do you get a meal prepared for you by Chris Cosentino? But to be perfectly honest, I was too busy basking in the whole experience. Yes, the food was a major part of that… but it was the evening overall that was so memorable, and for me the whole was greater than the sum of its parts. The wine, the food, the setting, the company…

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Le Menu

When my ex called to ask me about name dropping he also was grilling me for details on the food. Apparently Chris told him he was one-upping one of his dishes, so naturally he wanted the scoop. I couldn’t tell you if the blood sausage on the oyster was hot or cold, or what it was served with… I could tell you that I would have probably eaten 15 more of them if given the chance.

 

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I don’t have a picture of the oysters, but I do have a picture of these oysters doubling as salt cellars.

 

 

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The Radish and sea urchin salad was everything I wanted it to be. Light, crisp, simple, yet rich. There was color, and texture, and complexity, and just overall yumminess.

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Probably my favorite dish of the night was the Heirloom tomato and Nduja bruschetta. Come on, you had me at spreadable sausage. Hello. Plus tomato season is just on its way out, and nothing tastes as much like summer as beautiful garden fresh tomatoes.

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Heriloom tomatoes and Nduja Bruschetta

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The next course was  a truly breathtaking assortment of surf-n-turf.  As Jami so perfectly put it “we are going to have the meat sweats after this” Indeed we did. I had 2-3 servings of steak, perfectly cooked scallops, and an assortment of pickled veg. Yes, pickled veg, AKA the way to my heart. I do love a good pickle.

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Smoked Meats, diver Scallops and Incanto Gardineria

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We finished up the food portion of the night with a salt roasted pear. I saw a sneak peek of this on instagram earlier in the day, and had therefore been thinking about it/ looking forward to it pretty much all day. It didn’t disappoint. It was perfectly balanced, not too sweet… oh and did I mention that there was foie gras? It was amazing. Like the last meal you might ever want to eat in your life amazing.

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Salt Roasted Pear, hazelnuts and Foie Gras

 

I failed to take any pictures of the flower arrangements, but they were breathtakingly put together by Field Works Flowers. Meg was lovely to sit across from, and I’m totally enthralled by her work.

 

After dinner, I lingered a bit longer, not willing to end the night with dessert. It’s almost like the whole night was out of  an enchanted fairy tale, because after dinner we strolled back down to the bay, and drank more wine, and listened to the ocean in the light from the full moon. Real life Oregon, sometimes it’s a f*ing fairy tale.  And sometimes in this fairy tale you can’t stop gigging because Jon Valls says things like “It’s the big F*ing dipper, yo!”  Eventually we made our way up to the house, and sat around the fire pit for a while. Everyone else was mostly talking about all the upcoming events/ work to be done for Feast Portland, major upcoming projects etc. This is the part of the evening, where I most likely put on my introverted hat and just sat back and observed everyone’s interactions. I know it makes me seem socially awkward/ uninterested but really its just how I process. I love observing people and how they interact, and I’m just a really good listener, so its easier for me to sit back and hear and see people interacting with each other, and just soak in all the goodness. I know this backfires on me all the time, because I tend not to ask a lot of engaging questions, or any questions for that matter because I feel like I’m getting to know people just by observing. And as a result it feels really un-genuine  for me to ask questions that I already know the answer to. (for example, its kind of impossible for me to make small talk with this incredibly gorgeous wine guy who comes into the market all the time, because I already know where he works, and what he does, and that they are harvesting. I also know that when he comes in 95% of the time he is going to get a breakfast sandwich and salt and vinegar chips… and because I know all of this is makes it really hard for me to ask things like “Oh have you started harvest yet?” because I already know the answer. This is a really really dumb hang up, because obviously if I’m asking the question he doesn’t know that I know the answer… same goes for every other situation in my life… This is why small talk is THE WORST. But also this is maybe why Speed Dating would be amazing, because I wouldn’t know anything about anyone, and would only have a few moments to interact and no time to get all observy of people. Yes, I said observy. Longest tangent of all time. To sum up, why won’t the sexy wine guy just ask me some random small talky question? And more importantly, why won’t the speed dating company get back to me? For reals, apparently no one in the Porland area between the ages of 28-40 is interested in speed dating, because I’ve been waiting for them to schedule an event for 3 months…) Jesus, I should probably stop writing while I’m maybe a head?  Ha, realistically I should just edit this down, but what fun would that be?

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The fire pit/ after party

I left reluctantly, not wanting the evening to end, but knowing that I had an hour and half drive a head of me, and a sassy bulldog awaiting me at home.  I also knew that I had committed to meet a friend at Pilaties class the next morning (like I said, dinner involved meat sweats. Exercise the next day was not optional).  I tore myself away from the fire, gave Ben a hug goodbye, and settled into my drive home, with pretty much a perma-smile on my face.  Good food, good wine, good people. = an absolutely perfect night.  A magical setting, some amazing new friends… I think I’m going to let myself be spontaneous a little more often. I’m also going to eat more spreadable salami. And maybe if I’m lucky, I’ll get to spend some more incredible moments at Jacobsen Salt Co. AKA one of the most amazing places on earth.

 

 

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Lemon Zest Salt

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Freshly harvested salt

*I just re-read this, and the use of magical, enchanting etc is a little gross… but I can’t help it. I wrote this somewhat late at night, and really those are the words that best describe the evening.

Snappy Tomatoes: Putting a little pep into your Monday, and a way to curb the Hangries

Here’s the thing: I got a job, and start on Friday! (more on this later) in the meantime I’ve been scrambling around trying to get my life in order with my final week of free time. Naturally I took the weekend to play play play, and spent 4 days eating, drinking, socializing, having good conversations, shopping, laughing, swapping stories, running, catching up, and hanging out as much as possible! SO fun, but I am a little exhausted. =) It really made me realize how much I miss personal connections. Yes, I have them, but blogging aside, I tend to be a really quiet and private person, and sometimes I forget how much I love that human interaction. Just being able to pick up the phone and have a random conversation, or tell a quick little “this totally made me think of you today” is probably what I miss most about being in a relationship.  Obviously, social media makes having these types of connections a little easier, I can post a picture of what I’m doing on instagram, or facebook, and people can like, comment and interact, but it’s still not the same as sharing those interactions and anecdotes one on one…

My week is of course filling up with projects… the house needs to be deep cleaned, the garage organized, there are craft projects awaiting, yoga classes to plan… but first things first, today I decided to spend most of the afternoon frolicking in the sunshine. (I did a fair amount of yard work, actually). I decided that since my free time will soon be much more limited, I was allowed to savor the afternoon, sipping on pink wine, playing with the dog, and basking in the sunshine.  Of course, at 7PM, after I had run a few errands, (and went over to my brother and sister-in-laws, to assist with some fruit tree pruning) I realized that the only thing I’ve consumed today is a bowl of cheerios, two cups of coffee, and two glasses of rosé. I’m a regular poster child for healthy eating habits over here… How does this even happen? I must have been really distracted by the sunshine, because typically if I don’t eat most of the day I get HANGRY (Angry out of hunger) and floppy, and irritated… All of these things hit me the second I walked out of the grocery store, but I think it is somewhat of a miracle that I’ve been able to last the day… Man cannot live on bread alone… but apparently this woman can survive on cereal and cheap wine?

Once the Hanger pangs set in, I zipped home, and decided to whip together one of my favorite basic comfort-food casseroles. It is quite possible I have blogged about it before, but quite frankly, it deserves at least a few posts, because it is that awesome. I give you Snappy Tomatoes:  Firstly, this dish is hilarious, and not one I would typically be drawn to. I like fresh, local, green dishes, and this is definitely not that. Not even close. It more resembles tomato soup in casserole form, and though it isn’t green, or fresh (or healthy?) sometimes you just need a quick and easy casserole.

Mixed up and ready for the oven

Mixed up and ready for the oven

 

Ready for eating!

Ready for eating!

 

The recipe is my Grandmother’s and is published in her church cookbook from North Dakota… I really cannot say enough things about these recipes… Do people still make church cookbooks? Are they still hand-typed, and filled with gems like “Vegetarian Bologna” (do we even want to know what might be in that? I stopped reading after bacon yeast.) I suppose these days we can just find recipes online, and rather than getting together with a group of ladies and comparing notes, and exchanging recipes, we just read each other’s blogs… but there is something undeniably charming about these old school recipe compilations.

Vegetarian Bologna?

Vegetarian Bologna?

 

Snappy Tomato Recipe

Snappy Tomato Recipe

 

I always use more paprika, and more onion than called for in the recipe. I also substituted  olive oil for butter, just because I was feeling extra hungry, and didn’t want to take the time to melt the butter.  I used cheddar cheese this evening, but I think cottage cheese or even ricotta cheese would be pretty delicious… the recipe is quite basic, so it’s really easy to give it your own flair.   The recipe makes just the right amount for 2-3 people (or yourself with leftovers… or not… depending on how Hangry you might be…) and is a perfect little dish for a Monday evening. Simple. Basic. And a little snappy.

Oven-Roasted Sausages, Dinner Parties, and Winter Comfort Foods

I think the new year should start in April… that ways we will start making all these fitness and health resolutions when we are starting to wrap up on cooking the hearty comforting winter foods… I’m on a running kick lately, and it feels great, and I’m trying to follow it up with the diet half (lots of greens, whole grains, etc.) but on these chilly winter weekends, all I want to do is make a stew with giant hunks of bread and stringy cheeses. I want root vegetables all mashed together, brown butter sauce, pastas, and casseroles, and dishes that will warm me from the inside out. This is why last weekend I threw a dinner party and made a wonderfully satisfying dish of sausages apples and pears.

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A few friends and I started a supper club, where once a month we have to try a completely new recipe. I volunteered to host the first round, and when I stumbled across this recipe from The Splendid Table, I knew it would be just the thing.

I did my research, and read all of the reader comments before actually cooking the dish. (and yes, I did brown the sausages before putting them in the oven, and I also left the skin on the fruit).  I also added on a side dish of olive oil mashed potatoes.  I’m kind of having a torrid affair with butter lately, but EVOO is my soul mate, especially when it comes to mashed potatoes. I think it adds a certain je ne sais quoi to the dish, that even the highest quality of butters cannot.

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I also served the mascarpone meyer lemon gelato that I wrote about here. It was an epically delicious meal. Especially since Jay brought some amazing camembert cheese, local salami, and some caprese bites to start off. Janet brought a yummy salad, and some home-made  madeleines. I’m quite surprised we all didn’t immediately fall into a food coma… especially since we took a break for hot-tubing between dinner and dessert.

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The components of the sauce made a face mid-cooking

The components of the sauce made a face mid-cooking

We are still toying with names for the group.  Maybe “Our Splendid Table” or my personal favorite “TB&J” (Tayler, Bulldog ,Jay/Janet). Whatever we decide to call ourselves, I’m sure there will be many amazing culinary adventures in our future.

Simple meals, burnt kale. It happens.

Last night my dinner was really simple. I love taking a few key ingredients, and making a completely simple and satisfying dish.  Some left over sausage, soft boiled eggs, a healthy scoop of quinoa, a handful of roasted or steamed greens, a drizzle of olive oil, a sprinkling of salt… these are the meals I eat over and over, my basic fall back meals… They are hearty, and satisfying, and best of all they are easy.  These are the meals that I make when I get home late after teaching, and the meals that will be recycled throughout the rest of the week in some form or another. Call me bizarre but kale and quinoa are my comfort foods… (ok, ok, so is cheese… and pasta… and polenta… and a lot of other things).

From time to time  I do start to feel a little bit bad about my quinoa addiction… someone will post on my facebook wall about how Bolivian natives can no longer afford their one time staple grain because the demand here is so high… I guess you win some and you lose some…

There was going to be a photo or two to accompany this post, but I burnt the kale. I mean really super badly burnt the kale… The once green and thriving leaves were brown… way beyond kale chip, way beyond crunchy, but in a moment of desperation, I threw them on the plate anyway. I was feeling bad that my lunch consisted of a box of mac & cheese, and there was no way that something green (or at least something that had at one time been green) was going on my plate… it actually wasn’t terrible, but it definitely was not photograph-able, and sometimes that is just the way it goes.

Maybe it’s a karma thing.  I was feeling a little defeated when I came home at 8:45, a meal plan already formed in my head, and all the kale in my refrigerator was moldy. I tried for a few minutes to sort through it, maybe find something salvageable… but moldy kale is moldy kale…there were no survivors. But wouldn’t you know it, I just happen to have a raised bed full of kale in my back yard, and I was feeling rather proud of myself for having a winter vegetable supply, so I got out the flashlight and headed out into the darkness, returning with a handful of baby kale. “Look at me, I’m so resourceful, I just saved dinner!” is pretty much what I was thinking to myself as I washed the leaves, drizzled them with oil, and threw them in the oven to get crispy. And crispy they got. I was feeling superior, and on top of things, and oh, so practical… and then I burnt the crap out of the kale. At least it added some texture?  You know what they say, waste not, want not…