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Posts Tagged ‘Sausage’


My Resident Frenchman’s dad used to live in Tribeca and they were constantly ordering takeout from this restaurant called Edward’s. Edward’s makes a mean sausage pasta. It is perfect – creamy sauce, perfectly cooked sausage, lots of basil, all melded together. So naturally, when I had some leftover sausage links, I thought, I need to make Edward’s pasta.

The recipe is actually (mostly) my own. The internet has been rather spotty here and before I could look up a few recipes for sausage pasta and cream tomato sauces, it booted me off. I spent a few minutes freaking out – the idea of cooking without a recipe and/or the internet to guide me was rather upsetting. But I was running out of time and needed to get going. So I started to cook the sausage, dice up an onion and some garlic and went from there. Eventually, the internet did work and I cheated a little bit to check out a sauce recipe (I thought a cup of cream seemed about right, but also slightly too much, so I wanted to check it out).

Result=delicious. Tasted just like Edward’s. I love love love cream based pasta sauces and they taste even better when you make them yourself. This will definitely be joining the “make all the time” recipes.

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Sausage Cassoulet

Snow! It snowed! I can’t believe it – winter is really here. Allegedly this is what I wanted when I moved back North after living in blissful sunshine in New Orleans for years (snow sighting: only once). But now, I’m not so sure as the snow is already turning to mushy slush. Blech! This is a perfect recipe for a snowy dreary day. It fills the house with good smells, is hearty and warming and doesn’t take forever to make.

I had 4 pounds of ground sausage pork to use up (Had major plans for a stuffing recipe that went nowhere), so I made meatballs instead of using sausage links. Either works, but the links are definitely preferable and less work. This recipe refers to the cassoulet in ironic quotes, which frankly seems a bit snooty even for Gourmet/epicurious. My resident Frenchman approved it, so I’m removing the quotes from my version. Then again, I also added leeks which seem to really boost the French-ness of any dish.

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