Sheet Pan Sausage with Arugula and Bread Salad

Winner, Winner Sausage Dinner
When I sit down and think about what to eat each day, my process always starts out with what protein is going to be the basis of the meal. ‘Cause once you know that everything else sort of falls into place. After sitting down once again to figure it out, I came to the realization that of all the possible options, the one that I choose least often is sausage.

This is noteworthy because I love sausage. I will choose sausage over bacon at breakfast almost every time and my pizzas will always have sausage on them. But, while I will occasionally throw some sausage on the grill, or whip up some Sausage and Apples or Sausages and Peppers, overall, we don’t have a lot of sausage dinners.

It’s a tragedy, really. Well-made and well-cooked sausage is incredibly satisfying and wholly comforting. I mean, Bangers and Mash? You could never go wrong with buttery carbs and fatty flavor. But see that’s the issue. Eating sausage frequently is frowned upon by nutritionists and cardiologists alike. Having said that, the occasional sausage meal can be a nice change from the day-to-day on the chicken, pork, beef, or fish carousel.

Everything in moderation.

The best thing about a sausage dinner is that no matter what you do with them, the recipes aren’t generally complicated. And, for the most part, you can do it all in one pot. Or, in this case, a sheet pan.

If you have ever had the Roast Chicken with Bread Salad at Zuni Café in San Francisco, you may find this recipe for Sheet Pan Sausage with Arugula and Bread Salad has a familiar feel. The original recipe comes from New York Times Cooking but I have changed it a bit because I felt it needed more drippings and just a punch more flavor from some onions.

Sheet Pan Sausage with Arugula and Bread Salad Recipe
Yields 4 servings
Adapted from The New York Times Cooking

Sheet Pan Salmon with Green Beans and Miso

Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…

Little Latke Cups

Hole Lotta Latkes
You don’t have to be Jewish to be a fan of potato latkes. How can anyone not like fried shredded potatoes? I could eat them by the dozen. And, therein lies the problem. Latkes go down easy. And, if you are the cook, you can get stuck at the stove trying to keep up with demand. Sure, you can make a bunch of mini latkes but then it can be messy for your guests when they go for their favorite toppings. I have, however, found a solution.

Latkes, in my opinion, can be fantastic just on their own. But, when you top them with applesauce or sour cream it raises them to a different level. Smoked salmon or brisket is even better. So, what better way to get the best of everything than making your latkes in the shape of little cups so that you get all the goodness all at once? Brilliant, right?

I like to make these bite-sized. But, you will need mini muffin pans if you don’t already have them. You could, of course, make them in standard-sized muffin pans but just be aware that they will be a little too big to pass around at a party. The mini muffin pan makes the perfect pop-it-all-in-your-mouth-at-once bite.

How you fill these cups is up to you. Applesauce and Sour cream are traditional. I like to add some chives to my sour cream, but I am also a fan of a little smoked salmon or, for the more ambitious, you could top them with some brisket from your favorite recipe. And, if you’re feelin’ fancy, there’s always caviar…

Little Latke Cups Recipe
Yields 8 servings Read more…

Tomato Pie

Baseball—Philly Style
After 12 years of little league, travel, and ultimately, Division One High School ball, it’s safe to say that we are baseball people. Well, my daughter is indifferent. I blame too many weekends of being dragged to tournaments and enduring my vocal enthusiasm. My husband and I have our favorite team that we love to watch but also have no problem tuning into a different game if only to passionately root for a division rival to go down in flames. (I’m looking at you, Dodgers…) Unfortunately, there was a lot of that this past season.

The end of October means that the World Series is once again upon us and I was really hoping for the feel-good story of finally seeing the Mariners get to the dance but alas, that was not meant to be. I would have been good with a New York v.s. San Diego series because there were so many interesting storylines. Aaron Judge and his home runs…San Diego spending a lot of money to get Soto…East v.ss West…you get the idea.

Instead, we have the Astros v.s .the Phillies. Not really all that exciting to this West Coaster. I am having a difficult time getting enthusiastic about watching this matchup. (Let’s be clear though, I will still watch. This is the world series after all.) The Astro’s recent scandal makes it hard to really get behind them. Plus, this will be the fourth time in five years that they have been in the Fall Classic. It’s time for someone new.

The Phillies haven’t been in the World Series since 2009. So, for that reason alone I am hoping they go all the way. And, since this is how I roll, it gives me the opportunity to explore the culinary wonders of Philadelphia beyond the obvious cheesesteak.

I have it on good authority from a friend and Philadelphia native, that a tomato pie is as quintessentially Philadelphian as cheesesteak. Now, I’m not here to start any wars but I am always here for trying something new to me. Also, I am always good with tasty carbs that can feed a crowd…

Tomato Pie Recipe
Adapted from Serious Eats
Yields 4 to 6 servings Read more…