chicken sausage

Bangers and Smash

Simple rustic food is a mainstay in our home. As much as I love to delve into a new recipe with all of my mise en place, sometimes I need to be practical. But that doesn’t mean I have to skimp on fun or flavor! I’ve recently become a fan of “smashed” potatoes. They’re like a twice baked potato, without some of the hassle. You know I love to play; here’s my take on an English (British) classic.

Serves 6-8 people (and can easily be adjusted for size of crowd)

As organic as possible:

8 large Red skin potatoes

1/2 Tbsp salt

1/4 cup Garlic-infused olive oil

1/2 cup freshly grated Parmesan cheese

1/2 tsp coarse Kosher or sea salt

1/2 tsp freshly ground Black pepper

1 Tbsp olive oil

8 chicken or veal sausages

Scrub and trim any blemishes off of the potatoes. Place in a large pot and cover with water, over by an inch or two. Add the 1/2 tablespoon of salt and bring to boil. Boil approximately 20 minutes, until potatoes are fork tender.

In the mean time, preheat the oven to 375°. When potatoes are ready, using tongs or a slotted spoon remove the potatoes from the water and place on a baking sheet, spacing them out for room to grow. Use a flat bottomed glass (or the like) and smash the potatoes until spread out about an inch thick. Drizzle potatoes with garlic-infused olive oil evenly, sprinkle with coarse salt, pepper and Parmesan. Place in the oven and bake for 20-25 minutes until cheese is melted and starts to brown.

While potatoes are baking, in a large skillet heat 1 tablespoon of olive oil over medium heat. Place sausages in the skillet and cook about 15 minutes, flipping once about half way through. Serve with love to ladies and chaps alike.

 

Spicy Northern Bean & Sausage Soup

I’m a huge fan of soup all year round. It’s warm when it’s cold and it feels light when it’s hot. Soups are a tasty way to get a daily dose of vegetables and protein. Delicious and nutritious? It’s like a food fairy tale… but not. This is a “chop, chop, in the pot” recipe, so it can’t get much easier. And may I suggest eating it with a hunk buttered corn bread?

As organic as possible:

2 Tbsp olive oil

1 medium onion diced

2 cloves garlic minced

3 rainbow carrots diced

3 cups chicken broth

14 oz chicken Andouille sausage

3 – 15 oz cans Great Northern beans, drained

1 tsp cumin

1 tsp dried oregano

1/4 tsp cayenne pepper

1/4 freshly ground black pepper

1/2 tsp salt

Heat oil in dutch oven style pot on medium heat. Sauté carrots about 1 minute, add onion. Let cook about 2 – 3 more minutes and add garlic. Sauté vegetables for another minute and add broth, sausage, beans, cumin, oregano, cayenne, pepper, and salt. Bring to a simmer and reduce heat, allowing to simmer for 25 – 30 minutes. And if corn bread is not an option,  a hunk of crusty white bread or maybe tortilla chips should suffice… Enjoy!