And it was worth EVERY PENNY. I can’t begin to describe quite how pleased I am right now, so I’ll simply leave you with this quick cell-phone snapshot (worst camera phone in existence). There’ll be better photos and before and afters when I get a chance to put the stove back where it goes and remove the Wendy’s wrappers from my (new!!!!) counter after all of the adhesive and sealant dries.
That is all.
The weekend after the wedding (this weekend) we planned to throw a party to get our friends to help us consume leftover booze from the wedding. We ended up with a lot more leftover beer than we expected, thanks to my exceptional planning in assuming that other people would be interested in drinking an award winning IPA instead of an acceptable Scotch ale. Oh well!
I thought I’d be clever and call it a “Sausage Fest.” And instead of just having a bunch of guys and no women, we’d serve sausage (ha ha, you’re so funny Laurel!). So we did 2 different types of Sausage – brats, and chicken tomato/basil. We fed 13 people I think? The menu was:
Brats (from the store)
Rolls (from the store)
Beer braised onions
Sauerkraut (from the store)
Mustard (from the store)
Hot & vinegary german potato salad
Chicken with sun dried tomatoes and basil sausage
Greek pasta salad
Pitas & pita chips (from the store)
Leftover dips from the wedding
Hummus (from the store)
Jalapeño artichoke dip (from the store)
Kalamata olive tapenade
Spinach salad with bacon mustard vinaigrette
Of course I forgot to take pictures of ANYTHING. Partially because I was cooking literally ALL DAY, and partially because by the time the food was totally complete, I had consumed several beers. And then I decided that one of our friends needed to take the leftover chocolate tart home. Shit!
And then Craig told me that he hadn’t gotten any of it, and I had to come up with some sort of dessert to feed our friend who came over for dinner tonight, so I whipped up another one.
It’s basically just a normal tart shell (by the way, this is the FIRST time I’ve ever made any kind of pastry without it going horribly wrong and shrinking or developing tumors. I feel like I’ve found God.) with some cocoa powder added in, and a chocolate ganache filling – which is dark chocolate and cream. YUM.
I made this for dinner tonight. It was fantastic. With the exception of the sausage, this is a garden-pantry meal – meaning that it’s made of stuff you probably already have lying around. But I had the sausage in my fridge, so whatever. 😉
Then add the tomato, canned tomato products, some dried oregano, granulated garlic, minced fresh rosemary, minced fresh basil(from the garden, of course!), whatever else you see in the spice cabinet that looks like a good idea.
Simmer things down for a while, or…you know… use a bigger pot. You’d think that I would know better by now. I’ve made several incarnations of this same basic sauce and every time I do a facepalm halfway through because I used my stupid sauté pan instead of a dutch oven. Then add several tablespoons of balsamic vinegar. The acidity in the vinegar makes this sauce.
On! – To the polenta! Polenta is pretty much just yellow corn grits. Really. Get something good though, don’t buy crappy cornmeal. Bob’s Red Mill is a pretty good brand, but I’m not sure if they’re available nationally.
Then cover the pot and let it cook slowly for 5ish minutes, stirring occasionally. When you start to get impatient, or think it’s done, grab a spoon, and taste a bit of the polenta. This is to see if it needs more salt (it probably does), pepper, etc. Also, remember to check your lcd to make sure you have the flash pointed in the right direction.
I made this sun dried tomato and basil chicken sausage yesterday. I can’t handle natural casings anymore, so I make patties instead. I just spooned some of it into the pan, and fried it up in some olive oil.
First of all, I’d like to briefly apologize for not posting all summer. I just married the man of my dreams, and things have been totally crazy. I’m hoping after the kitchen-upgrade that our wedding gifts afforded us is installed, things will cool off and get back to normal! I’ll put together a post with photos when I get them!
This is a quick how-to that I wrote up for some man-friends my mine who were concerned that they didn’t know how to cook polenta.
Then cover the pot and let it cook slowly for 5ish minutes, stirring occasionally. When you start to get impatient, or think it’s done, grab a spoon, and taste a bit of the polenta. This is to see if it needs more salt (it probably does), pepper, etc.