Sausage, Cauliflower and Fennel Gratin


There are a couple of things that I want to get out to you before the weekend hits.  It's canadian thanksgiving this weekend and it's not so much that I'm looking to give you some great ideas to plot down onto your feast table but more that I've got these things scratching around the back of my head needing to get out.  I want the weekend off.  I want to spend a little time reconnecting with my 13 (!) yr old kid.  I would love to see my husband for a while - we've been texting so I know that he is out there somewhere.  A long weekend really can't go by without a long, enjoyable run in there somewhere.  Maybe a colourful bike ride through the trails.  These things will cause me to 'give thanks'.  Laundry, cooking, baking, cleaning... only by necessity.
I did a weird thing a couple of days ago.  I made ribs.  Ribs are great, awesome even.  Ribs are totally easy and always get gobbled up quickly and.... I NEVER make them.  I'm not sure what exactly possessed me but there I was with two racks of ribs in my hands at the butcher shop and... Oh look, they've come home with me too.  After a few minutes of stupid easy prep and about 3 hours of low heat roasting later I had some happy people around me.


This is not a recipe you want to serve with ribs.  I guess you might want to serve it with turkey but not ribs.  You definitely want to serve it with some crusty, toasted, garlicky buttered bread... but not ribs.  Ribs need to be with ribs.  It's own thing.  Ribs are the thing that wants to take over the world and no matter what you do they will crush you.  They will over power you and they will be better than you ever imagined you could be even in your wildest dreams.  A delicious but subtle, colourful yet meek, meaty but textured dish like this is just destined to sit sad and lonely in the fridge until those damn ribs are gone.  Then, and only then, will this lovely dish get anything close to the recognition it deserves.
I used honey garlic sausages and I used romanescu cauliflower (or broccoli depending on who you talk to.  I like it because it looks like little pine trees but the white fluffy cloud regular cauliflower will do just fine.


If you happen to be someone who likes a little something weird at your thanksgiving table, or you are looking for a non-turkey kind of table, or you are really not observing the whole turkey table, cornucopia thing at all then you might just want to give this recipe a whirl.

Sausage, Cauliflower and Fennel Gratin adapted from TheKitchn.com

1 lb sausage (I used italian honey garlic), casings removed
1/2 cup onion, diced
2 cloves garlic, crushed
1/2 cup celery, diced
1 cup fennel, coarsely chopped
2 - 3 cup cauliflower, broken into medium sized floret pieces (does that make any sense?)
1 cup spinach, coarsely chopped
1 1/2 cup chopped tomato
1/4 cup honey
1 veggie boullion cube
1/4 cup (scant) juice (I used part of a leftover juice box - apple/grape - from my kid's lunch kit)
3 tbsp worcestershire sauce
1 tbsp oregano
1 1/2 tsp thyme
1/2 tsp cumin
1 1/2 tsp salt
2 tsp pepper sauce

1/2 - 2/3 cup Bread Crumbs
1/2 - 2/3 cup parmesan, shredded
good dash salt and pepper

Preheat oven to 375° F
Butter a 9x13 baking dish and set aside.
Bring a large pot with about 2 cups of water to a boil - add the cauliflower and steam with the lid on for 2 minutes. Drain the cauliflower and set aside.
Heat the same large pot over medium heat.  Add about 2 - 3 tbsp oil and the sausage and onion.  Cook briefly together and then add in the garlic, celery and fennel.  Turn the heat down a bit and cook together for about 10 minutes, until the meat is cooked through and the vegetables are softening.
Add in the tomato and spinach and continue to cook until the spinach becomes wilted.
Add in the honey, bouillon cube, juice, worcestershire sauce, oregano, thyme, cumin, salt and pepper sauce.  Mix well and continue to simmer on low heat for about 10 minutes or until the liquid is about halved.
Add the cauliflower to the sausage.  Mix well and pour into the prepared pan.

Combine the bread crumbs, parmesan, salt and pepper together.  Mix and sprinkle over the sausage and vegetables.
Cover and bake for about 25 - 30 minutes or until the edges are browned and bubbling.
Cool for about 10 minutes before serving.

Apple Crumb Muffins


It seems fitting that on this last day of summer I post these muffins.  There is just something right about it.  Cinnamon, cloves, nutmeg... it's screams 'Fall'.  Otherwise, there isn't a whole lot out there screaming Fall just yet... unless you count the Christmas crap all over the stores.
This weekend happened like many others - me having no plan whatsoever for what I want to accomplish.  I thought about painting a room... didn't happen.  I considered cleaning out the junk drawer... nope.  I did (fortunately) clean some clothes and get the floors swept a couple of times.  We also managed to throw in a play date.  Kid #2 has changed schools and now attends the same school where I teach/work - yes, that is just a little crazy.  Even though his old school is right across the street from us we haven't been able - for one reason or another - to get together with any of his old friends.  This past weekend though he got on the horn and had a friend over for a play date.  Play date sounds weird and formal.  They hung out together.  I don't particularly like play dates.  Mostly because it involves kids.  I don't hate kids or anything, I just don't particularly like them.  When I'm tired and it's been a long week it's even worse.  Kids are loud and messy and sometimes I just can't.  This weekend happened to be one of those times when I just couldn't.  Being a superlative Mom though means that you just suck it up once in a while and take one for the team.  As it turns out, indoor play dates can be wonderful motivation for me to get some much needed yard work done.  I happily spent a couple of hours of said play date outside while they yelled and had fun inside (so long as nothing gets broken I'm cool).  Two bags of clippings later and the yard looks great.  I suspect that if they had come outside my motivation might have disappeared.  It's possible that a mop and bucket might have looked tempting at that point - god knows, I wouldn't be able to turn on a tv screen without the couch magically filling up with kids.


I made these muffins before the play date.  Kid #1 knows now not to make a face when they ask what I'm baking and the answer is something involving fruit.  She knows because she has experienced my response on more than one occasion and she knows because she has tasted the results.  You can't always judge a book by it's humble, fruity cover.  Sometimes it tastes good.  Not every single thing has to have chocolate in it or on it.  She also knows that one bite will usually shut me up if I'm gotten all hissy about it.  Kid #2 - not so smart yet.  Doesn't even try to hide the face.  Won't even give that fruity thing a single bite.  Incurs the wrath of Mom every time.  The plate of muffins stayed on the table for the duration of the play date untouched.  Apparently mine aren't the only kids who believe that anything made without chocolate is probably not edible.  Comforting.


He ate a half a muffin before bed (couldn't stand the Mom attitude any more).  The entire half.



Apple Crumb Muffins adapted from Pip & Ebby

2 cups unbleached, all purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

2/3 cup brown sugar
1/3 cup sugar
1/2 cup unsalted butter at room temperature
2 eggs
1/4 cup (generous) milk or cream
1 1/2 cups (1 lg) apple, cored and cut into 1/2 inch cubes

Topping

1/2 cup unbleached, all purpose flour
1/2 cup oats (I used quick oats for this one)
1/3 cup brown sugar
1/4 cup melted butter

Preheat oven to 350°F
Line a dozen (or so) muffin cups with liners and set aside.
Combine the flour, baking powder, salt, cinnamon, cloves and nutmeg together.  Mix and set aside.
Combine the brown sugar, sugar and butter in a large bowl.  Beat (or mix) together until light and fluffy.  Add in the eggs and continue to beat until well incorporated and fluffy.  Add the milk or cream and mix well.
Add the flour mixture to the egg mixture.  Using a mixer or a large whisk continue mixing until the flour is completely incorporated and the mixture is thoroughly wet.
Add in the apples and fold until well mixed.
Fill muffin cups just to the upper edge.
Sprinkle each with about 1 1/2 tbsp (I used large spoonfuls) of topping and press it down just a little.
Bake for about 25 - 30 minutes or until a tester comes out of the middle muffins clean.
Cool before removing

Topping:
Mix the flour, oats and brown sugar together.
Add the melted butter and mix until it forms little clumps.  Set aside to use on the muffins.

Banana Blondies and my summer vacation


We did not go away anywhere over the summer.  We didn't even attempt to make plans to do anything.  We were renovating and painting and sanding and everything that goes along with that - including waiting much longer than expected for jobs to finish.  We are not bitter.  We understand and it's ok.
I did however, have the opportunity to go away for 24 hrs with my bestest friend KT.  KT is one of those people who are just so amazing that you don't know what to do with her.  Except she is so amazing that she helps you figure even that out.  She is a beautiful person both inside and out.  I have no idea why she is friends with me really.  I'm pretty grouchy, kinda nonchalant, a bad gift giver (negligent) and I'm not even rich to make up for all of that.  KT has recently (coming up on 3 yrs in a few months) started foster parenting babies.  Again, she is amazing at it.  It's a thankless job in many ways but she loves those babies... except for the sleep.  Or lack thereof.  Imagine, if you can, parenting new-borns over and over for 3 years straight.  We don't get to see each other as much as we would like because I am working during the day and she is not coherent after about 7:30 pm.  This made our 24 hr getaway even more special.
Given my last year and a half and her 2 1/2 year sleep deprivation experiment, we were both pretty tired.  I thought that you might find it exciting affirming alarming amusing to have a look at what we did for our 24hrs.
1:00pm - get in car
2:40pm - arrive at destination
3:00pm - sit in hotel room, contemplate a walk
3:15pm - walk around the village (this takes about 7 minutes if you walk very slowly)
3:30pm - order snack/lunch
4:15pm - return to hotel room, put bath robes on over our clothes and watch tv
6:00pm - walk down to pool, sit on loungers and watch people in pool
7:00pm - return to hotel room
7:30pm - walk to village for snacks and magazines
8:00pm - find a place with absolutely no children in it and have drinks
9:15pm - walk back to hotel room
9:30pm - settle into bed with magazines
SLEEP
9:00am - get up
9:45am - get breakfast
11:00am - check out
11:45am - get pedicure
1:00pm - get in car and drive home

For 24 hrs no other human being determined what had to be done, told us what they needed, had to be seen to or otherwise entertained... and that is what we decided to do with the time.  Are either one of us disappointed that we didn't go mountain biking or hiking or kayaking?  Hell no.  Are you kidding.
And that was my summer vacation.


Here is banana cake, blondies that I have made.  It sounds like it shouldn't work because there is no leavening agent in it but somehow it works and the kids loved it.  The Kids.



Banana Blondies adapted from Food52
makes 1 pan of brownies

2 ripe bananas, mashed
2/3 cup melted butter
2 lg eggs,  lightly whisked to break the yolks
3/4 cup brown sugar
3/4 cup sugar
1 cup unbleached, all purpose flour
1 tsp salt
generous 1/2 cup dark chocolate (about 72%) coarsely chopped

Preheat oven to 350°F
Grease and flour (or line with parchment) an 8x8 baking dish and set aside.
In a medium sized bowl, combine the flour and salt.  Set aside.
In  large bowl mix the mashed bananas and melted butter.  Once combined add the eggs and mix well.  Add both sugars and mix well.
Add the flour mixture to the banana mixture.  Stir to thoroughly mix.
Add the chopped chocolate and stir just until mixed.
Pour the batter into the prepared pan.
Bake for about 45 - 50 minutes or until just browning at the edges and a toothpick comes out mostly clean from the centre.
Cool before cutting.

Fridge Frittata and a Story



It's really quite ridiculous that I'm even posting a recipe like this.  I bet you have thought of making this in some incarnation or another about a million times.  You've probably  gone through with it and actually prepared the thing maybe about a thousand times.  It's so easy and basic that I feel kinda silly but the truth is that it's all I've got.  Another truth is that I really need to break the ice, break the silence, break the break and pump something out.
Our house being in total chaos - and the large part of that chaos being the kitchen - for the entire summer has just derailed me.  My summer was sanding and staining and taping and painting and trying to find some sanity while not being able to make a morning coffee.  The good news is that the kitchen is done.  I can now make my morning coffee.  I only make it on the weekends though because I truly believe that morning coffee is a ritual that is sacred enough not to be rushed.  Rushed is the only way that morning coffee will happen throughout the workweek.

Is there anyone out there without a potato somewhere in their kitchen?
This recipe is easy enough that you can use whatever veggies you have in your house, you will pretty much be guaranteed to have the other ingredients just about all of the time and lastly, you really have to try hard to screw it up.  Even though I'm back in my kitchen it doesn't feel like my kitchen quite yet - although I'm getting there. Generally, I'm going with some easy, quick and comfortable recipes.  When I'm not making this kind of thing, I'm pretty much either snacking on toast, chips or going out for something.
And this brings me to the story portion of this post.  Last week, on labour day monday to be exact, I took the kids out in a fit of starving, exhausted, desperation.  We went to The Wren (a fantastic little spot about 10 min's walk from my front door with great food and a fantastic craft beer selection).  I happen to read this blog on a regular basis and the blogger also frequents The Wren so every time I'm there I always kinda scan the place just out of interest to see if she might be there.  So I'm sitting with my two kids trying to be sane and sip my beer when who sits down at the large table right beside me but the Yum Yum Factor Lady (at least that what I call her in my head).  I tell the kids while trying to be inconspicuous.  Kid #2 is 8 and hungry and couldn't give a rip and probably didn't even hear what I was going on about.  Kid #1 is riveted and tells me I should say something.  She also tells me that if she can text Misha Collins (?) and some other actor guy that is super important to her about something or other.... well then I can certainly walk up to someone (now I did make the point here that in person and on line are two very different things) and tell them that I like their work.  Truthfully, I felt weird about it but I thought about how I would feel if someone walked up to me and told me that they really liked my blog.  I would be thrilled (I think) and flattered (definitely) and not weirded out at all (unless they proceeded to do something weird or confusing).  So I strategized with kid #1.  She took kid #2 outside once we were done and I - very naturally, politely and casually - interrupted the Yum Yum Factor Lady's meal by telling her how much I loved her blog.  I think that she was happy and asked to take a picture with me.  Kids #1 and #2 stared very conspicuously through the front window.  If you want to see the picture go here (she looks sassy and cool in the hat - I'm the other one)
The moral of this story:
1. Tell people when you like them, their work or their hat.
2. Post more shit on the blog so that maybe someday someone out there will feel inspired enough to introduce themselves to me if they see me somewhere.
3. Go to The Wren.

Still playing with (ie. screwing up) a 35mm camera lens which was an Awesome Gift from D.  My pictures are not happy.
Fridge Frittata
serves 4

3 - 4 med potatoes, washed and cut into 1/2 inch thick slices (very approximate)
1 red or yellow pepper, coarsely diced
1/2 cup onion, coarsely diced
2 lg cloves garlic, crushed
2 cups milk
4 egg whites (you can simply add 3 extra eggs if you don't have egg whites from ice cream hanging around)
4 eggs
1 1/2 tsp salt
1 tbsp each - dried basil, marjoram and parsley
2 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp pepper sauce (optional)
1 1/2 cups cheddar, shredded
1 med tomato, sliced into 1/3 inch slices

Preheat oven to 375°F
Boil potatoes for about 6 minutes, drain and set aside
Heat a large caste iron (i.e. something big that can go straight to the oven) skillet over medium heat.
Add some oil or fat.
Throw in the pepper, onion and garlic.  Cool for about 4 minutes and turn the heat off.
In a large bowl combine the milk, egg whites, egg, salt, herbs, worcestershire, soy sauce and pepper sauce.  Whisk until fully combined and set aside.
Mix the drained potatoes with the cooked vegetables until they are mixed up well.
Sprinkle the cheese over it all.
Pour the milk mixture over that (it should cover everything)
Place the tomato slices on top and push them down just a little.
Bake for about 40 - 45 minutes or until golden brown and bubbling.  The middle should not be liquid.
Cool for about 10 minutes before serving.

Updates and a DIY


First the good news:
D's cousin is this close to taking over the world (she is number 9).  She is a close friend of mine and I am over the moon with all of the accolades that she is receiving.  I am also a little intimidated and hoping against hope that she takes care of me in my old age.  Very, very proud.

Next the 'not as good' news:
I am not a DIY person.
I typically do not enjoy 'Doing It Yourself'.
I am still not sure what prompted me to take on this project aside from saving money and not knowing anyone who might be stupid enough to do it for me.
I also have a sore throat.
I have not cooked much but just enough to keep everyone alive.  This is still our kitchen...

Please note the big holes where normally the solid surface of a counter top would be.  This also means that we have no sink or drain in which to wash dishes.  Apparently dishes chores are off once the location of the sink changes.
I have distracted myself by stripping, scraping and sanding two sets of stair rails.

This is one of those stair rails
This is what it looks like after one coat of stain.  I am scared and not quite sure what to do next.

In other news, we have raspberries.  This is a big deal for us because the last two years have produced nothing even close to 'bowls full' of raspberries. We are happy.


Updates

Summer updates:


This daisy is in my back yard.  It is beautiful.  There are bugs.


This is pretty much what life is looking like here.  Worst part - no breakfast.  I can deal with no food pretty much any other time of day except breakfast.  Day two of finding breakfast elsewhere and I'm a bear... a bear in March.  Kids think that muffins and hot chocolate for breakfast is cool.  They are not having any trouble adjusting.

It's our 'Renovate all the things' project.

Kitchen edition:



Front Hall edition:



Deck and Balcony edition:  No picture available yet because it doesn't start until next week.

Kid #1 is going into high school in approximately 1 1/2 months.  I see her for probably no more than 20 minutes a day between her friends and her bedroom (and what I can only assume is copious amounts of netflix and tumblr)

We have no vacation plans... none... not even one plan.

I have decided to try my hand at making my own pepper sauce.  The bones seem easy but I imagine that it will take a little tweaking to get the recipe to my taste.  At least the basic ingredients are cheap so I won't waste a lot of money if it blows chunks.

Kid #2 has finally mastered biking on two-wheeler.  He hasn't yet mastered the starting and stopping of biking.  He went 'biking' with a friend yesterday.  I stood and watched them.  I became that Mom - the one that stands there and gets super edgy and uptight that her kid is going to fall or get run into or slam into a tree or something.  That Mom.  I had to close my eyes.

I really wish I were posting my rhubarb curd ice cream with white chocolate but can't because I haven't made it yet.  It sounds finicky but the idea occurred while I was trying to sleep and it made sense at the time.  I'm going to try it because I've decided that I need to work harder on my follow through.


I have some lovely little things happening in the garden this year.  Unfortunately, the raspberries have completely taken over the rhubarb and the poppies.  It turns out that tomato plants don't really like me that much and have decided to boycott growing in protest.  Pleasant surprise: I have dill where I planted none.  Nobody here likes dill.


Fennel, pepper and sausage Crostata


It's summer.  I realize that turning on your oven in the middle of the hottest season may not be your thing.  If you have been reading me for a while (say at least as far back as last summer) then you might have gathered that I'm not big on the grilling/bbq thing.  In fact, that is an understatement.  I don't care about it to the point of considering selling my bbq... if it were in decent enough shape to sell that is.  It's not.  There is almost no time that I even consider using my bbq in favour of my stove/oven.  I don't know why.  It's a fault I guess.
It may be one of those nature vs nurture things.  Once the weather got decent enough in southern Ontario, my Dad would unveil the bbq, clean it and get it fired up.  We would bbq on weekly basis for the most part.  Now when it comes to food, my Dad is into simple and honest.  Having said that he's come a long way - he now believes that garlic is something that could conceivably be used in a recipe without wrecking it (I think that he even goes as far as eating garlic bread once in a while), he also has been seen consuming pizza (something that the rest of us had to eat when he had already gone to bed because it was gross) and I have even seen him eat lasagna - stop the presses.  I am told by my Mom (whom I just assume is honest and trustworthy) that Dad ate chicken curry once and although I'm sure it's true I will only fully believe when I see that with my own eyes.  Back then though, Dad was a farmers kid to the bone.  Garlic was something you hang around your neck in case of vampires, pasta may or may not be a real food and only if served with potatoes as well.  BBQ meant meat, on a grill, cooked through (really cooked through) and served... buns optional.  Rubs, sauces and garlic nowhere to be found.  It didn't sell me on grilling and perhaps that is what has stuck through all of these years.  It's a great excuse story and I'm just gonna go with it.
We will fire up the bbq if we are having people over for dinner or a big party or something but it seems like such a bother to do it otherwise.  And we make sauces.  Sauces are essential - D is the sauce man for the most part.  The sauces get put on everything.  Would you like some chicken with your sauce would not be an inappropriate question.  Veggies are also essential.  On a skewer, preferably marinated and when done right might just outshine the burgers and chicken.  It's a production.


No grill was harmed in the making of this recipe. A oven was heated up about it though but unharmed as it turns out.  For those of you who may be hardcore bbq people at this time of year I think that there may be a very good way to make this whole recipe happen on your grill.  You could grill your veggies in the marinade at low heat and then get the grill up just a bit and do the pie itself.
This has nothing to do with anything really but I thought that you all should know that kid #2 has eaten only hotdogs for the last 60 hrs.  Extended 8th birthday celebrations.  I'm not joking... even for breakfast.



Fennel, Pepper and Sausage Crostata
serves 4

Crust:
2 cups flour
1 cup unsalted butter, cold and cut into 1 inch cubes
1 1/2 tsp salt
1 tsp sugar
3 tbsp parmesan cheese, shredded
1/3 cup ice water

Filling:
1 lb sausage of choice - whole and uncooked
1 red or yellow pepper, deseeded and sliced into 1 inch thick strips
1 lg or 2 sm fennel bulbs, washed and cut into 4 or 5 pieces
1 med/small zucchini, halved lengthwise and cut into 1/2 inch strips
salt and pepper
1 tbsp brown sugar
4 tbsp olive oil
3 tbsp balsamic vinegar
1 cup mozzarella
1/3 cup parmesan cheese

Preheat oven to 300° F
Place all of the cut vegetables on a large baking sheet.  Add the sausage.
Sprinkle with salt and pepper.
Sprinkle on the brown sugar.
Add the olive oil and balsamic vinegar.
Toss everything together and spread out evenly on the baking sheet.
Bake for about 30 minutes.
Remove from the oven and cool for about 15 - 20 minutes

Meanwhile:
Combine the flour, salt, sugar and parmesan together in a large bowl.
Add the cold butter.
Cut in the butter with two knives or a pastry cutter until the butter is no bigger than little peas and everything looks kinda of crumbly.
Add enough of the ice water to keep the dough together in a ball but it shouldn't be too wet.
Cover the dough and let it chill for about 30 minutes (you can let the veggies and sausage cool)

Put it all together:
Preheat oven to 350°F
Line a large baking sheet with parchment, cornmeal or a silicon liner
Slice the cooled sausages into 1 cm thick rounds
Roll out the dough (edges should be rough not even) to about 1 cm thickness and place on the parchment.
Spread the cooled veggies and sliced sausage evenly on the dough leaving about a 3 cm edge around the circumference.
Sprinkle the mozzarella and parmesan cheese on the top.
Fold the edges over on to the veggies. Brush the edges with a little olive oil
Bake for about 45 minutes or until the crust is golden brown at the edges.
Cool for about 10 minutes before serving.

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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