Tuesday, March 3, 2009
Italian Sausage layered with Spinach and Lemon Roasted Tomatoes
I only had a few ingredients in my fridge, most of the produce was on the verge of expiring (!) and decided that the recession is a good a time as any to put them to some good use. 3 Beer Sausages 7 Overly Ripe Cherry Tomatoes 1 Overly Ripe Plum Tomato (least expensive tomato) 1/4 Yellow Onion Mrs T's Potato & Onion Pierogies Frozen Spinach Garlic I read somewhere that when tomatoes start to go bad the best way to bring back their flavor is by roasting them. So I started out with a marinade..... Marinade: 1 Quarter Lemon Olive Oil Champagne Vinegar 1 tsp Dijon 1/2 tsp Cumin 1 tsp Dry Oregano 1 Heaping tsp Minced Garlic Salt & Pepper In a preheated 350 degree oven I roasted the tomatoes for 25 minutes, flipping half way through to avoid burning. While the tomatoes roasted I prepared the sausage. I wanted to keep the flavors simple, so they didn't clash with the tomatoes. Remove sausage from the casing and combine with the following: 1 tsp Fennel Seeds Chopped 1/4 Onion Rough Chopped 2 Small Garlic Cloves Finely Chopped 1/2 tsp Red Pepper Flakes Rough Chopped (to add spice) Bit of Oregano (mimicking flavors in tomatoes) Salt I browned the meat in a skillet on high until it looked like this- with all the yum brown pieces. While the meat was browning I cooked the pierogies in 1 tbsp butter (olive oil would also work) for approximately 8 minutes, turning from time to time until they are browned. After 25 minutes the tomatoes were done and smelling great! I love how the combination of cumin, oregano, lemon create that fresh smell and taste. The last step was to poach an egg. I thought it would add height to the dish and, had I done it correctly, the runny yolk would create a bit of a sauce. Too bad I got distracted and left them in too long (next time!) Poaching Eggs: Bring water to a boil Add 1-2 tbsp White Vinegar Turn water down to a simmer and slowly drop in room-temperature eggs. Using a spoon bring the whites closer to the yolk. Put a tight fitting lid on the pot and turn off the heat. Let cook for 2 1/2-3 minutes. I layered the spinach, sausage, tomatoes and topped them with the poached egg.