Fall Cooking

Writers block and the demands of the holidays have set in and I think we know what that means – it’s time for a “What I ate last night” post! (With a bonus “What I bribed my developers with” post!).

Inspired by the butternut squash and rabbit pasta dish I had at Henry’s End last week and by the lamb sausage and slowly wilting head of kale that the CSA delivered to me I put together the following very fall appropriate dinner.

Pasta with Sweet Potatoes, Sausage and Kale

1 medium sweet potato peeled and cut into ¾ inch dice

½ of a large onion, diced

3 cloves of garlic, diced

1 bunch of kale

1 tsp fresh rosemary

2 sausages cut into slices or crumbled

½ cup chicken or vegetable stock

Canola oil

Salt, pepper

Preheat oven to 450 degrees. Place diced sweet potato in a baking dish and toss with 1 tablespoon oil and salt and pepper. Cook sweet potato for 15 minutes stirring once at the 7ish minute mark. In the mean time sauté onion and garlic in skillet (I, of course, used my beloved cast iron) when translucent add sausage (if you’re using precooked sausage hold off on adding it until the kale is done). Now is also a good time to start your pasta water. When the sausage has browned add the kale and the stock and cover for 5 minutes. When kale has wilted (you may need more than the five minutes, if it’s not tender let it stew for a bit longer) add the cooked sweet potatoes and pasta. Voila!

Last night I was only semi impressed with this dish but somehow between 9pm and this afternoon’s lunch the pasta transformed itself into a sort of ambrosia. I am now officially dubbing the arranged marriage between mild sausage and the rosemary a success. The pair obviously spent the night commingling in the marriage bed of pasta and veggies and love is in the air (and now in my tummy).

As a “Thanks for doing your job and making me look good doing my job” treat I stole the recipe for Fresh Cranberry Oatmeal Cookies from Rachel at Coconut & Lime. I substituted regular vanilla for the vanilla paste and was happy with the flavor – I also used regular chocolate chips because (obviously) nowhere in NYC sells mini chips. The cookies were amazing -- sweet and tart all at once -- and will hopefully result in developers being good to me for at least another 2 weeks.

For those of you who look at the cookie recipe and think, “I will not use parchment paper because it is precious now that buying it requires a special trip to the cake supply store on 22nd which appears to be the only place in all of NYC selling this elusive product and which is at least a 20 minute subway ride form anywhere I ever go now that my office is located in Siberia and which closes at 5pm because apparently only stay at home moms bake things” I warn you – the cranberries pop as they cook and produce a sticky substance that is officially known as “fucking cranberry goo” and which will pretty much never come off of your cookie sheets.

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Third Party Resources

There are a lot of great fall recipes that use the produce of the season. All you have to do is look online! Nowhere else in the world will you be able to find tips on how to win at blackjack and cookie recipes alongside an oil change checklist!