That looks like Grünkohl & Pinkel in the making to me 
Haha… yep. But I didn’t have any Kassler (smoked ham in Englisch?). You could make it nach Bremer art*, maybe. (*Bremen style kale dish).
So you cook it with the sausage whole? I’d think it wouldn’t add a ton of flavor. ???
Thank you very much, Gio. I will cook this pretty soon, and will report it back here.
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Sausage is a type that is already cooked. I put it in near the end to warm it up gently. When it’s ready I slice it and put it back in with the rest and it’s time to eat. The real flavour comes from the Speck.
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Been trying out recipes from Jamie Oliver’s Superfood book. Tonight it was one from the breakfast section, basically avocado mushed up with vegetables and lime juice and served with a poached egg and granary toast. One of us ( me) is coming down with a cold so wanted something nutritious but tasty. Result! Supermarket tiramisu for pudding. Cough mixture as a digestif.
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… and etc. I’ll be right over… Have you heard about the faster than fast speed travel?
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How do you like this cookbook, Linda? I’ve been intrigued since I recently read that “super foods” do not exist. I still want to believe, though.
We have several Jamie books and have liked all the recipes we’ve cooked so far.
WFD: Panini = Homemade marinated artichokes, Mozzarella di Bufala, basil leaves/tomato/red wine vinaigrette on Formanized focaccio, & Tossed salad.
It’s another simple sandwich Saturday at casa G & G.
Sun is shining, not a cloud in the sky, and it’s 59F. February is Marching straight into next month with no hesitation, save for a burp or two with a lower temperature in the coming week. Looks like an early Spring in my little corner of the world. (North of Boston Massachusetts USA.)
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Just in case, you’re delayed - there are leftovers that will be fine cold. Unless you’re so late that it’s after Sunday lunch - in which case they’ll have been eaten.
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So many great dishes i’ve missed this month y’all making me feel more inspired:) This friday i was once again un-victorious at the office chili cookoff although this year I think my chili was good I also think it was def missing something to make it great.
Today with some nice weather I got a chace to ride down to the Italian Market and pick up some goodies and the reward of making a sandwich and eating it outside for lunch. Dug some sunchokes from the thaw and think i am going to make a lemony parmiganno spread to put on some more of that crusty italian bread and eat with those yummy peppers and some pinot grigio tonight maybe some more of that san daniele too. Barely cooking i know but i need a break after my crippling loss at the cookoff 
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Boneless pork chops were seasoned with salt, pepper and dried thyme, pan-seared in hot oil. White wine was added to de-glaze the pan, then a “sauce” of apple butter, chopped shallot, chopped garlic, Dijon mustard, lemon juice, and some chicken stock was whisked together and poured over top. Covered and simmered until the choppers were done.
Steamed/mashed sweet potatoes, mashed with Aleppo pepper, salt, and heavy cream. Steamed green beans with butter. Wine.
Dinnah. Nom.
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Sautéed duck leg cooked along with a sliced Yukon Gold potato . Making a red wine reduction adding some lingonberry jam and some fat from the pan for a little sauce . Chopped Romaine with some radish . Oil and vinegar dressing .
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I wanted to ‘like’ the sound of your meal - but don’t like the sound of the impending ailment. Best of luck with the germs.
We’re flirting with Spanish flavours post arriving home and unpacking from an outstanding weekend of camping
New baby potatoes are sliced and boiled in water, sherry, smoked paprika and garlic. Once soft enough they’re extracted and fried in olive oil, additional reduced sherry, garlic and more smoked paprika. For me I’ll boil some octopus in the same water as the potato. Various greens will be added. Baby kale will be fried until crispy with the potato. Rocket (arugula) will be added at the end. Lemon to serve, maybe some mayo in place of aioli.
It’s a mash-up of Galacian style octopus and potato that’s aimed to please all the family’s idiosyncrasies and use up some kale and rocket.
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Big fan of JOs books, and tend to buy the ones where I have especially enjoyed the TV series. This is one about superfood, not in the sense of spurious claims about any food, but about cooking nutritious, lower calorie meals easily every day. Only had it a couple of weeks but so far, very happy. It helps that quite a few of the recipes are things that can be quickly cooked after work.
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Thanks very much! I think I’ll investigate further. I’m a big fan of his too.
It’s a real nice day out . Decided to break out the smoker and cook some St Louis style ribs . Membrane left on seasoned with S&P , 5 hrs. in the smoker , served with a little Sweet Baby Rays sauce . Also making a pot of Great northern beans , cooked with lardon , carrot , onion , bay leaf . Along with a side of chopped salad .
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Where do you get lardons?
I just call whole bacon that I cut into pieces lardon . I get the bacon from my local butcher .
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