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« Rum-Soaked Peach Tart | Main | 3 Things I Learned While Making Corsican Beef Stew »
Sunday
Jun122011

Spanish Pork & Sausage Casserole

My last post was about the 3 lessons I learned from making Corsican Beef Stew. The 4th lesson was, read ALL the way through the recipe to plan timing well. This stew took for-EVER to cook and the result was a solid meh. Quite a bummer since it is by far the longest I've spent on a meal to date. I mean, I freakin' hand-stuffed a tiny clove of garlic into each beef cube. Sheesh. But on to bigger and better...

This dish (Spanish Pork & Sausage Casserole from pg. 340) was a love note to my husband because, frankly, it seemed yucky. I'm not a big fan of sausage or pork. And then they're TOGETHER?! But these ingredients inspire the opposite reaction in Mr. Angela Daniels. And the word "casserole" does not inspire a lot of confidence that a dish will be delicious in my experience. I bet you can guess what's coming, though... my husband was practically singing about how much he loved this one. And surprisingly, I did too. I think fresh tomatoes and herbs saved it from being too casserole-y. And the white wine, well, naturally a little dash of wine can only help, right? We will be having this one again.

As for tonight, I just cut up 4 fresh peaches and sprinkled them with my amazing homemade vanilla (it's practically perfect now) and some dark rum. If all goes well, we'll have a lovely dessert of peach filo pouches. Rum and fresh peaches and filo dough. I could eat all that raw and be happy so I feel success is within my grasp with this one. But I'll let you know...

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Reader Comments (1)

Oh yummy! and so cost effective family meal....

I've given you a blog award see my blog http://artycrafty.wordpress.com

June 15, 2011 | Unregistered CommenterDebbie Buckland

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