Spanish Pork & Sausage Casserole
Sunday, June 12, 2011 at 04:57PM 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...
Reader Comments (1)
Oh yummy! and so cost effective family meal....
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