Pasta with Sausage, Squash and Sage Brown Butter

The New York Times cooking page never leaves the cook with too much guessing as to what goes into a recipe. The ingredients not mentioned in the name of this dish include olive oil, salt and pepper, and Parmesan cheese. This one took a bit of work with peeling, seeding, and cubing the squash. It also created a lot of dishes to wash. We had a pan to cook the pasta, a colander to drain it, a cutting board, a plate to cool the sausage, our cast iron skillet, and the cheese grater. Not to mention the dishes we ate off of. It did turn out to be a wonderful autumnal meal with a lot of leftovers for lunch.

The full recipe can be found here.

Classic Grilled Cheese with a Twist

We knew it had been a while since we posted a new recipe, but we didn't realize how long! Seems we've gotten lax about finding a recipe, making a shopping list, enjoying (or not) a meal, and then writing about it. For this long overdue post I went to Grilled Cheese, Please in search of something easy, yet enticing.

In addition to shredded cheddar this sandwich has bacon,sliced tomato, and red onion. The onions were sliced and soaked in cold water while the bacon baked (we've recently taken to making bacon in the oven on a foil lined cookie sheet which makes clean up a lot easier). Once the bacon was done the sandwiches were assembled and then grilled on the stove top. The recipe called for sourdough bread, but I just used plain white bread since I had some leftover from the loaf I'd bought for a recent breakfast of french toast. The sandwiches were hearty and full of flavor and texture. We ate them with a side dish of mashed potatoes, and paired with Malbec.