Sausage and Potatoes Recipe:
Cut potatoes into little wedges and blanch them in salted water. You want them to be fuzzy on the outside and just barely not raw on the inside; it usually takes a few minutes.
Cook your sausage in a bit of oil. Let it render and brown on both sides. Remove it and drain some of the fat from the pan. Clean out any burnt bits left in the pan and add a little oil if necessary. Fry your potatoes in the pan on very high heat, salting as you go. Don’t be afraid to let them sit in the hot oil over the hot eat and brown. Taste the sausage to see how much salt to add.
When the potatoes are crisp on a few sides, add your sausage back in and toss together.
Slice chery tomatoes in halves, chop your almonds, slice your fennel thin and slice your zucchini on a mandolin. Dress these items with salt and red wine vinaigrette and then toss with arugula. You can also substitute the cherry tomatoes with ground cherries which are more tart but give the salad an extra kick. A kick in the tastebuds. Fasho.
Yea, I smoked it. Mesquite, baby. Just right.
I went salmon fishing with some friends outside the Gate in San Francisco. I didn’t catch any but my friends caught enough for me to eat salmon for days. I even smoked a bit with mesquite wood chips. Came out really well. Recipe to follow.
They came out pretty well. Sugar, egg whites, hazelnuts. Recipe below.
I usually half this recipe.
- 1kg hazelnuts
- 400g egg whites
- 600g zucchero
- 1/4 teaspoon vanilla or orange extract
Beat your egg whites and then mix in sugar until it’s completely dissolved. Add the hazelnuts and mix by hand in a large bowl until the nuts are coated with the egg and sugar mixture. You can add a 1/4 teaspoon of extract if you want.
Pour the mixture into a pot that’s about twice the size. Heat it over low flame, stirring constantly. Alternate between higher heat and lower heat until the sugar is melted. It should become very thick and dark. It’ll take about 20 minutes to get to the right consistency.
Let the mixture cool — you can speed this up by pouring it onto your work surface. Spoon a heaping spoonful onto parchment and space the scoops about 1 inch apart. Bake them in a 400 degree F oven for between 15 and 20 minutes or until they are slightly crisp. You want to make sure the bottoms of the cookies are cooked, crispy and not sticking to the parchment paper.
That’s it. Do it.