Alison’s Emergency Sausage Rolls

sausage-rolls

Have you ever been so busy torturing your husband with a glue gun that you just didn’t have time to prepare your dish for the neighborhood potluck? Well in such an occasion these are great to have in the freezer. (Confession, I didn’t actually try freezing these – but I bet they’d do ok).

These savory homemade sausages are fragrant and sweet from the fall flavors of apple, carmelized onion, sage and warm spices, and are wrapped in puff pastry, the harried housewife’s best friend. They’re fantastic with mustard, and were a hit with 50% of our household – 100% if you don’t count my picky husband and our two year old who thinks he’s a fruitarian.

Alison’s Emergency Sausage Rolls

Makes 40 rolls. You can easily half this recipe, or do what I did and make 20 rolls and just eat the leftover sausages by themselves for breakfasts

  • 1 pound ground beef (pork or lamb would also work)
    2-3 tablespoons flavorless oil, plus more for frying
  • 1 large onion, chopped
  • 2 cloves garlic, grated
  • 1/2 Granny Smith apple, peeled and finely chopped
  • 1 teaspoon garam masala, or mixture of spices such as cinnamon, cloves, allspice, cumin, black pepper, etc.
  • 1 packed tablespoon sage, finely chopped
  • 1 1/2 pieces bread, well toasted and crumbled into breadcrumbs
  • salt to taste, I used a teaspoon and then another good pinch
  • 4 sheets puff pastry, partially thawed
    small amount flour for rolling
  • 3-4 egg yolks, beaten
  • kalonji/nigella/onion/black seeds or sesame seeds for sprinkling

Heat oil on medium high and fry onion until it is well caramelized completely golden, being careful not to burn. In a medium bowl, combine onion, garlic, apple, garam masala, sage, breadcrumbs and salt, then combine the mixture with the beef.

Heat a small amount of oil on medium high. Take palmfuls of the meat, roll and shaped into long sausage shapes. Fry in batches, rolling over after a minute or two, until they are browned on all sides and cooked through. Drain on a paper towel-lined plate.

At this point, preheat oven to 350°

On a floured board or counter, roll out the puff pastry. Slice each sheet lengthwise. In each half, line sausages down the length of it and roll it all up, placing on a cutting board seam-side down. Brush with egg yolk, sprinkle with seeds, and cut into 1 1/2 inch rolls (about 5 small rolls from the long roll). Place on prepared baking sheets about an inch apart and bake for 25 minutes until golden brown.

Serve warm with mustard.

Listen to the episode! Fiction Kitchen Episode 16: Orphan Black

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Brisket Sandwich

OB Brisket sandwich

To keep her energy up from her exhausting schedule, Tatiana Maslany loves to chow down between takes on the brisket sandwiches provided on set. She’s mentioned brisket in several interviews and even has “Acting. Brisket” as her bio on Twitter. Gotta love this girl.

To make the brisket sandwich, simply toast a couple of brioche or ciabatta bread halves, spoon on & spread out a small mound of coleslaw, & then lay on several slices of cooked brisket, warm or cool, slathered with a little sauce. Place the other bread half on top and you’re all set!

 Oven Roasted Brisket

  • 3 lbs. Beef Brisket
  • 1  Cup Sprite or other soda or even beer!
  • 1 Cup Tomato Paste
  • 2/3 Cup Brown Sugar
  • 1/3 Cup Molasses
  • 1/3 Cup Dijon Mustard
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Soy Sauce
  • 1 tsp. Garlic Powder
  • 2 tsp. Cayenne Pepper Powder (or more or less to taste)

Pre-heat your oven to 225ºF & place the brisket in a large roasting pan, fat side up. In a blender combine the rest of the ingredients (adjusting measurements to your taste) & then pour the mixture over the meat, making sure the top is well coated. Cover the pan & meat tightly with foil & bake for up to 3 hours or until the internal temperature reaches 190ºF. Remove from the oven & let rest until cool enough to cut off the layer of fat (if there is one).

Turn your oven to broil & transfer the meat to a foil lined baking tray & re-coat with sauce (either pour some on or brush it on). Place the meat under the broiler until the top gets darker & a little crispy. Pull it out, flip it over & coat with more sauce & broil. Remove from oven & let cool for at least 10 minutes, longer is totally fine & then slice thinly.

Pour the remaining sauce into a bowl or cup & use alongside the meat for pouring or dipping.

 Apple Vinegar Coleslaw

(adapted from a recipe on Southern Living)

  • 1/2 Head Shredded Cabbage
  • 1 Cup Grated Carrots
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup Sugar
  • 1/4 Cup Canola Oil
  • 2 Tbsp. Dijon Mustard
  • 2 tsp. Dry Mustard
  • 1 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 Cup Mayonnaise (optional)

Place the chopped cabbage & carrots in a large bowl. Put the remaining ingredients in a blender & blend until well combined. Pour over the cabbage & carrots & toss to coat. Serve immediately or cover & put in the fridge for a little while for the flavors to settle.

Listen to the episode! Fiction Kitchen Episode 16: Orphan Black

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Linguine with Clam Sauce

linguine-with-clamsauce

Linguine with Clam Sauce is a classic (I believe I said on the podcast old school but isn’t classic is a classier way to say that?) family dinner. It’s elegantly simple, exactly the type of thing My Secret Agent Lover Man would be making for Weetzie Bat’s chosen family. It’s the type of food that makes you feel perfectly content, surrounded by the poeple you love, comfort food with style – because Weetzie never does anything without style.

When perusing for recipes, my favorite was Anne Burrell’s, so I mostly used hers, without discarding the garlic (this much used technique is one my garlic-obsessed brain just does not comprehend).

Linguine with Clam Sauce

Adapted from Anne Burrell’s Linguine with White Clam Sauce

  • 1 pound clams (I used steamer, next time will probably use littleneck)
  • 1 pound linguini
  • sea salt or kosher salt
  • 3 tablespoons olive oil
  • 5 cloves garlic, sliced
  • Good pinch red chili flakes
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • handful finely chopped parsley, grated parmesan, olive oil and lemon wedges for garnish

Clean your clams well. I have heard if you soak them in a bowl in the fridge with a couple spoonfuls of flour it will help get all the grit out – I don’t think this is true? But I tried it anyway.

Heat a pot of well-salted water, and cook your linguine to even less than al dente (it will finish in the sauce). If you are some sort of time wizard, you can try to coordinate finishing cooking your linguini with finishing your sauce, so you can directly transfer it to the pot, but I just reserve a mugful of the starchy cooking liquid before draining the pasta. Don’t rinse, the starch will help the sauce stick to the pasta.

Meanwhile, rinse your clams and have them ready. In a pot with a cover (or a wok, as I did), heat olive oil on medium high and add garlic. Cook for a few minutes, stirring, until garlic is golden (being careful not to burn). Add white wine and another half cup of water and bring to a boil. Throw in your clams and cover the pot or wok.

After two minutes they should be steamed open – remove clams and reduce liquid to more than half. Reduce heat to medium and add in the butter and stir to make a silky sauce. Using tongs or forks, toss your pasta in the sauce, adding some of the reserved cooking liquid if necessary. When the linguine is thoroughly coated and cooked, transfer to a large plate, arrange the clams around the edge, and top with finely chopped parsley, grated parmesan, and drizzles of olive oil. Serve with lemon wedges.

Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

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Weetzie Bat Mocktail

WB drink 1

Inspired by Weetzie’s rosy and sparkly look on life, but with a peek of harder reality biting at the edges.

 Weetzie Bat Mocktail

  • 1 Cup Coconut Water
  • 1/2 Cup Sprite
  • 2 Tbsp. 100% Ruby Red Grapefruit Juice
  • 1 tsp. Vanilla Flavored Simple Syrup
  • 1/4 tsp. Rose Water

Simply stir together all of the ingredients & enjoy! Feel free to change the amounts to suit your tastes. Pairs nicely with the cheese-and-avocado sandwich.

Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

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Cheese-and-Avocado Sandwich

Weetzie Bat Sandwich

“Dirk and Weetzie got tan and ate cheese-and-avocado sandwiches on whole-wheat bread and slept on the  beach.” –Weetzie Bat by Francesca Lia Block

 Cheese-and-Avocado Sandwich

  • Favorite Whole Wheat Bread (I used SandwichThins)
  • Ripe Avocado, peeled & sliced
  • Cheese w/ Kick, thinly sliced like (a sharp cheese like Pecorino, Asiago, Extra Sharp Cheddar, etc.)
  • Feta
  • Honey
  • Cayenne Pepper Powder, or other hot powder (optional)

Toast or grill the bread slices (you can make this open-faced–1 slice, or a closed sandwich–2 slices). While the bread is still hot, place a few thin slices of cheese on & then place several slices of avocado on top. Next, crumble on a little bit of feta & then drizzle on some honey. Lastly, if you’d like, sprinkle on a tiny pinch of cayenne pepper powder. Alternately, you can use a fork to mash the avocado & feta together & then put it on the sandwich. Goes well with the Weetzie Bat mocktail.

WB Sandwich closeup
Listen to the episode! Fiction Kitchen Episode 15: Weetzie Bat

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Weetzie Bat

Weetzie beautiful quote

Diana and Carrie talk the sparkly glam slinkster cool world of Weetzie Bat by Francesca Lia Block, including classic LA eateries, ubiquitous avocados, “fancy” family meals, questionable burrito contents, and strawberry sundaes with marshmallow topping.

Recipes

Referenced

The intro music clip in this episode is “Send Me An Angel” by the music group “Real Life”, outro is Iggy Pop’s Lust for Life.

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