Post-Holiday Cooking: Here’s a Quick & Easy Sausage & Egg Pie Recipe

wp-1484173950945.jpgFrom stuffing, basting, patting, pricking, roasting and toasting, most of us foodies who refer to the holiday season as the “Olympics of Family Cooking,” have taken a deep sigh of gratitude for the love and joy that was shared amongst our family and friends.

All the gifts have been opened, clothes tried on (and modeled on the living room runway) and Google Home was streaming music at our demand when I noticed that I was starving! But, I was also tired and didn’t have the energy to create breakfast, lunch, or dinner.  But clearly, we all needed to eat.

So, here is a quick go-to recipe I like to use that comes loaded with the right amount of nutrition, salty savoriness, and warmth.  This pie oozes with comfort and cozy post-holiday sit-around-the-house goodness.  I like to think of it as alinner (lunch and dinner) dish or a classic brunch dish too.

– Don’t worry, you’re not required to make your own pie crust, I promise.

Ingredients:

1 Pie Crust (for the inquiring minds, yes, I used the type you buy and roll out).
1 tablespoon of butter
1 good-sized shallot, chopped
1 garlic clove, minced
4-6 sun-dried tomatoes loosely chopped
8 ounces of Italian sausage or chicken sausage (remove the outer skin and crumble)
1 three-finger pinch of sea salt
1 pinch of oregano or thyme (or both)
3 – 4 handfuls of fresh spinach or kale
2 cups of freshly grated California cheddar cheese
4 eggs, beaten
1 cup of heavy cream

Preheat the oven to 375 degrees Fahrenheit

Melt the butter in a large saute pan over medium heat and saute shallots and garlic until translucent. Add salt, oregano and thyme. Add the crumbled sausage, sundried tomatoes, and cook until browned. Add the spinach or kale and cook until the greens wilt and set aside.

In a pie dish roll out the pie crust and pinch the edges.   Add 1 cup of cheese on the bottom and then add the sausage mixture on top of that.

In a mixing bowl whisk together the eggs and heavy cream and 1/2 cup of cheddar cheese (you can also use almond milk or any other milk/cream variation).  Season with a pinch of sea salt and mix well.  Pour the egg mixture over the sausage mixture.  Top with the remaining 1/2 cup of cheese.  I also added a little extra romano in this pie – I mean, can you blame me?  Take a brush and lightly coat the edge of the pie crust with some of your egg mixture for a crispy finish.  (not too much).

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Place your pie on a baking sheet and bake for 45 minutes or until an inserted toothpick or knife comes out clean.  Let stand for 10 minutes before serving.

Enjoy!

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Special thanks to Mele Cotte for the inspiration of this recipe.  I use it in many reincarnations.

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Here is one I made with Kale

A Little Lamb Ragout with Sausage and Arugula

A Little Lamb Ragout

A Little Lamb Ragout

I didn’t have time to post this recipe right away.  My photographer has had the flu and I needed to cook up something hearty to get his strength back.  I should also add that Jason (the photographer aforementioned) has been working tirelessly to renovate our second bedroom, or as he refers to it, his office.  What that all means is that he’s had no time to photograph all the many meals I have prepared over Thanksgiving, Christmas and New Years.  Oh well…perhaps next year.  Hoping everyone enjoyed their holidays as much as we did!

Here is the recipe for tonight’s little dish.  I took a little from my lasagna and a little from my bolognese and came up with, “A Little Lamb Ragout with Sausage and Arugula.”

Ingredients:

2-4 Tbsp. Extra Virgin Olive Oil
4 Cloves of Garlic Chopped
2 Small Carrots Chopped
1 Celery Stalk Chopped
1 Medium Yellow Onion Finely Chopped
1-2 Tbsp. Tomato Paste
1/2 Tsp. Dried Thyme
1 Tsp. Fresh Sage Chopped
1 Tsp. Fennel Seads
1 Tsp. Home Dried Parsley Crumbled
1/2 Cup Dry Red or White Wine
1/2 Cup Heavy Cream
2/3 Cup Water
2 Tbsp. Corn Starch or Flour
1 Lb. Ground Lamb
1/2 Lb. Sweet Pork Sausage, skinned and crumbled
1/2 Lb. Spicy Pork Sausage, skinned and crumbled
Portuguese Sea Salt and Fresh Ground Black Pepper to taste
1 Lb. Pasta
1/2 Cup of Shaved Italian Parmesan

Heat half of the oil in large skillet over medium-high heat adding lamb and sausage.  Brown.  Set skillet aside covered to keep the meat warm.  I added a little less than 1 teaspoon of salt, withholding the pepper for the final stages.

In your favorite dutch oven or large skillet or pot, heat the remainder of the olive oil, add the carrots, saute for two minutes, then add garlic, onion, and celery.  Cook about 3 minutes or until tender.  Add tomato paste and herbs and keep cooking until the veggies start to turn a little brown, about 2 minutes.  De-glaze with wine, pulling up the little bits.  Season with salt and pepper.  Stir in heavy cream.  In a separate small bowl combine water and corn starch until mixed well; adding water mix to pot.

Transfer lamb and sausage mixture to the pot and cook on medium-low for about 20 – 30 minutes.

In the last 10 minutes or less add 1-2 cups of fresh arugula over the top, cover and let steam.  Mix well before serving over your favorite pasta and top with shaved Italian Parmesan.

Little Lamb Ragu

Little Lamb Ragout