
After being on a Canadian cruise (Boston- Quebec City- Boston on Holland America) for two weeks…. (in no special order)
Continue readingAfter being on a Canadian cruise (Boston- Quebec City- Boston on Holland America) for two weeks…. (in no special order)
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Italian sausage, red peppers, grilled eggplant, onions, garlic…a little fresh mozzerella. Throw in some pasta and–
Note to readers: for an updated, totally done on the grill version, please click here |
Coming off a plane, I’m often greeting thoughts like, “Did I leave anything at home that’ll work for dinner?” I usually stop by the store anyway for fresh produce or something to fix quickly. Yesterday, as I traveled home from Minneapolis, I remembered a couple of eggplants wilting in the crisper. Odd phrase, eh? In other words, they needed to be used. What else? Italian sausage in the freezer that I had put in at Christmas, but hadn’t yet cooked. Sounded like a grilled pasta sauce night to me. Mid-winter, I often am jonesing for something grilled. I have two grill pans: one is a square Calphalon and the other is a large, rectangular cast-iron grill that is flat on one side and ribbed on the other to siphon grease off the food or to provide the ubiquitous grill marks.
I did run in for veggies for a chopped salad…bibb lettuce, radicchio, cilantro, parsley, red pepper, tomatoes… I already had a little blue cheese.
Right now, the eggplant is sliced, salted and dribbling its dew (weeping copiously? bawling like a baby?) into a towel. I’m about to start the pasta water, heat the grill, and start grilling cut pieces of sausage. Oh, and a Seghesio Barbera’s waiting on the table. (If you don’t know Seghesio, grab one of their zinfandels next time you’re in the wine shop and try that with grilled sausage and peppers, pizza or anything grilled.) The recipe isn’t written, but will come together as I cook…and I’ll place it below the pics…. Enjoy!
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Slice the eggplant thickly, salt and let drain on toweling. |
Ah, California wine. |
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Ah, Italian tomatoes! |
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Indoor grilling of cut Italian sausage and eggplant |
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Sauteed red peppers, onions, mushrooms and tomatoes…a little wine didn’t hurt. |
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Cook some pasta. |
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The sauce comes together with the addition of the grilled eggplant and sausage |
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Adding the mozzerella and fresh basil to the hot pasta. Mix this with the sauce and…
Vieni a mangiare! (Come and eat!)
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Grilled Eggplant-Sausage Pasta with Fresh Mozzerella serves 6 (8-10 for a first course)
Cook’s Note: If you’re making this in the summertime, why not grill all of the ingredients and just use fresh tomatoes (skip wine/water, honey) for a very light al fresco meal? You could cook the pasta in the morning before the temperature rises, store it in the frig, and bring it out in time to let it warm to room temp.
Two-Dog Kitchen or What’s Goin’ on in the ‘Hood:
Back from Minnesota trip where we almost froze literally; my skin is still peeling. The day I left Colorado, it was -20 in St. Paul. We’re not talking wind-chill. I was so glad Dave wasn’t coming that day. A 6 hour delay in our airport first…. Hey, I had a wonderful time reading the NYT cover to cover, getting a good start on a novel, enjoying a long lunch, and–not so fun–listening to my fellow travelers talking on the phone all day. (There are so many private spots in the airport; why?)
House hunted for the third time! and this time made an offer on a house:
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The view from what might be my new kitchen window. Lots of birds!!! |
Still job-seeking…like a million? other Americans. I’m grateful to our president for his positive, healing speech last night.
More travel soon….family birthdays, inspections on new houses… and so on.
Sunny and warm here. Ah, Colorado!
Happy 80th Birthday to Gene Morgan!
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Here’s Dave’s Dad, Gene, and his Mom, Lorna, at Emily’s college graduation–all smiles. |
Sing a new song,
Alyce