Can we take a minute and talk about dreams?
Clearly it is an established fact that I love to cook. If that wasn’t apparent then it is now.
When my husband walks in the door and I present him with something like this for dinner I feel like a bit of a rockstar. Regardless of the condition of the house or cleanliness of the child.
Frequently Nathan stops inhaling his food just long enough to mutter “hey love this is a do again” and I know I have hit another home run.
Once I stumble upon these recipe I honestly tuck them away in my heart for someday. For my dreams.
I have always thought I would love a restaurant. I am sure I would be a horrible restaurateur that Gordon Ramsey would come and rescue on his show Kitchen Nightmares but nonetheless the dream is there. Recipes like this I want to put on my menu someday.
Also recipes like this I want in my cookbook someday. That is truly my greatest dream. With my love and passion for writing (however bad I am at it) I think I could put together a decent cookbook someday.
I want a cookbook of recipes that are stunning but absurdly easy. Sure, this one cheats with puff pastry but you could just as easily make a quick pie crust recipe (omit sugar) and use it instead. But it certainly falls in the category of my God this is incredible but barely messes up the kitchen.
Total show stopper.
I believe it would even be a show stopper with regular cauliflower but if you can get a hold of purple please use it. It is stunning.
Back to dreams… I feel sometimes like I live in one when I go out to my garden. If I do have a restaurant someday I want to have a restaurant garden that rivals the one I have this year because seriously… my garden is something else. Both the kale and the cauliflower in this recipe are from MY garden. Out of this world good.
How can one girl be so lucky? All I’m missing now is the restaurant and the cookbook. Maybe both.
In the meantime- nom on.
One year ago today: Peppermint Pattie Cake
Cauliflower, Sausage and Kale Pot Pie (serves 6 at least)
From Real Simple
1 tablespoon olive oil
1 pound ground sweet Italian sausage
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
kosher salt and black pepper
1/3 cup all-purpose flour
3 cups broth (chicken or beef or vegetable)
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head purple (or white) cauliflower (about 2 pounds), cut into florets
2 sheets puff pastry
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, pinch of salt, and a small grind of pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, a generous pinch of salt, and a few grinds of pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 30 minutes at least. Let cool for 5 minutes before serving.