This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂
- In a large pot of salted boiling water, cook the pasta until
al dente. Reserve 1 cup of the pasta water, then drain.
- In the same pot, heat the olive oil until shimmering.
- Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
- Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened,
about 5 minutes.
- Return the sausage to the pot.
- Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
- Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
- Season the pasta with salt and pepper and serve right away.
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Posted in Greens, Pasta, Pork, Quick, Recipes
Tags: cherry tomatoes, creme fraiche, dinner, fast, grape tomatoes, Italian, kale, leeks, mustard greens, pasta, quick, rigatoni, sausage, sweet sausage, Toscano
These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂
This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.
Yield: 9 standard muffins
- 11 large eggs, room temperature
- 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
- 8 ounces breakfast sausage or sweet Italian sausage, casings removed
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt, plus more for sprinkling
- 1 tablespoon granulated sugar
- 1/2 cup sour cream
- 1/2 cup thinly sliced scallions, about 8 or 9)
- 1 cup finely shredded Asiago cheese (4 ounces)
Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.
In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.
Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.
Stir wet ingredients into dry until just combined.
Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)
Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.
For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.
Sprinkle tops of each muffin with remaining 1/2 cup cheese.
Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
- Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.
I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!
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Posted in Baking, Muffins, Pork, Recipes, The Piggy Pancake (Breakfast)
Tags: Asiago, biscuits, breakfast, brunch, cheese, eggs, Fiesta Friday, hard boiled, Italian sausage, pork sausage, protein, Rebel Within, sausage, scallions, sour cream, sweet sausage