Grilled Sausages
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
We wanted a sausage for the risotto, and, since it's not always easy to buy just one, we'll have the rest for dinner tonight. There are still zucchini in the garden, (CSA'S, markets). We layer it here with some fresh, ripe tomatoes and fresh herbs for a lovely gratin. And, as long as we have the oven on, we might as well make a few chips. With a few minutes of quick work, a 30 minute break and 15 minutes to finish, this is an easy midweek dinner.
Grilled Sausages Time: 15 minutes
There is such a variety of sausage available, you can grill them often and never repeat. Duck, turkey, chicken, beef as well as pork, hot, mild, smoked or not. I did Pork with Herbs. Spicy Italian sausages or smoked Bratwurst would be good, as well. We will have used one in the risotto, Sunday.
4 - 8 sausages, depending on size, 12 oz total weight (350gr)
This is really a tough one - cook them on the barbecue grill (or sauté them) until done. Serve.
Baked Potato Chips Time: 55 minutes
Just a light coating of olive oil keeps these potatoes on the healthy side. They are a lovely golden brown and crunchy. Sprinkle with a bit of sea salt for the perfect finish
2 large potatoes (not huge)
2 tbs olive oil
salt - sea salt is good
Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 - 7 slices from each potato - discard 'end's. Put olive oil on a small plate. Dip both sides of potato slices in oil and lay on a non-stick baking sheet (if you have one - just makes it easier). Put in a 400F (200C) oven and bake for 45 minutes. After 30 minutes, remove pan, turn potato slices and return to oven for 15 more minutes. When done, remove from pan, sprinkle with salt and serve.
Courgette (Zucchini) and Tomato Gratin Time: 55 minutes
Thin slices let the flavors meld together easily. The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust.
1 medium zucchini, 8 - 9" long (22cm)
2 garden fresh tomatoes
2 tbs fresh chives, snipped
2 tbs fresh basil, snipped
1/4 cup bread crumbs
1/2 cup shredded cheese
2 tbs olive oil
Thinly slice zucchini, about 1/8th inch (.65cm). Slice tomatoes as thinly as you can, but at least as thin as zucchini. Snip herbs. Put 1 tbs olive oil in 8 or 9 inch (20 - 25cm) square glass baking dish and swirl around to coat bottom. Layer half of the zucchini, then half of the tomatoes, half of the herbs, half or the crumbs and half of the cheese. Repeat layers once. Drizzle remaining 1 tbs oil over top. Cover with foil and bake in 400F (200C) oven for 30 minutes. Remove foil and continue to bake for another 15 minutes. Serve from baking dish.
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Cooking schedule: 55 minutes |
Drizzle with oil |
Cooking for Two? Or more?
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