Since we decided to go on this vacation to Mexico ("only 24 days!" Daniel reminds me), the idea that I've had to lose weight has loomed over me for many months... I love food. I'm not a thin or in-shape person. I'm active... but we love food and beer enough to outweigh that, no pun intended.
In the summer, it is far too hot to do any exercising outside, but now that it has cooled down, I've began walking in the mornings. Walking along one Saturday, I passed a sale with some funky dishes displayed. I picked up two and decided to take them home to Daniel to see what he thought. He thought they were funky... Maybe just funky enough to use for our food photography! I hope they are not too funky... You'll have to tell us what you think ;)
Thinking of that miniature wheel of Gouda from the previous entry that taunted me for weeks... I had to use it up once I cut into it. I browsed my pantry and freezer and found some frozen Aidell's organic Chicken & Apple sausages (which I've mentioned before). Perfect... fruit and Gouda goes great. I also had half a yellow sweet bell pepper, which I thought would compliment the flavors nicely. After roasting the pepper and making a delicious Gouda "mornay," I served it over pasta and it completely hit the spot. The peppers were perfectly sweet, the Gouda was fruity, almost nutty, the Chicken & Apple sausage added a hearty, salty-sweet element and the pasta was a wonderful canvas for it all.
I'm sending it to Presto Pasta Nights as I haven't participated in that for a while. (It is hosted by Judith of Think On It this week check out the roundup this Friday). I'm also sending it to Lore from Culinarty for her Original Recipes Event. Check her blog for the roundup!
This was pretty easy to put together once I put the peppers in to roast and grilled the sausages while I heated the water for boiling the pasta. Once each element was done I threw it together for some delicious comfort food.
Gouda-Cream Pasta with Chicken Apple Sausage
print recipe only
- 1 four-pack Aidell's Chicken & Apple sausages
- 8-10 strips roasted bell pepper (use jarred or roast your own)
- 3-4 oz dry linguine/fettuccine pasta, cooked
- olive oil to toss
- white all-purpose flour
- 1/2 cup milk
- 2-4 oz gouda cheese, shredded
Meanwhile, melt 2-3 tablespoons butter over medium heat. Add flour to make a roux. Cook 1-2 minutes, then whisk in milk. Bring to temperature, then add cheese. Stir/whisk to distribute.
Slice cooked sausages on a bias. Layer pasta, then peppers, and finally sausages in a bowl. Drizzle with sauce.
Doesn't that look good?! Gourmet comfort food.
Tell me, what do the plates remind you of? ...I'm ready for a laugh.