pork

Day 48: Square enough

February 17, 2007

 

This entry could be written in one of two ways; we could either cut it very short, say that we’re having a fabulous time with our visiting friends and have no time to write, or we could admit that inviting people for dinner with less that 24 hours advance notice is not always the smartest plan. If I mention that an appalling episode of Law and Order is on the TV and I’m wearing pajamas, that may give a clue as to what happened to our best laid plans. Anyways, tonight we made Sausage and Spinach Pastry Squares with Cherry Tomato-Arugula Salad which would have been a remarkably good meal to serve to our (imaginary) friends.

The pastry squares were made with puff pastry brushed with Dijon mustard. The filling consisted of sweet Italian sausage, onions, spinach, Parmigiano cheese, lemon zest and salt and pepper. While looking for the recipe online, I came across this, which makes you wonder if Rachael Ray found inspiration for the recipe on the back of a box of frozen spinach. Either way, the squares were good, reminiscent of high quality British pub food, like a giant fancy sausage roll.

Served with an arugula and cherry tomato salad, the lemon juice, red wine vinegar and olive oil dressing provided a sharp backdrop to the puff pastry. Overall, this meal was both satisfying and comforting, with the pastry and the salad working excellently together. Our only comment would be that the instructions call for placing the pastry on top of the salad, which results in soggy pastry. Why not just put it alongside and retain the crispy underside?

Tomorrow we’ll be cooking Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese, which certainly sounds interesting, if not at all tempting. Now if you’ll excuse me, I have a thrilling conversation to get back to, or was that a cup of tea that’s getting cold?

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