mmm...doesn't it just make you drool?
This first recipe that is going into the book is a smoked turkey sausage served with spaghetti squash, into which, I mixed 3 different cheeses. I cleverly named it...wait for the drum-roll...
Oh ya, I'm not a vegan!
I will be refining the recipe a little before I set the final version in stone. I used red onion, which I usually don't cook because I prefer the bite of it when it's raw. But I had a little red onion left over in the fridge that I wanted to use before it went bad (naughty onion) so I mixed it with a little spanish onion, also a left-over. I really want the sausage to stand out though so I think I might try this with shallots next time. According to Mario (Iron Chef Mario Batali), shallots have a more subtle flavor. I don't remember a specific time that I have cooked with shallots before but I'm sure I have. And I like the slight pinkish color of shallots too. I want this dish to be colorful. I thought of adding roasted red pepper or sundried tomatoes to the mix but I thought the flavors would get too much in the way of the sausage, and certainly the spaghetti squash, for this one.
Spaghetti squash has such a lightness about it that it is easily overwhelmed by other stronger flavors. For that reason, I am also going to cut down on the amount of cheese. Oh, there will still be three cheeses, just not as much. I didn't use much cheese to begin with. But I also want to make this a healthy dish. I chose cheeses that pack a lot of flavor in them so I don't have to use so much to get the point across. You're dying to know what they are, aren't you? Fine, whatever. I used a little fresh goat cheese to create a nice creamy sauce. I also love, love, love asiago so I had to throw that in there. The last one was one that I haven't cooked with before. I found that aged provolone, which I don't like in my favorite tomato and provalone sandwhich (I prefer the lighter taste of regular provalone for that), is quite nice when melted. The aged provalone has a good bite to it like parmesan but...different. The asiago and aged provalone do get a little oily (which doesn't really jive with the whole "healthy" thing) when melted but I think that problem will be solved once I reduce the amounts used.
Isn't it pretty?
The result of this first try was incredibly "nummers"! The kitchen smelled sooooo good and it looked good enough to, well, eat. Don't laugh, you haven't heard about all my culinary disasters. That's going to be a whole other book. And my neighbors must think I'm crazy, out on the patio taking "beauty shots" of my food before I eat it! Whatever, it's my world, everyone else is just scenery. LOL!