I don’t know what to call it, but it was goodPosted by admin on Jun 21, 2011 in Recipes | 0 comments
I wasn’t always much of a cook. I went off to college with a pretty strong command of how to make Malt-o-Meal, and that was about it. By the time I graduated, my repertoire had expanded frighteningly little.
Luckily, by the time I finished college, my then-boyfriend-now-husband had entered my life. He made some complicated Indian dish for me that included MAKING CHEESE for our second date. I still remember all of his heaviest text books stacked up in his kitchen weighing down the cheese. I was impressed. I don’t remember particularly liking the dish, but I was definitely impressed, which I believe was the intended effect. At the time I assumed I just didn’t have a sophisticated enough palate; I thought it was just beyond me, but who knows? Maybe it was just gross.
Early on in my cooking career, my attempts at cooking were all pretty much “bachelor hash” as we call it in my family, essentially, a pile of potatoes, ground beef, and frozen veggies with some cheese on top. Tasty, but not terribly complicated. If what I was making was not bachelor hash, you could bet that I was following a recipe to the letter, running back to it to check the amount for every single ingredient. And during this painful process, you could bet that I was also asking Eric questions every few minutes. If he wasn’t around, I was calling my mother.
Now with a few years of experience, I can say I’m a pretty decent cook. Not a visionary, perhaps, but I can put together a hearty, delicious meal with just what I can dig out of the pantry and fridge. I eat very few, if any, grains and beans and I save my potato-eating for the ones from my own garden, so there’s a little bit of forced ingenuity. I can’t just declare it a pasta night and be done with it.
Tonight, the only thing sitting in my fridge was deer sausage. But I have a garden, a pantry with one lonely onion, and I tend to squirrel away frozen fruit, so I had a bag of frozen apples from the Helena Local Food Cooperative on hand. The result was pretty damn good, if I do say so my self.
1 lb deer sausage (or some other animal, if you aren’t lucky enough to be a hunter or be the beneficiary of one)
1 large onion, coarsely chopped
2 cups apples, coarsely chopped
2 cups chopped kale
Some fresh marjoram
Salt and pepper, to taste
Refined coconut oil, butter, or other cooking fat
Saute onions and oil over medium heat until the onions become a little bit transparent. Add the apples and sausage, stirring often. When sausage is mostly cooked, add the kale, salt and pepper. When the sausage is fully cooked and the kale is wilted, add the marjoram, stir one last time and serve!