December 28, 2015

Kitchen Gratitude

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What a year it’s been in KilKenney Kitchen!  I’ve had so much fun creating and sharing recipes with you week by week.  I’m grateful every day for your interest, feedback and ideas.

I was thrilled and amazed to hear that the Potato Gratin recipe I posted last week was being enjoyed on holiday tables from the Twin Cities to Seattle to Sydney, Australia!

Like most new ventures, the year included many highlights – recipes you loved and made often and a few lowlights – recipes that didn’t tempt you.  Both provided lessons and guidance for me as I begin a new year in the Kitchen.

Conveniently, the recipe you viewed most often last year, the fabulous Sausage and Spinach Torta Rustica, is a perfect breakfast for New Year’s Day.  Easy and delicious, it’s a favorite at our house too.

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I’m looking forward to the upcoming year in KilKenney Kitchen and hope you are too.  I will continue to create new, easy, delicious and gluten free recipes each week.  In addition to the recipes, I’m excited to add a few new features:

Sunday Suppers – I’ll share recipes designed to bring family and friends to the table

Kitchen Quandary – I’ll test, compare & recommend a variety of everyday foods & products

Minnesota Makers – I’ll highlight fantastic MN food finds available near & far

With all of these, I invite your thoughts, ideas and questions.  Do you have a favorite Sunday supper dish you’d like me to create a recipe for? A product or food you’d like me to test or compare? A favorite MN food, restaurant, farmer, producer or creator you’d like to know more about?  Please share.  I can’t wait to get started.

I wish you and yours a happy, healthy and safe New Year’s holiday.

Sausage and Spinach Torta Rustica

A delicious brunch recipe that is easy to adapt to your family's favorite ingredients. The perfect make-ahead dish. Adapted from my friend Joan's fabulous recipe and originally from Epicurious.
Servings 8
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 10 oz box frozen spinach Thawed
  • 1 pound Italian sausage pork or chicken
  • 2 cups colby jack cheese shredded or cheese of your choice
  • 1/2 cup roasted red pepper strips (optional)
  • 6 large eggs
  • 1 cup half & half
  • 1 cup milk I use skim but any milk will work
  • 1 tsp kosher salt
  • 1/2 tsp black pepper ground
  • 1 20 oz bag hash brown potatoes refrigerated

Instructions

  • Preheat oven to 350 degrees
  • Heat the oil in a large saucepan
  • Add the sausage to the pan - remove bulk sausage from the casings if using sausage links
  • Cook the sausage, using a wooden spoon to break into small pieces, until it is cooked through and no longer pink
  • Place the thawed spinach on a clean dish towel
  • Twist the dish towel to drain as much water as possible from the spinach
  • Spread the shredded potatoes in a 9x13 pan -I prefer a glass pan like Pyrex, but a metal pan will work too
  • Add the sausage, spinach and 1 cup of the cheese to the pan and gently mix together
  • Add the roasted red peppers to the pan (if using). See the recipe for roasted red peppers on the blog if you want to make your own.
  • Crack the eggs into a bowl or large measuring cup
  • Add the half & half, milk, salt and pepper to the eggs and beat with a fork until well blended
  • Pour the egg & milk mixture into the baking dish, mix the ingredients together with a fork and spread the remaining cheese on top
  • Bake the torta until golden and puffy, about 60 minutes.
  • Remove from oven and let rest for 15 minutes before serving.
  • To make the torta ahead, let it cool completely, cover and refrigerate. To reheat, cover with foil and warm in a 325 degree oven for 30-45 minutes.

Notes

For my gluten intolerant readers, be sure to check that the sausage you are using is gluten free.
Course: Breakfast

 

 

 

 

Other Recipes You May Enjoy

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Heading South

February 9, 2015

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April 21, 2016

Flourless Chocolate Soufflé Cake

April 6, 2015

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September 28, 2015

Salmon Surprise

January 18, 2016

Cape Cod Cuisine

August 12, 2016

Kitchen Quandary – Picking Tomatoes

February 16, 2015

Join the Conversation

  1. tatiana says:

    Thanks for a year of good, interesting recipes. This year I added your potatoes gratin to our Christmas meal, with great approval from the family.

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