Kitchen Gratitude
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.
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
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
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.