Tonight's dinner was a good dark days meal. This week's CSA included chicken apple sausages from Griggstown Quail Farm and our choice of a variety of cheeses from Calkins Creamery. I selected a hunk of the Old Man Highlander, an aged natural-rind gouda. We had an onion left over from a previous CSA pickup, so that got carmelized over low heat and then I cooked up the sausages. One half of the bread was lightly buttered and the other was spread with whole grain mustard. And then the sandwich was built with the onion, slices of the Old Man, and halves of the sausage. It sure was tasty!
For dessert, I called up a memory of a sweet treat that my mother used to make when I was a kid: baked apples. Her method was simple - cut the core out, pack it with brown sugar, top with a dollop of butter and a sprinkle of cinnamon and bake at 350 for 15 minutes or until the apples are slightly soft and the sugar has carmelized. We topped ours with a little bit of vanilla ice cream and it was delightful.
Sometimes those simple meals are the best. They really let the ingredients shine.
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