Maple Mustard Glazed Bratwurst

maple mustard bratwurst

It’s finally Fall!  Or Autumn.  Depending on where you are in the English speaking world.  That means the official return of Sheet Pan Supper season!  When I worked at the Book Behemoth my hours were crazy.  I might open one day, close the next, work a mid-shift, or worst of all be subjected to the dreaded CLOPEN!  That’s when you close the store and get home around midnight and have to turn around and open the store at eight the next morning 😴.  Besides never seeing my family,  I worried over what they would eat.  Yeah, The Boy is a grown up, but Daughter #3 was still in college and not around to enforce human eating patterns.  Left to his own devices, The Boy would just eat cold pizza or leftovers over the sink like some kind of beast.  So, enter the sheet pan supper!  I prepare it the day before and leave a sticky note with baking instructions on top.

My maple mustard bratwurst with Fall vegetables is a favorite.  It can be made ahead, everything cooks at the same time, and there’s no need to add anything else.  Just bake and eat.  How easy is that? (Read more..)

Italian Pot Roast with Polenta

Italian Pot Roast with Polenta

One of the first meals I remember The Boy’s mother cooking for me was Braciole.  And yes, I capitalized the word Braciole on purpose.  He speaks of the dish with an almost religious reverance, so it seems fitting.   It’s essentially thin slices of beef, rolled around herbs and cheese,  tied up with string or skewered with a toothpick,  quickly seared, and then slowly simmered in “gravy” (Jersey Italian for red sauce).  My now Mother-In-Law hasn’t made that dish in years, but even so, I don’t think I’ll ever try to make it for The Boy.  A girl just doesn’t put her food up for comparison with the one dish he most remembers his mother making.  But this Italian pot roast is as close as I’ll ever come to the Legend of the Braciole. (Read more…)