Have you ever cooked with grapes?? I have never done if before seeing this recipe…
This recipe is adapted from Johanne Kileen, owner of Al Forno in Providence Rhode Island. I saw this on Ina Garten’s TV show Barefoot Contessa. I have never been to Al Forno, or to Rhode Island for that matter, but I have always been a fan of Johanne’s recipes. She’s also the inspiration for the Baked Pasta and 4 cheeses recipe here.
I had never cooked grapes before, but given my appreciation for Johanne’s cooking I was willing to try this blindly. I adapted this recipe to make it vegetarian and also to make it for just one person. But it is very easily made for 2 or more by simply multiplying the ingredients to the amount of people eating.
ROASTED VEGETARIAN SAUSAGES AND GRAPES
1 vegetarian sausage – I use Field Roast Smoked Apple Sage Vegan Sausages 1 tbs butter 2 cups of seedless grapes – I have used green and/or red grapes for this recipe 2 tbs pineapple juice 1 tbs balsamic vinegar
The original recipe calls for crusty bread too as an alternative to serve alongside this dish. I have always eaten it with mashed potatoes and it is sublime!!!
My nephew likes pears… but these pears at my sister’s house were DRY!!!! Dry, dry, dry… and tasteless. So I decided to make a dessert out of it. I can’t stand to waste food… and organic at that.
I forgot to take a picture of the final product… but the results were pretty different from the original raw fruit. The filling for this crumble came out juicy and sweet and a bit tangy with the addition of the lime juice. That tang balances the sweetness in the fruit and the sugar.
If the pears would’ve been juicy to begin with, maybe you can delete the extra juice. But I just wanted to show you how you can transform a not so delicious fruit into a delectable dessert.
PEAR AND BLACKBERRY CRUMBLE
2 pears, peeled and cut into small pieces 10 blackberries The juice of 1 lime, you can add some zest if you want too 2 tbs orange or apple juice, especially if the pears are a bit dry… like mine were 2 tbs of organic or brown sugar for the fruits, plus 3 additional heaping tbs for the topping Pinch of salt 1 heaping tbs cornstarch 2 heaping tbs of spelt flour 2 heaping tbs of butter ( I used softened butter) 1 packet of organic instant maple oatmeal A handful of walnuts
Does it show that when I was making the recipe I only had a soup spoon available??? So it’s all measured by the spoonful…
I always leave in the oven until we’re about to eat. I like it warm… with a scoop of ice cream on the side.
KarmaFree Cooking 