We celebrated my friend Dave’s birthday this week for Saturday night. When we can I try to find out what the guest of honor would like. Dave said he loves the chicken and sausage bake so that’s what we enjoyed.
This week Ted took on a couple of the main items and I tackled the veggies and dessert.
Chicken and Sausage Bake
Baked Macaroni and Cheese
Roasted Green Beans
Butternut Squash with Red Pepper and Thyme
Devils Food Cake with Chocolate Frosting
13 gathered for dinner this week (9 adults; 4 kids).
The idea for the Chicken and Sausage bake is based on this recipe from Nigella Lawson. Ted does it a bit differently.
Ted’s mac and cheese is based on one from Joy of Cooking. He doubled it to feed all the friends who gathered.
The roasted green beans were more oven-steamed as we were short on oven space so I put more on a single sheet pan than I should have. For the butternut squash I roasted peeled, cubed squash with oil, salt and pepper so it was mostly cooked earlier in the day. When dinner was almost ready I heated butter and oil in a large skillet, cooked 2 seeded and diced red “hot” peppers (not really hot though), added the squash and maybe 1/2 tsp. of dried thyme. I cooked for 5 minutes, covered, until reheated and served.
The focaccia was really tasty. Ted posted a picture to Instagram with this comment; “”Lazy” focaccia. 80% hydr., no preferment, high-gluten flour, w/ saffron, olive oil, powdered rosemary, black pepper, sea salt.” He made a half-sheet pan of the stuff and it was all consumed.
The cake recipe came from America’s Test Kitchen’s The New Best Recipe cookbook. The frosting is butter, cocoa and powered sugar with a bit of half and half.