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Italian Sausages Cooked in the Oven and Served in a Stew with Kale and BarleyItalian Sausages Cooked in the Oven and Served in a Stew with Kale and Barley

I like to cook but I don't always have time to dither in the kitchen. Which means some nights, when it comes to dinner, I need to multi-task. If I can have something in the oven AND something bubbling on the stove then perhaps it's possible to carve out a little time for more meaningful tasks like crying through The Rachel Maddow Show. The solution? Head to your nearest butcher shop and ask for good fennel-flecked Italian sausages. I like the coarse-cut varieties displayed in plump clusters. Of course, sausages from the grocery store will often fit the bill. Especially if you've got no time to dither – just as long as they're generously filled and look like their skins are about to burst. Read More

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About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.