April 4, 2008

dinner at the Experimental Cafe

You know those elementary school cookbook fundraisers where everyone puts in a favorite recipe, and inevitably one of the recipes is for 'puppy chow' and another is for 'mud' made from chocolate pudding, oreos, and gummy worms? or, and this I find truly disgusting, kitty litter cake. Well, there's a new recipe in town. It's delicious, disturbingly realistic, and what the Gardener made for our dinner last night.

Poop in the Grass
(for 4, or 2 plus lunches)

1 pound Jamison Farm merguez lamb sausage, defrosted
1-2 pounds baby sweet potatoes, scrubbed well and trimmed
spring mix and maybe some microgreens

goat yogurt (and maybe some sour cream for body)
herbs (rosemary and thyme)
salt to taste

Put the sweet potatoes in a lightly oiled pan, and roast at 425 until soft.

While they're roasting, make the dressing: whirl the goat yogurt in a food processor with the herbs, or just chop the herbs and mix with the yogurt. Put in sour cream if you think it would improve the texture. You could also use buttermilk or regular yogurt thinned with buttermilk if goat yogurt doesn't happen to end up in your fridge.

Cook the sausage in a pan over medium-high heat with a tiny bit of oil until it's browned on the outside and no longer raw in the middle.

Arrange the spring mix in a circle on each plate. In the middle of the circle, put sausages and sweet potatoes. Garnish with microgreens, and serve the dressing at the table.

(local: everything but the salt, which is from Maine, and the olive oil, which is from Trader Joe's.)

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