Sunday Dinner

     A simple dinner with family on a recent Sunday night couldn't have been any easier.  The main dish was a hearty "salad" of roasted potatoes, sausages and shallots, all tossed with arugula and a drizzle of lemon juice.  Prep for the vegetables and sausages takes practically no time at all, and the oven roasting adds an additional 45 minutes.  It is going to become my fall and winter go-to meal when I want something quick, delicious and filling.
     And the molded Crème Caramel is my kind of dessert.  Since I was a small child, custard has been my favorite way to end a meal.  At a restaurant, I will most likely choose crème caramel or crème brulée before a chocolate dessert, or anything else.  This recipe belongs to Manger's Mimi Thorrison and is in her newly-released cookbook, French Country Cooking.  Here is the link to her original recipe.  She has changed the ingredients/recipe slightly in her newest cookbook, and I will just say... purchase that book.  This may be the best  Crème Caramel I've ever eaten.  What I loved about it was the addition of lemon zest.
     Mimi Thorrison uses a large brioche mold for her Crème Caramel.  I took a risk on a highly detailed copper mold with tin lining.  It unmolded beautifully, but next time, I think I'll use a simple, large Charlotte mold (it took many hours of soaking and gentle scrubbing to remove the hardened caramel from the mold's crevices).  Also, use the best quality ingredients you can in this custard.  It's worth it and always makes a difference!

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Sausage + Potato Pan Roast
recipe by Justin Chapple (adapted) | Food & Wine, October 2016

• 2 large red potatoes, cut into 1 1/2-inch pieces
• 2 Yukon Gold potatoes, cut into 1-inch wedges
• 1 large baking potato, cut into 1 1/2-inch pieces
• 10 medium unpeeled shallots, halved
• 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds sweet Italian sausage, links cut into 3 pieces
• One 5-ounce container of arugula
• 1 tablespoon fresh lemon juice

1.  Preheat the oven to 425°F. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through. 
2.  On a large platter, toss the arugula with the lemon juice and a drizzle of the olive oil.  Add the mixture on the baking sheet to the arugula: season with salt and pepper and gently toss to combine.  Serve.

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