The Walsh Cookbook

  This recipe is an old Walsh Cookbook favorite, from way back when the Walsh Cookbook was still in the .doc phase.  It is so easy to make and fantastic comfort food for any season.  Here is my mom's excerpt from the original recipe: " This is another great recipe from our kitchen builder/restaurateur friend, Andrea.   This is a favorite of Dad’s, especially because he’s become quite fond of polenta.   This is a warm, homey, comforting one-dish meal that seems especially perfect in the winter.   As with most of Andrea’s recipes that he taught us, this is deceptively simple and quick to make, but very delicious.   In the summer when I put zucchini in absolutely everything I make, I add some cubed zucchini and sauté it with the meat.   Very yummy.   Sliced fresh mushrooms would be very nice, too. " An additional note: Andrea is also the creator of "Keegan's Rigatoni Pasta with Broccoli and Sausage" , another delicio...

This is a wonderful, hearty winter soup from my favorite cookbook of all time, "The Frog/Commissary Cookbook".  That's quite a statement from me as I own kind of a lot of cookbooks...(hush, you kids--no telling on me!). At any rate, I bought this book many, many years ago and I find that it is still my go-to reliable source for everything good. I get cravings for the flavors of this soup.  It is thick, substantial and so delicious--and also works well as a pasta sauce.  If you would like to make it without the sausage, that works great too--just increase the eggplant and maybe the fennel too.

This is a favorite family dinner that was originally taught to Keegan by Andrea Caselli who helped to build our kitchen.  He is also a chef, cooking teacher and restaurateur who grew up cooking in his family’s restaurant in Italy.  He is an incredible cook whose recipes are deceptively simple and always delicious.  As a treat when our kitchen was finally finished he offered to come and cook for us.  He decided that Keegan should be his helper and suited him up with an apron and taught him how to cook this dish.  It is simple and so good.  We’ve had it numerous times—even camping and it’s always devoured, but in the off chance there’s any left over, we have been known to pick at it straight out of the fridge.    what you will need 1½ 1-lb. packages of breakfast sausage links, cut into pieces 2 Tbsp. olive oil 1 bunch broccoli, cut into medium stems 2 cloves garlic, chopped Crushed red pepper flakes, to taste Freshly ground bla...