Thursday, November 17, 2011

She's Cooking Again

Wow! What's with this new Blogger Look? Freak me out.

This week I have been watching "America's Test Kitchen" and made a Brisket in the slow cooker. Shout out to ATK - OUCH! That was so hot it made my eyes water! I can't figure out what gave it the fire unless it was a combo of everything! Next time I will slow it with my own rub. Otherwise, it was pretty neat.

Tonight I decided to pull out another cookbook. This time it was...

MEDITERRANEAN COOKING, from the Home Cooking collection, 1996

I decided to make Mushroom Risotto with Sausage Bolognese. I recall an episode from The Next Food Network Star where one made risotto and the other contestants raised eyebrows because of how easy it is to over cook.

And so.....

4T Butter or olive oil (I like to use both together)
1 onion
1/2 lb. mushrooms sliced
2 garlic cloves
1 cup short grain rice (I only have jasmine rice)
1 1/2 c. chicken stock (thank God for packaged)

Sauce Bolognese
1T olive oil
1 onion finely shopped
4 Italian Sausages, casting removed (really?)
3/4 c pureed tomatoes
2 c. chopped canned tomatoes
1 t Italian herbs

Melt butter in lg. skillet over med. heat add onions and mushrooms. Cook 5 minutes stirring occasionally. Add garlic and rice. Stir well and cook 2 minutes more

Stir in stock and salt to taste. Bring to a boil, then lower heat and simmer, uncovered, 15 minutes, stirring occasionally until most of the liquid has been adsorbed. If still moist, raise heat to high and cook 4-5 minutes, stirring constantly. My jasmine rice cooked up pretty good in the 15 minutes.

Meanwhile, make the sauce. Heat oil and saucepan over med. heat add onions and crumbled sausage meat. Cook, stirring, for 7 minutes (I just cooked it until it was done but I did time it....) drain off excess oil (I did not have any) stir in pureed tomatoes (surprise! I didn't have any so I substituted tomato paste and cooked a little in the middle of the pan, about 2/3 of a sm. standard can) then add the chopped tomatoes and herbs S&P. Simmer another 7 minutes.

Transfer risotto to a serving dish, top with bolognese sauce and serve at once (lol)

I give it a four star!! **** Tasty and very easy to make. It was probably a little sweeter than I would have liked due to the tomato paste rather than the pureed tomatoes. But, it was very good. Even Joe, who ate at the Chow Wagon Buffet for lunch (not really but I can't remember the name of the restaurant) with "the boys" - holy smokes they ate for two hours!

Yet, when he came home he was able to eat a small bowl and pronounce it "Good".


Lisa :-] said...

Your blog does look a little strange...all squished in the middle. Mine hasn't done anything odd... Did you mess with the template or something?

Risotto looks good...I'll have to give it a try.


Your Mushroom Risotto & Sausage Bolognese looks delicious. And amazingly the recipe does not seem that complicated. I'm going to give it a try. Thanks for sharing. Take care.

JonathanN said...

My mouth is watering now just looking at it! Super recipe!